Lasagna Bolognese (Lasagna Al Forno) Recipe

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Lasagna Bolognese (Lasagna Al Forno)
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Ingredients
18
Count
Nutrition
146
Calories
Total time
36
Minutes
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Ingredients:

Directions:

  1. TOMATO SAUCE.
  2. Place oil and butter in a saucepan, and turn the heat to medium.
  3. When the butter starts foaming, add the diced onion, carrot, celery, and garlic.
  4. Sauté and stir until the onion is soft and translucent.
  5. This is the time to add the ground meat if using.
  6. Stir with a wooden spoon, and break the meat into small bits. Cook until the meat is fully browned.
  7. Add the wine, salt and pepper (to taste). Turn the heat to high, and let the wine evaporate. (Posting of 1/4 cup wine would not register correctly when entering recipe).
  8. Add the tomato, nutmeg, and milk (milk helps cut down on acidity). When the sauce starts boiling, turn the heat to low.
  9. Cover the saucepan and simmer slowly for about 1 hour, stirring occasionally.
  10. WHITE SAUCE.
  11. Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
  12. Add the flour, stirring continuously until golden.
  13. Add the milk a little at a time. Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
  14. Turn heat off. Add salt to taste, and stir in the 1 oz. grated parmigiano cheese and pinch of nutmeg.
  15. PASTA.
  16. Begin cooking lasagna pasta in salted water as directed on package. Prepare al dente. To stop the cooking process, run cold water over drained pasta.
  17. While pasta is cooking, begin.
  18. PREHEAT oven to 350 degrees.
  19. Grease heavily a large 13x9 baking dish.
  20. Spread 2-3 Tbs. of tomato sauce over the bottom of the baking dish.
  21. Place one layer of pasta over sauce in dish.
  22. Spread with tomato sauce but not so thick you can't see pasta showing thru.
  23. Spread with Balsamella white sauce. Try to pour as evenly as possible but don't blend. Not all tomato sauce should be covered.
  24. Top with 2 ozs grated parmigiano reggiano cheese.
  25. Repeat two times.
  26. Top layer will be a beautiful marble of white sauce over the tomato sauce.
  27. Bake for about 25 – 30 minutes. Doneness is when you fork the lasagna, it will pull out easily from the pasta.
  28. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 146.47 Kcal (613 kJ)
Calories from fat 101.87 Kcal
% Daily Value*
Total Fat 11.32g 17%
Cholesterol 19.44mg 6%
Sodium 93.67mg 4%
Potassium 197.42mg 4%
Total Carbs 8.25g 3%
Sugars 4.17g 17%
Dietary Fiber 1.04g 4%
Protein 2.73g 5%
Vitamin C 5.6mg 9%
Vitamin A 0.1mg 4%
Iron 0.2mg 1%
Calcium 88.3mg 9%
Amount Per 100 g
Calories 107.29 Kcal (449 kJ)
Calories from fat 74.62 Kcal
% Daily Value*
Total Fat 8.29g 17%
Cholesterol 14.24mg 6%
Sodium 68.61mg 4%
Potassium 144.61mg 4%
Total Carbs 6.04g 3%
Sugars 3.05g 17%
Dietary Fiber 0.76g 4%
Protein 2g 5%
Vitamin C 4.1mg 9%
Vitamin A 0.1mg 4%
Iron 0.1mg 1%
Calcium 64.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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