beef lasagna

A classic recipe for homemade Lasagne al Forno (Italian Beef Lasagna) made entirely from scratch. There&#039;s truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian recipe will be a comfort food favourite.

Lasagne al Forno (Italian Beef Lasagna)

olive oil

carrot (finely chopped (1 large))

stalk celery (finely chopped (1 large))

white onion (finely chopped (1 large))

ground beef (mince) ((500 grams))

lb pork (mince) ((500 grams))

sieved tomatoes tomatoes (passata) ((540 grams))

tomato paste

red wine ((250 milliliters))

beef stock ((1.5 litres))

bay leaves

tsp sea salt flakes and pepper

tbsp butter ((70 grams))

tbsp flour all-purpose ((70 grams))

full fat milk ((1 litre))

tsp nutmeg

parmesan (freshly grated (70 grams))

tsp sea salt salt

lb fresh lasagna pasta sheets ((17 oz/500 grams))

mozzarella ((8 oz/250 grams))

Finely chop the carrot, onion and celery and saute the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the beef and pork mince and cook until browned.

If there is a lot of excess fat in the pan, spoon some out. Add the red wine and reduce by half.

Once the wine has reduced, add the sieved tomatoes, tomato paste, bay leaves, 4 cups of beef stock (1 litre) and a pinch of salt and pepper.

Stir everything together and leave to simmer on a low heat for 2.5-3 hours uncovered. Add the rest of the beef stock half way through.

Ragu

Add the butter to a saucepan and cook until melted and bubbling.

Add the flour to the melted butter and stir to form a paste. Let the flour cook for 1 minute.

Slowly whisk half of the milk into the butter and flour constantly whisking to avoid any lumps. Once it has started to thicken add the rest of the milk, nutmeg, parmesan and a pinch of salt and pepper.

Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.

White Sauce

Preheat the oven to 350F (180C).

To assemble the lasagne, spoon a small amount of ragu on the very bottom of the baking dish. Top with and even layer of lasagna pasta sheets (cut the pasta sheets to fit your baking dish).

Add a few more spoons of ragu so the pasta is completely covered followed by 2 ladels of white sauce.

Repeat the layers of pasta, ragu and bechamel sauce until everything is used up making sure to keep enough of bechamel sauce for the very top layer (you should have 4-5 layers of pasta).

Cover the top layer of the lasagne with torn mozzarella and then bake in the oven for 45minutes or until bubbling and golden.

Let it cool slightly for 5-10 minutes before serving.

Assemble the lasagne

https://embed.mediavine.com/videos/eclbpfyu3bpbcmqkw3ut

A classic recipe for homemade Lasagne al Forno (Italian Beef Lasagna) made entirely from scratch. There's truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian recipe will be a comfort food favourite.

Lasagne al Forno

A really simple skillet lasagna recipe that is made in about 30 minutes, start to finish. 8 simple ingredients make up this delicious lasagna recipe!

30 minute Easy Skillet Lasagna

beef

onion

garlic cloves, chopped

tsp salt

jarred marinara

water

dry lasagna noodles (broken up)

cottage cheese

oz mozzarella cheese

In a large skillet (that has a lid), over medium heat start to brown and crumble the ground beef. Stir in the the onions and garlic. Saute until the beef is cooked the onions are translucent, about 5 minutes.Drain any excess grease.

Stir in the 2 cups marinara and 1 1/2 cups water, raise the heat to medium-high and bring to a boil.

Once it boils turn the heat to low, nestle in the broken lasagna noodles.

Pop the lid on and simmer for 10 minutes.

Remove the lid, scrape up any bits that have stuck to the bottom, if the pan is looking dry add another 1/2 cup water (I usually add it). Stir in  the 1 cup cottage cheese and then sprinkle 4 oz shredded mozzarella over top. Cover and simmer an additional 10-12 minutes, until the noodles are tender.

Let sit uncovered to cool for 5-10 minutes before serving!

This classic lasagna is stuffed with perfectly seasoned meat, pasta, flavorful seasoning and gooey cheese.

Instant Pot Lasagna

onion (chopped)

garlic

ricotta cheese

cheese

Italian seasoning (divided)

garlic powder

grounded beef

tbsp salt

marinara sauce

lasagna noodles

mozzarella cheese (shredded)

In a bowl mix ricotta cheese, egg, parmesan cheese, 2 tsp Italian seasoning and garlic powder.

Press saute, add chopped onion and minced garlic and saute for 2 minutes.

Add ground beef, 1 tsp Italian seasoning and salt and saute until brown.

Take another bowl (Oven-safe glass) and spread the marinara sauce on the bottom.

Add the cheese mixture from the first bowl on top.

Add the cooked beef on top of the cheese.

Add Lasagna on top.

Repeat steps 4-6 (Marinara, cheese, beef) to create another layer.

Add mozzarella cheese on top.

Place the bowl inside the Instant Pot and cover with the Air Fryer Lid.

Set the pot to BAKE at 375 F° for 5 minutes.

Open the lid, serve and enjoy :)

https://content.jwplatform.com/videos/HIn56uJ3.mp4

Learn how to make the best Instant Pot Lasagna recipe using this video guide. Full instructions, cooking tips, serving ideas and more for this Air Fryer Lid one-pot meal for holiday.

This authentic Italian lasagna layers fresh lasagna noodles with a Beef Bolognese sauce and a creamy Parmesan bechamel sauce! It&#39;s an all day recipe perfect for holidays and slow-cooked Sunday dinners!

recipe Ragu Alla Bolognese (slightly or completely cooled)

recipe Fresh Lasagna Noodles

recipe Bechamel Sauce (Parmesan Besciamella)

mozzarella cheese (drained and sliced)

½ Cup Parmesan cheese (freshly shredded or grated)

½ large yellow onion (finely chopped)

carrot (finely chopped)

celery (finely chopped)

garlic (minced

beef (or veal)

tomato paste (1 small can)

dry red wine

Cups whole milk

tomatoes

thyme

fine kosher salt* (to taste, about 2 - 3 Tablespoons)

Freshly-ground black pepper (to taste, about ½ - 1 Tablespoon)

¼ Cups semolina flour

¼ Cups bread flour (or all-purpose flour)

egg ((about 1 ¾ ounces) room temperature)

large egg yolks ((about 6 ¾ ounces) room temperature)

Water (as needed, about 2+ Tablespoons)

unsalted butter

Tablespoons all-purpose flour

2½ Cups whole milk

1½ Cups Parmesan cheese (freshly

fine kosher salt* (to taste, about 1 teaspoon)

nutmeg (freshly grated, optional)

Saute

In a large dutch oven or heavy-bottomed stock pot, heat olive oil over medium heat. Add onion, carrot, celery and garlic and sauté about 10 - 15 minutes or until aromatic and tender.

Brown

Increase heat to medium-high and add ground beef. Use a wooden spoon to break up the meat, season with salt and pepper and cook until browned. Once browned, add tomato paste and stir to combine.

Add And Simmer

Add red wine, stir, and bring to a simmer uncovered for 5 - 10 minutes until alcohol has mostly cooked off and the liquid has reduced in the pot. Add milk and stir. Reduce heat and allow the mixture to simmer gently, uncovered, for 30 - 45 minutes until the milk has greatly reduced.

Low Simmer

Add whole peeled tomatoes, bay leaves and thyme. Bring to a gentle simmer and cook uncovered, stirring occasionally and breaking up the tomatoes, for 2½ - 3½ hours or until the sauce is very thick and flavorful. Remove thyme and bay leaves. Allow Bolognese to cool slightly, or prepare ahead of time and refrigerate overnight, before layering into the lasagna.

Ragu Alla Bolognese (Beef Bolognese)

Whisk

In a medium mixing bowl, add semolina and bread flours and whisk to combine. Transfer flour mixture in a mound on a smooth, clean work surface. Shape a well in the center of your flour.

Add the egg, egg yolks and about 1 Tablespoon (15 milliliters) of water to the well. Using a fork, begin to whisk the eggs and water together until smoothly combined. Continue whisking, while slowly bringing flour into the eggs to form a smooth paste. 

Knead

Once most of the pasta flour is incorporated and the dough begins to come together, switch from using the fork to using your bench scraper. Scrape the dough up from your work surface and fold it over itself. Use the bench scraper to chop the mixture together and evenly distribute the flour throughout a shaggy dough. If the dough is too dry to come together, drizzle a little additional water over the mass of dough and continue to combine with the bench scraper. 

Rest

Use your hands to pull the dough together and knead. Use the mass of dough to pick up any scraggly dough scraps or loose flour on your work surface. The dough should be firm and may be slighlty tacky but should not stick to your hands or the work surface. Once all the flour is incorporated and dough is homogenous, form into a ball. Cover the dough with a damp towel or plastic wrap to prevent drying. Allow the dough to rest for at least 30 minutes or overnight in the refrigerator. 

Sheet

Sheet pasta dough into lasagna noodles. Use a bench scraper to divide the dough into 8 portions. Work with one portion at a time, keep the remaining dough covered with your damp cloth or plastic wrap to prevent drying. Sheet portions of pasta dough about 1 millimeter thick using a rolling pin or pasta machine. For more details and a visual guide of sheeting homemade pasta dough, visit our Homemade Semolina Pasta Dough recipe post. *Fresh lasagne noodles do not need to be cooked before assembling and baking. 

Fresh Lasagna Noodles

Make Roux

In a medium sauce pot, melt butter over medium heat. Add flour and whisk to combine. Cook for one minute. While whisking, slowly add whole milk. Bring mixture to a simmer, whisking frequently.

Whisk and Simmer

Once simmering, whisk in Parmesan cheese a little at a time until completely melted, thickened and smooth, about 3 - 5 minutes. Season with salt and nutmeg to taste. Set sauce aside until ready to assemble the lasagna. The sauce will thicken as it cools and it is okay to assemble the lasagna with the cooled sauce.

Bechamel Sauce (Parmesan Besciamella)

Preheat

Arrange a rack in the center third of the oven and preheat to 375° Fahrenheit (190° celsius).

Layer

To assemble the lasagna, start by adding a small amount of Ragu Alla Bolognese to the bottom of your baking dish. Then, add your first layer of lasagna pasta.

Top the pasta with about ⅕ of the Bechamel Sauce. Then, add a thick layer of Ragu Alla Bolognese, about 1 ½ - 2 Cups.

Repeat

Repeat layering lasagna pasta noodles with Parmesan Besciamella and Beef Bolognese sauce until the pan is nearly full. The top layer of the lasagna should be the last fifth (or so) of the became sauce topped with slices of fresh mozzarella and the ½ Cup (50 grams)  of Parmesan cheese. (See Notes b. &amp; c.)

Bake

Cover the lasagne with a piece of tinfoil coated in non-stick cooking spray (to prevent the cheese from sticking). Bake lasagna on a sheet tray for 35 - 40 minutes. Remove foil and continue baking for 5 - 10 minutes or until lasagne is bubbling around the edges and the cheese is golden brown.

Rest and Serve

Allow the lasagne al forno to rest at room-temperature for 10 - 15 minutes before slicing and serving. Buon appetito!

Assembling the Lasagna Al Forno

I have been making lasagna with my own pasta pre boiling 5 seconds,ice bath then drying between paper towels. I have been wondering if I could just use my fresh pasta. you answered my wondering. thanks. the rest of the recipes are fine. becamel is far superior to ricotta.

I learned a lot about the making of the components but even though I followed everything to a tee, I did not find this recipe as delicious as I had hoped! the recipe itself was so well written and easy to follow, and I will be making the Ragu again! But I'll be adding some spices and the bechamel was not to my taste.

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