THE FINAL LASAGNA
Yield: One 9 × 13-inch pan (6 to 8 servings) INGREDIENTS:
1 pound (454 g) dry lasagna noodles 1 pound (454 g) fresh mozzarella cheese, sliced 1⁄4 inch thick
2 cups (335 g) ricotta cheese
1⁄4 cup heavy cream
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper 1 cup (100 g) freshly grated Parmesan cheese
8 cups Ragù alla Bolognese sauce
DIRECTIONS:
1. Heat the oven to 400F with an oven rack in the middle position.
2. Place the noodles in a 9 x 13-inch baking dish and pour enough hot water over to cover them. Set aside until pliable, 20 to 30 minutes. Drain and separate the noodles and set aside. Dry the baking dish.
3. Place the mozzarella between doublethick layers of paper towels and leave to wick for 20 minutes. Then tear into bite-size pieces and set aside.
4. Stir the ricotta, cream, salt, and pepper together in a medium bowl.
5. Use a large (4-ounce) ladle to dose out and spread 1/2 cup of the Bolognese sauce in the bottom of the baking dish. Top with a layer of noodles, then spread 1/3 cup of the ricotta mixture over the noodles. Dot with 1/2 cup of the mozzarella and sprinkle with 2 1/2 tablespoons of the Parmesan.
6. For the next layer, start with about 1 cup sauce, spread with the bottom of the ladle, followed by noodles, ricotta, mozzarella, and Parmesan. When the final layer of noodles goes on, top generously with sauce, then the remaining mozzarella and
Parmesan.
7. Lightly spray a 15 x 20-inch piece of aluminum foil with nonstick cooking spray. Tightly cover the lasagna with the foil, lubeside down, then place the baking sheet on a half sheet pan. Transfer to the oven and bake until the sauce is bubbling and the center of the lasagna is about 150F, 30 to 45 minutes. Remove the foil and continue to bake until the top is deeply browned and crisp, 20 to 30 minutes more.
8. Remove the lasagna and cool on a rack 20 minutes before serving.
Notes from Alton Brown:
I’d say peak favor is achieved after about 3 days in the fridge.
Seriously, this is it. Don’t even mention another to me.
Recipe excerpt from the new book “Good Eats: The Final Years” by Alton Brown, published by Abrams. Text copyright
© 2022 by Alton Brown.