Name: Lasagna al Forno Recipe
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 1 pound ground beef (or half beef, half pork); 2 tablespoons tomato paste; 1/2 cup red wine; 1 can (28 ounces) crushed tomatoes; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 bay leaf; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk, warmed; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon white or black pepper; 9–12 lasagna noodles, cooked al dente or oven-ready; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

Jump to Recipe·Print Recipe

If you’re searching for the ultimate comfort food, this Lasagna al Forno Recipe is pure, layered magic. Every bite is a celebration of tender noodles, hearty ragù, silky béchamel, and gooey cheese, all baked together until golden and bubbling. Whether it’s a Sunday family dinner or a special gathering with friends, this classic Italian favorite always delivers smiles and second helpings.

Ingredients You’ll Need

The secret to a truly memorable Lasagna al Forno Recipe is in the quality and harmony of its ingredients. Each one brings something essential to the table, from the richness of the meat sauce to the creaminess of béchamel and the bubbly finish of perfectly melted cheese.

Olive oil: Use a fruity, good-quality olive oil for a flavorful base to your ragù.
Onion: Finely chopped onion gives a subtle sweetness and depth to the sauce.
Garlic: Minced garlic adds irresistible aroma and classic Italian flair.
Carrot: The carrot’s natural sweetness balances the acidity of the tomatoes.
Celery: This aromatic veggie provides an earthy backbone to the meat sauce.
Ground beef (or half beef, half pork): Rich, savory, and hearty—choose a blend for maximum flavor.
Tomato paste: Just a touch intensifies the tomato flavor and thickens the sauce.
Red wine: Adds depth and a hint of luxury; let it simmer to cook off the alcohol.
Crushed tomatoes: The heart of the sauce—choose a quality brand for the best results.
Dried oregano: Classic Italian herb that brings a fragrant, savory note.
Salt: Essential for drawing out and balancing all the flavors.
Black pepper: Adds a gentle warmth and subtle spice.
Bay leaf: Infuses the sauce with a delicate, herby aroma—don’t forget to remove it before assembling!
Unsalted butter: The foundation of a creamy, silky béchamel sauce.
All-purpose flour: Whisks up a perfect roux to thicken your béchamel.
Whole milk (warmed): Warm milk blends smoothly for a lump-free, velvety béchamel.
Ground nutmeg: Just a pinch brings a subtle warmth and depth to the sauce.
White or black pepper: Choose your favorite for a gentle kick in the béchamel.
Lasagna noodles (cooked al dente or oven-ready): The structural layers that hold all the creamy, saucy goodness.
Shredded mozzarella cheese: Melts to a bubbly, golden crown on top.
Grated Parmesan cheese: For a nutty, salty finish that ties everything together.

How to Make Lasagna al Forno Recipe

Step 1: Make the Meat Sauce (Ragù)

Start by heating up your olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, and celery, and sauté everything for 5 to 7 minutes until it’s soft, colorful, and fragrant. Toss in the ground meat, breaking it up with your spoon, and let it brown—this is where all that deep flavor develops. Stir in the tomato paste, then pour in the red wine and let it bubble away for a few minutes. Once the alcohol has cooked off, add the crushed tomatoes, oregano, salt, pepper, and bay leaf. Now, let the sauce simmer uncovered on low for 30 to 40 minutes, stirring occasionally. This slow cooking lets all the flavors meld beautifully. Don’t forget to fish out the bay leaf before you move on!

Step 2: Prepare the Béchamel Sauce

In a separate saucepan, melt the butter over medium heat, then add the flour and stir for a couple of minutes to create a smooth roux—it should smell slightly nutty but not browned. Gradually whisk in the warm milk, taking care to avoid any lumps, and keep stirring until the sauce thickens, usually about 5 to 7 minutes. Season with a touch of salt, pepper, and that pinch of nutmeg. Your béchamel should be creamy and velvety, ready to layer into your Lasagna al Forno Recipe.

Step 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). In your baking dish, start with a little meat sauce on the bottom so the noodles won’t stick. Layer noodles, then a generous ladle of ragù, followed by béchamel, and a sprinkle of mozzarella. Repeat these layers two or three more times, making sure every bite will be packed with flavor. Finish with a final layer of béchamel and a shower of Parmesan for that gorgeous golden crust.

Step 4: Bake to Perfection

Cover your masterpiece with foil and bake for 25 minutes. Then, uncover it and continue baking for another 15 to 20 minutes until the top is golden, bubbling, and irresistible. Let it rest for 10 to 15 minutes before slicing—this helps the layers set and makes serving much easier. Now, take in that wonderful aroma and get ready to enjoy!

How to Serve Lasagna al Forno Recipe

Garnishes

For a classic finish, sprinkle a little extra grated Parmesan and some freshly chopped parsley or basil over the top right before serving. The fresh herbs add a pop of color and a lovely aroma that makes the Lasagna al Forno Recipe even more inviting.

Side Dishes

This hearty lasagna is wonderful alongside a crisp green salad tossed with a tangy vinaigrette, or a platter of simply roasted vegetables. And of course, don’t forget a warm basket of crusty Italian bread to mop up every last drop of sauce!

Creative Ways to Present

Try serving individual portions on small plates with a swirl of extra béchamel or ragù for a restaurant-style touch. Or, for family-style fun, bring the whole bubbling dish to the table and let everyone help themselves—the sight and aroma are sure to delight your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Lasagna al Forno Recipe keeps beautifully in the fridge for up to 4 days. Simply cover the dish tightly with foil or transfer slices to an airtight container. The flavors actually deepen and improve as it sits, making next-day lasagna a special treat!

Freezing

Lasagna al Forno freezes exceptionally well. Wrap cooled portions tightly in foil and then place them in a freezer bag or airtight container. For best results, freeze for up to 3 months. When you’re ready for a cozy meal, just thaw overnight in the fridge.

Reheating

To reheat, cover the lasagna with foil and warm in a 350°F (175°C) oven until hot and bubbly—usually about 25 to 30 minutes. If reheating a single slice, a microwave works in a pinch, but the oven keeps the edges crispy and the middle nice and gooey.

FAQs

Can I use fresh lasagna sheets instead of dried noodles?

Absolutely! Fresh lasagna sheets give your Lasagna al Forno Recipe an extra tender, traditional texture. Just layer them in raw—they’ll soften perfectly as the lasagna bakes.

What’s the best wine to use in the ragù?

A dry, medium-bodied red wine like Chianti or Sangiovese works wonders in the sauce. The wine adds depth without overpowering the other flavors.

Can I make this recipe ahead of time?

Definitely! You can assemble the Lasagna al Forno Recipe a day in advance and store it in the fridge. Just bake it right before serving for the freshest, most delicious results.

Is it possible to make this dish vegetarian?

Yes! For a vegetarian version, simply omit the meat and add a medley of sautéed mushrooms, spinach, or roasted vegetables to the sauce. The béchamel and cheeses will still deliver that classic, creamy comfort.

How do I prevent my lasagna from becoming watery?

Make sure your ragù is nice and thick before assembling, and let the lasagna rest for at least 10 minutes after baking. This helps the layers set and keeps everything perfectly sliceable.

Final Thoughts

If you love sharing good food and even better company, this Lasagna al Forno Recipe is a must-try. It’s a true celebration of Italian flavors, comfort, and home-cooked happiness. Gather your favorite people, bake up a pan, and savor every delicious, cheesy, saucy forkful!

Lasagna al Forno Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 20 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Classic Lasagna al Forno is a timeless Italian baked pasta dish featuring layers of rich meat ragù, creamy béchamel sauce, tender pasta sheets, and melted mozzarella and Parmesan cheeses. This hearty and comforting recipe is perfect for family dinners or special occasions.

Ingredients

Scale

For the Meat Sauce (Ragù):

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 pound ground beef (or half beef, half pork)
2 tablespoons tomato paste
1/2 cup red wine
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

For the Béchamel Sauce:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white or black pepper

For Assembling:

9–12 lasagna noodles, cooked al dente or oven-ready
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Make the meat sauce: In a large saucepan, heat olive oil over medium heat. Add the chopped onion, minced garlic, carrot, and celery and sauté for 5–7 minutes until soft. Add the ground meat and cook until browned, breaking it up with a spoon. Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in the red wine and simmer for 2–3 minutes to reduce slightly. Add the crushed tomatoes, dried oregano, salt, black pepper, and bay leaf. Simmer uncovered on low heat for 30–40 minutes, stirring occasionally. Remove the bay leaf before using.
Make the béchamel sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux, ensuring it doesn’t brown. Slowly pour in the warm milk while whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens, about 5–7 minutes. Season with salt, pepper, and ground nutmeg. Remove from heat and set aside.
Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a spoonful of meat sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking. Arrange a layer of lasagna noodles on top, then add a layer of meat sauce, followed by a layer of béchamel sauce, and sprinkle with shredded mozzarella. Repeat layering 2–3 more times, finishing with béchamel sauce and a generous sprinkling of grated Parmesan cheese on top.
Bake the lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking uncovered for an additional 15–20 minutes until the top is golden and bubbling. Let the lasagna rest for 10–15 minutes before slicing and serving to allow the layers to set.

Notes

Use fresh lasagna sheets if available for a more authentic texture and flavor.
This dish can be prepared a day ahead and baked just before serving to save time.
Leftover lasagna reheats well and tastes even better the next day as flavors meld.
If using oven-ready noodles, no need to boil them beforehand, simplifying preparation.
Adjust seasoning according to taste, especially salt and pepper, before baking.

Prep Time: 40 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Italian