Lasagna al Forno

Recipe courtesy Tyler Florence

Show: Food 911Episode: Lousy Lasagna -Orlando FL/Lady Marmalade -Cathedral City CA

Rated: 5 stars out of 5Rate itRead users' reviews (121)

RECIPE
COMMENTS & REVIEWS(121)

Cook Time:
1 hr 30 min
Level:
--
Yield:
12 servings

Times:

Prep: 1 hr 10 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 2 hr 40 min

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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.

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Comments & Reviews

recipe Lasagna al Forno
amanda savannah, GA 02-06-2010
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Lasagna Noodles
Rated: 5 stars out of 5

Hi Can anyone tell me how much no boil lasagna noodles to use for this recipe? Also did you partially boil the noodles?
recipe Lasagna al Forno
Ann Lenexa, KS 01-23-2010
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The Best!
Rated: 5 stars out of 5

Loved the fresh herbs in the cheese. I halved the recipe, next time I'll make the full recipe and freeze half. I used half... cottage cheese and half Ricotta--came out great! I made a quick simple red sauce and let it reduce a bit to thicken. It was Awesome!Read more
recipe Lasagna al Forno
Diana Carnation, WA 01-21-2010
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My first home made lasagna.. Thanks Tyler!
Rated: 4 stars out of 5

This is a good recipe and not that difficult to make. The only thing I did differently ..taking cooking illustrated advise... for covering lasagna with foil, (spray large sheet foil with nonstick cooking spray and cover lasagna) once it is done, remove foil and turn oven to broil. Broil until surface is spotty brown, 3 to 5 minutes. It just makes it look much better. Read more
recipe Lasagna al Forno
Colleen Philadelphia, PA 12-21-2009
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Yummy!
Rated: 5 stars out of 5

I made this lasagna for a family party, and boy was it a hit. Everyone went back for seconds! This is better than any... Italian restaurant...I guarantee. It was a little time consuming, but well worth the work.Read more
recipe Lasagna al Forno
Katrina Potomac, MD 10-30-2009
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Five Stars, with Modifications
Rated: 5 stars out of 5

This is my go-to meat lasagna recipe, which I made with the following changes per Kristen of Columbus, OH: 1) use a VERY deep... lasagna pan. I purchased a deep dish aluminum lasagna pan from the grocery store (approx 2.5 inches deep), and the noodles were overflowing on top; 2) reduce the ground beef to 1lb; 3) use 1 tsp of dry herbs per 2 tbsp. of fresh herbs; 4) use half ricotta cheese, half cottage cheese; 5) DOUBLE the sauce. I used 2 cups of Giada's Simple Tomato Sauce for each layer of sauce. Jarred sauce would probably work just as well. Some other reviewers suggested increasing the amount of cheese. So instead of using "grated parmesan and mozzarella" for the topping, just buy a 1/2 pound of Fancy Italian Cheese Blend (with mozzarella, parmesan, asiago, romano, etc.) and sprinkle that on top. (This is in addition to the 1lb of mozzarella.) Finally, for beginners, remove the bay leaves after browning the meat. Read more
recipe Lasagna al Forno
dean austin, TX 09-03-2009
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Best Ever!!!
Rated: 5 stars out of 5

I have made this recipe probably a dozen time by now, and every time was a success except for the first time.Why, you may... ask? The pasta cooking. Do yourself a favor: spend the money on a TALL pasta cooker with a COLANDER INSERT. Other types of pasta do OK in a 4-quart pot; lasagna noodles DON'T. If you don't have a tall pasta cooker, break your noodles in half; you'll save yourself a lot of grief. Don't listen to those who say to cut down on the meat. THAT'S part of what makes this recipe way better than storebought or all but the best restaurant lasagna. I recommend using either half-and-half Italian sausage and ground beef, or all Italian sausage. Doesn't taste as good with just ground beef. I've also made this with ground venison, donated by a hunter friend of mine. I have found it easier to portion out the Ricotta if, after mixing with the eggs and herbs, put it back in the 1 lb. container and, with a teaspoon, evenly dollop it over the ground meat before spreading with a spatula. Otherwise, you may have a tendency to use too much for the first layer, only to find you don't have enough for the second. I've also experimented with putting it on as the FIRST layer after the noodles; it spreads better over the slick noodles than the ground meat. I DON'T agree with using cottage cheese. There's no crying in baseball, and there's no cottage cheese in lasagna. If you do use cottage cheese, though, DON'T forget the eggs, or you'll have "slippin'-slidin'" lasagna. I don't necessarily like all of Tyler's recipes, but this one's a WINNER.Read more