Lasagna Al Forno
Lasagna al forno is a classic Italian dish that is perfect for a cozy family dinner or a gathering with friends. This hearty and comforting baked pasta dish is layered with rich tomato sauce, creamy béchamel, savory meat, and gooey cheese, making it a delicious and satisfying meal.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup fresh basil, chopped
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups béchamel sauce
- Salt and pepper to taste
Instructions
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is no longer pink. Drain any excess fat.
- Stir in the crushed tomatoes and basil. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a greased 9x13 inch baking dish, spread a layer of meat sauce. Arrange 4 noodles on top. Spread with 1/3 of the ricotta cheese, 1/3 of the béchamel sauce, and 1/3 of the mozzarella cheese. Repeat layers, ending with the remaining mozzarella cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before serving. Enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 35g
- Protein
- 25g
- Fat
- 20g
Supplies
9x13 inch baking dish Aluminum foil
Tools
Skillet Large pot Wooden spoon
Serving suggestions
Serve the lasagna al forno with a side of garlic bread and a fresh green salad.
Tips & tricks
For a vegetarian version, substitute the ground beef with sautéed mushrooms and spinach.
Cost
$20