Step 1

Preheat oven to 375F.

Step 2

Combine parsley and basil and stir 2 tbsp into ragout mixture. Season with salt and set aside.

Step 3

Combine ricotta with milk, 2/3 cup of Parmesan, anchovies, nutmeg and pepper.

Step 4

Spoon 1 cup ragout over the bottom of an 8 x 10 ovenproof casserole dish and spread to the edges. Top with a layer of pasta sheets (heavily overlapping the pasta sheets and trimming edges as needed). Spread on another cup ragout and spoon " of the ricotta mixture over top. Top with another layer of pasta, ragout and ricotta. Add the last layer of pasta. Spoon remaining ragout and ricotta over and sprinkle with remaining 1/3 cup Parmesan.

Step 5

Cover dish with foil and bake for 30 min. Then remove foil and bake 15 min longer or until sauce is bubbling. Let stand 10 min and sprinkle with remaining 2 tbsp parsley and basil before serving.