Are you a pasta lover who craves comfort food? Then you’ll love Lasagna al Forno, the beloved Italian dish that has taken the world by storm! This baked pasta is made with layers of flat pasta, a tangy tomato sauce, and creamy ricotta and mozzarella cheeses.

Finding a unique recipe for Lasagna al Forno that can bring Italians together is very difficult, given the various regional variations and local variations. Nevertheless, lasagna is one of the pillars of Italian cuisine in the world – although some foreign variations have little Italian in their preparation and choice of ingredients.

In this article, we’ll take a closer look at the fascinating history and cultural significance of Lasagna. And if that’s not enough, we’ll also provide you with a secret recipe that you can make at home. Whether you’re an experienced chef or a newbie in the kitchen, you’ll enjoy the mouth-watering flavors and aromas of this classic Italian dish.

Lasagna al Forno Italy (Origin and Curiosities)

Lasagna al Forno is a classic renowned dish, a staple of Italian Cuisine. The pasta used is Lasagna sheets, bolognese sauce, and bechamel, the term “al Forno” means “in the oven”.

Let’s start by defining exactly what lasagna is: it is a rectangular pasta sheet, whether it is made with or without egg. and here emerges the first big difference between regional versions, the one between the Emilia Romagna lasagna (with egg pasta) and the Neapolitan one (normal durum wheat pasta).

These sheets are boiled, drained and arranged in layers, inserting between one layer and the other a filling that varies according to local traditions.

Each region has its own version and every “Italian mamma” who dedicates herself to the preparation of the lasagne makes her own very personal changes, thus incredibly increasing the number of possible variations.

The gastronomic tradition of each region has had a significant influence on the development of the local version of lasagna, making it a local quid: in mountain areas, for example, it is not uncommon to find mushrooms as a filling instead of meat sauce.

In Sicily lasagna is very often stuffed “alla norma”; in Liguria pesto is obviously inevitable, while in Veneto the filling is prepared with red radicchio from Treviso.

In the Marches and Umbria Regions, lasagne is enriched with entrails, becoming the “vincigrassi” – in which the sauce is enriched with chicken livers, sweetbreads, bone marrow, bovine brain or truffle; remaining in Central Italy, Sardinia also has an “anomalous” version of lasagne, in which instead of lasagna (pasta sheet) carasau bread is used.

Among all these variations, however, there are only two that compete for the title of Lasagna al Forno in the collective imagination: that of Emilia Romagna and that of Campania.

In the Emilian version, the egg pasta sheet is used, while in the Campania (traditional) version a sheet of durum wheat pasta and water is used, with no other additions.

The Neapolitan version mixes the meat sauce with fresh ricotta while the Emilian version uses béchamel sauce to bind the filling.

The lasagna from Campania has a greater “richness” of the filling, which includes (not necessarily all together) semi-hard cheeses, diced cold cuts, boiled eggs, and fried meatballs.

How to make Lasagna al Forno

My authentic Lasagna al Forno secrets for making it at home, although it may seem the opposite, is among the simplest and takes even less time than expected.

As for all the classic recipes of Italian tradition each one has its own and each family is distinguished by a peculiar recipe; despite that, i think that making a delicious lasagna al forno requires attention to detail and high-quality ingredients.

By following the following main tricks and secrets, you can create a delicious and satisfying dish that will be loved by everyone who tries it.

Secrets for making excellent Lasagna al Forno

Choose the right pasta

The pasta you choose is important as it can affect the texture of your lasagna. Lasagna sheets should be wide, flat, and preferably made from durum wheat semolina, which is a type of high-protein flour that helps the pasta hold its shape and not become too soggy.

Don’t compromise on quality when buying a good pasta, also be sure to cook the pasta sheets in salted water until they are al dente, or firm to the bite.

Layer the ingredients properly

Layering the ingredients properly is key to making a good lasagna al forno. Start with a layer of ragù sauce, followed by a layer of pasta sheets, then a layer of béchamel sauce, and a layer of grated Parmesan cheese. Repeat this process until you have used all of your ingredients, making sure to end with a layer of cheese on top.

Use good-quality cheese

Cheese is an essential component of lasagna al forno, and it is important to use good-quality cheese that will melt well and add a delicious flavor to your dish. Parmigiano Reggiano is a classic cheese that is commonly used in lasagna al forno, but you can also use other types of cheese such as mozzarella, provolone, or fontina.

Use a fresh béchamel sauce

A béchamel sauce is a classic Italian white sauce made with butter, flour, and milk. It is an essential component of lasagna al forno, as it helps to bind the layers of pasta, sauce, and cheese together. Be sure to use whole milk and cook the sauce until it is thick and creamy. Make it fresh!

Lasagna al Forno Recipe

Preparation time: 1.5 hours

Cooking time: 75 minutes

Total time: 2.8 hours

Ingredients (4/6 Portions)

• 350 grams of minced beef
• 100 grams of pancetta (or bacon, better if smoked)
• 400 grams of passata sauce
• 100 ml of dry white wine
• 1 Onion
• 1 Carrot
• 1 Celery stalks
• 6 tablespoons of extra virgin olive oil
• Salt

Directions

1. Clean, wash and mince with the mixer, onion, carrot and celery.
2. Separately, dice the pancetta or bacon and then finely chop it on the chopping board.
3. Transfer the bacon into a saucepan, and let it ‘sweat’ gently over very low heat for a few minutes, so that the fat melts. Add the oil and the chopped vegetables, which you will wither for 7-8 minutes, turning occasionally so that they do not darken too much; halfway through, add a pinch of salt.
4. Turn up the heat, add the minced meat and brown it for 4-5 minutes; pour in the wine and let it deglaze, stirring gently. Add salt, add the tomato pulp, bring back to the boil and lower the heat to a minimum.
5. Put the lid in half and continue cooking for at least 2 hours, adding a little boiling water when necessary, because at the end the sauce must be dense but always soft and creamy; towards the end of cooking adjust salt and pepper.
6. Pour a small amount of sauce and a couple of tablespoons of béchamel sauce into a baking tray, spreading them well on the bottom. Form a first layer of lasagne, pour a few tablespoons of meat sauce and béchamel sauce on top and sprinkle with plenty of Parmesan cheese.
7. Using this procedure, make further layers until all the ingredients have been used up. Finish with a layer of béchamel sauce and Parmesan cheese and bake the lasagne at 200°C for about 30 minutes.

Tip

Let the lasagna rest before serving: Once you have cooked your lasagna al forno, it is important to let it rest for at least 15-20 minutes before serving. This will allow the dish to cool slightly and the flavors to melt/infuse together. It will also make it easier to cut and serve.

Lasagna al Forno Wine Pairing

When it comes to pairing wine with Lasagna al Forno, the choices can seem overwhelming. You want a wine that complements the rich and complex flavors of the dish, while also adding to the overall enjoyment of the meal.

So, what wines should you consider when enjoying a heaping plate of lasagna al forno?

Chianti

This classic Italian wine is a medium-bodied red made from the Sangiovese grape. With its bright acidity and flavors of cherry, plum, and spice, Chianti is a perfect match for lasagna al forno. The acidity helps cut through the richness of the dish, while the fruity notes complement the tomato-based sauce.

Barbera

Another great option is Barbera, also an Italian wine. This wine is known for its bright acidity and flavors of red fruit like raspberry and cherry. With a hint of earthiness and spice, Barbera perfectly complements the complexity of the lasagna.

Sangiovese

Sangiovese is another classic Italian grape that pairs well with lasagna al forno. It has a bright acidity and flavors of red fruit, such as cherry and cranberry. The hint of earthiness in Sangiovese makes it a great match for the meaty ragù sauce in lasagna al forno.

Montepulciano d’Abruzzo

If you prefer a full-bodied wine, Montepulciano d’Abruzzo is a great choice. This red wine is made from the Montepulciano grape in the Abruzzo region of Italy. With its rich, full-bodied flavor and notes of blackberry, plum, and spice, it complements the cheesy layers of lasagna and is a perfect match for the dish.

Valpolicella

Valpolicella is another Italian wine that is a light to medium-bodied option, with flavors of red fruit, such as cherry and raspberry, and a hint of spice. This wine’s lightness is an excellent complement to the richness of the dish.

Pinot Noir

Lastly, Pinot Noir is a fantastic option for those who prefer lighter red wines. With its delicate flavor, notes of cherry, raspberry, and a hint of earthiness, Pinot Noir pairs well with the complex flavors of the lasagna and is an excellent choice for a lighter-bodied red wine.

Lasagna Al Forno

Here we go, i will share with you my original recipe.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 385 kcal

Ingredients

  

• 350 gr Minced Beef
• 100 gr Pancetta or Smoked Bacon
• 400 ml Italian Passata Tomato Sauce
• 100 ml Dry White Whine
• 1 Brown Onion
• 1 Carrot
• 1 Celery Stalk
• 6 tbsp Extra Virgin Olive Oil
• 1/2 tsp Salt

Instructions

 

• Clean, wash and mince with the mixer, onion, carrot and celery.
• Separately, dice the pancetta or bacon and then finely chop it on the chopping board.
• Transfer the bacon into a saucepan, and let it ‘sweat’ gently over very low heat for a few minutes, so that the fat melts.
• Add the oil and the chopped vegetables, which you will wither for 7-8 minutes, turning occasionally so that they do not darken too much; halfway through, add a pinch of salt.
• Turn up the heat, add the minced meat and brown it for 4-5 minutes; pour in the wine and let it deglaze, stirring gently. Add salt, add the tomato pulp, bring back to the boil and lower the heat to a minimum.
• Put the lid in half and continue cooking for at least 2 hours, adding a little boiling water when necessary, because at the end the sauce must be dense but always soft and creamy; towards the end of cooking adjust salt and pepper.
• Pour a small amount of sauce and a couple of tablespoons of béchamel sauce into a baking tray, spreading them well on the bottom. Form a first layer of lasagne, pour a few tablespoons of meat sauce and béchamel sauce on top and sprinkle with plenty of Parmesan cheese.
• Using this procedure, make further layers until all the ingredients have been used up. Finish with a layer of béchamel sauce and Parmesan cheese and bake the lasagne at 200°C for about 30 minutes. Remove from the oven, leave to rest for about ten minutes and then serve.

Keyword Lasagna, Lasagna al forno

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