Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 20 min
Total time: 4 h 20 min
Yield: 12 serving(s)
Ingredients: 1 lb. lasagna noodles; 1 (16-ounce) container ricotta cheese; 1 large egg; 1/4 c. fresh flat-leaf parsley, chopped; 1/4 tsp. grated nutmeg; 4 oz. Parmesan, grated (about 1 cup), divided; Kosher salt and freshly grated black pepper; 7 c. (1 recipe) Bolognese Sauce; 12 oz. fresh mozzarella, sliced

This rich, delicious casserole is the ultimate cold-weather feast.

By Christopher MichelPublished: Aug 25, 2021

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IAN PALMER for Country Living

Yields:

12 serving(s)

Prep Time:

20 mins

Total Time:

4 hrs 20 mins

Given that you'll need to make the long-cooking bolognese sauce separately, this largely hands-off recipe can take the better part of a day to fully cook. You can also cook the sauce a day or two before. But don't let the time commitment dissuade you. Lasagna is well worth the effort, and the results can feed a crowd or keep your family in easy-to-reheat leftovers for days.

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Ingredients

1 lb. lasagna noodles
1 (16-ounce) container ricotta cheese
1 large egg
1/4 cup fresh flat-leaf parsley, chopped
1/4 tsp. grated nutmeg
4 oz. Parmesan, grated (about 1 cup), divided
Kosher salt and freshly grated black pepper
7 cups (1 recipe) Bolognese Sauce
12 oz. fresh mozzarella, sliced

Directions

1. Step 1Preheat oven to 375°F. Cook pasta according to package directions. Drain and rinse. Lay noodles in a single layer on a baking sheet, separated by sheets of parchment paper.
2. Step 2Stir together ricotta, egg, parsley, nutmeg, and 1/2 cup Parmesan in a bowl. Season with salt and pepper.
3. Step 3Spread 1/3 cup Bolognese sauce in a 9-by-13-inch baking dish. Top with a layer of noodles (cutting to fit if necessary), one-third of ricotta mixture, and one-third of mozzarella. Repeat three more times until pan is full, ending with ricotta mixture and mozzarella. Sprinkle with remaining 1/2 cup Parmesan.
4. Step 4Cover with foil and bake until sauce and cheese begins to bubble around edges, 25 to 30 minutes. (If Bolognese is cold from the fridge, add an additional 5 to 10 minutes.) Uncover and bake until cheese is brown and bubbly, 24 to 26 minutes. Let rest 15 minutes before serving