Let’s start cooking!
Cook the lasagna noodles
Preheat oven to 375°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water.
Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole.
The BEST Lasagna Bolognese! Layers of flat lasagna noodles with layers of slow-cooked Bolognese sauce, mozzarella, and Parmesan cheese. Homemade lasagna isn’t quick or easy… until now! For the perfect comfort food meal!
One 32-oz container of Grandma Jan’s Beef or Turkey Bolognese Sauce
Enough lasagna noodles to make three layers in a 13x9-inch baking pan with the lasagna pieces overlapping each other a little bit.
1 lb fresh mozzarella
1 lb shredded mozzarella
Parmesan to taste
How to Make It
Layer the lasagna
Spread a little olive oil around the inside of a 13x9-inch baking pan. Make sure your baking pan is non-reactive. Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor.
Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the shredded mozzarella. Repeat two more times. Top with a final layer of noodles and sauce and sprinkle with grated Parmesan and dot with slices of fresh mozzarella.
Tent the casserole with aluminum foil. Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20-30 minutes, until the top begins to get lightly browned.
Remove from oven and let cool 5-10 minutes before serving.