Neapolitan Lasagna Al Forno #RSC

Submitted by 352lillian

""Ready, Set, Cook! Contest Entry" A quick classic lasagna with a quick ragu and plenty of fresh vegetables. It's an easy cleanup if you lined the baking dish with Reynolds foil."

 

• Ready In: 1hr 15mins
• Ingredients: 19
• Yields: 1 2-inch square
• Serves: 8

ingredients

• 14.79 ml olive oil
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 large red bell pepper, seeded and diced
• 1 medium zucchini, chopped
• 1 large carrot, peeled and chopped
• 2 slice lean bacon, diced
• 453.59 g ground beef round (90/10% lean to fat ratio)
• 59.16 ml butter
• 59.14 ml all-purpose flour
• 532.32 ml whole milk
• 177.44 ml ricotta cheese
• salt & freshly ground black pepper
• 1.23 ml ground nutmeg
• 226.79 g no-boil lasagna noodles (12 sheets)
• 473.18 ml marinara sauce
• 118.29 ml freshly grated parmesan cheese
• 4.92 ml dried oregano
• Reynolds Wrap Foil

directions

1. Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot, red pepper, zucchini, and bacon and cook for 5 minutes, until softened. Add the beef and cook, breaking up with a spoon, about 10 minutes, until browned.
2. Add the marinara sauce and oregano. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
3. Meanwhile, make the white sauce. Melt the butter in a saucepan over low heat, whisk in the flour, and cook for 1 minute. Whisk in the milk. Cook, whisking often, until the sauce boils. Stir in the ricotta cheese and season with salt and pepper if desired and nutmeg. Remove from heat.
4. Preheat the oven to 375 degrees. Line a large rectangular (9 x 13 in) baking dish with heavy-duty Reynolds foil, leaving a little overhand on all four sides. Spread 1/4 cup of the white sauce on the bottom. Arrange 3 lasagna sheets in the dish and top with one third of the ragu and 1/2 cup of the white sauce. Repeat layers twice more. Top with 3 lasagna sheets, the remaining white sauce, and the Parmesan cheese.
5. Bake for 45 minutes, until the top is golden and bubbling. Let stand 10 minutes, then serve hot.