Lasagna al Forno with Fresh Pasta, Italian Recipe – Gianni’s North Beach


Lasagna al forno is a classic Tuscan white lasagna. It takes a little time and effort but it’s worth it. This is my favorite lasagna and one most requested from family and friends. The meat sauce by itself can be used over any pasta and the balsamella (or bechamel if you’re French) is a common ingredient so these are 2 good recipes to have in your repertoire.

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20 comments

  1. There’s no reason why this channel shouldnt have 100 times more subscribers. Maybe you could get Guy Fieri to show up for a guest spot and remark that “we’re pullin’ into Flavortown here, folks!” or something stupid to get people to actually watch.

  2. It amazes me how Americans (me) think Italian and Sicilian foods always have “pasta sauce”.
    My grandparents were straight off the boat, and the best dishes my grandmother made was acini de pepe chicken soup starting with a whole cooked chicken, celery, salt, carrots, pepper and a lot of love.
    She made her ridiculously awesome meatballs that complimented it… we had fresh bread, olives, cheeses, pepperoni…and a lot of love at the table. We never went without good food.
    I miss those days a lot. This video gets me closer to them, so thanks a lot.(subbed)

  3. nice , we add some ricotta on one of the béchamel layers, only one, , I do like the the full size noodles , we have to make them for some reason stores don`t sell them here in the usa

  4. My Mom puts chicken livers in heart meat sauce…this is pretty incredible though…I thought you would have done another layer of sauce on top though…homemade noodles…wow…

  5. Delicate, sophisticated, if we’re honest Gianni, this is simply amazing. A lot of work here, but it’s well well worth it in the end. Great job again, and thank you for sharing this great recipe. Sincerely.

  6. Gianni,
    Thank you , another WINNER in  Italian Artisan Cooking, I made this and everybody was fighting over the LAST slice, it was crazy. Thank youi for sharring your REAL DEAL Italian Cooking and our Cultural Herritage. I am so PROUD to be Italian. AS my uncle in Angels Camp California says, there are only 2 kinds of people in this world, Italians,… and people who wanna be ! Blessings to you Pisano ! “ITALIANS RULE”!

  7. i think I will briefly cook the sheets–what happens if you dont ? its nice* to see a bit of american mixed with italian which is kind of heavy russian…the kind to chase you around the kitchen with a dough baton and kick your ass all over the place….hahah so your lucky that your thoughts are kinder then the truth….germany-italy-russia–make your house tuscany and think happy thoughts…..hahah

  8. This looks so good! I recently had some lasagna at a local Italian restaurant. It had no meat. The ricotta was very light and had a very fresh strong garlic flavor. The layers of ricotta were very thick. It had no sauce inside, just a little on top. My husband didn’t like it, but I fell in love with it. It doesn’t sound like much, but it was so fresh tasting and delicious. Have you ever heard of a kind of lasagna like this? I tried to reproduce it once, but couldn’t nail it.

  9. That drum beat sounds so familiar. Sounds like a lion dancing drum beat. haha
    Anyways, yes I agree that lasagna is more sophisticated. I’m tired of lasagna with too much tomato sauce.

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