Grateful
With Thanksgiving just around the corner, I can’t help but be extra thankful. I get to celebrate two Thanksgiving’s yet again! Canadian Thanksgiving being first in October, and American Thanksgiving at the end of November. With the craziness of the pandemic, my immediate family and I haven’t had the chance to see our extended family for almost two years. Being in a country that is not our place of origin has been daunting at times, especially when you leave a big support system behind. Despite this, in the face of so much adversity, we have become a stronger family unit. We have relied on each other for strength when things seemed insurmountable. I couldn’t be more grateful. All that being said, being away has allowed me to establish my own traditions, coupled with some old ones from extended family. In steps Lasagna.
Tradition
Instead of a traditional turkey dinner, I will be making my second annual tradition and the ultimate comfort food…Lasagna al Forno. Don’t get me wrong, I love a delicious turkey dinner, but we never seem to finish all the food. In an effort to minimize cost and save time, I make a scrumptious lasagna that can be prepared ahead of time. The perfect way to save time for relaxing instead of hovering over countless dishes on the stove.
Lasagna is the perfect family style dish with easy clean up. I like to add my famous white bean and rosemary soup as a starter, cheesy potatoes (an extended family favorite passed down from grandma) and finish with a decadent slice of chocolate brownie. I typically make two dishes so we will have leftovers and I can take a break from endless dish washing.
Lasagna al Forno differs from the traditional American lasagna in that it has a béchamel sauce instead of a ricotta filling. Béchamel gives it a unique smooth creaminess that ricotta can’t match. Paired with a meaty Bolognese, you have the perfect dish for celebrating.
Ingredients/Substitutions/And Adjustments
Ragu: When making ragu I use minced beef, minced pork, and half a pound of beef cubes for stewing. I began by lightly coating the meat in cornstarch and lightly frying in olive oil until golden brown on each side. Once done, I sauteed both the beef and pork minced meat until cooked all the way through. You can substitute the beef with lamb, an equally delicious substitute, as well as remove all pork if so desired.
Vegetables: I used a standard Mirepoix (2 parts onion to 1 part carrot/celery) to add to the ragu. I love using the food processor. I can add twice as many veggies and my children don’t notice because the pieces are small.
Broth/Sauce: I make my own bone broth for this recipe. You can easily buy good quality bone broth from almost any grocery store. I combine the broth alongside RAO’s marinara sauce to give the sauce a zesty flavor.
Red Wine: Always use your best drinking wine. Never cooking wine. There is just to much sodium.
Noodles: Sure, you can make your own lasagna sheets from scratch, but this a recipe is created for ease and comfort so I simply used dry boxed noodles meant for the oven, no precooking. You can also substitute for fresh store bought noodles as well.
Cheese: I used a combination of parmgiano-reggiano and freshly grated mozzarella. Freshly grated is a must because it doesn’t have the powder coating that comes from a bag. Fresh grated cheese gives the lasagna a perfect melt.
Aluminum Pan: Thanksgiving is a time to bring out the fine china and the nice table settings, but cooking in a foil pan will not take away from the table decor. It simply will give you more free time to spend with family instead of scrubbing out cookware. Save yourself some time!
Lasgna Al Forno
Ingredients
Ragu:
- 2 Tbsp Olive Oil
- 1 Cup Carrots Minced
- 1 Cup Celery Minced
- 2 Yellow Onions Minced
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1/2 lb Cubed Beef
- 2 Tbsp Tomato paste
- 1 Jar Rao's Pasta Sauce
- 5 Cups Beef Broth
- 1 Cup Red Wine
- 3 Tbsp Cornstarch
- Salt and Pepper to taste
- 2 Tsp Italian seasoning
Bechamel :
- 6 Tbsp Butter
- 6 Tbsp Flour
- 4 Cups Whole Milk
- 1/2 Tsp Nutmeg freshly grated, if possible
- 1/8 Tsp Cayenne pepper
- 1 Cup parmgiano reggiano
- 1 Tsp salt
- 1 Tsp pepper
Lasagna:
- 1 Box dried noodles or fresh if possible
- 1 Block Shredded Mozzarella 16 oz
Instructions
Ragu:
- Place Instant Pot to Saute setting. Add Olive oil and cornstarch coated beef cubes. Fry each side until golden brown. Remove and set aside. In same pan, add all chopped vegetables (carrots, onion, and celery) and saute until soft. Add minced meat until browned.
- Once browned, turn off saute setting and add all seasonings (Italian, salt, and pepper), wine, beef stock, tomato paste, and tomato sauce. Stir well. Place lid and set to manual for 50 minutes on high pressure. Make sure nozzle is set to sealing. After 50 minutes, release pressure naturally and slow cook for 2 more hours.
Bechamel:
- Add butter to a heavy bottomed sauce pan and melt until bubbling.
- Add flour and stir continuously until a paste forms. Cook for 1 minute until slightly brown and has a nutty scent.
- Whisk in milk slowly and stir continuously until mixtures starts to thicken. Add all remaining ingredients. Whisk until cheese is completely melted and sauce coats the back of a spoon. Set aside.
Lasagna: Preheat oven to 350°
- Place a bit of the ragu on the bottom of the pan. Add Lasagna noodles evenly across. Add ragu on top of noodles and then the bechamel. Sprinkle Mozzarella on top of bechamel. Repeat process until last layer. Top with remaining cheese.
- Spray tin foil with a little cooking spray and tent foil over lasagna * fold foil in half and crease. Cook for 45 minutes. Remove foil and place broiler on low for 5 minutes to get the bubbly golden texture. Remove and enjoy!
