Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 24 ounces flat lasagna noodles

  3. 8 cups bolognese sauce

  4. 4 cups bechamel sauce

  5. 2 cups parmigiano-reggiano cheese

Instructions Jump to Ingredients ↑

  1. Grease a ceramic 9 x 13 casserole dish with butter and set aside (this is so that the noodles don't stick to the bottom, and it works better than putting sauce down, and tastes great, too).

  2. Boil lasagna shells until al dente (look at directions on package), unless you're using the ready to bake type.

  3. Arrange pasta into single layer in pan, cutting and patching to fit as needed.

  4. Carefully top with a thin layer of bolognese (about 1 1/2 cups). Sprinkle liberally with parmiggiano cheese.

  5. Arrange another layer of pasta on top, covering with bechamel (about 1 1/3 cup) and sprinkle again with parmiggiano cheese.

  6. Repeat layers until you have at least 3 layers of bolognese and bechamel, then finish with another cup of the reserved bolognese, and finally top with parmigianno.

  7. Bake at 350 degrees until hot and bubbly, about 50 minutes.

  8. Let rest about 15 minutes before serving.

  9. Serve with any remaining bolognese on the side. ?


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