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1
Bring a large pot of salted water to boil for the pasta.
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2
Preheat the oven to 400 degrees F. Warm the Bolognese in a pot, pour in the crushed tomatoes, and simmer together while the pasta cooks.
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3
Stir together the ricotta, cream, and basil in a bowl.
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4
When the water is boiling, slip in the lasagna and cook until just al dente, several minutes less than the cooking time on the package.
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5
(Dont crowd the noodles in the pot or theyll stick; boil in batches, if necessary.)
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6
Remove the lasagna to a large bowl or roasting pan filled with ice water to stop the cooking process.
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7
Drain the lasagna, and lay the strips on damp kitchen towels, in layers, on a baking sheet.
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8
Spread 1/2 cup of the Bolognese in a thin layer in the bottom of a 13-by-9-by-3-inch baking dish.
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9
Make one layer of the lasagna noodles so they extend over the long edges of the pan and meet in the middle, covering the sauce completely.
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10
Spread half of the ricotta mixture on top, and top that with a layer of 2 cups Bolognese.
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11
Add another layer of noodles, perpendicular to the first layer.
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12
You no longer need to overlap the sides, so trim the noodles to fit just the bottom of the pan.
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13
Spread 1 1/2 cups Bolognese, half the sliced mozzarella, and the remaining ricotta mixture on top.
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14
Make another layer of lasagna noodles, parallel to the last layer, then cover with 1 1/2 cups Bolognese and the remaining mozzarella, and sprinkle with 1/2 cup of the grated cheese.
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15
Add a final layer of lasagna noodles.
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16
Cover with 1 cup sauce, and sprinkle with 1/2 cup of the grated cheese.
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17
Flip over the noodles from the edges of the pan to encase the last layer, and spread with the remaining sauce, which should be about 1 cup.
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18
Sprinkle with the remaining grated cheese.
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19
Tent the lasagna dish with foil, and bake until bubbly, about 40 to 45 minutes.
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20
Uncover, and bake until the top is browned and crusty, about 15 to 20 minutes more.
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21
Let the lasagna rest at least 20 minutes before cutting and serving.
