Lasagna Al Forno

Ready in 2 hours

This lasagna mixes both seasoned ground beef, Italian sausage and fresh herbs to bring a satisfying and filling meal. I like to serve it with my Zesty Garlic Bread on the side and a fresh salad.

Top-ranked recipe named "Lasagna Al Forno"

4.5 avg, 2 review(s) 100% would make again

Ingredients

Are you making this? 
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
2 tablespoons Fresh Oregano; chopped
Salt; and black pepper
2 eggs, lightly beaten
1/2 cup Grated Parmesan cheese
6 cups tomato sauce; prepared
1 pound mozzarella cheese; shredded
Grated; Parmesan and mozzarella

Original recipe makes 12 Servings

Servings  

Preparation

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.

Credits

Added on Award Medal
Calories Per Serving: 992 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Lasagna Al Forno

I'd rate it:


sign in to add your comment

Tags




Reviews

Add yours!

very good
FullMetalBlonde 1 year ago
[I posted this recipe.]
CookingPassion 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free