Lasagne

1. 1

   Cut pasta Heat oven to 375F.

2. 2

   Trim each rolled pasta sheet to make two 5-by-13-inch rectangles (you should have 8 sheets).

3. 3

   Prepare fillings Stir together ricotta, egg, and nutmeg until well blended; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

4. 4

   Cut the mozzarella in half, and set half aside.

5. 5

   Grate the other half on the large holes of a box grater (you should have about 2 cups; it will be much easier to grate if its well chilled), then fold into the ricotta mixture.

6. 6

   Make layers Spread 1 cup sauce in the bottom of a 9-by-13-inch baking dish.

7. 7

   Make a layer of lasagna sheets in pan, very slightly overlapping them to completely cover the sauce.

8. 8

   Use a small offset spatula to spread one-third of the ricotta mixture evenly over the pasta, then sprinkle with one-third of the Parmigiano-Reggiano.

9. 9

   Add another layer of pasta, 1 cup of sauce, and another layer of pasta.

10. 10

    Spread another one-third of the ricotta mixture over the pasta, then sprinkle with another one-third of the Parmigiano-Reggiano.

11. 11

    Add the final layer of pasta, the remaining ricotta mixture and Parmigiano-Reggiano, and the remaining 2 cups of sauce.

12. 12

    Tear reserved mozzarella half into shreds with your fingers, placing it evenly over the sauce.

13. 13

    Bake and serve Place pan on a parchment-lined rimmed baking sheet, and bake lasagne until cheese is golden brown and sauce is bubbling, 50 to 55 minutes.

14. 14

    Let rest for 10 minutes before cutting into squares and serving.

* Per serving · 4 servings · Values may vary.