LASAGNA WITH RAGU ALLA BOLOGNESE

Servings: 10-12

Start to finish: 2 hours

14 curly-edged lasagna noodles

8 ounces (1 cup) cottage cheese

6 ½ ounces Pecorino Romano cheese, grated (3¼ cups)

1 cup heavy cream 2 garlic cloves, minced 1 tablespoon cornstarch ½ teaspoon pepper 3 cups Ragu alla Bolognese (recipe follows), room temperature

2 tablespoons shredded fresh basil

Lay noodles in 13-by 9-inch baking dish and cover with boiling water. Let noodles soak until pliable, about 15 minutes, separating noodles with tip of paring knife to prevent sticking.

Place dish in sink, pour off water and run cold water over noodles. Pat noodles dry with clean dish towel; dry dish and spray with vegetable oil spray. Cut 2 noodles in half crosswise.

Adjust oven rack to middle position and heat oven to 425 F. Whisk cottage cheese, 3 cups Pecorino, cream, garlic, cornstarch and pepper in bowl until combined.

Spread 1 cup ragu in bottom of prepared dish. Lay 3 noodles lengthwise in dish with ends touching 1 short side, leaving space on opposite short side. Lay 1 half-noodle crosswise in empty space to create even layer of noodles.

Spread half of cheese mixture over noodles.

Repeat layering of noodles, reversing arrangement of half-noodle, then spread 1 cup ragu over top. Create third layer using

3 ½ noodles (reversing arrangement again) and remaining cheese mixture. Lay remaining 3 ½ noodles over cheese mixture. Spread remaining 1 cup ragu over noodles and sprinkle with remaining ¼ cup Pecorino.

Spray sheet of aluminum foil with oil spray and cover lasagna. Bake until bubbling around edges, about 30 minutes. Remove foil and continue to bake until top is spotty brown, about 10 minutes. Let lasagna cool for 45 minutes. Sprinkle with basil. Cut into pieces and serve.