This recipe is adapted from that of Tyler Florence. It is a hearty deep-dish lasagna.

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Name: Lasagna al Forno
Prep time: 1 h 10 min
Cook time: 1 h 30 min
Total time: 2 h 40 min
Yield: 12
Cuisine: Italian
Ingredients: 1 pound No-boil lasagna noodles; Extra virgin 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; Kosher Salt to taste; Ground black pepper to taste; 2 Eggs lightly beaten; 1/2 cup Parmesan cheese grated; 4 cups Tomato sauce; 1 pound Fresh mozzarella cheese shredded

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INGREDIENTS

1 pound No-boil lasagna noodles
MEAT MIXTURE
Extra virgin 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)
CHEESE MIXTURE
30 ounces ricotta cheese ; (2 containers)
1/4 cup Italian flat-leaf parsley ; finely chopped
2 tablespoons Fresh oregano ; chopped
Kosher Salt ; to taste
Ground black pepper ; to taste
2 Eggs ; lightly beaten
1/2 cup Parmesan cheese ; grated
FINAL PREPERATION
4 cups Tomato sauce
1 pound Fresh mozzarella cheese ; shredded

INSTRUCTIONS

MEAT MIXTURE

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, ~15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

CHEESE MIXTURE

In a mixing bowl; combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan; season with salt and pepper.

ASSEMBLY

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. Spread half of the meat mixture over the pasta. Dollop half of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle half 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.

Let lasagna rest for 30 minutes so the noodles will settle and cut easily.

Cut into 2-inch squares and serve.

NOTES

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Lasagna al Forno

1 pound No-boil lasagna noodles
 MEAT MIXTURE
 Extra virgin 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)
 CHEESE MIXTURE
30 ounces ricotta cheese (2 containers)
1/4 cup Italian flat-leaf parsley finely chopped
2 tablespoons Fresh oregano chopped
 Kosher Salt to taste
 Ground black pepper to taste
2 Eggs lightly beaten
1/2 cup Parmesan cheese grated
 FINAL PREPERATION
4 cups Tomato sauce
1 pound Fresh mozzarella cheese shredded

MEAT MIXTURE
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, ~15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

CHEESE MIXTURE
In a mixing bowl; combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan; season with salt and pepper.

ASSEMBLY 
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. Spread half of the meat mixture over the pasta. Dollop half of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle half 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.  
Let lasagna rest for 30 minutes so the noodles will settle and cut easily.

Cut into 2-inch squares and serve.

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Nutrition

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Serving Size: 1 Serving (959g)
Recipe Makes: 12 Servings

Calories: 1018
Calories from Fat: 543 (53%)

Amt Per Serving		% DV

	Total Fat 60.3g	80 %
	Saturated Fat 24.7g	124 %
	Monounsaturated Fat 21.5g
	Polyunsanturated Fat 4.1g
Cholesterol 366.8mg		113 %
Sodium 3825mg		132 %
Potassium 2732.3mg		72 %
Total Carbohydrate 63.8g		19 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 53.2g
Protein 60.2g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1018

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