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We liked Barilla oven-ready lasagna noodles for this recipe, preferring it even over fresh sheet pasta. Both the ragù and the besciamella should be warm for lasagna assembly; the ragù reheats well in a large saucepan over medium and the besciamella can be microwaved in a covered 1-quart liquid measuring cup or medium microwave-safe bowl. A serrated knife is best for cutting the lasagna for serving.
no-boil 6½-by-3½-inch lasagna noodles (see note)
tablespoon extra-virgin olive oil
01Heat the oven to 350°F with a rack in the middle position. Place the noodles in a 9-by-13-inch baking dish, then add hot water (about 140°F) to cover, along with the oil and 1 tablespoon salt; swish the noodles around to dissolve the salt. Let stand for 10 minutes, moving the noodles around halfway through to ensure they do not stick together.
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