Make a big batch of Bolognese sauce and use it to prepare this hearty lasagna.
- 16 lasagna sheets
- 4 cups ricotta cheese
- 2 eggs
- 1/4 cup finely chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 6 cups Bolognese sauce (see related recipe at left)
- 1 1/2 lb. mozzarella cheese, thinly sliced
- 2 cups grated Parmigiano-Reggiano cheese
- 3 Tbs. slivered fresh basil
Preheat an oven to 375°F. Grease a 9-by-13-inch lasagna pan or baking dish with olive oil.
Line a baking sheet with paper towels. Bring a large pot of salted water to a boil over high heat. Add the lasagna sheets and cook according to the package instructions. Drain, rinse with cold water and drain again. Transfer to the prepared baking sheet and pat dry.
In a bowl, stir together the ricotta, eggs, parsley, salt and pepper.
Spread 1/4 cup of the Bolognese sauce in the bottom of the prepared pan. Lay 4 lasagna sheets, slightly overlapping, on the sauce. Spread 1 cup of the ricotta mixture evenly over the pasta. Spread one-fourth of the remaining sauce over the ricotta mixture. Arrange one-fourth of the mozzarella slices on the sauce, then sprinkle with 1/2 cup of the Parmigiano-Reggiano. Lay 4 more lasagna sheets, slightly overlapping, on top, and layer with another portion of the ricotta mixture, sauce, mozzarella and Parmigiano-Reggiano. Repeat the layering 2 more times, for a total of 4 layers. Sprinkle the basil evenly on top.
Cover the pan with aluminum foil and bake for 25 minutes. Uncover the pan and continue baking until the sauce is bubbling, 25 to 30 minutes more. Remove the pan from the oven and let rest, uncovered, for 15 minutes before serving. Serves 10 to 12.