Makes 6 to 8 servings
1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and stir gently as they soften in the boiling water to make sure they don’t stick together. Cook the noodles until they are just barely tender, about 8 minutes. Drain in a colander and set aside.
3. In a medium bowl, combine the ricotta, pepper, and nutmeg.
4. Spread 1 cup of the tomato sauce evenly onto the bottom of a 9-by-13-inch baking pan.
5. Lay out an even layer of lasagna noodles on top of the sauce.
6. Cover the lasagna noodles with another 1 cup of tomato sauce, then ¾ cup of the mozzarella, and about ½ cup of the ricotta mixture in evenly dispersed dollops.
7. Repeat this layering process until all of the lasagna noodles have been used.
8. Top the last layer of lasagna noodles with the remaining sauce and the remaining mozzarella.
9. Bake for 30 to 40 minutes, until the cheese is melted and the lasagna is very hot and bubbling.