CAFE LAGO LASAGNA

Steps:

• LASAGNA ASSEMBLY 1 buttered 15-by-10-by-2-inch Pyrex baking dish Preheat oven to 350 degrees. Carefully place 1 18-inch pasta sheet in the boiling water, folding it in so it does not stick to itself (Tip: Viladas lowers it gently and slowly.) Boil 2 minutes. Remove from water using strainer insert, shock it in a bowl of cold water to stop further cooking, carefully lay it flat on the dish towel and pat dry with paper towels. Lay the sheet into 1 side of the Pyrex dish, letting pasta hang off either end about 2 inches, and about 1/2 inch over the side. Repeat this step twice using the other 2 sheets of pasta, laying 1 sheet in the middle of the dish and the last sheet on the other side. (The middle sheet should overlap the others by an inch or 2.) You are creating the bottom and wraparound layer of the lasagna. Spread a thin layer of marinara sauce over this first layer of pasta. Boil 2 10-inch sheets of pasta, pat dry, and place these side by side Spread half the ricotta mix evenly over the pasta layer, Boil 2 more 10-inch pasta sheets, pat dry, layer Cover pasta layer with half the béchamel sauce. Boil 2 more 10-inch pasta sheets, pat dry, layer Cover this layer with a thin layer of marinara sauce. Boil 2 more 10-inch pasta sheets, Layer with rest of ricotta mix. Boil 2 more 10-inch pasta sheets, Cover with rest of béchamel. Boil 2 more 10-inch pasta sheets, Cover with thin layer of marinara. Top with last 2 layers of pasta sheets. Fold the overhanging pasta layer over the top pasta Top with 1/4-inch layer of marinara sauce and 1 more layer of pasta on top. Bake for 1 hour at 350 degrees. Remove from oven and let lasagna come to room temperature, or refrigerate for 3 or more hours until you are about 1 hour away from serving. .Heat remaining marinara on the stovetop. Place each piece on a plate and spoon a little marinara over the top, garnish with grated Parmesan and chopped parsley.