Ingredients: |
Ingredients: 1 box (1lb) of dried lasagna noodles
1 (2 lb) container of whole milk ricotta cheese
1/2 cup Parmesan cheese, grated (keep rind)
1/2 cup fresh parsley, chopped
2 eggs
Salt and pepper
1 block (16 oz) mozzarella, shredded
6 tablespoons unsalted butter
6 tablespoons AP flour
3 cups whole milk
1 teaspoon freshly grated nutmeg
Bolognese Sauce
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Directions: |
Directions:Cook pasta in a large pot of salted water for only about 5 min, (making sure it stays al dente). Remove from pot, drain in a strainer and rinse with cold water. Place the pasta in a in bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.
To make filling:
Mix ricotta, eggs, Parmesan, and parsley in a bowl until combined. Season lightly with salt and pepper.
To make béchamel:
In a saucepan, cook butter and flour. Add whole milk slowly and cook with rind from Parmesan until mixture thickens. Add nutmeg, salt, and pepper to taste.
To Assemble:
Spray a 9 x 13 baking pan with cooking spray. Spread a thin coating of the meat sauce on the bottom of the baking pan. Cover with a row of lasagna noodles following the length of the pan and slightly overlapping them.
Spread 1/2 of the ricotta mixture on top of the noodles, sprinkle with 1/3 of the mozzarella, 1/3 béchamel, and a light sprinkle of Parmesan cheese. Repeat with another layer of sauce, then layer the noodles in the opposite direction trimming them to fit into the pan. Top with the remainder of ricotta cheese mixture and spread to cover the noodles, add 1/3 of the mozzarella, 1/3 béchamel, and another sprinkle of Parmesan and another layer of sauce. Top the final layer with the noodles running the length of the pan. Top with some more sauce, 1/3 béchamel, and another sprinkle of Parmesan cheese. Cover with foil and bake at 375 degrees for about 40 minutes or until hot and bubbling. Remove from oven. Uncover and sprinkle the remainder of the mozzarella over the top of the lasagna and put back in the oven for 10 to 15 minutes until cheese is melted and slightly browned. Remove and allow to cool for 20 to 30 minutes before slicing and serving. |
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