Best 10 Lasagna Bolognese Lasagna Al Forno Recipes

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Lasagna Bolognese Lasagna al Forno, a classic Italian dish, is a delectable culinary journey that tantalizes the taste buds and transports you to the heart of Italy. This hearty and flavorful dish is characterized by its layers of tender pasta sheets, a luscious and rich Bolognese sauce, and a creamy béchamel sauce, all topped with a golden-brown crust of melted cheese. Whether you're a seasoned chef or a novice cook, this guide will provide you with the essential steps and tips to achieve lasagna perfection. Get ready to embark on a culinary adventure as we explore the best recipes and techniques for creating an unforgettable Lasagna Bolognese Lasagna al Forno.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNE AL FORNO WITH BOLOGNESE RAGU



Lasagne al forno with bolognese ragu image

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

3 tbsp extra virgin olive oil
1 onion (peeled and finely chopped)
2 carrots (washed and finely chopped)
2 celery stalks (washed and finely chopped)
300 g minced beef ((10oz))
300 g minced pork ((10oz))
100 ml white or red wine ( I used white) ((3.5floz))
200 ml fresh whole milk ((6floz))
200 ml beef or chicken stock ((6floz))
400 g fresh tomatoes or tomato passata (I like to use half and half) ((14oz))
salt (to taste)
pepper to taste
100 g all purpose flour ((3.5oz) sifted)
100 g butter ((3.5oz))
1 lt fresh milk ((33floz))
1 pinch salt
1/2 tsp grated nutmeg
500g lasagne sheets ((1.1lbs))
90 g Parmesan cheese ((3oz) grated)

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



Lasagna al Forno image

Provided by Tyler Florence

Categories     main-dish

Time 2h40m

Yield 12 servings

Number Of Ingredients 18

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

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.

AUTHENTIC ITALIAN LASAGNA BOLOGNESE RECIPE | LASAGNE ALLA BOLOGNESE



Authentic Italian Lasagna Bolognese Recipe | Lasagne alla Bolognese image

authentic italian Lasagna Bolognese is a classic baked dish typical of Italian cuisine, in particular from Emilia Romagna and specifically from Bologna city. Which is why it's called Lasagne alle Bolognese. Made with fresh egg pasta, in the shape of rectangles called "Lasagna". First you lay them in a lasagna pan then cover with meat sauce (Bolognese), bechamel and parmigiano, layer by layer. Finally cook lasagna in the oven, where all the ingredients are combined together.

Provided by Recipes from Italy

Categories     lasagna recipes

Time 3h

Yield 8

Number Of Ingredients 17

300 g (10 oz) of ground beef
150 g (5 oz) of sliced pancetta
1 small carrot
1 celery stalk
1 small onion
300 g (10 oz = 1 1⁄4 cup) of tomato passata
100 ml (1⁄2 cup) of dry white wine
100 ml (1⁄2 cup) of whole milk
300 ml (1 1⁄2 cup) of meat stock
3 tablespoons of extra virgin olive oil
salt and pepper
14 lasagna noodles
500 ml (2 cups) of whole milk
50 g (1,7 oz = ¼ cup) of unsalted butter
50 g (1,7 oz = 4 tablespoons) of all-purpose flour
grated nutmeg
200 g (7 oz = 1 cup) of grated Parmigiano

Steps:

  • First cut the carrot, celery and onion in very tiny pieces and set aside. Then cut the pancetta as finely as possible with a sharp knife or a food processor. Now place the minced pancetta in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
  • Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef.
  • Stir and cook for 5 minutes over medium heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
  • Finally add the tomato passata. Cover with a lid and simmer over low heat for about 2 hours, adding broth when needed. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper. Bolognese Sauce is ready when you can see an oily, creamy sauce on the surface.
  • In a saucepan, melt the butter over low heat then add the flour - using a flour sieve - while mixing QUICKLY with a whisk. Cook for 30 sec/1 min stirring, so the flour becomes tastier and absorb the butter fats. The mixture of butter and flour is called roux and it should be a nice golden color. Now set aside and let it cool. Meanwhile heat the milk, without bringing to a boil.
  • Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon. Finally, add a pinch of fine salt and grated nutmeg to taste.
  • Spread on the bottom of a baking dish two tablespoons of bechamel. Then put lasagna noodles over it, trying to cover the entire bottom of the pan. If one lasagna is not enough for you, use another one, whole or in half, depending on the size of the lasagna. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.
  • With the help of a tablespoon, cover the entire surface of the lasagna. In the end, sprinkle two tablespoons of grated Parmigiano. Repeat these steps for at least five layers (lasagna - bolognese sauce - bèchamel - parmigiano -repeat), in any case up to fill your baking dish.
  • Finish by covering the last layer with plenty of Parmigiano cheese, that cooking make a crispy crust. Bake at 190° (380 F) for about 30 minutes.Let cool Lasagna Bolognese out of the oven for 10 minutes before serving.

Nutrition Facts : ServingSize 1 portion/250 g, Calories 325 calories

LASAGNA BOLOGNESE



Lasagna Bolognese image

Provided by Food Network Kitchen

Time 5h10m

Yield 10-12 servings

Number Of Ingredients 29

1 cup dried porcini mushrooms
10 ounces white button mushrooms
2 carrots, cut into 4 pieces
2 stalks celery, cut into 4 pieces
2 cloves garlic
1 cup fresh parsley
1 6-ounce piece prosciutto, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 pound ground beef chuck
1 pound ground pork
2 cups dry white wine
4 tablespoons unsalted butter
1 large onion, chopped
1 teaspoon chopped fresh rosemary
2 bay leaves
Kosher salt
5 tablespoons tomato paste
1/2 cup cognac or brandy
1 28-ounce can whole San Marzano tomatoes
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons grated nutmeg
Kosher salt and freshly ground pepper
6 cups whole milk
Kosher salt
1 1/2 pounds fresh lasagna sheets
2 tablespoons unsalted butter, softened
3/4 pound parmesan, grated (2 to 3 cups)
1 pound fresh mozzarella or fontina, grated (4 to 5 cups)

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.

PERFECT LASAGNA BOLOGNESE



Perfect Lasagna Bolognese image

Authentic Bolognese sauce is slow-cooked to perfection, and then spread over fresh lasagna noodles covered with béchamel sauce. This is the best and only lasagna recipe you will ever want. For better results, always use the highest quality ingredients available, from the salt to the meat and wine.

Provided by gem

Categories     World Cuisine Recipes     European     Italian

Time 6h43m

Yield 12

Number Of Ingredients 24

1 tablespoon olive oil
1 tablespoon butter
½ pound pancetta (Italian bacon), diced
2 cups chopped celery
1 ¾ cups chopped carrots
1 ¼ cups chopped onion
1 ½ pounds coarsely ground chuck
1 pound coarsely ground pork shoulder
salt and ground black pepper to taste
1 cup dry white wine
1 ½ cups no-salt crushed tomatoes in puree
2 tablespoons tomato paste
1 teaspoon white sugar
½ cup beef broth
½ cup heavy whipping cream
½ cup whole milk
5 tablespoons butter
¼ cup all-purpose flour
4 cups whole milk
1 bay leaf
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
8 (9x13-inch) fresh lasagna sheets
2 cups finely grated Parmesan cheese, divided

Steps:

  • Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
  • Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
  • Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
  • Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
  • Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  • Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
  • Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
  • Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

Nutrition Facts : Calories 648.1 calories, Carbohydrate 46.1 g, Cholesterol 120.9 mg, Fat 33.8 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 689.2 mg, Sugar 8.3 g

LASAGNA BOLOGNESE (LASAGNA AL FORNO)



Lasagna Bolognese (Lasagna Al Forno) image

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

3 tablespoons extra virgin olive oil
3 tablespoons butter
1 cup onion, finely diced
1/3 cup carrot, finely diced
1/4 cup celery, finely diced
1 garlic clove, diced (more if you like garlic)
1/4 cup dry white wine
salt
pepper
2 1/2 cups tomatoes, pureed in a blender
1 pinch nutmeg
2 tablespoons milk or 2 tablespoons heavy cream
4 tablespoons butter
3 -4 tablespoons flour
2 1/4 cups milk
salt
7 ounces parmigiano-reggiano cheese, freshly grated (divided)
1 pinch nutmeg

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



Lasagne Verdi al Forno image

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

5 ounces spinach - rinsed, stemmed, and dried
2 eggs
⅝ cup semolina flour
1 teaspoon salt
1 ½ cups all-purpose flour
2 tablespoons butter
2 slices bacon, diced
1 carrot, diced
1 stalk celery, diced
1 onion, diced
3 ½ ounces lean ground pork
3 ½ ounces lean ground beef
3 ½ ounces minced ham
2 tablespoons tomato paste
1 teaspoon dried oregano
1 cup beef stock
salt and pepper to taste
3 ½ ounces chicken livers, trimmed and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups warm milk
1 pinch salt
1 pinch ground nutmeg
1 ⅔ cups grated Parmesan cheese
1 pint ricotta cheese
3 tablespoons butter

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

LASAGNE AL FORNO



Lasagne Al Forno image

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

1 lb lasagna noodle
14 ounces mozzarella cheese (diced)
4 ounces parmigiano-reggiano cheese
12 ounces ground beef
12 ounces ground pork
200 g pancetta
4 tablespoons extra virgin olive oil
1 large white onion, chopped
2 large garlic cloves (chopped , I double this)
630 g italian chopped tomatoes
6 tablespoons tomato puree
6 fluid ounces red wine
whole nutmeg
salt
fresh ground black pepper
15 g fresh basil
6 cups milk
6 ounces butter
4 ounces flour
salt
pepper
2 large garlic cloves, minced
6 fluid ounces heavy cream or 6 fluid ounces double cream

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

TRADITIONAL LASAGNA BOLOGNESE



Traditional Lasagna Bolognese image

In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have extra sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

Bolognese Sauce for Traditional Lasagna Bolognese
3 pounds fresh ricotta cheese
3 large egg yolks
1 cup grated Parmesan cheese
1 tablespoon plus 1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Pinch of ground cayenne pepper
2 tablespoons extra-virgin olive oil
1 pound uncooked lasagna noodles
1 pound fresh mozzarella cheese, sliced into 1/4-inch rounds

Steps:

  • Bring sauce to room temperature. In a large bowl, whisk together ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill filling until ready to assemble lasagna.
  • Preheat oven to 400 degrees. Butter an 11-by-14-by-3-inch lasagna baking pan. Bring a large pot of water to a boil. Add olive oil and remaining tablespoon of salt. One at a time, add lasagna noodles; cook until very al dente, 2 to 3 minutes less than the manufacturer's instructions. Remove noodles with tongs; drain in a colander.
  • Spread about 3 cups of sauce on the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half the ricotta filling mixture over the sauce.
  • Top with a layer of lasagna noodles, again slightly overlapping them. Repeat with more sauce and remaining ricotta filling mixture. Top with a final layer of lasagna noodles. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.
  • Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagna stand 10 to 15 minutes before serving.

LASAGNE AL FORNO



Lasagne Al Forno image

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

1 lb lasagna noodle
14 ounces mozzarella cheese (diced)
4 ounces parmigiano-reggiano cheese
12 ounces ground beef
12 ounces ground pork
200 g pancetta
4 tablespoons extra virgin olive oil
1 large white onion, chopped
2 large garlic cloves (chopped , I double this)
630 g italian chopped tomatoes
6 tablespoons tomato puree
6 fluid ounces red wine
whole nutmeg
salt
fresh ground black pepper
15 g fresh basil
6 cups milk
6 ounces butter
4 ounces flour
salt
pepper
2 large garlic cloves, minced
6 fluid ounces heavy cream or 6 fluid ounces double cream

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

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your lasagna.
  • Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
  • Make sure the sauce is thick and flavorful. You can simmer it for a long time to develop its flavor.
  • Use a variety of cheeses. This will give your lasagna a more complex flavor and texture.
  • Don't be afraid to experiment. There are many different ways to make lasagna, so feel free to adjust the recipe to your own taste.

Conclusion:

Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a special occasion or a casual weeknight meal. With a little planning and effort, you can make a lasagna that is sure to impress your family and friends.

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