I catered a wedding rehearsal dinner last week and had many requests for the recipe for my Lasagna al Forno. It's great for a crowd and makes delicious leftovers!
Lasagna al Forno
1 1/2 pounds ground chuck
1 pound ground Italian sausage
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small curd cottage cheese
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
12 oven-ready lasagna noodles
2 (8-ounce) packages shredded mozzarella·
Preheat oven to 350 degrees F.·
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.·
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste.·
Bring to a boil, reduce heat and simmer 30 to 45 minutes.·
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.·
Spoon ½ cup sauce into the bottom of a lasagna pan.
Place 4 uncooked lasagna noodles on top of sauce.
Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese.
Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.· Bake 45 minutes.
Top with remaining cheese and bake 15 minutes or until hot and bubbly.