Lasagna al Forno -- Baked Lasagna with Meat Sauce

Instructions

Cook lasagne pasta according to package directions for al dente. (In fact it should be even a bit firmer than al dente.) Drain well and separate each strip of lasagne placing the strips on wax paper to avoid the pasta from sticking to itself while it cools.

Brown ground round in a sauce pan. When browned, add tomato sauce and simmer together for about 10 minutes. Set aside. Mix together all the ingredients of the filling until all items are well blended.

Cover the bottom of a 9x13-inch baking pan with about 1/2 cup of the ragu. Spread around the bottom of the pan evenly. Place a layer of lasagne pasta on top of the sauce, overlapping the edges just slightly. Spread about 1/3 of the cheese mixture over the pasta. Then spread about 2/3 cup of the sauce over the cheese mixture. Place another layer of pasta on top of the sauce, and repeat the above, ending with a layer of pasta. Spread another 2/3 cup of sauce on this top layer and sprinkle with grated parmesan cheese.

Bake, covered with foil, in a preheated 350°F for about 30-40 minutes. Remove foil and continue to bake for about 10 minutes more. Allow the lasagne to sit for at least 20 minutes before cutting and serving. Serve with additional sauce and parmesan cheese.

Author's Comments

This recipe was from my Great Grandmother, on my Mother’s side. That side of the family was from Naples (My father’s side was from Sicily!) Allowing the lasagne to sit for about 20 minutes after baking will let the cheese set up slightly and make the lasagne easier to cut and serve. The Ragu used here is typically Napoletano, using beef in the sauce. The true Sicilian variety of tomato sauce uses mushrooms and olives. <br />
<br />
From my cookbook: The &quot;Old Country&quot; Italian Cookbook, by Donald J.P. La Marca

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