smitten kitchen

At last, you may assemble your dish: Preheat oven to 400 degrees. In a 913-inch or equivalent rectangular baking dish, spread a generous 1/4 cup of the bchamel. I mostly use this to keep the noodles from sticking.

Add your first layer of cooked noodles, patching and slightly overlapping them however is needed to form a single layer. Ladle 1 cup bolognese sauce over the noodles, spreading it evenly.

Drizzle 1/2 cup bchamel over the bolognese; dont worry about getting it perfectly smooth or even.

Sprinkle the layer with 1/3 cup parmesan cheese. Repeat this process pasta + 1 cup bolognese + 1/2 cup bchamel + 1/3 cup parmesan three more times, then add one more layer of pasta. Youll use 5 layers of pasta total.There are two ways to finish the dish. You can simply sprinkle the top layer of pasta with your remaining parmesan before baking. This makes the crunchiest lid. I like a semi-crunchy lid and first spread 1/4 cup bchamel over the top layer of pasta before sprinkling it with the remaining cheese. It still gets crunchy and has corners that are worth fighting over but never unpleasantly so.

Bake your lasagna for 30 to 45 minutes, until bubbly all over and browned on top. You should do absolutely nothing but put your feet up and drink a glass of wine while you do; youve earned it. When it comes out of the oven, I like to let it rest for 10 minutes before serving it.Do ahead: Lasagna can be prepared right up until the baking point a day in advance, and kept wrapped in plastic in the fridge. Theoretically, you could also freeze it at this point but I havent tried this. Ill update this to say go for it if many people respond in the comments that theyve done so successfully. Lasagna will also reheat well for up to three days, possibly longer but in my apartment, weve never had the chance to find out.See more: Italian, Meat, Pasta, Photo, Winter

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