Meaty Lasagne



  1. Put at least 5 quarts of water in a stockpot, bring it to a boil, and salt it.
  2. When the water comes to a boil, add the noodles one at a time and cook, stirring frequently and, to the point where they just become pliable but are still underdone, 3 to 5 minutes.
  3. Drain the noodles in a colander, then lay them flat on paper towels or clean dish towels.
  4. Heat the oven to 400 F.
  5. Taste the sauce and make sure it has enough salt and pepper.
  6. Smear the bottom of a 9 x 13-inch baking pan with the oil and one-quarter of the meat sauce, then put in a layer of noodles, touching but not overlapping, trimming them as necessary.
  7. Dot half of the ricotta over the noodles, then smear with another quarter of the meat sauce.
  8. Top with one-third of the mozzarella, one-third of the Parmesan, and a grinding of black pepper.
  9. Repeat for one more layer; for the third layer, smear meat sauce directly on the noodles and end with the Parmesan.
  10. Bake for 20 to 30 minutes, until the lasagne is bubbly and hot in the center.
  11. Remove the dish from the oven and let rest for 5 minutes before cutting and serving.