Now *that's* hot.
through step 10 , doubling the quantity to yield 2 pounds total . Cut those sheets into roughly 8-inch-long rectangles., then use a spider or mesh strainer to transfer immediately to a large ice bath to cool.Drain pasta well, then rub each sheet lightly on both sides with vegetable oil . You can hold the cooked pasta sheets for up to 3 hours, but if you're doing this, it's best to lay them out on a parchment-lined baking sheet, with layers of plastic wrap between the layers of pasta .
Spoon a thin, even layer of ragù on bottom of baking dish, then lay down a layer of lasagna noodles; if's okay if they overlap somewhat, but you can cut any sheets that are too large to avoid excessive doubling up.Top pasta with another thin layer of ragù . Drizzle a small amount of béchamel all over ragù, then top with a showering of grated Parmigiano-Reggiano.
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