Authentic Italian Lasagna Al Forno
Delight your friends and family with this Authentic Italian Lasagna Al Forno recipe. Bursting with rich, homemade tomato sauce, layers of fresh spinach and creamy ricotta, and topped with melted mozzarella and Parmesan cheese, this dish embodies the heart of Italian cuisine. Perfect for gatherings or a cozy family dinner, this lasagna will surely impress everyone at the table. Dive into a satisfying experience of flavors and textures, and make lasting memories over this classic dish.
12
Servings
N/A
Calories
41
Ingredients
Ingredients
Olive oil
1 tablespoon (For sautéing vegetables.)
Chopped onion
1 medium (Chopped.)
Fresh mushrooms
8 ounces (Thinly sliced.)
Fresh basil leaves
2/3 cup (Minced, reserve 1 tablespoon for later.)
Fresh garlic
2-3 tablespoons (Minced.)
Fresh Italian parsley
3 tablespoons (Minced.)
Fresh oregano leaves
2 tablespoons (Minced.)
Fresh rosemary leaf
1 teaspoon (Minced.)
Fresh Roma tomatoes
3 1/4 cups diced and 3 1/4 cups pureed (Blanched, cored, skins removed.)
Olive oil
1/4 cup (To be added to sauce.)
Ground fennel
2-3 teaspoons (Ground.)
Chianti wine
1/4 cup (Dry red wine can also be used.)
Fine sea salt
2 teaspoons (For fresh tomato sauce only.)
Lemon zest
1/4 teaspoon (Freshly grated.)
Nutmeg
1/4 teaspoon (Freshly grated.)
Black pepper
1/4 teaspoon (Freshly ground.)
Red pepper flakes
1/4 teaspoon
Freshly grated Parmesan cheese
1/4 cup (To be added to sauce.)
Sugar or light corn syrup
To taste (To balance acidity.)
Semolina flour
1 cup
All-purpose flour
1/2 cup
Fine sea salt
3/8 teaspoon
Eggs
3 (Beaten.)
Olive oil
1 tablespoon
Ground garlic
1-2 cloves (Pressed.)
Whole milk ricotta cheese
3 cups (Precious brand recommended.)
Egg
1 large
Freshly grated Parmesan cheese
2/3 cup
Cream
1/4 cup
Freshly grated lemon zest
1/4 teaspoon
Nutmeg
1/4 teaspoon (Freshly grated.)
Fine sea salt
1/4 teaspoon
White pepper
1/4 teaspoon (Freshly ground.)
Mashed garlic
1 small clove
Fresh Baby Spinach
1 cup (Finely chopped.)
Fresh basil leaves
2 tablespoons (Minced.)
Shredded fresh mozzarella cheese
16 ounces (Or Sargento shredded Italian cheese blend.)
Freshly grated Parmesan cheese
1/4 cup (For topping.)
Freshly grated Parmesan cheese
1 tablespoon (For garnish.)
Seasoned Italian breadcrumbs
2 teaspoons (Optional.)
Fresh Italian parsley
1 teaspoon (Finely minced.)
Instructions
1
Start by prepping your fresh vegetables and herbs for the sauce. Chop the onion, slice the mushrooms, and mince the basil, garlic, parsley, oregano, and rosemary.
2
In a large saucepan, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped onion and mushrooms, sautéing until softened, about 7 minutes.
3
Bring a large pot of unsalted water to a boil. Carefully lower the Roma tomatoes into the boiling water, blanching until the skins start to crack. Remove them from the pot and rinse under cold water to peel off the skins. Chop enough tomatoes to yield 3 1/4 cups diced and puree the rest to reach 3 1/4 cups of puree.
4
Add both the diced and pureed tomatoes to the saucepan with the sautéed mixture. Stir in 1/4 cup of olive oil, ground fennel, Chianti wine, and the remaining seasoning ingredients. Stir well, increase heat to high until boiling, and then reduce heat to medium-low to simmer uncovered for about 1 hour, stirring occasionally.
5
Meanwhile, if making fresh lasagna noodles, mix the semolina, all-purpose flour, and salt in a food processor. Slowly add the beaten eggs and oil while processing until the dough forms a thick ball. Wrap in plastic wrap and rest at room temperature for 30 minutes. Roll out the dough to an 1/8-inch thickness and cut into strips.
6
If using dried lasagna noodles, cook them in salted boiling water for 7 to 8 minutes until al dente. Drain and lay out to cool slightly.
7
Prepare the pasta baste by mixing 2 tablespoons of olive oil with pressed garlic. Dip or baste the lasagna noodles evenly and set aside.
8
In a separate large bowl, whip the ricotta cheese, egg, grated Parmesan, cream, lemon zest, nutmeg, salt, white pepper, and mashed garlic until creamy and well combined. Gently fold in chopped spinach and basil.
9
In a deep-dish lasagna pan, ladle a thin layer of your fresh Italian sauce at the bottom, followed by a sprinkle of Parmesan cheese. Lay down your first layer of pasta, then half of the spinach and cheese filling, a third of the mozzarella, and a third of the sauce. Repeat this layering process.
10
Finally, finish with the last layer of pasta, remaining sauce, and top with the last of the mozzarella cheese. Cover with aluminum foil or a lid.
11
Bake in a preheated oven at 350°F for 30 minutes. Remove the cover, sprinkle with remaining Parmesan cheese, breadcrumbs, and parsley, then bake uncovered for an additional 15 minutes.
12
Let the lasagna cool for about 10 minutes before slicing with a serrated knife. Serve warm and enjoy your meal with a joyful 'Mamma Mia!'
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Italian Lasagna Al Forno?
It is a classic Italian dish featuring layers of fresh pasta, homemade tomato sauce, spinach, creamy ricotta, mozzarella, and Parmesan cheese.
How do I prepare the vegetables for the sauce?
Chop the onion, slice the mushrooms, and mince the basil, garlic, parsley, oregano, and rosemary before starting the sauce.
How long should I sauté the onions and mushrooms?
Sauté them in olive oil over medium-low heat for about 7 minutes until they have softened.
How are the Roma tomatoes processed for the sauce?
Blanch them in boiling water until skins crack, peel them under cold water, then dice 3 1/4 cups and puree the rest to get 3 1/4 cups.
What type of wine is best for this recipe?
The recipe calls for Chianti wine, but any dry red wine can be used as a substitute.
How long does the sauce need to simmer?
The sauce should simmer uncovered on medium-low heat for approximately 1 hour after reaching a boil.
What is the ratio of flours for the homemade pasta?
Use 1 cup of semolina flour and 1/2 cup of all-purpose flour.
How is the pasta dough made?
Process the flours and salt in a food processor, then slowly add beaten eggs and oil until a thick ball forms.
How long should the fresh pasta dough rest?
The dough should be wrapped in plastic and allowed to rest at room temperature for 30 minutes.
How thin should the lasagna noodles be?
Roll the dough out to a thickness of 1/8 inch.
How do I cook dried lasagna noodles if I don't make fresh ones?
Cook them in salted boiling water for 7 to 8 minutes until they reach an al dente texture.
What is used for the pasta baste?
Mix 2 tablespoons of olive oil with pressed garlic and coat the noodles evenly.
What ingredients make up the cheese filling?
It consists of ricotta, egg, Parmesan, cream, lemon zest, nutmeg, salt, white pepper, mashed garlic, spinach, and basil.
Is there a recommended brand of ricotta?
The recipe suggests using Precious brand whole milk ricotta cheese for best results.
What can I use if I don't have fresh mozzarella?
You can use a Sargento shredded Italian cheese blend as an alternative.
How do you start layering the lasagna?
Begin with a thin layer of sauce at the bottom of the pan followed by a sprinkle of Parmesan cheese.
What is the order of the middle layers?
Layer pasta, then half the spinach filling, a third of the mozzarella, and a third of the sauce, then repeat.
How do you finish the top layer of the lasagna?
The final layer is pasta topped with the remaining sauce and the last of the mozzarella cheese.
At what temperature should the oven be set?
Preheat your oven to 350 degrees Fahrenheit.
How long is the initial baking time?
Bake the lasagna covered for 30 minutes.
What do I do after the first 30 minutes of baking?
Remove the cover, add Parmesan, breadcrumbs, and parsley, then bake uncovered for 15 more minutes.
How long should the lasagna cool before serving?
Allow it to cool for about 10 minutes to ensure it holds its shape when sliced.
What tool is recommended for slicing?
A serrated knife is the best tool for slicing through the layers of lasagna.
How many people does this recipe serve?
This recipe is designed to yield 12 servings.
Is this lasagna recipe meat-free?
Yes, this is an authentic vegetarian Italian lasagna recipe.
What is the total number of ingredients used?
The recipe contains 41 distinct ingredients.
How much spinach is used in the filling?
Use 1 cup of finely chopped fresh baby spinach.
Why is fennel added to the sauce?
Ground fennel is used to provide a classic Italian aromatic flavor to the tomato sauce.
Can I add sugar to the sauce?
Yes, you can add sugar or light corn syrup to taste to balance out the acidity of the fresh tomatoes.
What herbs are used for the final garnish?
The dish is garnished with finely minced fresh Italian parsley and a tablespoon of Parmesan.