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
This is Delia Smith's version of Lasagne. I'm used to the American version of lasagna that is smothered in red sauce, but in England it is more traditional to have a bechamel sauce. It takes a while, but it's worth it! Cooking time is mostly inactive.
Provided by Scarlett516
Categories European
Time 24m
Yield 12 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 752.8, Fat 47.1, SaturatedFat 24.2, Cholesterol 140.7, Sodium 579.3, Carbohydrate 47.5, Fiber 2.5, Sugar 3.9, Protein 32.2
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
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.
CLASSIC LASAGNE
Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 9
Steps:
- To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
- Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
- Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.
- Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
- Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
- Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.
- Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can't see any pasta poking through.
- Scatter 125g torn mozzarella over the top.
- Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.71 milligram of sodium
LASAGNE
Little is more satisfying than cooking a classic to perfection - Sarah Cook gives us a lesson in how to make lasagne
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 25
Steps:
- First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.
- For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.
- Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.
- Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
- To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.
- Stir in the strained milk, a little at a time - the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.
- Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.
- Repeat the layers - pasta, béchamel, meat and parmesan - two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.
Nutrition Facts : Calories 794 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.7 milligram of sodium
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
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
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LASAGNE AL FORNO RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 2 hrsCategory Dinner
- To make the meat sauce, heat the butter in a frying pan and add the chopped vegetables, garlic and pancetta. Cook over moderately low heat for 5–6 minutes, or until softened and lightly golden. Add the minced beef, increase the heat a little and cook for 8 minutes, or until coloured but not browned, stirring to break up the lumps. Add the oregano and nutmeg and season well.
- Stir in the chicken livers and cook until they change colour. Pour in the vermouth, increase the heat and cook until it has evaporated. Add the beef stock and tomato paste and simmer for 2 hours. Add a little hot water, if necessary, during this time to keep the mixture moist, but towards the end let all the liquid be absorbed. Stir in the cream, remove from the heat and leave to cool for 15 minutes. Stir in the egg.
- Put the béchamel in a saucepan, heat gently and stir in the cream. Remove from the heat and cool slightly. Preheat the oven to 180°C (350°F/Gas 4) and grease a 22 x 15 x 7 cm (9 x 6 x 2¾ inch) ovenproof dish.
- If you are using fresh pasta, cut it into manageable sheets and cook in batches in a large saucepan of boiling salted water until al dente. Scoop out each batch with a slotted spoon as it is done and drop into a bowl of cold water. Spread the sheets out in a single layer on a tea towel, turning them over once to blot dry each side. Trim away any torn edges.
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