Recipe Details
Lasagna al Forno
Layered fresh pasta with slow-cooked Bolognese, béchamel, and aged Parmigiano-Reggiano. Baked until bubbling and bronze. Grandma Louise's Easter centerpiece.
Prep Time
3 hours
Category
Main
Ingredients
16
Steps
8
Recipe and Instructions
1 batchfresh pasta dough, rolled into sheets
500 gground beef (80/20)
250 gground pork
1medium onion, finely diced
2carrots, finely diced
2celery stalks, finely diced
4garlic cloves, minced
150 mldry red wine
400 gcanned whole San Marzano tomatoes, crushed by hand
2 tbsptomato paste
100 mlwhole milk (for ragù)
1 literwhole milk (for béchamel)
80 gunsalted butter (for béchamel)
80 g00 flour (for béchamel)
1/4 tspfreshly grated nutmeg
200 gParmigiano-Reggiano, freshly grated
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