Lasagna Al Forno

For the lasagna al forno, first cook the lasagna sheets in a liter of boiling hot salted water until al dente, about 15 minutes, drain individually (most lasagna sheets do not need to be precooked, just soak them in warm water).

Chop onion, mushrooms, carrots and peas to taste and sauté in olive oil with mince. Add garlic, tomatoes with juice and spices and cook, stirring continuously, until almost all the liquid has evaporated.

Prepare the roux (béchamel sauce). To do this, melt a little butter, add flour and stir for 2 minutes until smooth. Gradually add a quart of milk until the sauce is creamy liquid. Season with pepper, salt and nutmeg, remove from the heat and fold in the parsley. All in all, the sauce must simmer on low heat for 10 minutes.

Butter an oblong gratin dish, put a layer of lasagna sheets, spread some of the meat sauce and some of the roux on top – repeat a few times. Finally, sprinkle with cheese, then evenly distribute the butter flakes on top.

Bake the lasagna al forno for 15-20 minutes at about 220 °C in a heated oven.

Preparation Tip:

Serve fresh green salad with the lasagna al forno.

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