Easy lasagna al forno

Name: Easy lasagna al forno
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6
Ingredients: Lasagne egg pasta fresh 11.3 oz; Prosciutto cotto 12.3 oz; Mozzarella cheese 10.6 oz; Grana Padano PDO cheese to taste; Ground beef 12.3 oz; Tomato puree 4 cups; Yellow onions 1; Red wine 4 tbsp; Water 2 cups; Extra virgin olive oil to taste; Fine salt to taste

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Difficulty: Easy
Prep time: 40 min
Cook time: 50 min
Serving: 6 people
Cost: Low

PRESENTATION

Lasagna Bolognese may be the classic and original choice, but today we're offering a simpler and faster version. Our baked lasagna will amaze you with its deliciousness and the ease of preparation! To make it, we've prepared a quick ragù: a tasty meat sauce that cooks in just 45 minutes, unlike the traditional ragù which requires long cooking times and is much slower, to facilitate the pasta cooking. The main difference, however, is that this lasagna does not use béchamel sauce, but is instead enriched with plenty of cooked ham and lots of mozzarella to ensure a delicious first course with a melt-in-your-mouth effect that the whole family will love. Prepare it for Sunday lunch and win over your guests with minimal effort!

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INGREDIENTS

Lasagne egg pasta 11.3 oz (320 g) - fresh

Prosciutto cotto 12.3 oz (350 g)

Mozzarella cheese 10.6 oz (300 g)

Grana Padano PDO cheese to taste

For the Ragù: Ground beef 12.3 oz (350 g); Tomato puree 4 cups (1 l); Yellow onions 1; Red wine 4 tbsp (60 g); Water 2 cups (500 ml); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Easy lasagna al forno

To prepare lasagna al forno, first of all peel the onion and chop it finely 1. Place it in a large pot with some oil 2 and let it brown for a few minutes at a medium temperature, then also add the ground beef 3.

Turn up the heat and brown, stirring and breaking up the meat with a wooden spoon 4. When well browned, deglaze with red wine 5 and let the alcohol content evaporate. Lower the heat again and then add the tomato puree 6.

Rinse the pitcher using half a liter of water and pour it into the pot 7. Add a pinch of salt and stir again. Let it cook for 45 minutes 8; after this time the sauce should not have thickened too much 9.

Now, cut the mozzarella into small pieces 10. Use a large lasagna pan (about 12x8 inches) and spread a layer of sauce on the bottom 11. Create a first layer of pasta sheets, slightly overlapping them 12.

Add more sauce 13, then the grated Grana Padano PDO 14 and the mozzarella cubes 15.

Arrange the ham slices on top 16 and add some more sauce 17. Place a layer of pasta on top 18. Continue until all the ingredients are finished.

Remember that the last layer will consist only of pasta, sauce 19, grated cheese and mozzarella cheese 20. Bake in a conventional oven preheated to 350°F (180°C) for about 45 minutes. Then bake and let it rest for a few minutes 21 before cutting and serving your rich baked lasagna!