Food & Cooking Recipes Ingredients Pasta and Grains Traditional Lasagna Bolognese 3.3 (115) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Maria Robledo Servings: 12 In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. 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. Ingredients Bolognese Sauce for Traditional Lasagna Bolognese 3 pounds fresh ricotta cheese 3 large egg yolks 1 cup grated Parmesan cheese 1 tablespoon plus 1 ½ teaspoons coarse salt ¼ teaspoon freshly ground black pepper ¼ 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 ¼-inch rounds Directions 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. Cook's Notes The recipe can be assembled a day ahead and left to cool. 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. Print