Lasagna Al Forno Recipe

Prepare the Beef Cheeks

In a large pot, heat the olive oil over medium heat. Season the beef cheeks with salt and black pepper, then sear them in the pot until browned on all sides. Remove the beef and set aside.

Sauté Vegetables

In the same pot, add chopped onion, minced garlic, and diced carrot. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.

Deglaze with Wine

Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a few minutes.

Add Tomatoes and Beef

Add the canned tomatoes and seared beef cheeks back into the pot. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 2-3 hours until the beef is tender.

Cook the Lasagna Noodles

While the beef is cooking, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Prepare the Lemon Ricotta

In a bowl, mix ricotta cheese with the zest of the lemon, salt, and black pepper to taste. Set aside.

Prepare the Kale

In a separate pot, blanch the kale in boiling water for 2-3 minutes until tender. Drain and chop coarsely.

Assemble the Lasagna

In a baking dish, spread a layer of the beef mixture, followed by a layer of lasagna noodles, a layer of lemon ricotta, a layer of chopped kale, and a sprinkle of pecorino cheese. Repeat the layers, finishing with a layer of beef mixture and pecorino cheese on top.

Bake the Lasagna

Preheat your oven to 180°C (350°F). Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden and bubbling.

Serve

Let the lasagna cool for 10 minutes before slicing. Serve warm, garnished with toasted walnuts and fresh lemon zest.