Make This Impressive Lasagna Recipe the Star of Your Next Dinner
The pasta sheets, ricotta, and bolognese sauce are all made from scratch
In each step of You Can Do This’s series about making a lasagna entirely from scratch, we’ve walked you through making fresh pasta, ricotta, and Bolognese sauce: This final recipe puts all those components together in the oven.
There’s no need to boil fresh pasta sheets in this lasagna recipe, as they are tender enough to cook in the moisture of the sauce. Covering the lasagna with parchment and then foil before baking helps to seal in the moisture and keeps the top layer of cheese from sticking to the foil.
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Homemade Lasagna Bolognese Recipe
Serves 6 to 8
Ingredients:
6 cups homemade Bolognese sauce
1 ¼ pounds fresh pasta, rolled into thin sheets
2 cups (1 pound) homemade ricotta cheese
1 teaspoon freshly grated nutmeg, divided
3 cups (12 ounces) grated mozzarella cheese, divided
1 cup finely grated Parmigiano-Reggiano cheese
¾ cup finely chopped fresh basil, divided
Instructions:
Step 1: Preheat the oven to 350 degrees. Spray a 9-by-13-inch pan that is 2 ½ to 3 inches deep. Ladle 1 ½ cups of the sauce into the bottom of the pan. Arrange a single layer of pasta sheets in the pan, you’ll need about 3 sheets (a little overlap is okay), cutting the sheets to fit and saving any scraps. Spoon half of the ricotta evenly over the pasta. Sprinkle evenly with ½ teaspoon of the nutmeg. Sprinkle ½ cup of the mozzarella, ¼ cup of the Parmigiano, and ¼ cup of the basil over the ricotta.
Step 2: Arrange another layer of noodles and 1 ½ cups of sauce over the ricotta layer. Sprinkle with ½ cup of the mozzarella and ¼ cup of the Parmigiano. Top with another layer of pasta and the last of the ricotta and nutmeg, plus ½ cup of mozzarella and ¼ cup of the Parmigiano, and ¼ cup of the basil.
Step 3: End with a final layer of pasta, remaining sauce (you may not be able to fit all of it in the pan), and the last of the cheeses. Cut a piece of parchment paper to fit the size of the pan and put it on top of the lasagna. Wrap the pan tightly with foil and place on a rimmed baking sheet to catch drips.
Step 4: Bake for 1 hour covered. Carefully remove the foil and parchment and continue to bake until the cheese on top is bubbly and browned in places, about 15 minutes. If you have a convection setting, turn it on so you get the lovely crispy corners and edges. Set the lasagna on a trivet and let it stand for 20 to 30 minutes. Sprinkle with the remaining ¼ cup of basil and cut into 6 to 8 squares before serving. The finished lasagna can be refrigerated for up to two days.
Dina Ávila is a photographer living in Portland, Oregon.
