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Traditional Lasagna Bolognese

This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have extra sauce. The recipe can be assembled a day ahead and left to cool.

  • servings: 12

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Ingredients

  • Bolognese Sauce
  • 3 pounds fresh ricotta cheese
  • 3 large egg yolks
  • 1 cup grated Parmesan cheese
  • 1 tablespoon plus 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cayenne pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound uncooked lasagna noodles
  • 1 pound fresh mozzarella cheese, sliced into 1/4-inch rounds

Cook's Note

Cover, unbaked, and refrigerate up to one day in advance, or freeze, unbaked, up to three weeks in advance. Defrost it overnight in the refrigerator; bake as directed.

Directions

  1. Step 1

    Bring sauce to room temperature. In a large bowl, whisk together ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill filling until ready to assemble lasagna.

  2. Step 2

    Preheat oven to 400 degrees. Butter an 11-by-14-by-3-inch lasagna baking pan. Bring a large pot of water to a boil. Add olive oil and remaining tablespoon of salt. One at a time, add lasagna noodles; cook until very al dente, 2 to 3 minutes less than the manufacturer's instructions. Remove noodles with tongs; drain in a colander.

  3. Step 3

    Spread about 3 cups of sauce on the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half the ricotta filling mixture over the sauce.

  4. Step 4

    Top with a layer of lasagna noodles, again slightly overlapping them. Repeat with more sauce and remaining ricotta filling mixture. Top with a final layer of lasagna noodles. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.

  5. Step 5

    Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagna stand 10 to 15 minutes before serving.

Source
Martha Stewart Living, February 2001

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Reviews (6)

  • 21 Jan, 2014

    My go-to lasagna! Absolutely delicious and always a hit with company. Certainly one of the most time consuming dishes I have ever made, but well worth it! I recommend this to anyone looking to make a traditional, comforting, lasagna dish full of cheese, meat and just overall yumminess.

  • 27 Oct, 2013

    This is my go-to lasagna for company and big family dinners. I make the bolognese sauce a day of two ahead of time (usually in the evening after I'm home from work), that way I can break up the cooking over a few days and not be tied to the kitchen for 5 hours! I also add a large can of drained, chopped tomatoes to the sauce while it is cooking in the final stage.

  • 30 Dec, 2009

    This is not a traditional Lasagna Bolognese. Traditional does not use Ricotta Cheese.

  • 26 Feb, 2009

    This is a preferred style of lasagna that I would recommend for anyone that has the time. Also, you can prep this dish, refrigerate it and cook it at a later date.

  • 5 Jan, 2009

    I would not recommend this lasagna. This recipe took all day to prepare and the end result tasted like a bland shepherds pie with noodles. If you are looking for a great Bolognese sauce, there is a recipe on this site for a Bolognese Spaghetti using the remaining sauce for a Bolognese pie the following day. A delicious lasagna (the best I have ever had) can also be found on this site n n n n n n search for tomato and sausage lasagna n n n n n n donn n n n n n t waste your time on this one.

  • 2 Feb, 2008

    classic and delicious lasagna recipe, time consuming if you don't make the bolognese ahead of time, but well worth it. For a regular sized 9x11 dish, I cut all ingredients (except for mozzarella) to 3/4 of the original measurements.