Semolina Lasagna with Spicy Amatriciana

Ingredients

• 2  bacon 
• 28 ounce canned tomatoes diced undrained canned such as San Marzano
• 0.5 teaspoon pepper red crushed
• 2 large eggs 
• 1 tablespoon olive oil extravirgin
• 2 tablespoons olive oil extravirgin
• 4.5 ounces flour all-purpose
• 2 ounces mozzarella cheese fresh finely chopped
• 4  garlic cloves crushed
• 4 cups onion thinly sliced
• 1.5 ounces parmigiano-reggiano cheese shredded
• 1 tablespoon salt 
• 0.5 teaspoon sea salt 
• 6.3 ounces semolina flour 
• 0.3 cup water 
• 0.5 cup water 
• 6 quarts water 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• plastic wrap
• baking pan
• aluminum foil
• measuring cup
• slotted spoon

Directions

1. To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife.
2. Combine flours in a food processor; process 30 seconds.
3. Combine 1/3 cup water, 2 tablespoons oil, and eggs in a bowl, stirring well with a whisk. With processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap.
4. Let stand 30 minutes.
5. Divide dough into 6 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough portion into a flat narrow rectangle.
6. Roll the dough into a 20 x 4inch rectangle, dusting with flour, if necessary (turning dough over occasionally and dusting surface with flour).
7. Lay pasta sheet flat; cover. Repeat procedure with remaining dough portions to form 6 sheets.
8. To prepare sauce, cook bacon in a large nonstick skillet over medium heat until crisp.
9. Add onion, 1 tablespoon oil, and garlic to drippings in pan; saut 5 minutes or until browned, stirring frequently.
10. Add 1/2 cup water and tomatoes; bring to a boil. Stir in 1/2 teaspoon salt and pepper. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally.
11. Bring 6 quarts water and 1 tablespoon salt to a boil. Slowly lower 1 pasta sheet into boiling water; cook 1 1/2 minutes or until done. Carefully remove pasta from water with a slotted spoon; lay pasta flat on a jelly-roll pan covered with a damp towel; cover. Repeat procedure with remaining pasta sheets.
12. Preheat oven to 35
13. Place 1 pasta sheet on each of 6 individual baking dishes lightly coated with cooking spray; spoon 1 tablespoon sauce over each serving. Fold noodle over sauce. Repeat procedure 5 times, ending with sauce. Top each serving with 4 teaspoons mozzarella and 1 tablespoon Parmigiano-Reggiano. Cover each baking dish with foil coated with cooking spray.
14. Bake at 350 for 10 minutes or until cheese melts and pasta is thoroughly heated.