Photo credit: www.eater.com
As part of You Can Do This’s comprehensive guide on crafting a lasagna from the ground up, this final recipe brings together the fresh pasta, ricotta, and Bolognese sauce we’ve previously prepared, culminating in a delightful baked dish.
Unlike traditional methods, this lasagna does not require boiling fresh pasta sheets beforehand. The sheets are tender enough to cook within the moisture of the accompanying sauce. To ensure that the moisture is retained during baking and to prevent the cheese from adhering to the foil, it’s beneficial to first cover the dish with parchment paper and then with aluminum foil.
Homemade Lasagna Bolognese Recipe
Serves 6 to 8
Ingredients:
6 cups of homemade Bolognese sauce
1 ¼ pounds of fresh pasta, rolled out into thin sheets
2 cups (1 pound) of homemade ricotta cheese
1 teaspoon of freshly grated nutmeg, divided
3 cups (12 ounces) of grated mozzarella cheese, divided
1 cup of finely grated Parmigiano-Reggiano cheese
¾ cup of finely chopped fresh basil, divided
Instructions:
Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-by-13-inch baking dish that is between 2½ to 3 inches deep by spraying it lightly with cooking spray. Pour 1½ cups of the Bolognese sauce onto the bottom of the pan. Lay down a single layer of pasta sheets, using about three sheets (allowing for slight overlap) and cutting them as necessary, while saving any trimmings. Spread half of the ricotta evenly across the pasta, followed by sprinkling ½ teaspoon of nutmeg, along with ½ cup of mozzarella, ¼ cup of Parmigiano, and ¼ cup of basil.
Step 2: Add another layer of pasta followed by 1½ cups of sauce spread over the ricotta. Then, top this layer with another ½ cup of mozzarella and ¼ cup of Parmigiano. Repeat the layering with another set of pasta sheets and the remaining ricotta, nutmeg, ½ cup of mozzarella, ¼ cup of Parmigiano, and ¼ cup of basil.
Step 3: For the final layer, place another set of pasta sheets, followed by any remaining sauce (you may not use all of it) and the remaining cheese. Cut a piece of parchment paper to match the tray’s size and place it on top of the lasagna. Tightly seal the dish with foil and set it within a rimmed baking sheet to capture any drips during cooking.
Step 4: Bake the lasagna covered for 1 hour. After that time, carefully peel back the foil and parchment to allow the top to brown and bubble, which will take an additional 15 minutes. If you have a convection setting on your oven, utilizing it will yield wonderfully crispy edges and corners. Once done, allow the lasagna to rest on a trivet for 20 to 30 minutes before slicing it into 6 to 8 squares for serving. Leftovers can be kept in the refrigerator for up to two days.
Dina Ávila is a photographer residing in Portland, Oregon.
Source
www.eater.com