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. Prep Oven: Preheat oven to 375°F.
2. Mix Cheese Filling: Beat eggs in a large bowl. Stir in ricotta, ½ the mozzarella, and ½ the Parmigiano-Reggiano. Season with salt, pepper, cayenne, and parsley.
3. Cook Noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles ~8 minutes, until tender but firm. Drain, rinse, and hold in cold water. Reserve some pasta water if the Bolognese is thick.
4. Layer Base: Spread ¼ of the sauce in the bottom of a 10x15" baking pan.
5. Layer 1: Add a third of the noodles, then ½ of the ricotta mixture.
6. Layer 2: Spread ¼ of the sauce, add another third of the noodles, and cover with remaining ricotta mixture.
7. Layer 3: Spread ¼ of the sauce over the cheese.
8. Set Layers: Lightly tap the pan on a work surface to settle.
9. Top Layer: Arrange remaining noodles, spread remaining sauce, and top with remaining mozzarella and Parmigiano-Reggiano.
10. Bake Covered: Cover loosely with foil (do not touch the cheese). Place pan on a baking sheet and bake 30 minutes.
11. Uncover & Finish: Remove foil and bake 30 minutes more, until bubbling and golden.
12. Rest: Let rest 20 minutes before cutting and serving.

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