Description
Indulge in this classic Italian comfort food with our delicious Lasagna al Forno recipe. Layers of lasagna noodles, hearty meat sauce, creamy ricotta, and gooey mozzarella cheese come together perfectly in this baked dish.
Ingredients
Scale
Meat Sauce:
- 1 pound ground beef
- 1/2 pound Italian sausage (casings removed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 12 lasagna noodles
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 2 tablespoons olive oil
- Chopped fresh parsley, optional for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the meat sauce: In a skillet, sauté onion and garlic, then brown ground beef and sausage. Add tomatoes, tomato paste, herbs, salt, and pepper. Simmer for 20 minutes.
- Cook the noodles: Cook lasagna noodles according to package directions.
- Prepare the ricotta mixture: Mix ricotta, egg, and Parmesan cheese in a bowl.
- Assemble the lasagna: Layer meat sauce, noodles, ricotta mixture, and mozzarella in a baking dish. Repeat layers, ending with mozzarella.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for an additional 20 minutes until bubbly.
- Rest and serve: Let the lasagna rest before slicing. Garnish with parsley if desired.
Notes
- For extra richness, use a béchamel layer instead of ricotta.
- Lasagna can be prepared a day ahead and refrigerated before baking.
- Leftover lasagna freezes well.
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 6g
- Sodium: 720mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
