LASAGNE AL FORNO
Lasagne, as everyone knows, is a dish of wide flat noodles, sometimes green from spinach (lasagne Verdi), sometimes with ruffled edges (lasagne ricce). The classic, austere version from Bologna alternates layers of lasagne with meat sauce (ragu) and bechamel. I am giving a more exuberant example below. There are many others, including the lasagne di vigilia, Christmas Eve lasagne, involving very wide noodles that remind the faithful of the baby Jesus's swaddling clothes. Lasagne (Lasagne is the singular but it is almost never use. Ditto for other pasta types: who would ever lapse into speaking of a single spaghetto, except in humor) is first and foremost a noodle, not a specific dish, It may be the primordial Italian pasta noodle, or at least the oldest known word in the modern pasta vocabulary. In one way or another, lasagne seems to derive from the classical Latin laganum. But what was laganum? Something made of flour and oil, a cake. The word itself derived from a Greek word for chamber pot, which was humorously applied to cooking pots. And like many other, better-known cases of synecdochical food names, the container came to stand for the thing it contained. And eventually, by a process no one knows with any certainly, laganum emerged as a word for a flat noodle in very early modern, southern Italy. If you are persuaded by all the evidence collected by Clifford A. Wright, you will be ready to believe that in Sicily, an Arab noodle cuisine collided with the Italian kitchen vocabulary and co-opted laganum and its variant lasanon to describe the new "cakes" coming in from North Africa. Would you be happier about this theory if you had evidence of a survival of an "oriental" Arab pasta in Sicily? Mary Taylor Simeti provides one in Pomp and Sustenance, Twenty-Five Centuries of Sicilian Food. Sciabbo, a Christmas noodle dish eaten in Enna in central Sicily, combines ruffled lasagna (sciabbo-jabot, French for a ruffled shirtfront) with cinnamon and sugar, typical Near Eastern spices then and now.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a mixing bowl, stir together the beef, milk, parsley, salt, and pepper. Form into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and brown the meatballs in small batches. Remove from the pan as they brown and drain on paper towels. Set aside.
- In the same skillet, add the onion and garlic and saute until the onion is lightly browned. Then stir in the tomato puree and tomato paste. Simmer for 15 minutes.
- Bring 6 quarts of water to boil in a large pot.
- Add the meatballs to the tomato mixture and continue cooking for another 30 minutes. Meanwhile, liberally salt the boiling water and add the lasagna. Cook until al dente, about 10 minutes. Drain in colander.
- Preheat the oven to 375 degrees F.
- In a shallow ovenproof pan, roughly 13 by 9 by 2 inches, spread a thin layer of the sauce (no meatballs). Then spread a layer of overlapping lasagna 1 strip thick (don't let the strips run up the side of the dish). Cover that with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with the Parmesan and then spread on 1/4 of the sauce and meatballs. Begin again with a layer of lasagna and continue as above until all the ingredients are used up, ending with the Parmesan.
- Bake for 30 to 35 minutes. If the cheese on top hasn't melted, run under the broiler briefly. Then let the dish rest at room temperature for a few minutes before serving.
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Ahmad Jutt 47
[email protected]I thought this lasagna was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Subash Rai
[email protected]This lasagna was amazing! The flavors were perfect and the cheese was gooey and melted. I will definitely be making this again.
Amir Afridi
[email protected]This recipe was a disaster! The lasagna was dry and bland. I followed the instructions exactly, but it just didn't turn out well.
Hussaini Tukur
[email protected]This lasagna was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
THE MS
[email protected]I've made this lasagna several times and it's always turned out great. I love that it's so versatile. I can use different types of cheese, meat, and vegetables. It's always a hit with my family and friends.
Deshaz Goonh
[email protected]This recipe was a bit too complicated for me. I think I'll try a different one next time.
annafia jahan
[email protected]This lasagna was delicious! The only thing I would change is to add a little more salt.
MUHAMMAD EUSUF
[email protected]I love this lasagna recipe! It's so easy to make and it's always a crowd-pleaser. I've made it for parties, potlucks, and even just for my family. It's always a hit.
Jessica Maness
[email protected]This recipe is a keeper! I'm not a great cook, but this lasagna turned out perfect. My husband and kids loved it.
Mazakat Ali
[email protected]I thought this lasagna was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Louisa Taylor
[email protected]This lasagna was amazing! The flavors were perfect and the cheese was gooey and melted. I will definitely be making this again.
Anijah Howard
[email protected]I've made this lasagna several times now and it's always a hit. I love that it's so easy to make and that I can use ingredients that I already have on hand.
Tiger Faisal
[email protected]This recipe was a disaster! The lasagna was dry and bland. I followed the instructions exactly, but it just didn't turn out well.
Willem Veldtsman
[email protected]The lasagna was delicious, but it was a bit too rich for my taste. I think I'll try using a different type of cheese next time.
Motin Islam
[email protected]I made this lasagna for a potluck and it was a hit! Everyone raved about how good it was.
Sujan Razbanc
[email protected]This is the best lasagna recipe I've ever tried! It was so delicious and flavorful, and my family loved it. The instructions were easy to follow and the ingredients were easy to find.