Lasagna al Forno

Lasagna al Forno
  • 8 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time

Ingredients

Add all
  • 12

    lasagna noodles

  • 3/4 cup
    (190 mL)

    chopped onion

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1

    clove garlic

  • 1 cup
    (250 mL)

    low fat ricotta cheese

  • 1

    egg

  • 1/4 cup
    (60 mL)

    frozen spinach thawed, drained and squeezed dry

  • 1/4 tsp.
    (1 mL)

    Salt

  • 1/4 tsp.
    (1 mL)

    black pepper

  • 1/2 pinch

    nutmeg

  • 5 1/2 cups
    (1,38 L)

    bolognese sauce

  • 2 3/4 cups
    (700 mL)

    grated low fat mozzarella

  • 1 cup
    (250 mL)

    grated Parmesan cheese

  • 2 Tbsp.
    (30 mL)

    chopped parsley

Preparation

Preheat oven to 350°F/175°C.

Cook noodles according to package directions.

In saucepan, sauté onion in oil over medium heat until it starts to brown. Add garlic and sauté for 1 minute. Set aside to cool.

Meanwhile, in bowl, combine ricotta cheese, egg, spinach, salt, pepper and nutmeg. Add to onion mixture and stir well.

On bottom of lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish, spread 1/2 cup (125 mL) of Bolognese sauce followed by 3 noodles.

Spread 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella and 1/3 cup (75 mL) parmesan cheese. Lay down 3 lasagna noodles, 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella, 1/3 cup (75 mL) parmesan and 3 noodles.

Evenly spread ricotta filling, last 3 noodles and remaining Bolognese sauce. Top with remaining parmesan and mozzarella.

Bake for 30-40 minutes or until the liquid on the sides of the dish bubbles. Garnish with chopped parsley and serve.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007