Lasagne al Forno

May 13, 2021
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Created by Harmons
2 hours
Serves 6-8
INGREDIENTS:
  • Meat Sauce
  • 2 Tbsp olive oil
  • 1/2 yellow onion, minced
  • 1 carrot, minced
  • 1 rib celery, minced
  • 12 oz ground pork
  • 2 cups whole milk, plus more as needed
  • 1/8 tsp freshly ground nutmeg
  • 1 (28 oz) can whole peeled tomatoes with their juiced, chopped
  • Salt and freshly ground pepper
  • Bechamel
  • 4 Tbsp unsalted butter
  • 2-4 cups whole milk
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp freshly ground nutmeg
  • 1 lb Harmons Fresh Pasta sheets
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
DIRECTIONS:

To make the meat sauce, in a large frying pan over medium-high heat, add oil. When oil shimmers, add onion, carrot, and celery and cook until lightly browned, about 10 minutes. Add pork, season with salt and pepper, and cook until no longer pink, about 7 minutes. Add milk, nutmeg, tomatoes, season with salt and pepper, and bring mixture to a boil. Reduce heat to low and cook, stirring every 15 minutes, for 1 hour. If sauce seems dry, add a bit of milk to loosen sauce.

To make the béchamel, in a saucepan over medium heat, melt butter. Add flour and stir until mixture is smooth. Cook for about 1 minute. Using a whisk, add 2 cups milk, slowly at first, whisking constantly, until all milk is incorporated. Add salt and nutmeg and cook until thickened. Add more milk as needed to make a pourable sauce.

Preheat oven to 350°.

Spread a thin coating of bechamel on bottom of a 9” x 13” rectangular baking dish. Using bottom of baking dish to determine pasta length, cut a piece of pasta to use as a template for remaining layers. Cut sheet in 3 equal lengths. Place 3 pasta strips on bechamel.

Spread a thin coating of meat sauce over pasta. Spoon béchamel sparingly over meat sauce. Sprinkle cheese over béchamel. Cover with 3 more strips of pasta. Continue until you have 3 layers of pasta, sauce, and cheese, saving a little meat sauce and bechamel to cover top layer. Sprinkle more cheese over top and cover with aluminum foil. Bake lasagna for 30 minutes. Remove foil, increase heat to 400° and continue to cook for 10 minutes. Take lasagne out of oven and let rest for 10 minutes before serving.