Traditional Lasagna Bolognese

Ingredients

• 1 serving sauce traditional for lasagna bolognese
• 3 pounds ricotta cheese fresh
• 3 large egg yolk 
• 1 cup parmesan cheese grated
• 1 tablespoon coarse salt 
• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon nutmeg 
• 1 inch ground pepper 
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 pound lasagne pasta sheets uncooked
• 1 pound mozzarella fresh sliced into ¼-inch rounds

Equipment

• bowl
• oven
• whisk
• pot
• baking pan
• aluminum foil
• tongs
• colander

Directions

1. Bring sauce to room temperature. In a large bowl, whisk together ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill filling until ready to assemble lasagna.
2. Preheat oven to 400 degrees. Butter an 11-by-14-by-3-inch lasagna baking pan. Bring a large pot of water to a boil.
3. Add olive oil and remaining tablespoon of salt. One at a time, add lasagna noodles; cook until very al dente, 2 to 3 minutes less than the manufacturer's instructions.
4. Remove noodles with tongs; drain in a colander.
5. Spread about 3 cups of sauce on the bottom of the prepared baking dish.
6. Place a single layer of lasagna noodles over the sauce, overlapping them slightly.
7. Spread about 2 cups sauce over the noodles and about half the ricotta filling mixture over the sauce.
8. Top with a layer of lasagna noodles, again slightly overlapping them. Repeat with more sauce and remaining ricotta filling mixture. Top with a final layer of lasagna noodles.
9. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.
10. Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early.
11. Let the lasagna stand 10 to 15 minutes before serving.