Cold-Weather Lasagna Bake

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -In a pot of salted, boiling water, cook the lasagna noodles to al dente, according to the package directions. Drain the water.

Step 3 -Lay the cooked noodles in a single layer on a parchment-paper-lined baking sheet.

Step 4 -In a bowl, add the ricotta, the egg, 1/4 cup of the parsley, the nutmeg, 1/2 cup of the parmesan cheese, the salt, and the pepper and stir to combine.

Step 5 -Spread 1/3 of the Bolognese sauce into the bottom of a 9x13-inch baking dish.

Step 6 -Layer 1/3 of the cooked noodles, cutting them to fit as needed, on top of the sauce layer.

Step 7 -Add 1/3 of the ricotta mixture and 1/3 of the mozzarella cheese on top of the noodles. Repeat the layers two times, starting with the Bolognese sauce and ending with the mozzarella cheese.

Step 8 -Sprinkle the remaining parmesan cheese on top of the last mozzarella layer.

Step 9 -Cover the baking dish with foil and bake the lasagna until the sauce and cheese begin to bubble around the edges, about 25-30 minutes.

Step 10 -Uncover and discard the foil and bake the lasagna until the cheese has browned and is bubbly, about 24-26 minutes.

Step 11 -Transfer the baking dish to a wire rack and let the lasagna rest for 15 minutes.

Step 12 -Serve the lasagna garnished with the extra parsley.