Lasagna Bolognese Stack

Preheat oven to 375°F. Bring a large pot of salted water to boil.

Cook pasta sheets according to package directions until al dente. Drain and lay flat on parchment or clean kitchen towels to prevent sticking.

Heat olive oil in a large saucepan over medium-high heat. Add ground meat and cook until browned, breaking it apart with a wooden spoon, about 5–7 minutes. Drain excess fat if needed.

Add diced onion and minced garlic. Cook, stirring, until softened, about 3–4 minutes.

Stir in tomato paste and cook for 2 minutes. Add canned tomatoes with their juice, salt, and black pepper. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until sauce thickens. Taste and adjust seasoning.

In a large bowl, combine ricotta cheese, 1 cup of the mozzarella, 1/4 cup of the Parmesan, beaten egg, and chopped parsley. Mix until smooth. Season with a pinch of salt and pepper.

Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.

Arrange a single layer of cooked pasta sheets over the sauce, overlapping slightly.

Spread half of the ricotta filling over the pasta, then top with one-third of the remaining meat sauce.

Repeat with another layer of pasta, the remaining ricotta filling, and another third of the meat sauce.

Top with a final layer of pasta sheets and the remaining meat sauce. Sprinkle with the remaining mozzarella and Parmesan.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes, until the cheese is melted and bubbling at the edges, and the top is golden.

Let rest for 10 minutes before serving. Cut into portions and serve warm.