Start by cooking your hand made pasta sheets in boiling salted water for approximately 30 seconds each, doing them one at a time so they don’t stick together. If using dry pasta sheets, cook according to package directions.
Lay them out on parchment paper until you are ready to assemble
Place one ladle full of ragu sauce on the bottom of a 9”x13” baking dish.
Cover with lasagna noodles, it’s ok if they overlap a little.
Next layer béchamel sauce over the noodles.
Then layer ragu over béchamel.
Sprinkle with a handful of mozzarella/parm mix.
Repeat, alternating the direction of the noodles, until all sauce and noodles are used, 3-4 layers, ending with a ragu layer.
Bake covered in foil at 350 degrees for 30 minutes. Take the foil off and continue to bake until bubbling. Add more cheese and bake until golden brown.
Let sit for 20 minutes to allow to set before cutting into. The lasagna will firm up and will have less a chance to fall apart when serving.
