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Lasagna al Forno
2013-08-06
https://www.metro.ca/userfiles/image/recipes/lasagne-sauce-bolognaise-1867.jpg
PT30M
PT1H00M
PT1H30M
Preheat oven to 350°F/175°C.Cook noodles according to package directions.In saucepan, sauté onion in oil over medium heat until it starts to brown. Add garlic and sauté for 1 minute. Set aside to cool.Meanwhile, in bowl, combine ricotta cheese, egg, spinach, salt, pepper and nutmeg. Add to onion mixture and stir well.On bottom of lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish, spread 1/2 cup (125 mL) of Bolognese sauce followed by 3 noodles.Spread 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella and 1/3 cup (75 mL) parmesan cheese. Lay down 3 lasagna noodles, 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella, 1/3 cup (75 mL) parmesan and 3 noodles.Evenly spread ricotta filling, last 3 noodles and remaining Bolognese sauce. Top with remaining parmesan and mozzarella.Bake for 30-40 minutes or until the liquid on the sides of the dish bubbles. Garnish with chopped parsley and serve.
8
Metro
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12 lasagna noodles
3/4 cup (190 mL) chopped onion
1 Tbsp. (15 mL) olive oil
1 clove garlic
1 cup (250 mL) low fat ricotta cheese
1 eggs
1/4 cup (60 mL) frozen spinach thawed, drained and squeezed dry
1/4 tsp. (1 mL) Salt
1/4 tsp. (1 mL) black pepper
1/2 pinch of nutmeg
5 1/2 cups (1,38 L) bolognese sauce
2 3/4 cups (700 mL) grated low fat mozzarella
1 cup (250 mL) grated Parmesan cheese
2 Tbsp. (30 mL) chopped parsley
Lasagna al Forno
8
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME
Ingredients
-
12
lasagna noodles
-
3/4 cup
(190 mL)chopped onion
-
1 Tbsp.
(15 mL)olive oil
-
1
clove garlic
-
1 cup
(250 mL)low fat ricotta cheese
-
1
eggs
-
1/4 cup
(60 mL)frozen spinach thawed, drained and squeezed dry
-
1/4 tsp.
(1 mL)Salt
-
1/4 tsp.
(1 mL)black pepper
-
1/2
pinch of nutmeg
-
5 1/2 cups
(1,38 L)bolognese sauce
-
2 3/4 cups
(700 mL)grated low fat mozzarella
-
1 cup
(250 mL)grated Parmesan cheese
-
2 Tbsp.
(30 mL)chopped parsley
Preparation
Preheat oven to 350°F/175°C.
Cook noodles according to package directions.
In saucepan, sauté onion in oil over medium heat until it starts to brown. Add garlic and sauté for 1 minute. Set aside to cool.
Meanwhile, in bowl, combine ricotta cheese, egg, spinach, salt, pepper and nutmeg. Add to onion mixture and stir well.
On bottom of lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish, spread 1/2 cup (125 mL) of Bolognese sauce followed by 3 noodles.
Spread 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella and 1/3 cup (75 mL) parmesan cheese. Lay down 3 lasagna noodles, 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella, 1/3 cup (75 mL) parmesan and 3 noodles.
Evenly spread ricotta filling, last 3 noodles and remaining Bolognese sauce. Top with remaining parmesan and mozzarella.
Bake for 30-40 minutes or until the liquid on the sides of the dish bubbles. Garnish with chopped parsley and serve.
Source :
Metro
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