Lasagna Al Forno Recipes

LASAGNE AL FORNO (ITALIAN BEEF LASAGNA)

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.

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.

LASAGNE AL FORNO

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.

LASAGNE AL FORNO - TRADITIONAL FROM BOLOGNA

Steps:

• Ragu: Heat tablespoon of oil in your largest pan over a medium heat. Sweat onion. Grind pancetta in a food processor until finely chopped. Add to the pan along with the garlic and continue cooking 5 minutes. Transfer mixture to casserole. Add tablespoon of oil to the pan, turn up to high heat. Add minced beef browning. Transfer to casserole. Repeat with pork - transfer to casserole. And again for chicken liver. Place the casserole over direct heat, stir. Add tomatoes, tomato puree, red wine, a really good seasoning of salt and pepper and about a quarter of a nutmeg, grated. Stir, allow to come up to simmering point. While that happens, strip the leaves from the basil, tear them and add. As soon as mixture is simmering, cook slowly in oven for 4 hours without lid (stirring intermittently) When that happens, remove the casserole from the oven, taste to check the seasoning, then strip the remaining leaves off the basil, tear them into small pieces and stir them it. Besciamella sauce: Melt the butter in a large saucepan over medium heat. Once melted, slowly stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color, about 3 minutes. Increase the heat to medium-high and slowly whisk the hot milk into the roux. Bring to a simmer, then reduce the heat to medium low. Continue simmering until the flour has softened and become completely smooth, about

OLIVE GARDEN LASAGNA ROLLATA AL FORNO

Steps:

• Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.
• Set aside 1/4 of mozzarella cheese. Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.
• Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.
• When ready to make, spread about 1/4 cup of marinara sauce in a large 9x13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style. Decide if this looks about right to you. If so, keep rolling the rest of the noodles. Otherwise use more filling per noodle and discard the extra noodles.
• Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs.
• Bake in preheated oven at 350 degree for about 35 minutes.

LASAGNE VERDI AL FORNO

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.