Lasagna al Forno

Servings

8

Active Time

55 minutes

Total Time

About 1.5 hours

Instructions

Peel carrots and chop; chop celery (2/3 cup each). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, carrots, and celery; cook 3–4 minutes, stirring occasionally, or until onions are soft. Add meat and season with 1/2 teaspoon salt and pepper; brown 4–5 minutes, stirring to crumble meat, or until no pink remains and meat is 160°F. Drain any fat from meat.

Reduce heat to low. Return meat and 1 cup milk to same pan; simmer 3–4 minutes or until liquid has reduced by about two-thirds. Stir in wine (or stock) and tomatoes; simmer 15–17 minutes, stirring occasionally, or until mixture thickens.

Preheat oven to 400°F. Melt butter in large saucepan on medium 1–2 minutes. Whisk in flour; cook and stir 1 minute. Slowly whisk in remaining 2 cups milk. Season with remaining 1/2 teaspoon salt and nutmeg; simmer 10–12 minutes, stirring often, or until mixture thickens. Place 1/2 cup milk sauce in 9-inch square baking dish, spreading evenly over bottom. Combine remaining milk sauce with meat mixture.

Assemble lasagna in baking dish. Place an even layer of noodles over milk sauce (breaking noodles to fit, if needed). Top noodles with 1 1/2 cups meat mixture and sprinkle with 3 tablespoons Parmesan cheese. Repeat layers 2 more times. Bake 25–30 minutes or until bubbly and noodles are tender. Top with mozzarella cheese; bake 5 more minutes or until cheese melts. Serve.

Ingredients

  • 2 medium carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 2 tablespoons olive oil
  • 2/3 cup pre-diced yellow onions
  • 1 lb ground beef chuck
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper
  • 3 cups whole milk, divided
  • 2 cups canned diced fire-roasted tomatoes, undrained
  • 1 cup dry white wine (or chicken stock)
  • 5 tablespoons unsalted butter
  • 4 tablespoons flour
  • 1/8 teaspoon ground nutmeg
  • 6 oven-ready lasagna noodles (4 oz)
  • 9 tablespoons grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese

Instructions

Peel carrots and chop; chop celery (2/3 cup each). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, carrots, and celery; cook 3–4 minutes, stirring occasionally, or until onions are soft. Add meat and season with 1/2 teaspoon salt and pepper; brown 4–5 minutes, stirring to crumble meat, or until no pink remains and meat is 160°F. Drain any fat from meat.

Reduce heat to low. Return meat and 1 cup milk to same pan; simmer 3–4 minutes or until liquid has reduced by about two-thirds. Stir in wine (or stock) and tomatoes; simmer 15–17 minutes, stirring occasionally, or until mixture thickens.

Preheat oven to 400°F. Melt butter in large saucepan on medium 1–2 minutes. Whisk in flour; cook and stir 1 minute. Slowly whisk in remaining 2 cups milk. Season with remaining 1/2 teaspoon salt and nutmeg; simmer 10–12 minutes, stirring often, or until mixture thickens. Place 1/2 cup milk sauce in 9-inch square baking dish, spreading evenly over bottom. Combine remaining milk sauce with meat mixture.

Assemble lasagna in baking dish. Place an even layer of noodles over milk sauce (breaking noodles to fit, if needed). Top noodles with 1 1/2 cups meat mixture and sprinkle with 3 tablespoons Parmesan cheese. Repeat layers 2 more times. Bake 25–30 minutes or until bubbly and noodles are tender. Top with mozzarella cheese; bake 5 more minutes or until cheese melts. Serve.

Nutritional Information

CALORIES (per 1/8 recipe) 430kcal; FAT 25g; SAT FAT 12g; TRANS FAT 1g; CHOL 75mg; SODIUM 570mg; CARB 25g; FIBER 2g; SUGARS 8g; PROTEIN 21g; CALC 20%; VIT A 50%; VIT C 20%; IRON 10%

Source: Publix Aprons® recipe