Best Lasagne Al Forno Traditional From Bologna Recipes

AUTHENTIC ITALIAN LASAGNA BOLOGNESE RECIPE | LASAGNE ALLA BOLOGNESE

Authentic Italian Lasagna Bolognese Recipe | Lasagne alla Bolognese image

authentic italian Lasagna Bolognese is a classic baked dish typical of Italian cuisine, in particular from Emilia Romagna and specifically from Bologna city. Which is why it's called Lasagne alle Bolognese. Made with fresh egg pasta, in the shape of rectangles called "Lasagna". First you lay them in a lasagna pan then cover with meat sauce (Bolognese), bechamel and parmigiano, layer by layer. Finally cook lasagna in the oven, where all the ingredients are combined together.

Provided by Recipes from Italy

Categories lasagna recipes

Time 3h

Yield 8

Number Of Ingredients 17

Ingredients

300 g (10 oz) of ground beef
150 g (5 oz) of sliced pancetta
1 small carrot
1 celery stalk
1 small onion
300 g (10 oz = 1 1⁄4 cup) of tomato passata
100 ml (1⁄2 cup) of dry white wine
100 ml (1⁄2 cup) of whole milk
300 ml (1 1⁄2 cup) of meat stock
3 tablespoons of extra virgin olive oil
salt and pepper
14 lasagna noodles
500 ml (2 cups) of whole milk
50 g (1,7 oz = ¼ cup) of unsalted butter
50 g (1,7 oz = 4 tablespoons) of all-purpose flour
grated nutmeg
200 g (7 oz = 1 cup) of grated Parmigiano

Steps:

First cut the carrot, celery and onion in very tiny pieces and set aside. Then cut the pancetta as finely as possible with a sharp knife or a food processor. Now place the minced pancetta in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef.
Stir and cook for 5 minutes over medium heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
Finally add the tomato passata. Cover with a lid and simmer over low heat for about 2 hours, adding broth when needed. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper. Bolognese Sauce is ready when you can see an oily, creamy sauce on the surface.
In a saucepan, melt the butter over low heat then add the flour - using a flour sieve - while mixing QUICKLY with a whisk. Cook for 30 sec/1 min stirring, so the flour becomes tastier and absorb the butter fats. The mixture of butter and flour is called roux and it should be a nice golden color. Now set aside and let it cool. Meanwhile heat the milk, without bringing to a boil.
Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon. Finally, add a pinch of fine salt and grated nutmeg to taste.
Spread on the bottom of a baking dish two tablespoons of bechamel. Then put lasagna noodles over it, trying to cover the entire bottom of the pan. If one lasagna is not enough for you, use another one, whole or in half, depending on the size of the lasagna. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.
With the help of a tablespoon, cover the entire surface of the lasagna. In the end, sprinkle two tablespoons of grated Parmigiano. Repeat these steps for at least five layers (lasagna - bolognese sauce - bèchamel - parmigiano -repeat), in any case up to fill your baking dish.
Finish by covering the last layer with plenty of Parmigiano cheese, that cooking make a crispy crust. Bake at 190° (380 F) for about 30 minutes.Let cool Lasagna Bolognese out of the oven for 10 minutes before serving.

Nutrition Facts : ServingSize 1 portion/250 g, Calories 325 calories

LASAGNE AL FORNO

Lasagne Al Forno image

Lasagne, as everyone knows, is a dish of wide flat noodles, sometimes green from spinach (lasagne Verdi), sometimes with ruffled edges (lasagne ricce). The classic, austere version from Bologna alternates layers of lasagne with meat sauce (ragu) and bechamel. I am giving a more exuberant example below. There are many others, including the lasagne di vigilia, Christmas Eve lasagne, involving very wide noodles that remind the faithful of the baby Jesus's swaddling clothes. Lasagne (Lasagne is the singular but it is almost never use. Ditto for other pasta types: who would ever lapse into speaking of a single spaghetto, except in humor) is first and foremost a noodle, not a specific dish, It may be the primordial Italian pasta noodle, or at least the oldest known word in the modern pasta vocabulary. In one way or another, lasagne seems to derive from the classical Latin laganum. But what was laganum? Something made of flour and oil, a cake. The word itself derived from a Greek word for chamber pot, which was humorously applied to cooking pots. And like many other, better-known cases of synecdochical food names, the container came to stand for the thing it contained. And eventually, by a process no one knows with any certainly, laganum emerged as a word for a flat noodle in very early modern, southern Italy. If you are persuaded by all the evidence collected by Clifford A. Wright, you will be ready to believe that in Sicily, an Arab noodle cuisine collided with the Italian kitchen vocabulary and co-opted laganum and its variant lasanon to describe the new "cakes" coming in from North Africa. Would you be happier about this theory if you had evidence of a survival of an "oriental" Arab pasta in Sicily? Mary Taylor Simeti provides one in Pomp and Sustenance, Twenty-Five Centuries of Sicilian Food. Sciabbo, a Christmas noodle dish eaten in Enna in central Sicily, combines ruffled lasagna (sciabbo-jabot, French for a ruffled shirtfront) with cinnamon and sugar, typical Near Eastern spices then and now.

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1/2 pound ground beef
1/4 cup milk
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, peeled and finely chopped
4 cups tomato puree
6 ounces tomato paste
6 quarts water
1 pound lasagna
3/4 pound mozzarella cheese, sliced thin and then cut into 1/4-inch strips
1 1/4 pounds ricotta cheese
1 1/4 cups grated Parmesan

Steps:

In a mixing bowl, stir together the beef, milk, parsley, salt, and pepper. Form into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and brown the meatballs in small batches. Remove from the pan as they brown and drain on paper towels. Set aside.
In the same skillet, add the onion and garlic and saute until the onion is lightly browned. Then stir in the tomato puree and tomato paste. Simmer for 15 minutes.
Bring 6 quarts of water to boil in a large pot.
Add the meatballs to the tomato mixture and continue cooking for another 30 minutes. Meanwhile, liberally salt the boiling water and add the lasagna. Cook until al dente, about 10 minutes. Drain in colander.
Preheat the oven to 375 degrees F.
In a shallow ovenproof pan, roughly 13 by 9 by 2 inches, spread a thin layer of the sauce (no meatballs). Then spread a layer of overlapping lasagna 1 strip thick (don't let the strips run up the side of the dish). Cover that with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with the Parmesan and then spread on 1/4 of the sauce and meatballs. Begin again with a layer of lasagna and continue as above until all the ingredients are used up, ending with the Parmesan.
Bake for 30 to 35 minutes. If the cheese on top hasn't melted, run under the broiler briefly. Then let the dish rest at room temperature for a few minutes before serving.