Lasagna Al Forno

Lasagna Al Forno
Lasagna Al Forno

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    pound dried lasagna noodles

  • Olive oil as needed

  • 1

    onion chopped

  • 2

    cloves garlic sliced

  • 2

    tablespoons chopped fresh basil

  • 2

    tablespoons chopped fresh oregano

  • 3

    bay leaves

  • 1 1/2

    pounds ground beef

  • 1

    pound ground Italian sausage

  • 1

    can tomato paste - (6 oz)

  • 30

    ounces ricotta cheese (2 containers)

  • 1/4

    cup finely-chopped Italian flat-leaf parsley

  • 2

    tablespoons chopped fresh oregano

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    eggs lightly beaten

  • 1/2

    cup grated Parmesan cheese

  • 4

    cups prepared tomato sauce

  • 1

    pound mozzarella cheese shredded

  • Grated Parmesan and mozzarella for topping

Directions

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. This recipe yields 12 servings.

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