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Bring a large pot of water to a boil. Cook the fresh lasagna sheets until pliable, then immediately transfer them to an ice bath to stop the cooking process.

Generously grease a large, deep baking pan with softened butter.

Line the bottom and sides of the pan with the cooked lasagna sheets, allowing the edges to hang over the sides of the pan.

Spread an even layer of bolognese ragu over the pasta, followed by a drizzle of bechamel sauce and a generous sprinkle of grated parmesan cheese.

Place another layer of lasagna sheets on top.

Repeat the layering process with bolognese, bechamel, and parmesan until the pan is filled to the top.

For the final layer, add the ragu, bechamel, and parmesan.

Fold the overhanging pasta sheets over the top to enclose the lasagna.

Cover the pan tightly with aluminum foil.

Bake the lasagna, then remove from the oven and let it cool completely to set.

Once cooled, slice the lasagna into individual portions.

To serve, place a slice of lasagna in a small, oven-safe pan with tomato sauce.

Pour heavy cream over the lasagna slice and top with more grated parmesan cheese.

Bake again until hot and bubbly.

Transfer the hot lasagna to a plate and pour the creamy sauce from the pan over the top.

Garnish with a final sprinkle of parmesan cheese, chopped chives, and a drizzle of pesto sauce before serving.