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Lasagne Bolognese al Forno Recipe

Lasagne Bolognese al Forno

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Average Rating:

Total Reviews: 17

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  • on October 10, 2012

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    The recipe is so easy, as long as you have the simple set of ingredients you can have great lasagna any time. Make it even simpler by purchasing good no boil pasta (cuts the time and effort considerably. Instead of doing the green pasta we used layers of baby arugula. Added a nice touch to an already great recipe.

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  • on April 08, 2012

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    This is simply divine! VERY TASTY! I make this every Easter sunday along with mustard crusted racks of lamb. Once you get past making the bolognese it's a breeze.

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  • on February 25, 2012

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    My wife hates lasagna but couldn't get enough of this recipe. I made the bolognese and pasta the night before which really helped speed up dinner. This will be the only lasagna recipe I use from now on. Great taste!

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  • on January 30, 2012

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    Best lasagna I've ever eaten! We added half a red bell pepper and 1/2 a jar or arrabiata sauce (we had leftover in the fridge to the ragu. The arrabiata sauce added the perfect amount of heat. Awesome!

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  • on January 01, 2012

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    I substituted Raos tomato sauce (I was being lazy and included mushrooms in this recipe, and it was amazing. Best homemade lasagne I've ever had.

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  • on November 07, 2011

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    What an incredible recipe! Not at all what I expected. I doubled the amount of tomatoes, and thought this was some good added flavor The nutmeg is very strong, so if you're not a fan of nutmeg, go easy. Lastly, I added a couple of layers of fresh mozzarella. Rich, yummy, killer meal! LOVED IT!

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  • on October 31, 2011

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    This recipe is fantastic!!! I used no boil lasagna sheets and added some romano to the beschamel, and some red pepper flakes to the ragu, but other than that, followed the recipe exactly. Next time I will try to make the pasta. I also think I will make the ragu the day before so the fat from the pancetta and meat can be skimmed off. This recipe is a keeper!!!

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  • on December 06, 2010

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    Oh... Mah... Goodness! This recipe makes me want to scream from the rooftops, "You all are doing it wrong! It's Beschamel you want, NOT Ricotta! You don't even know!" HIGHLY SUPERIOR TO STANDARD LASAGNE! I cannot emphasise it enough how much of a difference the Beschamel makes, but it is just so smoooove. I was a little scant with my nutmeg out of fear but next time I won't be afraid to be more liberal with it... and for the love of Pete, please use fresh grated. I cut the salt amt. in half as I was using salted butter, and I added a mashed up head of fresh roasted garlic, and fresh cracked tri-color pepper. End result: It was eat-it-with-a-spoon amazing!
    Skipped making my own noodles, plus I had the last quart or so of a VAT of my special homemade Bolognese sauce already, so this was actually the easiest Lasagne I've ever made, and the best! CREAMY, meaty, saucey deliciousness.

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  • on June 16, 2010

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    When you compare this to the usual ricotta version it doesn't even seem like they are the supposed to be the same dish. I always prepare extra bolognese when I make this so I can freeze some and save it for some fresh tagliatelle (fabulous. My only tip would be to ignore the instructions about browning the meat in the ragu for 15-20 minutes. More like 40 or so... You really want the meat to brown, 15-20 minutes kind of leaves you with meat that seems to have been boiled and not browned (not appealing. On his show Mario stressed the process of long rendering, so I am not sure why it wasn't translated into the recipe.

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  • on April 23, 2009

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    I subsituted half of the flour for wheat flour and then used all of the spinach, too add extra mositure as wheat flour really sucks up the liquid. We also added about 3 tbsp. olive oil and about that much water to get the dough to pull together. Then when we put it through our machine, we rolled it on setting 2, super thin!!!

    Its was so good and RICH!!!!. I have 3 kids: 13, 9 and 7 and they helped make this (family day in the kitchen and they loved this also!!!!!!!


    So darn good!!!!

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