This largely hands-off recipe can take more than a day to complete due to the need to make the lengthy bolognese sauce separately. The sauce can also be cooked ahead of time. But don’t let the amount of time required discourage you. The effort put into making lasagna is well worth it, and the end result can feed a large group or keep your family fed for days with easy-to-reheat leftovers.
- 1 lb.lasagna noodles
- 1(16-ounce) container ricotta cheese
- 1large egg
- 1/4 c.fresh flat-leaf parsley, chopped
- 1/4 tsp.grated nutmeg
- 4 oz.Parmesan, grated (about 1 cup), divided
- Kosher salt and freshly grated black pepper
- 7 c.(1 recipe) Bolognese Sauce
- 12 oz.fresh mozzarella, sliced
Preheat oven to 375°F. Cook pasta according to package directions. Drain and rinse. Lay noodles in a single layer on a baking sheet, separated by sheets of parchment paper.
Stir together ricotta, egg, parsley, nutmeg, and 1/2 cup Parmesan in a bowl. Season with salt and pepper.
Spread 1/3 cup Bolognese sauce in a 9-by-13-inch baking dish. Top with a layer of noodles (cutting to fit if necessary), one-third of ricotta mixture, and one-third of mozzarella. Repeat three more times until pan is full, ending with ricotta mixture and mozzarella. Sprinkle with remaining 1/2 cup Parmesan.
Cover with foil and bake until sauce and cheese begins to bubble around edges, 25 to 30 minutes. (If Bolognese is cold from the fridge, add an additional 5 to 10 minutes.) Uncover and bake until cheese is brown and bubbly, 24 to 26 minutes. Let rest 15 minutes before serving