Lasagna al forno
6 servings
60 minutes
Lasagna al forno is one of the most beloved dishes of Italian cuisine, a true embodiment of home comfort and gastronomic delight. Its history dates back to ancient Rome, but the modern version emerged in the Emilia-Romagna region. In this recipe, classic lasagna gains a rich flavor from the combination of juicy minced meat, aromatic mushrooms, fresh basil, and spicy sweet peppers. Tomatoes and vegetable broth add depth to the taste, while crème fraîche and Gouda provide tenderness and a creamy texture. The lasagna is baked to a golden crust, becoming a true culinary masterpiece. This dish is perfect for a cozy dinner, family celebration or simply for gourmet enjoyment. It pairs wonderfully with a glass of red wine and a fresh salad, creating an unforgettable atmosphere of Italian dining.
1
Clean the mushrooms and slice them.
- Button mushrooms: 200 g
2
Cut the pepper into 4 pieces, remove the seeds, and slice into strips.
- Red sweet pepper: 2 pieces
3
Wash the basil and cut it into strips.
- Basil: 1 bunch
4
Heat oil in a pan and fry the minced meat until crumbly.
- Vegetable oil: 4 tablespoons
- Mince: 400 g
5
Add mushrooms, pepper, tomato paste, and basil. Season with salt, pepper, and chili.
- Button mushrooms: 200 g
- Red sweet pepper: 2 pieces
- Tomato paste: 4 tablespoons
- Basil: 1 bunch
- Salt: to taste
- Chili pepper: to taste
6
Pour in vegetable broth and simmer on low heat for 5 minutes.
- Vegetable broth: 250 ml
7
Preheat the oven to 200 degrees. Grease the baking dish with oil. Lay 3 sheets of lasagna and spread 1/3 of the filling on top.
- Vegetable oil: 4 tablespoons
- No-boil lasagne sheets: 12 pieces
- Mince: 400 g
8
Lay the 2nd layer of lasagna, spread 1/3 of the filling. Lay the 3rd layer of lasagna, spread 1/3 of the filling. Lay the final 4th layer of lasagna.
- No-boil lasagne sheets: 12 pieces
- Mince: 400 g
- No-boil lasagne sheets: 12 pieces
- Mince: 400 g
- No-boil lasagne sheets: 12 pieces
9
Spread the top layer with cream fresh. Sprinkle with cheese.
- Creme fraiche: 200 g
- Gouda cheese: 100 g
