LASAGNE AL FORNO WITH BOLOGNESE RAGU
This classic recipe for baked lasagna is the ultimate comfort food.
Provided by Jacqueline De Bono
Categories Main Course
Time 3h30m
Number Of Ingredients 19
Steps:
- Fry the vegetables in a little olive oil until they soften. (Some Italian chefs insist that the meat and vegetables be fried separately as they require different levels of heat)
- In a separate pan fry the minced meat in heated olive oil over a medium heat until it begins to brown and then add the vegetables. (you can also cook the meat with the veg)
- Add the wine and continue stirring. When the alcohol has evaporated, add the tomatoes and/or passata and the stock.
- Lower the heat and leave to simmer partially covered for at least 1.5 hours, stirring occasionally.
- Add salt and pepper to taste.
- Add the milk, stir and continue to let the sauce simmer for another 30 minutes.
- If you think the sauce is too liquidy you can remove the cover completely till it reduces. But if you are using fresh or uncooked pasta the sauce needs to be a little liquidy.
- Melt the butter in a saucepan over low heat, incorporate the sifted flour and mix everything with a wooden spoon or whisk until you have a paste (roux)
- Cook the roux until it is golden, and at this point add the milk a little at a time, plus a pinch of salt and a ½ teaspoon of grated nutmeg. Continue to stir until the sauce reaches the consistency you want.
- If you are using dried pasta sheets partly cook them in boiling salted water. You may want to add a little olive oil to the water so they don't stick together or cook them one at a time!
- Then butter a rectangular baking dish and spread a little sauce on the bottom. Make a layer of lasagne sheets, cover them with a layer of sauce, some béchamel and a sprinkling of grated cheese.
- Then put another layer of pasta, then bolognese sauce, béchamel and cheese and so on until the ingredients are used up, leaving some béchamel for the final layer.
- Cover the last layer with béchamel sauce, grated parmesan and some butter flakes.
- Bake your lasagne al forno in a preheated oven at 170-180 °c (338-356°F)for about thirty minutes. When the surface is golden and the pasta is cooked (check using a fork) remove from the oven and allow to sit for 5-10 minutes before serving. If using uncooked pasta it's a good idea to cover the dish with aluminium foil for the first 15 minutes as otherwise the top may get golden before the pasta is cooked.
- Allow the lasagne al forno to sit for 5-10 minutes before serving.
LASAGNA AL FORNO
Provided by Tyler Florence
Categories main-dish
Time 2h40m
Yield 12 servings
Number Of Ingredients 18
Steps:
- 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.
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
LASAGNE AL FORNO
Lasagne, as everyone knows, is a dish of wide flat noodles, sometimes green from spinach (lasagne Verdi), sometimes with ruffled edges (lasagne ricce). The classic, austere version from Bologna alternates layers of lasagne with meat sauce (ragu) and bechamel. I am giving a more exuberant example below. There are many others, including the lasagne di vigilia, Christmas Eve lasagne, involving very wide noodles that remind the faithful of the baby Jesus's swaddling clothes. Lasagne (Lasagne is the singular but it is almost never use. Ditto for other pasta types: who would ever lapse into speaking of a single spaghetto, except in humor) is first and foremost a noodle, not a specific dish, It may be the primordial Italian pasta noodle, or at least the oldest known word in the modern pasta vocabulary. In one way or another, lasagne seems to derive from the classical Latin laganum. But what was laganum? Something made of flour and oil, a cake. The word itself derived from a Greek word for chamber pot, which was humorously applied to cooking pots. And like many other, better-known cases of synecdochical food names, the container came to stand for the thing it contained. And eventually, by a process no one knows with any certainly, laganum emerged as a word for a flat noodle in very early modern, southern Italy. If you are persuaded by all the evidence collected by Clifford A. Wright, you will be ready to believe that in Sicily, an Arab noodle cuisine collided with the Italian kitchen vocabulary and co-opted laganum and its variant lasanon to describe the new "cakes" coming in from North Africa. Would you be happier about this theory if you had evidence of a survival of an "oriental" Arab pasta in Sicily? Mary Taylor Simeti provides one in Pomp and Sustenance, Twenty-Five Centuries of Sicilian Food. Sciabbo, a Christmas noodle dish eaten in Enna in central Sicily, combines ruffled lasagna (sciabbo-jabot, French for a ruffled shirtfront) with cinnamon and sugar, typical Near Eastern spices then and now.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a mixing bowl, stir together the beef, milk, parsley, salt, and pepper. Form into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and brown the meatballs in small batches. Remove from the pan as they brown and drain on paper towels. Set aside.
- In the same skillet, add the onion and garlic and saute until the onion is lightly browned. Then stir in the tomato puree and tomato paste. Simmer for 15 minutes.
- Bring 6 quarts of water to boil in a large pot.
- Add the meatballs to the tomato mixture and continue cooking for another 30 minutes. Meanwhile, liberally salt the boiling water and add the lasagna. Cook until al dente, about 10 minutes. Drain in colander.
- Preheat the oven to 375 degrees F.
- In a shallow ovenproof pan, roughly 13 by 9 by 2 inches, spread a thin layer of the sauce (no meatballs). Then spread a layer of overlapping lasagna 1 strip thick (don't let the strips run up the side of the dish). Cover that with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with the Parmesan and then spread on 1/4 of the sauce and meatballs. Begin again with a layer of lasagna and continue as above until all the ingredients are used up, ending with the Parmesan.
- Bake for 30 to 35 minutes. If the cheese on top hasn't melted, run under the broiler briefly. Then let the dish rest at room temperature for a few minutes before serving.
SUE'S LASAGNA AL FORNO
My friend Sue gave me this recipe to try. It's a GREAT recipe to have anytime. You can substitute ground turkey, or ground chicken, and even shredded chicken in this recipe, and it's very good! I have used whole wheat noodles, and they work well.
Provided by Lindas Busy Kitchen
Categories Pork
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles. Drain, and set aside.
- Saute meat in a lg. non-stick pot, until cooked through.
- Add Alfredo Sauce, and simmer for 5 minutes.
- Preheat oven to 375.
- In a well buttered casserole dish,.
- alternate layers of meat sauce, noodles, ricotta and cream, ending with a generous sprinkling of Parmesan cheese, and a light dusting of nutmeg.
- Bake for 45 mins, until bubbly around edgs.
- Let set 15 minutes before cutting to serve.
- Salt and pepper, to taste.
Nutrition Facts : Calories 556, Fat 24, SaturatedFat 12.6, Cholesterol 89.6, Sodium 152.5, Carbohydrate 58.6, Fiber 2.5, Sugar 1.5, Protein 25
LASAGNA BOLOGNESE (LASAGNA AL FORNO)
Even though my roots are from Western Europe, I feel my blood is full of Italian.....can't get enough! If you want to wow them, put the extra time into this recipe. Make ahead and refrigerate or freeze until ready to use. First is a Sugo di carne (tomato sauce), then a Balsamella sauce (Italian white sauce). Update 4/2010: Due to 2 comments I'm suggesting you use 3-4 T flour to thicken sauce but not too thick that it won't pour easily on top, if too thick, add a little milk a tablespoons at a time. Hope this helps!
Provided by Southern Lady
Categories European
Time 2h5m
Yield 9-12 serving(s)
Number Of Ingredients 18
Steps:
- TOMATO SAUCE.
- Place oil and butter in a saucepan, and turn the heat to medium.
- When the butter starts foaming, add the diced onion, carrot, celery, and garlic.
- Sauté and stir until the onion is soft and translucent.
- This is the time to add the ground meat if using.
- Stir with a wooden spoon, and break the meat into small bits. Cook until the meat is fully browned.
- Add the wine, salt and pepper (to taste). Turn the heat to high, and let the wine evaporate. (Posting of 1/4 cup wine would not register correctly when entering recipe).
- Add the tomato, nutmeg, and milk (milk helps cut down on acidity). When the sauce starts boiling, turn the heat to low.
- Cover the saucepan and simmer slowly for about 1 hour, stirring occasionally.
- WHITE SAUCE.
- Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
- Add the flour, stirring continuously until golden.
- Add the milk a little at a time. Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
- Turn heat off. Add salt to taste, and stir in the 1 oz. grated parmigiano cheese and pinch of nutmeg.
- PASTA.
- Begin cooking lasagna pasta in salted water as directed on package. Prepare al dente. To stop the cooking process, run cold water over drained pasta.
- While pasta is cooking, begin.
- PREHEAT oven to 350 degrees.
- Grease heavily a large 13x9 baking dish.
- Spread 2-3 Tbs. of tomato sauce over the bottom of the baking dish.
- Place one layer of pasta over sauce in dish.
- Spread with tomato sauce but not so thick you can't see pasta showing thru.
- Spread with Balsamella white sauce. Try to pour as evenly as possible but don't blend. Not all tomato sauce should be covered.
- Top with 2 ozs grated parmigiano reggiano cheese.
- Repeat two times.
- Top layer will be a beautiful marble of white sauce over the tomato sauce.
- Bake for about 25 - 30 minutes. Doneness is when you fork the lasagna, it will pull out easily from the pasta.
- Serve hot.
Nutrition Facts : Calories 286.4, Fat 22.1, SaturatedFat 11.7, Cholesterol 48.8, Sodium 496.6, Carbohydrate 10.2, Fiber 1.2, Sugar 2.6, Protein 11.6
LASAGNE VERDI AL FORNO
A recipe from my home in Emilia-Romagna, Italy; this lasagna made with spinach pasta cannot be beat. It's excellent if you want to impress some guests, or even yourself. It may be a bit time consuming, but it's well worth the TLC you put into it.
Provided by Arianna
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 26
Steps:
- For the pasta dough: Steam the spinach in a steamer or over boiling water until bright green, 2 minutes. Squeeze to remove excess moisture and process in a food processor to make a paste. Combine spinach with eggs, semolina, and salt and process until smooth. Stir in enough of the flour to make a smooth dough. Knead briefly, cover and set aside.
- For the ragu: In a large skillet, melt butter over medium-high heat. Saute bacon, carrot, celery and onion until onion is translucent. Stir in ground pork, ground beef and minced ham, and cook until browned. Stir in tomato paste, oregano and beef stock. (Reserve the chicken livers for later.) Season with salt and pepper, reduce heat to low, cover and simmer 20 minutes.
- For the bechamel: While the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest one minute, then whisk in warm milk. Return to heat, simmer 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
- To cook pasta: Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into three portions. Roll each portion out to a thin sheet. Have ready an ice water bath. Cook each sheet 3 minutes in the boiling water; remove from the boiling water and dip in the ice water; drain and dry on a clean, dry cloth.
- To finish the ragu: Stir the chicken livers into the simmering sauce. Cook 1 minute, remove from heat and set aside.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
- To assemble lasagna: Place one pasta sheet in bottom of prepared baking dish. Spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. Repeat layers twice. Top with remaining bechamel and parmesan and dot with butter.
- Bake in preheated oven 30 minutes, until top is golden brown.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 31.4 g, Cholesterol 186.6 mg, Fat 33 g, Fiber 2 g, Protein 31.8 g, SaturatedFat 17.4 g, Sodium 1044.4 mg, Sugar 5.5 g
More about "sues lasagna al forno recipes"
LASAGNE AL FORNO - AN ITALIAN TRADITION | GIANGI'S KITCHEN
From giangiskitchen.com
LASAGNA AL FORNO {NO BOIL RECIPE} - ITALIAN RECIPE BOOK
From italianrecipebook.com
Servings 6Category Main Course, Pasta, Pasta Al Forno
PASTA AL FORNO: 49 BAKED PASTA RECIPES - TASTE OF HOME
From tasteofhome.com
LASAGNE AL FORNO RECIPE - SPLASH OF TASTE - VEGETARIAN RECIPES
From splashoftaste.com
MARY BERRY’S LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE A CLASSIC LASAGNA AL FORNO (QUICK AND EASY) - DAYS OF …
From daysofjay.com
LASAGNE AL FORNO | RECIPES | DELIA ONLINE
From deliaonline.com
ITALIAN BASIL PESTO LASAGNE AL FORNO – THE PASTA PROJECT
From the-pasta-project.com
ANGELA HARTNETT'S LASAGNE AL FORNO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CLASSIC BAKED LASAGNA BOLOGNESE (LASAGNE ALLA …
From seriouseats.com
PASTA AL FORNO RECIPE (ITALIAN BAKED PASTA) | KITCHN
From thekitchn.com
SUE'S LASAGNA AL FORNO RECIPE - RECIPEZAZZ.COM
From recipezazz.com
LASAGNA AL FORNO RECIPE: THE CHEESIEST LASAGNA WITH MEAT SAUCE
From mortadellahead.com
SUE'S LASAGNA AL FORNO RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PASTA AL FORNO CON MELANZANE | JAMIE OLIVER RECIPES
From jamieoliver.com
LASAGNE AL FORNO - ANDREW ZIMMERN
From andrewzimmern.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love