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#Lasagna al forno

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Oven, baking dish (9x13 inch), saucepan, skillet, mixing bowl, and aluminum foil

Ingredients
  

  • Ingredients
  • For the Meat Sauce:
  • 1 pound 450g ground beef or Italian sausage
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • For the Cheese Mixture:
  • 15 ounces ricotta cheese
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped (or 1 teaspoon dried parsley)
  • Salt and pepper to taste
  • For Assembly:
  • 12 lasagna noodles regular or no-boil
  • 3 cups shredded mozzarella cheese

Instructions
 

  • Step 1: Prepare the Meat Sauce
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the garlic and cook for an additional minute until fragrant.
  • Add the ground meat to the skillet. Cook until browned, breaking it up with a spoon, about 7-10 minutes.
  • Mix in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for 20 minutes, stirring occasionally.
  • Step 2: Prepare the Cheese Mixture
  • In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix until smooth and well combined.
  • Step 3: Cook the Noodles
  • If using regular lasagna noodles, boil them in salted water according to package instructions until al dente. Drain and lay them flat on a towel to prevent sticking. If using no-boil noodles, you can skip this step.
  • Step 4: Assemble the Lasagna
  • Preheat your oven to 375°F (190°C).
  • In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
  • Layer 4 noodles on top of the sauce.
  • Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese.
  • Top with a third of the meat sauce and repeat the layers: noodles, ricotta mixture, mozzarella, and meat sauce.
  • Finish with the last layer of noodles, remaining meat sauce, and top with the rest of the mozzarella cheese.
  • Step 5: Bake the Lasagna
  • Cover the dish with aluminum foil (to prevent sticking, spray foil with cooking spray).
  • Bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
  • Let the lasagna stand for about 15 minutes before slicing. This helps it set and makes serving easier.
  • Variations and Tips
  • Vegetarian Option: Substitute the meat with grilled vegetables like zucchini, bell peppers, and mushrooms. You can also add spinach for extra nutrients.
  • Gluten-Free: Use gluten-free lasagna noodles or thin slices of zucchini as a noodle substitute.
  • Cheese Substitutes: For a dairy-free version, use cashew cheese or a vegan ricotta made from blended tofu, nutritional yeast, and lemon juice.