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Make The Ragù Bolognese Sauce and chill in the refrigerator for up to 3 days, or freeze up to 3 months. Warm slightly before using.
Make The Béchamel Sauce and chill in the refrigerator for up to 3 days, or freeze up to 3 months. Stir chilled béchamel sauce until smooth.
Roll the pasta dough into sheets, approximately .60 mm thick. Cut the sheets into lasagna noodles to fit a 9×13-inch baking pan.
Bring 4 quarts of water to a boil; season with 1 tbsp. fine sea salt. Add 1-2 lasagna noodles and boil for only 30 seconds. Remove and plunge into an ice bath.
Spread ¼ cup béchamel sauce on the bottom and sides of a 9×13-inch baking pan. Lay (2) lasagna sheets on top, slightly overlapping.
Top with 1 cup ragù, spreading it all the way to the corners.
Add ½ cup béchamel on top of the ragù and mix the sauces together.
Top with a generous handful of ground Parmesan cheese, about ¼ cup.
Repeat the layering process until you get to the last layer of pasta. Top the last layer with ½ cup béchamel sauce and a few dollops of ragù.
Cover the lasagna with foil and bake at 350 F for 30 minutes.
Remove the foil and broil until bubbly and golden brown.
Rest the lasagna for at least 25-30 minutes before slicing.