Lasagne al Forno

Name: Lasagne al Forno
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Mediterranean, Italian
Ingredients: 1 recipe Ragu Alla Bolognese (slightly or completely cooled); ½ recipe Fresh Lasagna Noodles; 1 recipe Bechamel Sauce (Parmesan Besciamella); 8 ounce fresh mozzarella cheese (drained and sliced); ½ Cup Parmesan cheese (freshly shredded or grated); ¼ Cup olive oil; ½ large yellow onion (finely chopped); 1 medium carrot (finely chopped); 1 stalk celery (finely chopped); 3 cloves garlic (minced or grated); 1 pound ground beef (or veal); 6 ounces tomato paste (1 small can); 1 Cup dry red wine (or beef stock) ((we used an inexpensive Chianti) ); 2 Cups whole milk; 28 ounces whole peeled tomatoes (1 large can, certified San Marzano tomatoes recommended); 2 bay leaves; 5 - 6 sprigs fresh thyme; fine kosher salt* (to taste, about 2 - 3 Tablespoons); Freshly-ground black pepper (to taste, about ½ - 1 Tablespoon); 1 ¼ Cups semolina flour; 1 ¼ Cups bread flour (or all-purpose flour); 1 large whole egg ((about 1 ¾ ounces) room temperature); 5 large egg yolks ((about 6 ¾ ounces) room temperature); Water (as needed, about 2+ Tablespoons); 3 Tablespoons unsalted butter; 3 Tablespoons all-purpose flour; 2½ Cups whole milk; 1½ Cups Parmesan cheese (freshly grated or shredded); fine kosher salt* (to taste, about 1 teaspoon); ½ teaspoon nutmeg (freshly grated, optional)

Instructions

Prep:25minCook:45min

This authentic Italian lasagna layers fresh lasagna noodles with a Beef Bolognese sauce and a creamy Parmesan bechamel sauce! It's an all day recipe perfect for holidays and slow-cooked Sunday dinners!

Updated at: Mon, 11 Nov 2024 16:29:37 GMT