Lasagna al Forno Recipe

This Lasagna al Forno is a classic Italian comfort food dish that will have your taste buds singing! Layers of fresh pasta, rich meat sauce, and creamy béchamel come together in a symphony of flavors and textures. It’s a labor of love, but trust me, the result is worth every minute in the kitchen. Get ready for a truly unforgettable lasagna experience!

Ingredients

For the Meat Sauce:

• Olive oil: For sautéing the vegetables.
• Garlic: Minced fresh, for aromatic flavor.
• Carrot: Chopped fine, adds sweetness and texture.
• Celery: Chopped fine, adds depth of flavor.
• White onion: Chopped fine, for savory flavor.
• Ground beef: 90/10, for rich flavor and texture.
• Ground pork: Adds richness and complexity to the sauce.
• Red wine: Enhances the flavor of the meat sauce.
• Tomato sauce: Creates a base for the sauce.
• Crushed tomatoes: Adds texture and freshness.
• Tomato paste: Intensifies the tomato flavor.
• Italian seasoning: A blend of herbs for classic Italian flavor.
• Beef stock: Adds depth and richness to the sauce.
• Bay leaves: Infuses the sauce with a subtle herbal note.
• Salt and black pepper: To taste.

For the Bechamel Sauce:

• Butter: Creates a roux for the sauce.
• All-purpose flour: Thickens the sauce.
• Whole milk: Forms the base of the sauce.
• Ground nutmeg: Adds warmth and spice.
• Parmesan cheese: Grated, adds salty, cheesy flavor.
• Salt and black pepper: To taste.

Additional Ingredients:

• Lasagna sheets: Oven-ready, for easy assembly.
• Parmesan cheese: Fresh grated, for topping.
• Basil or parsley: Chopped fresh, optional garnish.

How to Make Lasagna al Forno

Step 1: Make the Meat Sauce

1. In a large Dutch oven, brown the ground beef and pork. Remove and set aside.
2. Sauté the carrot, celery, onion, and garlic in the same Dutch oven.
3. Add the cooked meat back to the pot and mix well.
4. Pour in the red wine and cook for 5 minutes.
5. Add the remaining meat sauce ingredients and simmer for 2 hours.

Step 2: Make the Bechamel Sauce

1. In a saucepan, melt the butter and whisk in the flour to make a roux.
2. Slowly whisk in the milk, then add nutmeg.
3. Cook until thickened, then stir in parmesan cheese and season with salt and pepper.

Step 3: Build the Lasagna

1. Preheat oven to 350°F.
2. Layer meat sauce, lasagna sheets, and béchamel in a greased 9×13-inch casserole dish. Repeat for 5 layers.
3. Top with extra meat sauce, béchamel, and parmesan cheese.
4. Cover with plastic wrap and foil, then bake for 15 minutes.
5. Uncover and bake for 20 minutes, then broil for 1-2 minutes to brown.
6. Let sit for 5 minutes before garnishing and serving.

How to Serve

• Main Course: This Lasagna al Forno is a hearty and satisfying main course.
• Side Salad: Pair with a simple green salad for a balanced meal.
• Garlic Bread: Crusty garlic bread is the perfect accompaniment for sopping up the delicious sauce.

Make Ahead and Storage

Storing Leftovers

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual portions in the microwave or oven until warmed through.

FAQs

1. Can I use no-boil lasagna noodles?

Yes, you can use no-boil noodles, but you may need to adjust the baking time and add extra liquid to the sauce.

2. Can I make this lasagna vegetarian?

Absolutely! Substitute the meat with vegetables like mushrooms, zucchini, and spinach.

3. Can I freeze this lasagna?

Yes, you can freeze the assembled lasagna before baking. Thaw overnight in the refrigerator before baking.

4. How can I make this dish spicier?

Add a pinch of red pepper flakes to the meat sauce or use a spicy Italian sausage instead of ground pork.

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