Lasagna Bolognese

Ingredients

• Ragu Bolognese
• 1 (16 ounce) package lasagna noodles
• 2 eggs
• 2 pounds whole-milk ricotta cheese
• 16 oz (2 C) fresh mozzarella cheese, diced
• 8 oz (1 C) freshly shredded Parmigiano-Reggiano cheese
• 1 tsp salt
• ¼ tsp pepper
• 1 pinch cayenne pepper, or to taste
• ¼ C chopped fresh parsley

Directions

1. Preheat oven to 375°
2. Beat eggs in a large bowl and stir in ricotta cheese, half the mozzarella, and half the Parmigiano-Reggiano cheese.
3. Season cheese mixture with salt, pepper and cayenne and add parsley
4. Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes.
5. Drain and rinse noodles and set aside in a bowl of cold water. Reserve the pasta water in case the Bolognese sauce is too thick.
6. Spread a quarter of the sauce into the bottom of a 10x15" baking pan.
7. Top with a third of the noodles and cover with half the ricotta cheese mixture. With 1 lb of lasagna, 5 overlapping full-sized plus 2¾-length at the bottom (7 x 3).
8. Spread a quarter of the meat sauce over the cheese, top with a third of the noodles, and cover with the remaining ricotta mixture.
9. Spread a quarter of the meat sauce over the cheese filling.
10. Tap the casserole dish lightly on a sturdy work surface to settle the layers.
11. Arrange the remaining noodles over sauce, spread the remaining sauce over the noodles and top with the remaining mozzarella and Parmigiano-Reggiano.
12. Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil.
13. Place casserole onto a baking sheet to catch spills. Bake 30 minutes, remove foil and cook another 30 minutes until lasagna is golden brown and bubbling
14. Rest for 20 minutes before cutting into squares.

Order:

• Sauce
• Noodles
• Cheese
• Sauce
• Noodles
• Cheese
• Sauce
• Noodles (top)
• Sauce