Easy Lasagna al Forno Recipe
This Easy Lasagna al Forno Recipe is a less-complicated take on the classic original Italian recipe. A rich, hearty, semi-homemade meat sauce is layered with lasagna noodles, and creamy cheeses galore! This recipe is a crowd-pleaser and perfect for dinner guests or special occasions. It can be made in advance and popped into the oven when you're ready to eat!
Ingredients
For the Meat Sauce (Beef Ragu)
- 2 lbs. lean ground beef
- 1 24 oz. jar pasta sauce we love Rao's!
- 1 tbsp garlic, minced (about 4 large cloves) the best garlic chopper!
- 3 tbsp butter can also use olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup water can also use beef stock or broth for more flavor
- 1 tbsp Italian seasoning
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp parsley, chopped (optional) can also use fresh basil
- salt/black pepper, to taste
For the filling
- 1 1/2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tbsp chopped parsley
For the lasagna
- 10 lasagna sheets (noodles)
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese or Parmigano Reggiano
Instructions
- Prep: Bring a large pot of water to a boil and cook lasagna noodles according to the package directions (to al dente). Drain, rinse noodles under cool water to stop the cooking process, and set aside.
- Brown Meat: In a large skillet over medium-high heat, melt butter. Add in the minced garlic and sauté for 1 minute, stirring often. Next, add the ground beef to the skillet and cook it until it browns. Break it up with a wooden spoon or potato masher as it cooks. Drain fat, if needed.
- Add Veggies: To the meat, add carrot, celery, and onion. Cook for 5 minutes until veggies soften a bit.
- Finish the Sauce: Add the pasta sauce, water (or beef broth), Italian seasoning, garlic powder, onion powder, parsley, salt, and pepper. Give everything a big stir and bring to a boil. Then, reduce heat to low and simmer for 15-20 minutes.
- Mix: While the sauce is simmering, in a medium mixing bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1/2 cup shredded mozzarella cheese, and chopped parsley. Mix until well-combined.
- Assemble: Preheat oven to 375°F. Spray a 9x13 baking dish (or similar) with cooking spray.Spread a thin layer of the sauce (meat mixture) on the bottom of the baking dish. Place a layer of pasta noodles (5 noodles) over the sauce.Then, dollop on half of the ricotta mixture. With a spoon, gently spread the ricotta mixture in an even layer.Sprinkle on half of the mozzarella cheese (1 1/2 cups) and half of the Parmesan cheese (1/2 cup) on top of the ricotta. Repeat the layers again, starting with the noodles. Remember: Noodles, Sauce, Ricotta, finish with Parmesan & Mozzarella.
- Bake: Cover the baking dish with aluminum foil (spray the foil with a little cooking spray so the cheese doesn't stick!) and bake in preheated oven for 35-45 minutes. Remove foil and continue to bake 15 minutes more or until lasagna is hot, bubbly, and the cheese begins to turn golden brown. Note: this cooking time may vary depending on your oven.
- Cool: Let the lasagna cool for 10-15 minutes before cutting it into 2-inch squares and serving. The longer it cools, the easier it will be to cut it into clean squares.
- Garnish (optional): Garnish lasagna with red pepper flakes, fresh basil or parsley, and more grated fresh Parmesan or Parmigiano Reggiano!
Nutrition
Calories: 687kcalCarbohydrates: 60gProtein: 57gFat: 23.5gSaturated Fat: 11gCholesterol: 190mgSodium: 682mgPotassium: 898mgFiber: 3gSugar: 9.3gVitamin D: 5µgCalcium: 239mgIron: 22mg
Tried this recipe?Let us know how it was!