When I want to pull out all the stops, I make my own pasta, rolling it into sheets and parboiling them. For less momentous occasions, I’m more than happy to use no-boil lasagna noodles. They work exceptionally well — far better, in fact, than the traditional Italian-American ridged lasagna noodles with curly edges that require advance cooking. I particularly like the Barilla brand; the thin sheets come closest to my homemade noodles. It’s available in some local grocery stores (including Schnucks) and Italian specialty shops.
- 2 9-oz. boxes no-boil lasagna noodles (preferably Barilla), or substitute homemade, parboiled lasagna noodles
- 6 c. Ragu Bolognese
- 6 c. Besciamella Sauce (Béchamel Sauce)
- 1 1/2 c. grated Parmegiano Reggiano or other grating cheese, such as Asiago
- Chopped Italian parsley, for garnish
Preheat the oven to 350°. Grease a large rectangular baking dish, approximately 9” x 13”. Evenly spread about a cup of the besciamella over the bottom of the dish. Place enough lasagna noodles to cover the sauce. They should overlap slightly. Spread about 1 c. of the Ragu Bolognese over the pasta, then top with another cup of the besciamella. Sprinkle with some of the grated cheese. Continue making layers in the same manner until the sauces and/or pasta have been used up. End with a layer of besciamella sprinkled with the cheese. Cover with a sheet of lightly oiled foil, and bake for about 45 minutes or until bubbling and thoroughly heated through. Let stand for 15 minutes. Sprinkle with parsley. Serves 8 – 12.