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Lasagna al Forno
12+
servings
Ingredients
1 box of
lasagna noodles, cooked
1 C
parmesan cheese, grated
For the red For
the white
bolognaise sauce béchamel sauce
bolognaise sauce béchamel sauce
2 T olive
oil 4
T butter
½ large
onion, peeled and chopped 4 T
flour
1 large
carrot, peeled and chopped 1¼ C
milk
2 cloves
garlic, peeled and chopped Pinch
of nutmeg
1 bay
leaf Pinch
of cayenne
2 pinches
dried oregano pepper
1 T
Worcestershire sauce 1 C Cheddar Cheese
1 lb.
ground beef
1 T
tomato puree
14 oz.
diced tomatoes, drained
1 C milk
Salt and
freshly ground pepper to taste
Directions
Preheat
the oven to 450 degrees F.
Bring a
large pot of water to a boil with 1 tablespoon salt and a splash of oil.
Add the
lasagna noodles and cook for 8 minutes (less than package requires – they will
continue to cook in the oven), stirring occasionally.
Drain
and set aside.
For the
bolognaise sauce, heat the olive oil in a large sauce pan. Add the onion,
carrot and garlic (these may be grated, if preferred). Season with bay leaf,
oregano, Worcestershire sauce and a little salt and pepper. Sauté until carrots
are al dente. Add beef and stir to break into small bite size pieces. Add the
tomato puree and allow to cook for 1 minute. Continue cooking until meat has
browned nicely. Add the tomatoes and simmer for 2 to 3 minutes. Add the milk,
turn off the heat and set aside.
For the
white sauce, melt the butter in a saucepan. Add the flour and using a wooden
spoon, stir to form a paste. Over a gentle heat, add a third of the milk,
whisking to prevent lumps from forming. Add the remainder of the milk, a third
at a time, whisking as you go. Season with salt and pepper, nutmeg and cayenne
pepper. Allow the sauce to cook for another minute or so before adding Cheddar
cheese. Stir and remove from the heat.
To
assemble the lasagna, spread some of the bolognaise sauce in the bottom of an 8
by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then add some
of the béchamel sauce, and grated Parmesan cheese. Repeat layering noodles,
bolognaise sauce, no seasoning of salt and pepper before cleaning the edges of the dish.
Bake
the lasagna for 45 minutes, or until the top is browned and the sauce is bubbly
and hot.
Allow
to sit at room temperature for at least 5 minutes and serve hot.
