The prep time does not include the time required to make the Bolognese, so this is best broken up between two days if you, like me, reach a max of kitchen time. Maybe I’m just speaking for myself, but if I make the Bolognese and béchamel the day prior, it doesn’t make a lasagna feel like such a task.

I ended up with no-boil lasagna sheets because of what market I was at, and I still par-boiled them. The pasta pulls moisture during baking to cook the pasta, and since this recipe uses a thicker meat sauce as opposed to just a marinara, I want the sauce layer to retain its own moisture, not suck it from other sources. If you can get your hands on, or make, fresh layers, that would be best, but more time consuming and difficult.

I have a 12x7” baking dish that I love for lasagna because it has handles, but I know that is not a standard size, so get somewhere close. I did my best with measurements here, but it’s likely you’ll end up with a little extra of something.