Lasagna

The secret to a good lasagna is taking the time to do it right. Making a flavorful homemade bolognese or marinara sauce and a well-seasoned bechamel are key. Pre-grated, run-of-the mill mozzarella and no-boil sheets of pasta may save you time, but you'll end up with a dry mess of layers covered in rubber. Some recipes for lasagna bolognese omit the ricotta mixture, while other versions of the dish may even call for cottage cheese (definitely not authentic). This lasagna, which leaves out the spinach (after all, we want the kids to eat it) is adapted from Everyday Italian by Giada DeLaurentiis. If you'd like a shortcut, I recommend the easier Pasta Al Forno, which has much of the flavor, with considerably less effort.

Lasagna

9 lasagna noodles
2 1/2 cups Bolognese or Marinara sauce
2 cups Bechamel sauce
3 cups whole milk ricotta cheese
2 eggs, lightly beaten
1 teaspoon oregano
salt and pepper to taste
pinch of freshly grated nutmeg
2 1/2 cups whole milk mozzarella cheese, divided
1/2 cup Parmesan cheese, freshly grated

Preheat oven to 375 degrees.

Cook lasagna noodles for 6 minutes in well-salted water with a tablespoon or two of oil to preventing sticking. Drain, rinse and set aside.

Combine the ricotta, oregano, nutmeg, salt and pepper with half of the mozzarella in a large bowl. Check for seasoning, then add in the eggs. Set aside.

Mix the Bolognese or Marinara sauce into the Bechamel.

Spread approximately one-third of the sauce mixture over the bottom of a buttered 13 by 9 baking dish. Layer three of the lasagna noodles side by side over the sauce, covering with one-third of the ricotta mixture. Add another layer of lasagna noodles, followed by the ricotta mixture and sauce; repeat. Cover sauce with remaining mozzarella and Parmesan.

Bake for approximately 35 to 40 minutes, or until dish is bubbling and cheese is golden brown. Allow to cool slightly before serving.