Bolognese and Béchamel Sauce Lasagna

Ingredients

• dried lasagna noodles (not no-boil) (15 (most of a 1-pound box))
• Parmesan cheese (2 ounces grated (1 1/3 cups freshly grated or 1 cup store-bought grated))

Instructions

Click for bolognese sauce and béchamel sauce.

1. Heat the oven to 350℉.
2. Arrange 15 dried lasagna noodles in an even layer in a 9x13-inch baking dish.
3. Add enough very hot tap water to completely cover the noodles and let soak for 20 minutes, moving the noodles around occasionally and separating any stacked noodles.
4. Drain the lasagna noodles. Wipe the baking dish dry.
5. Evenly spread 1/2 cup of the bolognese sauce in the baking dish.
6. Arrange 5 of the lasagna noodles in an even layer on top of the sauce, breaking them as needed to fit (it’s OK if the noodles overlap slightly).
7. Dollop and spread about 2 1/2 cups of the bolognese sauce over the noodles.
8. Dollop and spread 3/4 cup of the béchamel sauce over the bolognese (the sauces will blend together a little bit, but should still be 2 distinct layers).
9. Evenly sprinkle with 1/4 of the grated Parmesan cheese (1/3 cup freshly grated or 1/4 cup store-bought grated).
10. Repeat layering lasagna noodles, bolognese sauce, béchamel sauce, and Parmesan.
11. Top with the remaining 5 lasagna noodles. Stir the remaining bolognese and béchamel together, then spread evenly onto the noodles to completely cover.
12. Sprinkle with the remaining Parmesan (2/3 cup freshly grated or 1/2 cup store-bought grated).
13. Bake uncovered until the cheese is melted and the sauce is bubbling, about 30 minutes.
14. Switch the oven to broil and broil until the cheese is lightly browned in spots, 2 to 3 minutes.
15. Let cool for at least 15 minutes before serving.