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1
Line a sieve with a double thickness of cheesecloth or a basket-type coffee filter.
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2
Place the ricotta over the cheesecloth and set the sieve over a bowl.
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3
Cover with plastic wrap and refrigerate overnight or up to 1 day.
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4
Discard the liquid that drains into the bowl.
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5
Make the meat sauce.
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6
Bring 6 quarts of salted water and the olive oil to a boil in an 8-quart pot over high heat.
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7
Stir about one-third of the lasagna noodles into the boiling water.
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8
Return to a boil, stirring frequently.
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9
Cook the pasta, semi-covered, stirring occasionally, until al dente, 8 to 10 minutes.
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10
While the pasta is cooking, set a large bowl of ice water next to the stove.
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11
When the lasagna noodles are al dente, remove them with a wire skimmer and transfer to the ice water.
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12
Let them stand until completely chilled.
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13
Repeat the cooking and cooling with the remaining two batches of lasagna noodles.
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14
When the cooked noodles are chilled, remove them from the ice bath and stack them on a baking sheet, separating each layer with a clean, damp kitchen towel.
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15
While the noodles are cooking, beat the eggs with a pinch of salt in a mixing bowl until foamy.
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16
Add the ricotta and stir until thoroughly blended.
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17
Preheat oven to 375 F.
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18
To assemble the lasagne, ladle about 3/4 cup of the meat sauce over the bottom of a 15 x 10inch baking dish.
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19
Arrange noodles lengthwise and side by side so as to cover the bottom of the baking dish and overhang the short ends of the dish by about 2 inches.
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20
(A little cut and paste might be necessary.
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21
Also, the noodles will most likely overlap in the center of the dish.
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22
That is fine.)
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23
Spoon enough meat sauce, about 2 cups, to cover the noodles in an even layer.
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24
Sprinkle the sauce with 1/2 cup of the grated cheese.
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25
Arrange a single layer of noodles crosswise over the cheese so they overhang the long sides of the baking dish by about 2 inches, trimming the noodles and overlapping them as necessary.
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26
Spread the ricotta mixture evenly over the noodles.
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27
Arrange a single layer of noodles lengthwise over the ricotta, trimming the noodles as necessary.
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28
Arrange the sliced mozzarella in an even layer over the noodles.
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29
Spread 1 cup of the meat sauce over the cheese and sprinkle 1 cup of grated cheese over the sauce.
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30
Cover with a layer of noodles, arranged lengthwise.
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31
Spoon enough meat sauce, about 2 cups, to cover the noodles in an even layer, and sprinkle the sauce with 1/2 cup grated cheese.
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32
Turn the noodles overhanging the sides and ends of the dish over the lasagna, leaving a rectangular uncovered space in the middle.
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33
Spread a thin layer of meat sauce over the top layer of noodles.
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34
Sprinkle with the remaining grated cheese.
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35
Cover loosely with aluminum foil and bake 45 minutes.
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36
Uncover the lasagna and continue baking until the top is crusty around the edges, about 20 minutes.
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37
Let rest at least 30 minutes or up to 3 hours before cutting and serving.
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38
To rewarm a lasagna that has been standing, cover it loosely with foil and place in a 325 F oven until heated through, 15 to 45 minutes, depending on how long it has been standing.
