Lasagna al Forno

Name: Lasagna al Forno
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 3 bay leaves; 2 eggs, lightly beaten; 59 milliliters Italian flat-leaf parsley, finely chopped; 2 Tbsps fresh basil, chopped; 2 cloves garlic, sliced; 680 grams ground beef; 454 grams ground Italian sausage; 454 grams dried lasagna noodles; 12 servings Olive oil; 1 onion, chopped; 2 Tbsps fresh oregano, chopped; 28 grams Grated Parmesan and m zarella, for topping; 118 milliliters grated Parmesan cheese; 850 grams ricotta cheese, (2 containers); 12 servings Salt and black pepper, to taste; 454 grams mozzarella cheese, shredded; 170 grams tomato paste, (1 can); 946 milliliters tomato sauce, prepared

Lasagnan al Forno might be just the main course you are searching for. This recipe serves 12. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 834 calories, 42g of protein, and 56g of fat. This recipe is typical of Mediterranean cuisine. Head to the store and pick up onion, garlic, parmesan cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes.

Instructions

Watch how to make this recipe.

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking.

Ingredients you will need

Lasagne Noodles

Water

Equipment you will use

Wooden Spoon

Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.

Ingredients you will need

Olive Oil

Pasta

Coat a large skillet with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes.

Ingredients you will need

Sausage

Garlic

Herbs

Onion

Beef

Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

Ingredients you will need

Tomato Paste

In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs.

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Oregano

Parsley

Ricotta Cheese

Egg

Equipment you will use

Mixing Bowl

Add Parmesan, season with salt and pepper.

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Salt And Pepper

Parmesan

To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners.

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Tomato Sauce

Pasta

Sauce

Equipment you will use

Ladle

Frying Pan

Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula.

Ingredients you will need

Ricotta Cheese

Spread

Pasta

Meat

Equipment you will use

Spatula

Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles.

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Shredded Mozzarella

Tomato Sauce

Mozzarella

Parmesan

Pasta

Ricotta Cheese

Sauce

Meat

Equipment you will use

Ladle

Frying Pan

Bake in a preheated 350 degree oven for 1 hour.

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Oven

Remove from oven.

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Oven

Let lasagna rest for 30 minutes so the noodles will settle and cut easily.

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Pasta

Cut into 2-inch squares and serve.

Equipment

Ingredients

Servings:

bay leaves 2

eggs, lightly beaten 59milliliters

Italian flat-leaf parsley, finely chopped 2Tbsps

fresh basil, chopped 2cloves

garlic, sliced 680grams

ground beef 454grams

ground Italian sausage 454grams

dried lasagna noodles 12servings

Olive oil 1

onion, chopped 2Tbsps

fresh oregano, chopped 28grams

Grated Parmesan and m zarella, for topping 118milliliters

grated Parmesan cheese 850grams

ricotta cheese, (2 containers)12servings

Salt and black pepper, to taste 454grams

mozzarella cheese, shredded 170grams

tomato paste, (1 can)946milliliters

tomato sauce, prepared

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.