Lasagna Bolognese Lasagna Al Forno Food

LASAGNE AL FORNO WITH BOLOGNESE RAGU

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 BOLOGNESE

Steps:

• Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.
• Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.
• Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.
• Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.
• Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.
• Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.
• Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.
• Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.
• Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.

CLASSIC BAKED LASAGNA BOLOGNESE (LASAGNE ALLA BOLOGNESE) RECIPE

Steps:

• In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.
• Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is just thick enough to coat the back of a wooden spoon, about 3 minutes.
• Season with salt and pepper. Whisk in nutmeg. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Use béchamel sauce right away, or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. (Béchamel sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stovetop or in a microwave to use.)
• If Using Homemade Pasta : Follow the recipe and instructions here through step 10 (you will end up with long sheets of fresh pasta), doubling the quantity to yield 2 pounds total (this will make more pasta than you will need, but it's best to have extra and avoid running out midway through assembly). Cut those sheets into roughly 8-inch-long rectangles.
• In a pot of salted boiling water, cook pasta, working in batches if necessary, until al dente (this will vary depending on the pasta you use, but for store-bought it's about 1 minute less than package instructions), then use a spider or mesh strainer to transfer immediately to a large ice bath to cool.
• If Using No-Boil Pasta: Soak in warm water for 30 minutes to partially hydrate, then drain on paper towels or kitchen towels.
• To assemble and bake lasagna, preheat oven to 375°F (190°C). Grease a 9- by 13-inch baking dish with butter. Spoon a thin, even layer of ragù on bottom of baking dish, then lay down a layer of lasagna noodles; it's okay if they overlap somewhat, but you can cut any sheets that are too large to avoid excessive doubling up.
• Bake lasagna until bubbling and browned on top, about 35 minutes (placing a rimmed baking sheet under the baking dish is good insurance in case anything bubbles over). Let rest 10 minutes, then serve.

LASAGNA BOLOGNESE (LASAGNA AL FORNO)

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.

LASAGNA AL FORNO

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

Steps:

• In a large sauté pan, heat 1 tablespoon oil over medium heat. Add onion and fry for about 10 minutes.
• While the onion is cooking, chop the pancetta. The best way to do this is to roll it up, cut lengthwise then across.
• Once onion is softened, add the pancetta and cook for another 5 minutes.
• Place the pancetta and onion in a 6 quart dutch oven, add another tablespoon of oil to the sauté pan and return to heat.
• Add the ground beef and cook until browned. Transfer to the dutch oven, add another tablespoon of oil to pan and return to heat.
• Add the ground pork and brown.
• Once pork has browned, add it to the dutch oven.
• Preheat oven to 275°F (140°C, Gas Mark 1).
• Place dutch oven on burner and stir ingredients together. Add the tomatoes, tomato purée, red wine, salt, pepper, and about ¼ nutmeg, grated. Stir all ingredients together and bring to a simmer.
• While bringing mixture to a simmer, tear half of the basil leaves from the stem, tear or chop the leaves and add them to the pot. As soon as the mixture is simmering, place in preheated oven. You do not need to cover the mixture.
• Here the recipe says to let simmer for 3 hours before giving a stir, I stirred every 45 minutes.
• When liquid has reduced to a concentrated sauce, season to taste with salt and pepper and add the remainder of the basil.
• About 20-30 minutes before the ragú bolognese is due to come out of the oven, begin the bechamel sauce.
• Place the milk, butter, flour, salt and pepper, and garlic in a large saucepan. Heat oven medium-low heat and whisk until simmering and thickened. Reduce heat as low as possible and simmer for 10 minutes more.
• Sieve the sauce into a large bowl and add the cream. Adjust seasoning and add another quarter of nutmeg.
• Preheat oven to 350°F (Gas mark 4, 180°C).
• Now for the assembly. Organize your materials in the order in which you will use them, with the baking dish on a cookie sheet (to catch spillage) in the middle.
• Spread a thin layer of the ragú bolognese on the bottom of the pan. Cover with ¼ of the bechamel sauce, diced mozzarella and a sprinkling of Parmesan cheese. Add a layer of lasagna noodles (They don't need to be cooked, the large amount of sauce cooks the noodles). Repeat in this manner, finishing off with a top layer of cream sauce and a coating of Parmesan cheese.
• Place in oven (be sure to keep the baking sheet underneath!) and bake for 45-50 minutes or until golden brown and bubbling.

LASAGNA AL FORNO

Steps:

• Warm the oil and butter in a heavy based casserole dish on medium heat. Add the onion and gently fry for about 5 minutes until softened and translucent.
• Add celery, carrots and garlic. Cook for another couple of minutes, stirring to coat well.
• Stir in sausage with a large pinch of salt and several grindings of black pepper. Cook, stirring until the meat has lost its pinkness.
• Add the bay leaves and milk. Bring to a boil and then simmer gently for about 10 minutes until meat has absorbed the milk. season with a pinch of nutmeg.
• Pour in wine and let it simmer until it has evaporated.
• Add tomatoes with all of the juices and stir thoroughly.
• Cook uncovered at a lazy simmer with just an intermittent bubble breaking through the surface for about 3 hours. The fat will have separated but the sauce won't be dry. Taste and correct seasoning if needed.
• About 45 minutes before meat is ready, prepare the béchamel sauce. Pour milk into a saucepan with bay leaves, onion and a pinch of nutmeg. Bring to just below boiling point., then remove from the heat and let infuse for 15-20 minutes.
• Preheat oven to 350 degrees F. Grease a shallow baking dish.
• Melt the butter in a saucepan. Stir in the flour and cook, stirring, for one minute.
• Strain the milk and gradually add it to the flour mixture to make a thick, smooth sauce. Season to taste.
• Pour some béchamel into the boing dish, just enough to cover the base. Place a layer of lasagna noodles on top. Then a layer of meat sauce, then a handful of parmesan. Repeat layers until both sauces are used up then finish with a large sprinkling of parmesan.
• Bake in the oven for about 30 minutes until bubbling all over and a knife slips easily through the layers of lasagna.