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1
Cut pasta Heat oven to 375F.
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2
Trim each rolled pasta sheet to make two 5-by-13-inch rectangles (you should have 8 sheets).
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3
Prepare fillings Stir together ricotta, egg, and nutmeg until well blended; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
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4
Cut the mozzarella in half, and set half aside.
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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.
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6
Make layers Spread 1 cup sauce in the bottom of a 9-by-13-inch baking dish.
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7
Make a layer of lasagna sheets in pan, very slightly overlapping them to completely cover the sauce.
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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.
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9
Add another layer of pasta, 1 cup of sauce, and another layer of pasta.
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10
Spread another one-third of the ricotta mixture over the pasta, then sprinkle with another one-third of the Parmigiano-Reggiano.
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11
Add the final layer of pasta, the remaining ricotta mixture and Parmigiano-Reggiano, and the remaining 2 cups of sauce.
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12
Tear reserved mozzarella half into shreds with your fingers, placing it evenly over the sauce.
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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.
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14
Let rest for 10 minutes before cutting into squares and serving.
