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Bison Bolognese Lasagne

one pan, 8- by 10-inches for deep dish or 9- by 13-inches for a thinner version

Ingredients
  • 9–12 lasagne noodles, sheets or curly-edged Rustichella D'Abruzzo
  • 4–5 cups Bison Bolognese (see above recipe on RIPE)
  • 16 ounces whole milk ricotta Galbani's is reliably good
  • 8 ounces mozzarella, shredded
  • 2 ounces Parmigiano-Reggiano, shredded
  • 2 tablespoons butter, softened
Instructions

  1. Preheat oven to 350°F. Bring a large pot of water to boil for the pasta. When it comes to boil, add a couple tablespoons of salt. Cook the pasta al dente, following package instructions. Remove pasta from the water and set aside.

  2. Reheat bison Bolognese.

  3. Pick your pan: around 8- by 10-inches or up to 9- by 13-inches. Grease with butter.

    Assemble the lasagne: Start with a few tablespoons of Bolognese, then layer pasta, ricotta, Bolognese, mozzarella, and parmesan. Repeat for a total of three layers, ending with cheese on top. Cover tightly with foil and bake for 1 hour, removing foil for the last 10 minutes. Remove from the oven and let sit 10–30 minutes before serving.