Lasagna al Forno
This classic Lasagna al Forno recipe features tender pasta layers, a rich seasoned ground beef and Italian sausage ragu, a creamy ricotta and Parmesan cheese blend, all baked with mozzarella and tomato sauce until golden and bubbling. It’s designed for generous servings and perfect for family meals or entertaining.
Equipment
- 1 Large Stock Pot For cooking lasagna noodles
- 1 Large Skillet For preparing the meat sauce
- 1 Mixing Bowl For the ricotta cheese mixture
- 1 13x9 inch Baking Pan For assembling and baking the lasagna
- 1 Spatula For spreading mixtures evenly
Ingredients
Main
- 1 pound dried lasagna noodles
- Olive oil
- 1 onion chopped
- 2 cloves garlic sliced
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh oregano chopped
- 3 bay leaves
- 1 1/2 pounds ground beef
- 1 pound ground Italian sausage
- 6 ounces tomato paste (1 can)
- 30 ounces ricotta cheese (2 containers)
- 1/4 cup Italian flat-leaf parsley finely chopped
- Salt and black pepper to taste
- 2 eggs lightly beaten
- 1/2 cup grated Parmesan cheese
- 4 cups tomato sauce prepared
- 1 pound mozzarella cheese shredded
- Grated Parmesan and mozzarella for topping
Instructions
- 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. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
- Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
- In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
- 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. 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. 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. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Notes
1. Achieving al dente noodles is crucial; overcooked pasta will result in a mushy lasagna. Tossing them with olive oil after draining prevents sticking and keeps them pliable for assembly. 2. Thoroughly draining the fat from the browned beef and sausage is key to a less greasy, more flavorful sauce. 3. The resting period after baking is non-negotiable. It allows the layers to set, preventing the lasagna from falling apart when sliced and ensuring clean, presentable squares. 4. Don't skimp on fresh herbs; they provide a vibrant counterpoint to the rich meat and cheese. A high-quality prepared tomato sauce will significantly enhance the overall flavor profile.