Lasagne Al Forno


2 x 350g Jar Teresa Lambarelli’s Bolognese sauce
1 x 350g Jar Teresa Lambarelli’s Napolitana sauce
750g minced Beef
1 finely chopped clove garlic
2 table spoons olive oil
400ml of hot beef stock (or water)
300g lasagne (all’uovo) pasta sheets
500g fresh mozzarella cheese (grated or sliced)
100g grated parmesan cheese
Fresh basil leaves to garnish


Oven proof lasagne dish

Serves 4 – 6

prep time 1hr 40 mins

1) Make up the meat sauce. Heat the oil and chopped garlic together in a frying pan till the garlic starts to sizzle. Add the minced meat and stir continually to seal the meat and is browned all over this should take about about 10 minutes.
Add the 2 jars of Bolognese sauce and 200ml of the hot beef stock and stir in to the cooked meat.
Bring the sauce to the boil and cook for 5 minutes, Place a lid on top of the pan and simmer for 30 minutes, checking and stirring frequently.

2) Heat the oven to 200C – Gas 7

3) Mix the Napolitana sauce in a bowl with the rest of the hot beef stock and spoon half of  Napolitana sauce into the Lasagne dish  covering the bottom of the dish.

4) Then arrange (1st layer) Lasagne sheet to fit and cover the base of the dish. Cover this with the cooked meat sauce and sprinkle with a little of the mozzarella cheese keeping 200g to one side for the top of the Lasagne. Repeat this process 3 times till all the meat sauce is used up finishing with a layer of lasagna sheets.

5) Top layer: Pour the rest of the napolitana sauce over the top layer of lasagne sheets. Sprinkle with the rest of the mozzarella and parmesan cheese. Cover the dish with baking foil and place on the top shelf of the oven for 45 minutes.

Let it stand for 5 minutes before serving.

Serve direct from the baking dish. Cut rectangular or square sections for each helping.

Add fresh basil to garnish.                                                                                                                                        Teresa Lambarelli’s Recipe x