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
Source: Martha Stewart Living, February 2001
- 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
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.
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.
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.
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.
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.