Ingredients:

6 cups homemade Bolognese sauce
1 ¼ pounds fresh pasta, rolled into thin sheets
2 cups (1 pound) homemade ricotta cheese
1 teaspoon freshly grated nutmeg, divided
3 cups (12 ounces) grated mozzarella cheese, divided
1 cup finely grated Parmigiano-Reggiano cheese
¾ cup finely chopped fresh basil, divided

Instructions:

Step 1: Preheat the oven to 350 degrees. Spray a 9-by-13-inch pan that is 2 ½ to 3 inches deep. Ladle 1 ½ cups of the sauce into the bottom of the pan. Arrange a single layer of pasta sheets in the pan, you’ll need about 3 sheets (a little overlap is okay), cutting the sheets to fit and saving any scraps. Spoon half of the ricotta evenly over the pasta. Sprinkle evenly with ½ teaspoon of the nutmeg. Sprinkle ½ cup of the mozzarella, ¼ cup of the Parmigiano, and ¼ cup of the basil over the ricotta.

Step 2: Arrange another layer of noodles and 1 ½ cups of sauce over the ricotta layer. Sprinkle with ½ cup of the mozzarella and ¼ cup of the Parmigiano. Top with another layer of pasta and the last of the ricotta and nutmeg, plus ½ cup of mozzarella and ¼ cup of the Parmigiano, and ¼ cup of the basil.

Step 3: End with a final layer of pasta, remaining sauce (you may not be able to fit all of it in the pan), and the last of the cheeses. Cut a piece of parchment paper to fit the size of the pan and put it on top of the lasagna. Wrap the pan tightly with foil and place on a rimmed baking sheet to catch drips.

Step 4: Bake for 1 hour covered. Carefully remove the foil and parchment and continue to bake until the cheese on top is bubbly and browned in places, about 15 minutes. If you have a convection setting, turn it on so you get the lovely crispy corners and edges. Set the lasagna on a trivet and let it stand for 20 to 30 minutes. Sprinkle with the remaining ¼ cup of basil and cut into 6 to 8 squares before serving. The finished lasagna can be refrigerated for up to two days.