6 Servings
Ingredients:
- 1 quart bolognese sauce, or as needed
- 1 quart béchamel sauce, or as needed
- 1 cup of tomatoes, crushed
- 16 sheets pasta, or as needed
- salt, fine, to taste
- 1 cup Parmesan-Reggiano
Method:
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil and have ready a large bowl of ice water.
- Add the lasagna sheets, a few at a time, to the boiling water. Cook for about 15 seconds. Immediately remove with slotted spoon and transfer to ice water to keep from overcooking.
- Drain well and lightly pat dry with a kitchen towel.
- Spread 2-4 tablespoons of the crushed tomatoes on the bottom of an 11 x 17 x 2″ baking dish.
- Top with a layer lasagna, overlapping the noodles slightly and letting excess hangover. Cover with about 1/5 of the bolognese, béchamel and cheese.
- Top with another layer pasta, followed with another layer of sauce, béchamel and cheese.
- Repeat two more times for a total of four layers, saving some sauce and cheese for the top.
- Bake until brown and bubbly, about 20 minutes. Let rest 5 to 10 minutes before slicing.
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