Lasagne al Forno aka Porno al Forno
The title of this article might be a little bit catchy and Singaporean government may censor it right away but there is not really a lot that can describe a fully homemade, original and an all-in portion of Lasagne al Forno.
Based on my humble opinion, key is the Sugo/Sauce Bolognese…. however you call it. It is an all-time classic and on some days, the only thing I am craving for is to eat it.
Preparing Sugo requires a full day of your attention. Sorry to say but you really want to get something out of it – invest the time. I am always preparing around 2kg just to freeze it and store it for a later day. It is worth the effort and I promise your Lasagne will become an all-time favourite with family & friends.
For the Sugo itself use the following (serves a Lasagne and remainder to be frozen)
- 2 kg Ground Beef
- 2-3 large Onions
- 2 large Carrots
- 1/2 Celeriac Root
- Whole Bunch of Italian Parsley
- 2 Cans of chopped Tomatoes or Tomato Sauce
- Tomato Extract
- 2 Bay Leaves
- Salt & Pepper
- Olive Oil
For the Lasagne itself
- 50g of Butter (Larger Chunk)
- One cup of Milk (like half a Starbucks cup)
- Approx. 6-8 Tablespoons of Flour
- Large Piece of Parmesan Cheese
- Creme Fraiche/Sour Creme
- 1 Package of Lasagne Sheets
- 1 Baking Pan with around 5-7 cm height.
Start the day with chopping Onions and grating the Carrots and Celeriac roots.
Bring out a large pot and pour a generous amount of Olive Oil in it. Add the onions and stir fry until golden. Add carrots and celeriac and briefly stir fry together with the onions. Add the ground beef, the two cans of tomatoes, chopped parsley, some tomato extract and stir well. Bring the whole mixture to simmer gently.
Add at least 1,5 cans of water, bay leaves, salt & pepper.
Let the whole thing simmer for at least 3 hours. Best is 6 – serious. You only need to occasionally check if there is enough fluid in the pot. You can go places in the meantime. What will happen during the 6 hours is just amazing, flavours of the meat will come through and the fibre of the meat will dissolve.
Remove Bay Leaves once done.
Lets get our hands on the Lasagne
Pre-Heat the oven to 180º
Melt the butter in a pan, gradually add flour and stir well otherwise it will crumble. Add milk to the pan and stir well. The sauce might trouble you a little. If this is the case add some sour cream to the mixture. In any case I think sour cream in conjunction with the Béchamel Sauce works. Maybe some Italians will hit me right away – I find it quite convenient for the average cook. So add Sour Cream!!
Start by adding some Béchamel on the ground of your lasagne baking pan. Cover it with Lasagne Pasta Sheets
Add Sugo, another layer of Béchamel and put grated Parmesan on each layer. Repeat with Sheets, Sugo, Béchamel & Parmesan until your Baking Pan is full.
Finish the top layer of the Lasagne with a generous layer of Béchamel & Parmesan.
Put the Lasagne into the oven for around 30 mins @ 180° (if you have a lot of layers it might take a little longer).