Lasagna al Forno

Want to make the old country a part of your new tradition this Thanksgiving? Bring this Italian staple to the table and share it with the ones you love.

Servings
8
Active Time
55 minutes
Total Time
1 hour, 30 minutes
Lasagna al Forno

1. Peel carrots and chop; chop celery (2/3 cup each). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, carrots, and celery; cook 3–4 minutes, stirring occasionally, until onions are soft. Add meat and season with pepper and 1/2 teaspoon salt; cook 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Drain fat from pan.

2. Reduce heat to low. Return pan to heat and stir in 1 cup milk; simmer 3–4 minutes until liquid has reduced by about two-thirds. Stir in wine and tomatoes (do not drain); simmer 15–17 minutes, stirring occasionally, until mixture thickens.

3. Preheat oven to 400°F. Melt butter in large saucepan on medium 1–2 minutes. Whisk in flour; cook and stir 1 minute. Slowly whisk in remaining 2 cups milk. Season with nutmeg and remaining 1/2 teaspoon salt; simmer 10–12 minutes, stirring often, until mixture thickens. Place 1/2 cup sauce in 9-inch square baking dish and spread evenly over bottom. Combine remaining sauce with meat mixture.

4. Assemble lasagna in baking dish. Place even layer of noodles over sauce (breaking noodles to fit, if needed). Top noodles with 1 1/2 cups meat mixture and sprinkle with 3 tablespoons Parmesan cheese. Repeat layers 2 more times. Bake 25–30 minutes until bubbly and noodles are tender. Top with mozzarella cheese; bake 5 more minutes or until cheese melts. Serve.

Ingredients

  • 2 medium carrots, finely chopped

  • 2 ribs celery

  • 2 tablespoons olive oil

  • 2/3 cup pre-diced yellow onions

  • 1 lb ground chuck

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon pepper

  • 3 cups whole milk, divided

  • 2 cups canned, diced fire-roasted tomatoes

  • 1 cup dry white wine (or chicken stock)

  • 5 tablespoons unsalted butter

  • 1/4 cup flour

  • 1/8 teaspoon ground nutmeg

  • 6 oven-ready lasagna noodles (4 oz)

  • 9 tablespoons grated Parmesan cheese, divided

  • 1 cup shredded mozzarella cheese

More recipe info

Instructions

1. Peel carrots and chop; chop celery (2/3 cup each). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, carrots, and celery; cook 3–4 minutes, stirring occasionally, until onions are soft. Add meat and season with pepper and 1/2 teaspoon salt; cook 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Drain fat from pan.

2. Reduce heat to low. Return pan to heat and stir in 1 cup milk; simmer 3–4 minutes until liquid has reduced by about two-thirds. Stir in wine and tomatoes (do not drain); simmer 15–17 minutes, stirring occasionally, until mixture thickens.

3. Preheat oven to 400°F. Melt butter in large saucepan on medium 1–2 minutes. Whisk in flour; cook and stir 1 minute. Slowly whisk in remaining 2 cups milk. Season with nutmeg and remaining 1/2 teaspoon salt; simmer 10–12 minutes, stirring often, until mixture thickens. Place 1/2 cup sauce in 9-inch square baking dish and spread evenly over bottom. Combine remaining sauce with meat mixture.

4. Assemble lasagna in baking dish. Place even layer of noodles over sauce (breaking noodles to fit, if needed). Top noodles with 1 1/2 cups meat mixture and sprinkle with 3 tablespoons Parmesan cheese. Repeat layers 2 more times. Bake 25–30 minutes until bubbly and noodles are tender. Top with mozzarella cheese; bake 5 more minutes or until cheese melts. Serve.

Nutritional Information

CALORIES 430kcal; FAT 25g; SAT FAT 12g; TRANS FAT 1g; CHOL75mg; SODIUM 570mg; CARB 25g; FIBER 2g; SUGARS 8g; PROTEIN 21g; POTASSIUM 8%; VIT D 6%; CALC 20%; IRON 10%

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