Ingredients
- 1 pound dried lasagna noodles
- Olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 3 bay leaves
- 1 1/2 pounds ground beef
- 1 pound ground Italian sausage
- 6 ounces tomato paste, (1 can)
- 30 ounces ricotta cheese, (2 containers)
- 1/4 cup Italian flat-leaf parsley, finely chopped
- 2 tablespoons fresh oregano, chopped
- Salt and black pepper, to taste
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 4 cups tomato sauce, prepared
- 1 pound mozzarella cheese, shredded
- Grated Parmesan and mozzarella, for topping
Directions
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Photo: Lasagna al Forno Recipe

















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By loryn4_10629395
Sacramento, CA
on March 28, 2013
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Very tasty and traditional. Nothing wild or innovative but delicious and easy. Only thing I did differently was use 2 full bottles of sauce and I sliced the mozzarella for in between the layers because I was too lazy to grate all of it. Would recommend this recipe if you are looking for a classic lasagna.
By mbonfield
Chicago, IL
on February 26, 2013
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This is the best lasagna I've ever had! My boyfriend and I made it for a dinner party because we figured it would be easy to make ahead then throw in the oven when our friends got here. That way we could enjoy a few cocktails before dinner was ready.
It was so delicious, creamy and meaty. We skipped the extra 1/2 pound of ground beef, just because we felt it was meaty enough. We also used Prego spaghetti sauce for the prepared tomato sauce ingredient. Our friends loved it and are still talking about it!
By JenniB8
Florida
on October 29, 2012
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I'm not a big fan of Lasagna, but my husband always asks me to make it for him. So, I found this recipe and I have to say this recipe has changed my mind about lasagna. Would not change a thing about this recipe. It does make a lot, so I always freeze the leftovers and I have several dinners in the freezer when needed.
Read all 139 reviews