Giangi's Kitchen

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Lasagne al Forno is a delightful thin wide flat sheet pasta covered with the perfect meat tomato sauce, cheese, and bechamel cream within alternating layers and baked in the oven.

Not a dish made every day due to the intense labor required but generally prepared for a special occasion.

Before going any further, I must specify that “Al Forno” means “in the oven”.

In Italy, you can enjoy “lasagne pasta,” which refers to the type of pasta alone, it marries well with pesto or any other rich meaty sauce.

So when I say al forno or in the oven, the preparation is different. Longer but worthy of every second you spend in the kitchen making this dish.

The Origins of Lasagne.

There are quite a few different theories about the original birth of the lasagne.

During an archeological excavation, evidence pointed to basic pasta-making tools and ingredients. But it wasn’t until the Milled ages that the recipe appeared.

Lasagne originated in Italy in Naples during the Middle Ages in the 14th century. Revered by many and reserved for special events and holidays.

However, Emilia Romagna has claims on it as well

Northern Italy will use fresh pasta to make this dish. However, moving to southern Italy, you will find this dish prepared with dried pasta. Each region has put its signature in this classic dish by adding porcini mushrooms, and prosciutto.

This dish is made in three parts: the sugo or tomato sauce, the homemade pasta, and besciamella or bechamel cream.

Home Made Pasta

Start with a good 00 flour. More refined than your regular all-purpose flour and flour of choice. Bring your eggs to room temperature before cracking them into the flour.

The pasta dough does not need too much work, but it requires the dough to rest in between kneading it.

You can work your pasta by hand or by pasta maker. I used to have a handheld rolling pasta machine. I have replaced it with the pasta attachment to my KitchenAid; the link is HERE and below.

Using the pasta machine, start with the dough hook, flour, eggs, salt, and white wine. Knead a couple of times with resting in between and then start the roll-out of the dough process.

Use the widest setting on your pasta rolling attachment, usually setting #1. Fold the dough to make a perfect rectangle and pass it thru again. Work with a couple of sheets at a time to prevent dryness. You must spread some flour or fine semolina flour if you so wish, to the cutting board or where ever you will leave the pasta sheets to rest in between rolling.

If the pasta starts attaching itself to the rolling pins or starts to break, let it rest another 3-4 minutes before rolling it again.

Once you have the perfect rectangle, move to settings #3 and #6; however, this time, only roll and not fold back. Cut the desired length you want to use. Do remember that when you cook, the pasta will swell up.

Start cooking the pasta in a salted pot with abundant water as soon as all the other ingredients are done. Cook the lasagne strips, a few at a time,  in boiling salted water, remove with a slotted spoon, and place in a cold water bath.

Sugo or Meat Tomato Sauce

The easiest step to make. One important thing and I must mention, is to toss it once the garlic is golden. The garlic is used to infuse the oil with its natural juices.

This tomato sauce can be made the day before and returned to room temperature when ready to assemble your dish.

Beschiamella or Bechamel Cream

A very easy step that requires the only attention is that you constantly stir as you add the milk slowly and wait between adding the milk.

You want your cream to thicken before adding the next ladle of milk to it.

By slowly adding the milk and whisking, you eliminate the lumps to be forming.

Do add the nutmeg and season at the last minute. The nutmeg brings depth to the sauce.

Assembly

Once all the sugo and the bechamel are done, you can start cooking the pasta a few sheets at a time.

If you prefer, spread some of the tomato sauce in a large baking dish or roasting dish. Add the lasagne pasta over one at a time, overlapping if necessary to cover the whole bottom of the baking dish.

Add a thin layer of bechamel to cover. Sprinkle with the mozzarella and cover with another layer of pasta.

Repeat until all is done and finish up with more mozzarella. Bake in the hot oven.

Bake this dish the day before you will enjoy it; you will love how all the sauce and cream sip thru the pasta and give this dish that wonderful rich, savory taste.

Enjoy this dish, and just know that I am only an email away if you have a question.

Looking for more delicious recipes?

Why not try making:

Croque Monsieur

Scaloppine Al Marsala

Egg Rolls

 

Equipment and ingredients used to make this recipe

 

Originally published on April 25, 2012. Updated on February 14, 2022

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