Louie Bossi’s Lasagne

Use any leftover sauce on your favorite pasta dishes or freeze for future use.

Olive oil, for dish 3 ¾ cups San Marzano marinara sauce (see recipe), plus more for serving, optional 5 9-inch x 13-inch pasta sheets, homemade or store bought, oven-ready variety 10 cups Bolognese sauce (see recipe) 5 cups shredded mozzarella, not fresh balls 5 ounces grated Parmigiano-Reggiano 1¼ cups béchamel sauce (see recipe) 40 basil leaves, plus more for garnish 12 slices fresh mozzarella, for serving, optional Salt and black pepper, to taste 1. Brush a deep dish 9-inch by 13-inch casserole with olive oil. Evenly spread 2-ounces marinara sauce on bottom of dish. 2. Lay pasta sheet on bottom of dish. Do not overlap if using pieces instead of sheets. Layer with 2 cups Bolognese sauce, 4 ounces marinara sauce, 1 cup shredded mozzarella, 2 tablespoons Parmigiano-Reggiano. Using a spatula, spread 2 ounces béchamel sauce evenly over cheese and sprinkle with 8 basil leaves torn into pieces. Season with salt and pepper, to taste. 3. Repeat the layering process 4 more times, creating 5 layers. 4. Heat oven to 350 degrees F. Place a piece of parchment paper on top of casserole and cover with foil. Bake until heated through and bubbly at the edges with a center internal temperature of 145 to 165 degrees F, about 35-45 minutes. Top with additional marinara sauce and slices of fresh mozzarella, if desired. Return to oven to melt cheese. Allow to rest 5-10 minutes before cutting. 5. Garnish with fresh basil leaves. Serve with a green salad and Italian bread. Makes 12 servings

Nutrition information per serving (includes optional 12 slices fresh mozzarella):

591 calories, 47% calories from fat, 31g fat, 13g saturated fat, 103mg cholesterol, 36g carbohydrates, 9g total sugar, 0g added sugar, 39g protein,1638 mg sodium, 5g fiber