Lasagne al Forno - An Italian Tradition

Prep Time: 2

Cook Time: 1

Total Time: 3

Servings:

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.

Ingredients

3 eggs
2 cups unbleached all purpose flour
1/3 cup white wine, or warm water
2 pounds ground sirloin
15 ounces can of whole tomatoes
3 garlic, whole
fresh basil
3 tablespoons unsalted butter
¾ cup unbleached all purpose flour
2 cups whole milk
ground nutmeg
1 cup mozzarella, shredded

US - Metric

Instructions

PASTA PREPARATION

Place the eggs, flour, and salt into the bowl of your mixer fitted with the bread blade. Mix slowly and add water as needed to the dough. Once the dough is well blended, not flaky or too wet (add more flour if this is the case) remove, place it on the cutting board, and cover with a bowl. Let rest for 10 minutes or until ready to use.
Using the pasta machine, follow manufacturer directions to prepare long strips of pasta. I use Kitchen Aid pasta attachment and the last turn of pasta is with number 6. Cut them in strips 4 inches long.

SUGO PREPARATION

In a large pan warm the olive oil and add the garlic. Cook the garlic but ensure that it will not turn brown or burned. Toss the garlic and add the meat and cook until all the meat is cooked on the outside. Cut down any chunks of meat.
Add the tomatoes basil salt and pepper. Cook over medium-low heat for at least 30 to 45 minutes. Taste and rectify flavor if so needed

BESCIAMELLA PREPARATION

In a large heavy bottom pan over medium heat melt butter and add the flour. With a whisk mix well until a thick cream is formed.
Add slowly the milk constantly whisking making sure no lumps are formed. Add more milk as the sauce thickens. Add salt, pepper, and grated nutmeg as needed. The sauce should leave a thin layer of sauce on the back of a wooden spoon when it is ready.

ASSEMBLY

In a large pot with salted water and 1 tablespoon of oil cook 6 to 8 strips of pasta at a time. Cook for at least 5-7 minutes; they should be cooked, but not too tender. Remove from water with the assistance of a hand colander and place in a bowl of cold water to stop the cooking process. Repeat this process until all the pasta is cooked.
In a large baking pan cover the bottom with an even thin layer of tomatoes. Remove one at the time the past from the bowl of water, remove any excess water, and place flat on the bottom of the pan.
Cover the bottom of the pan. Add a thin layer of tomatoes sauce and spread evenly. Add a thin layer of Besciamella sauce over it, spread evenly. Add the shredded mozzarella. Cover with another layer of pasta.
Repeat the above process 1 or 2 more layers are made. When all layers are done, spread a thin layer of Besciamella, top it with tomatoes sauce. Spread remaining mozzarella on the top.
Cook in a hot oven set at 350 for 45 minutes or until the top is golden brown and the sides are nice and bubbly.
Let it rest before serving. It can be cooked the day before, rested in the refrigerator, and warmed again for 30 minutes the day after. This will allow the sauce to sip into the pasta and increase the flavor.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.