Side Pannel
Lasagna Al Forno (Baked Lasagna)
Lasagna Al Forno (Baked Lasagna)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Pasta, Main Dish, Beef
Ingredients List
- ---------------------------HOME MADE LASAGNA FROM---------------------------
- 1 lb Durum wheat flour
- 1 ts Salt
- 5 md Eggs
- 3 tb Water, more or less
- Polenta for sprinkling
Directions
OR
300 g Lasagna (bought dry)
FOR THE MEAT SAUCE - RAGU
1 lg Onion
2 Garlic cloves; or more
4 tb Olive oil
120 g Bacon or prosciutto
1 Chicken liver; (optional)
2 md Carrots
1 md Celery stalk
1 sm Bunch oregan or parsley
1 lb Lean ground beef
750 g Ripe tomatoes; concassee OR
3 cn Italian plum tomatoes; 340g
1 tb Tomato puree
300 ml Stock or white wine
S&P
CHEESE & SPINACH SAUCES
250 g Spinach; parcooked chopped
85 g Butter
85 g Flour
1 l Milk; **
2 tb Fresh cream cheese or cream
60 g Grated pecorino or gruyere
60 g Parmigiano-reggiana; grated
S&P
Nutmeg
1 ts French mustard
1 Beef stock cube (optional)
Butter flakes to top
NB* If using fresh pasta, or pre-cooked dry pasta, use quantity shown of
milk etc. If using "no-cook" pasta, increase quantity of milk somewhat, and
make the ragu sloppier too.
If not using "no-cook" pasta, make it and cook it, leave to drain, covered,
on towels ready for assembly. Start cooking ragu. Chop the bacon or ham,
and in a large skillet, start cooking it in the olive oil.
Meanwhile, peel the onion, garlic and carrot. Chop these finely with the
cleaned celery and optional chicken liver. Wash and chop the herbs. (Dry
oregano can be substituted). Add the chopped vegetables to the cooking
bacon, cover and heat a few moments in high heat. When the juices are
running, add the herbs, and 1/3 of the wine (stock can be substituted if
wine is unacceptable). Bring to the boil and reduce over high heat. When
all the liquid is evaporated, add the second third, and repeat with that
and the final quantity.
Microwave note. If the ragu is started in a skillet, it can be
transferred to a flat open dish and the wine evaporated at high heat in a
microwave very successfully, with minimal attention. Return to skillet for
addition of meat etc.
When all the wine has been added and evaporated, and the vegetables
almost melted together, raise the heat and add the ground (minced) beef,
breaking it up and stirring well as you add it. Keeping the heat high,
brown the meat (and if necessary pour off excess fat). If using canned
tomatoes, chop them roughly in the can before adding, and if using fresh
tomatoes which are somewhat lacking in sweetness, use a little sugar to
sweeten. Fresh tomatoes should be concassee (peeled & seeded). Add
tomatoes, and tomato puree. Cook for about 40 minutes.
Prepare cheese and spinach sauces. Chop thawed or cooked fresh spinach
finely and leave aside until needed. Melt butter and stir in the flour.
Cook over low heat for a minute or two, then off the heat, very gradually
at first, stir in the milk. When all the milk has been added, bring to the
boil over moderate heat, stirring carefully all the time to prevent
burning. When boiling, crumble in optional stock cube, and season
carefully, not forgetting several good grates of fresh nutmeg. Stir in
cream cheese or cream. Remove from heat. Don't forget to use more milk if
using "no-cook" pasta, which absorbs liquid to become tender. Grate the
cheeses and mix them carefully together. Add half to the white sauce and
divide the sauce in two equal parts. To one half, add mustard. To the
other, add the spinach and stir well in.
Compose the lasagna. In a large rectangular oven proof dish, big enough
to hold a quarter of the lasagna without much overlapping, ladle half the
cheese sauce. Cover with 1/4 of the pasta, add half the meat, then another
layer of 1/3 of the remaining pasta. Add all the spinach, then another
layer of 1/2 of the remaining pasta. Now add the remaining meat, the last
layer of pasta and finish with the remaining cheese sauce. Smooth well, and
sprinkle over the remaining grated cheese togather with a few flakes of
butter. (If you've got everything right, you shouldn't have_anything_
left).
If using no-cook pasta, it is best to leave the composed dish an hour or
so before baking, although you can bake right away. Cover with foil. Place
the baking dish in a cold oven and set at 375F 180C. Bake covered for
about 35 minutes or longer until bubbling, then remove foil and brown for a
further 15 minutes or so. The timing is pretty variable, depending on how
warm everything was when it went in the oven, and how thick the baking dish
is etc. Rest 10 - 15 minutes in a warm place before serving (Saves burnt
lips etc.).
Recipe IMH c/o Le MarYol BBS 2;325/3.4
01, 99
300 g Lasagna (bought dry)
FOR THE MEAT SAUCE - RAGU
1 lg Onion
2 Garlic cloves; or more
4 tb Olive oil
120 g Bacon or prosciutto
1 Chicken liver; (optional)
2 md Carrots
1 md Celery stalk
1 sm Bunch oregan or parsley
1 lb Lean ground beef
750 g Ripe tomatoes; concassee OR
3 cn Italian plum tomatoes; 340g
1 tb Tomato puree
300 ml Stock or white wine
S&P
CHEESE & SPINACH SAUCES
250 g Spinach; parcooked chopped
85 g Butter
85 g Flour
1 l Milk; **
2 tb Fresh cream cheese or cream
60 g Grated pecorino or gruyere
60 g Parmigiano-reggiana; grated
S&P
Nutmeg
1 ts French mustard
1 Beef stock cube (optional)
Butter flakes to top
NB* If using fresh pasta, or pre-cooked dry pasta, use quantity shown of
milk etc. If using "no-cook" pasta, increase quantity of milk somewhat, and
make the ragu sloppier too.
If not using "no-cook" pasta, make it and cook it, leave to drain, covered,
on towels ready for assembly. Start cooking ragu. Chop the bacon or ham,
and in a large skillet, start cooking it in the olive oil.
Meanwhile, peel the onion, garlic and carrot. Chop these finely with the
cleaned celery and optional chicken liver. Wash and chop the herbs. (Dry
oregano can be substituted). Add the chopped vegetables to the cooking
bacon, cover and heat a few moments in high heat. When the juices are
running, add the herbs, and 1/3 of the wine (stock can be substituted if
wine is unacceptable). Bring to the boil and reduce over high heat. When
all the liquid is evaporated, add the second third, and repeat with that
and the final quantity.
Microwave note. If the ragu is started in a skillet, it can be
transferred to a flat open dish and the wine evaporated at high heat in a
microwave very successfully, with minimal attention. Return to skillet for
addition of meat etc.
When all the wine has been added and evaporated, and the vegetables
almost melted together, raise the heat and add the ground (minced) beef,
breaking it up and stirring well as you add it. Keeping the heat high,
brown the meat (and if necessary pour off excess fat). If using canned
tomatoes, chop them roughly in the can before adding, and if using fresh
tomatoes which are somewhat lacking in sweetness, use a little sugar to
sweeten. Fresh tomatoes should be concassee (peeled & seeded). Add
tomatoes, and tomato puree. Cook for about 40 minutes.
Prepare cheese and spinach sauces. Chop thawed or cooked fresh spinach
finely and leave aside until needed. Melt butter and stir in the flour.
Cook over low heat for a minute or two, then off the heat, very gradually
at first, stir in the milk. When all the milk has been added, bring to the
boil over moderate heat, stirring carefully all the time to prevent
burning. When boiling, crumble in optional stock cube, and season
carefully, not forgetting several good grates of fresh nutmeg. Stir in
cream cheese or cream. Remove from heat. Don't forget to use more milk if
using "no-cook" pasta, which absorbs liquid to become tender. Grate the
cheeses and mix them carefully together. Add half to the white sauce and
divide the sauce in two equal parts. To one half, add mustard. To the
other, add the spinach and stir well in.
Compose the lasagna. In a large rectangular oven proof dish, big enough
to hold a quarter of the lasagna without much overlapping, ladle half the
cheese sauce. Cover with 1/4 of the pasta, add half the meat, then another
layer of 1/3 of the remaining pasta. Add all the spinach, then another
layer of 1/2 of the remaining pasta. Now add the remaining meat, the last
layer of pasta and finish with the remaining cheese sauce. Smooth well, and
sprinkle over the remaining grated cheese togather with a few flakes of
butter. (If you've got everything right, you shouldn't have_anything_
left).
If using no-cook pasta, it is best to leave the composed dish an hour or
so before baking, although you can bake right away. Cover with foil. Place
the baking dish in a cold oven and set at 375F 180C. Bake covered for
about 35 minutes or longer until bubbling, then remove foil and brown for a
further 15 minutes or so. The timing is pretty variable, depending on how
warm everything was when it went in the oven, and how thick the baking dish
is etc. Rest 10 - 15 minutes in a warm place before serving (Saves burnt
lips etc.).
Recipe IMH c/o Le MarYol BBS 2;325/3.4
01, 99
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