Seriously From-Scratch Five-Layer Lasagna

Name: Seriously From-Scratch Five-Layer Lasagna
Yield: Serves 12 to 15
Cuisine: Italian
Ingredients: ½ teaspoon kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; 6 cups/1.5 liters Bolognese Sauce; 1 cup/240 milliliters plain tomato sauce (a good store-bought version is fine); 1 pound/450 grams fresh mozzarella, store-bought or homemade, cut into ¼-inch/6-millimeter slices; 1 pound/450 grams ricotta, store-bought or homemade; 3 large eggs; Grated zest of 1 lemon; ¼ cup minced fresh flat-leaf parsley; 2 pounds/1 kilogram lasagna noodles, dried, fresh, or homemade; 2 cups/120 grams grated Parmigiano-Reggiano; 1 pound/450 grams scamorza or good-quality provolone, cut into ¼-inch/6-millimeter slices

Preparation info

Serves
12 to 15

Difficulty
Medium

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

To call your lasagna “seriously from-scratch,” you must by definition make your own ricotta and mozzarella—neither of which is hard, but I recommend making them a day or two ahead of making the lasagna. You can make and cook the pasta ahead as well. The Bolognese can likewise be made several days ahead of assembling the lasagna. So, if you want to go at it, I recommend having a good plan and a prep list, and giving yourself plenty of time—this is a great weekend project for those who love t

Ingredients

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Lasagne

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