Lasagna al Forno
Servings: 12
Recipe courtesy Tyler Florence.
Ingredients
- 1 lb Lasagna noodles, dried
- Olive oil
- 1 Onion, chopped
- 2 clove Garlic, sliced
- 2 tbsp Basil, fresh, chopped
- 2 tbsp Oregano, fresh, chopped, for the meat
- 3 Bay leaf
- 1 1/2 lb Ground beef
- 1 lb Italian sausage, ground
- 6 oz Tomato paste, 1 can
- 30 oz Ricotta, 2 containers
- 1/4 cup Parsley, Italian flat-leaf, finely chopped
- 2 tbsp Oregano, fresh, chopped, for the ricotta
- Salt
- Black pepper
- 2 Egg, lightly beaten
- 1/2 cup Parmesan, grated, plus more for topping
- 4 cup Tomato sauce, prepared
- 1 lb Mozzarella, shredded, plus more for topping
Directions
- Cook the noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes, stirring to prevent sticking. Drain and coat with olive oil.
- Coat a large skillet with olive oil and saute the onion, garlic, basil, oregano and bay leaves over medium heat for 5 minutes. Brown the beef and sausage, about 15 minutes, and drain the fat. Stir in the tomato paste and let cool.
- Combine the ricotta, parsley and oregano, stir in the eggs and Parmesan and season with salt and pepper.
- Coat the bottom of a 13 by 9-inch pan with a ladle of sauce. Arrange 4 noodles lengthwise, slightly overlapping, and line each end of the pan with a noodle to hold in the corners.
- Spread half the meat, then half the ricotta, then half the mozzarella and a ladle of sauce. Repeat, then top with noodles, sauce, mozzarella and Parmesan. Tap the pan to release air bubbles.
- Bake at 350 degrees F for 1 hour. Let rest 30 minutes, then cut into 2-inch squares.