LASAGNE AL FORNO (ITALIAN BEEF LASAGNA)
A classic recipe for homemade Lasagne al Forno (Italian Beef Lasagna) made entirely from scratch. There's truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian recipe will be a comfort food favourite.
Provided by Emily Kemp
Categories Main Course
Time 4h15m
Number Of Ingredients 20
Steps:
- Finely chop the carrot, onion and celery and saute the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the beef and pork mince and cook until browned.
- If there is a lot of excess fat in the pan, spoon some out. Add the red wine and reduce by half.
- Once the wine has reduced, add the sieved tomatoes, tomato paste, bay leaves, 4 cups of beef stock (1 litre) and a pinch of salt and pepper.
- Stir everything together and leave to simmer on a low heat for 2.5-3 hours uncovered. Add the rest of the beef stock half way through.
- Add the butter to a saucepan and cook until melted and bubbling.
- Add the flour to the melted butter and stir to form a paste. Let the flour cook for 1 minute.
- Slowly whisk half of the milk into the butter and flour constantly whisking to avoid any lumps. Once it has started to thicken add the rest of the milk, nutmeg, parmesan and a pinch of salt and pepper.
- Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.
- Preheat the oven to 350F (180C).
- To assemble the lasagne, spoon a small amount of ragu on the very bottom of the baking dish. Top with and even layer of lasagna pasta sheets (cut the pasta sheets to fit your baking dish).
- Add a few more spoons of ragu so the pasta is completely covered followed by 2 ladels of white sauce.
- Repeat the layers of pasta, ragu and bechamel sauce until everything is used up making sure to keep enough of bechamel sauce for the very top layer (you should have 4-5 layers of pasta).
- Cover the top layer of the lasagne with torn mozzarella and then bake in the oven for 45minutes or until bubbling and golden.
- Let it cool slightly for 5-10 minutes before serving.
Nutrition Facts : Calories 753 kcal, Carbohydrate 56 g, Protein 39 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 120 mg, Sodium 740 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
THE BEST EVER LASAGNA
My brother, Joe, created this lasagna based on our mom's recipe. It's a family favorite at Christmas, thanks to the special ingredients that make it magnifico. -Stephanie Marchese, Taste of Home Visual Production Director
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 15 servings
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.
Nutrition Facts : Calories 509 calories, Fat 33g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1185mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.
TRADITIONAL LASAGNA
My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.
BUTTERNUT SQUASH AND SAUSAGE LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the sauce: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the sausage and use a wooden spoon to break up the meat as it browns. When the sausage has cooked to golden brown, about 8 minutes, transfer it to a paper towel-lined plate to drain. Return the skillet to medium heat and add the remaining tablespoon olive oil. Add the onions and use a wooden spoon to scrape up any browned bits left on the bottom of the skillet. Deglaze with 2 tablespoons water. Cook until the onions are translucent, stirring occasionally, about 8 minutes. Add the mushrooms and cook until browned, 4 to 5 minutes. Stir in the garlic and a pinch of crushed red pepper and cook about 2 minutes. Add the sausage back to the skillet. Stir in the canned butternut squash, cream, salt and pepper. Set aside.
- For the filling: In a medium bowl, combine the ricotta, Parmesan, kale, sage, garlic powder, salt, pepper, eggs and nutmeg. Stir to combine and set aside.
- For the lasagna: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
- Cook the lasagna noodles in the boiling water for half the time the package recommends. Drain and toss with a drizzle of olive oil to prevent them from sticking together.
- Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Spoon about a cup of the sauce into the dish, spreading it to cover the bottom. Arrange half the lasagna noodles over the sauce, then begin layering first with half of the ricotta filling, then half of the sauce, then half of the mozzarella. Continue layering with the remaining noodles, filling and sauce, finishing with mozzarella on top. Sprinkle with the Parmesan. Tap the casserole on the counter to force out any air bubbles.
- Bake until the cheese is golden brown and the lasagna is bubbling, 35 to 45 minutes. Let it rest for 15 minutes so it can set and be cut easily.
RUSTIC LASAGNA
Per Serving: Calories 268 (28% from fat)...Carbohydrates 32 grams...Protein 16 grams...Sodium 294 mg...Fat 8 grams...Cholesterol 27 mg
Provided by Rev BJ Friley
Categories Pasta
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Cook lasagna noodles according to package directions, but DO NOT add salt.
- 2. While noodles are cooking, preheat oven to 350 degrees F.
- 3. Spray a 13 X 9-inch baking dish with vegetable cooking spray.
- 4. Set baking dish aside.
- 5. In a small bowl, combine tomato sauce, garlic, and oregano.
- 6. Mix well.
- 7. In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan.
- 8. Mix well.
- 9. Drain noodles in a colander.
- 10. Spread 1/2 cup of tomato sauce in bottom of prepared dish.
- 11. Place 3 noodles on top of tomato sauce.
- 12. Spread half of broccoli mixture over noodles.
- 13. Spoon 1/2 cup of tomato sauce over broccoli.
- 14. Place 3 noodles on top.
- 15. Spread with remaining broccoli mixture.
- 16. Top with 1/2 cup of tomato sauce.
- 17. Top with remaining noodles and tomato sauce.
- 18. Sprinkle mozzarella over top.
- 19. Bake until bubbling, about 45 minutes.
- 20. Place on a wire rack and cool for about 15 minutes.
- 21. Cut into squares.
RUSTIC LASAGNA
I prefer to have my lasagna with meat, but I must say that for a meatless lasagna, this one's the tops! Add a nice tossed salad to round out the meal...
Provided by CookinwithGas
Categories One Dish Meal
Time 1h15m
Yield 1 batch, 13 X 9 baking dish, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish.
- In a small bowl, combine the tomato sauce, garlic and oregano.
- In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
- Drain the noodles.
- Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
- Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
- Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
- Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
- Bake in the preheated 350°F oven for 45 minutes or until bubbling.
- Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.
Nutrition Facts : Calories 299.3, Fat 10.8, SaturatedFat 6.5, Cholesterol 39.5, Sodium 618.9, Carbohydrate 31, Fiber 3.2, Sugar 4.6, Protein 20.2
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LENTIL RAGU LASAGNE - INSIDE THE RUSTIC KITCHEN
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5/5 (6)Total Time 1 hr 15 minsCategory Main CourseCalories 514 per serving
- Finely chop the carrot, celery and onion. Add the olive oil to a large pan and add the chopped vegetables, sauté the veg gently until soft but not browned (around 7-8 minutes). Finely slice the mushroom and add them to the sauted vegetables.
- Fry the mushrooms for 2 minutes then add the pureed tomatoes/passata with the crushed garlic and a pinch of salt and pepper. Stir everything together and add the red wine.
- Let the ragu simmer gently for 10 minutes then add the lentils. If the sauce reduces too much add a little water to the sauce before the lentils are added. Stir the lentils into the sauce and simmer gently for another 2 minutes, turn the heat off.
- To make the bechamel sauce add the butter to a sauce pan over a low heat, once melted add the flour and stir into a paste. Stir the paste for around 30 seconds then add half of the milk, whisk the milk to get rid of any lumps. Once it starts to thicken add the rest of the milk and whisk until it starts to thicken.
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5/5 Category Dinner, EntreeAuthor Grace ParisiTotal Time 2 hrs
- In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the chuck and sirloin and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains.
- Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes.
- In a large bowl, combine the ricotta with the parsley, basil, and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper.
- Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water. Dry the noodles between layers of paper towels.
- Preheat the oven to 375°F. Spread 1 cup of the sauce in the bottom of a 9- x 13-inch glass baking dish. Line the dish with four overlapping noodles. Spread half of the ricotta mixture over the noodles, then top with half of the sausage, 1 1/2 cups of the sauce, and another 4 noodles.
- Bake the lasagna for about 45 minutes or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.
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