Ingredients
6 cups homemade Bolognese sauce (my recipe is here)
9 lasagna noodles (not the no bake kind)
3 eggs, lightly beaten
1/4 cup fresh basil, minced
4 cups ricotta cheese
1/4 cup pesto (optional)
1/2 cup grated Parmesan cheese
6 slices fontina cheese
4 cups mozzarella cheese, shredded and divided
Directions
Make your Bolognese sauce. Because my recipe takes about 3 hours (2 of which are letting it simmer in the oven), I typically make this a day or even two ahead of time. You can use the finished sauce either hot or at room temperature.
Bring 5-6 quarts of water to a rolling boil in a large pot. Cook noodles until al dente. Drain and keep warm. In a large bowl, combine eggs, basil, ricotta, pesto (if using) and Parmesan cheese. Preheat oven to 375F.
To assemble, spread 1 cup of meat sauce in an ungreased 13 x 9-inch baking dish. Layer with three noodles, the 6 slices of fontina, 2 cups ricotta mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining ricotta mixture, and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella.
Spray a piece of aluminum foil with baking spray and cover the lasagna, sprayed side down. Bake for 50 minutes. Uncover; bake 20 minutes longer or until the top is bubbly and golden brown. Let stand for a minimum of 10 minutes before cutting and serving (it is screaming hot and if you cut it too soon, it will merely fall apart on you).