Lasagne al Forno
Serves 8 · 4 of 12 items checked · 5 aisles
Produce
Meat & Poultry
- Checked by You
Dairy & Eggs
- Checked by You
Pantry / Durable
- Checked by You
Spices & Seasoning
- Checked by You
Archive recipe
Layers of pasta, cheese, and a slow meat sauce baked until bubbling, the ancestor of a dish that conquered the world.
Renaissance cooks layered sheets of pasta with cheese and a meat sauce and baked them in an earthenware dish. It was a banquet dish, rich and impressive, and the combination of pasta, ragu, and cheese was already recognizably the lasagne of later centuries.
The dish
4 of 12 items checked
Serves 8 · 4 of 12 items checked · 5 aisles
Make a ragu by browning minced beef and pork with onion and carrot, then simmering them with wine and stock until thick.
Cook the pasta sheets in salted water until just tender and drain them.
Beat ricotta with an egg, salt, and a grating of nutmeg.
Layer pasta, ragu, ricotta, and grated cheese in a buttered dish, repeating until the ingredients are used.
Bake until the top is golden and the sauce bubbles at the edges, then let it rest before serving.
After the Pazzi conspiracy · Florence, Italy
The duke's banquet · Rome, Italy