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Lasagna Fonzaso is that ultimate comfort meal layered with nostalgia and bold Italian flavors. It is the recipe I make when friends come over on a rainy Sunday or when my family gathers around the big kitchen table everyone reaching for seconds before their first slice is gone. If you want an earthy spin on the classic lasagna this hearty version shines with a rich beef sauce smoky peppers and savory olives.
The first time I made this for an autumn family meal my aunt could not stop talking about the olives. Now nobody in my family will let me skip them. It is my signature touch.
Ingredients
- Olive oil: brings a silky base and helps onion and garlic release their flavors use buttery extra virgin if you have it
- Small onion: finely chopped for a sweet savory backbone choose one that feels firm and heavy for its size
- Garlic cloves: minced to add punchy aroma pick cloves that are plump with papery skins
- Ground beef: gives the sauce richness and body choose 80 percent lean for flavor
- Crushed tomatoes: make the sauce lush and juicy pick a can with only tomatoes and sea salt for best taste
- Tomato paste: deepens the tomato flavor and gives body look for one with no additives
- Sugar: just a touch to balance acidity use real cane sugar if possible
- Salt and black pepper: fine sea salt and fresh cracked pepper add layers of flavor
- Dried oregano: classic Italian herb use an aromatic dry blend
- Fresh basil: brings bright green freshness chop just before using for the most fragrance
- Black olives: sliced for a briny kick buy them pitted and slice yourself for best texture
- Sweet and spicy Italian peppers: chopped for sweet smoky heat you can swap in mild roasted peppers or a few pickled chillies for zip
- Fresh lasagna sheets or no-boil type: for easy layering use wide thin noodles that look even for tender lasagna
- Mozzarella cheese: freshly grated melts best and creates those stringy layers choose whole milk mozzarella for richness
- Parmesan cheese: aged for sharpness grate right before baking for fullest flavor
- Ricotta or béchamel: for creamy layers you can use full fat ricotta for an ultra decadent texture
- More olive oil: for brushing the dish which helps prevent sticking and gives golden edges
Step-by-Step Instructions
- Make the Sauce:
- In a wide pan gently heat the olive oil over medium low stirring in onion and watching for it to turn silky and slightly golden about eight minutes this is your base for a deep savory sauce
- Add in garlic and let it mingle in the oil for half a minute until fragrant being careful not to let it brown as burnt garlic will taste bitter
- Turn the heat up a notch and crumble in your ground beef pressing it into the pan and letting it brown without stirring too often so you get crispy caramelized bits wait till most of the pink is gone
- As soon as the beef is browned stir in tomato paste and give it a good minute so it sizzles and smells sweet then pour in crushed tomatoes add sugar dried oregano salt and pepper stir well and let this mixture simmer gently uncovered for fifteen to twenty minutes until it thickens and flavors meld
- Scatter in chopped basil black olives and peppers then simmer another five minutes so the flavors soak into the sauce
- Prep the Baking Dish:
- Heat oven to three hundred seventy five degrees farenheit wipe a ceramic or terracotta baking dish with a film of olive oil for extra flavor and easy release
- If you are using dried lasagna noodles boil them now just till flexible undercooked is better than overcooked as they will absorb sauce later and stay structured
- Assemble the Lasagna:
- Spoon a thin layer of sauce at the bottom of your dish this prevents noodles from sticking and infuses them with extra flavor
- Lay one layer of pasta sheets then spread another generous layer of meat sauce dot with ricotta or béchamel and shower with mozzarella and parmesan aim for even coverage so every forkful gets a taste of everything
- Continue layering pasta sauce ricotta cheeses until you finish with a final layer of sauce covered by a thick cloud of mozzarella and parmesan this will give you that golden crust
- Bake and Rest:
- Drape foil loosely over the dish this steams the top as it bakes pop in the oven for twenty five minutes
- Remove foil then bake another fifteen to twenty minutes until bubbling hot and the top is golden brown and irresistible
- Allow it to cool and settle for ten minutes before slicing this keeps layers neat and flavors full
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I have a soft spot for the peppers in this lasagna because they remind me of long Sunday walks to the Italian market as a kid mom always let me pick the brightest peppers from the barrel. The sweetness and gentle fire are the soul of this dish for me.
Storage Tips
Let your lasagna cool to room temperature before covering well and storing in the fridge for up to four days. If you want to freeze portion it into individual slices and wrap tightly. You can reheat from frozen covered in foil for easy weeknight comfort.
Ingredient Substitutions
If you are out of beef try a mild Italian sausage or go half beef half sausage for more depth. Any roasted bell pepper can replace Italian peppers and canned black olives can swap for kalamata or green olives if you want more tang. Feel free to use béchamel instead of ricotta for a silkier bite.
Serving Suggestions
This lasagna is made for sharing. Serve it with a big salad of peppery greens crusty bread and a drizzle of peppery olive oil. A glass of spicy red wine or sparkling water with lemon fits right in.
The Story Behind Lasagna Fonzaso
Lasagna Fonzaso is inspired by the mountain village in Northern Italy famous for its hearty home cooking and rustic charm. The tradition of adding peppers and olives is all about using what grows locally turning pantry odds and ends into something festive. Every bite tastes like a celebration family style.
Recipe FAQs
- → Can I use no-boil lasagna sheets?
Yes, both fresh and no-boil lasagna noodles work. Ensure they're layered with plenty of sauce for best texture.
- → What type of cheese suits this best?
A blend of mozzarella, Parmesan, and ricotta creates a creamy, flavorful texture. Béchamel is an optional substitute for ricotta.
- → How do I store leftovers?
Keep leftovers refrigerated for up to four days or freeze tightly wrapped portions before or after baking.
- → Which peppers are ideal if I can't find Italian varieties?
Mix sweet roasted peppers with a pinch of chili flakes or use mild pepperoncini for a similar flavor profile.
- → Can I make this ahead of time?
Assemble in advance and refrigerate or freeze until ready to bake. Baking from chilled may require more time in the oven.
- → How can I add more vegetables?
Layer in sautéed spinach or mushrooms for extra depth and nutrition without overpowering the main flavors.