From flour, eggs, salt, cheese knead the dough like as dumplings.
Let the dough rest for 15-20 minutes.
On flour table roll out the dough to a thickness of 2 mm, cut the dough into squares or diamonds, leave to dry for 20-30 minutes.
Before use, boil the lasagna in salted boiling water or broth (3-5 minutes).
Serve broth with herbs, lasagna, croutons or toast.