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
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
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 7g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
