Main CourseDinner

Lasagne Al Forno

Name: Lasagne Al Forno
Prep time: 45 min
Cook time: 2 h
Total time: 3 h
Yield: 6 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 1 pcs carrot finely chopped; 1 pcs celery stalk finely chopped; 500 g ground beef; 120 ml red wine; 700 g crushed tomato; 240 ml beef broth; 1 pcs bay leaf; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 50 g unsalted butter; 50 g all-purpose flour; 750 ml whole milk warmed; 0.25 tsp nutmeg freshly grated; 0.25 tsp salt; 0.1 tsp black pepper freshly ground; 250 g lasagne noodle oven-ready or par-boiled; 150 g parmesan cheese freshly grated

Indulge in a classic Italian Lasagne al Forno, featuring tender pasta layered with a rich, slow-simmered beef ragù, velvety béchamel sauce, and generous amounts of savory Parmesan cheese. This comforting and hearty dish is perfect for a satisfying family meal or an impressive special occasion.

An original recipe by Forkin

Total time: 3 hr
Serves: 6
Difficulty: Medium
Per serving: 726 kcal

Allergen information: may contain celery, eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

ragu

2 tbspolive oil
1 pcsyellow onion, finely chopped
1 pcscarrot, finely chopped
1 pcscelery stalk, finely chopped
500 gground beef
120 mlred wine
700 gcrushed tomato
240 mlbeef broth
1 pcsbay leaf
0.5 tspsalt
0.25 tspblack pepper, freshly ground

béchamel

50 gunsalted butter
50 gall-purpose flour
750 mlwhole milk, warmed
0.25 tspnutmeg, freshly grated
0.25 tspsalt
0.1 tspblack pepper, freshly ground

assembly

250 glasagne noodle, oven-ready or par-boiled
150 gparmesan cheese, freshly grated

Equipment

Large Dutch oven or heavy-bottomed pot · Medium saucepan · Whisk · 9x13 inch baking dish · Chef's knife · Cutting board · Wooden spoon · Aluminum foil · Grater (optional)

The method

Step by step

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
About 1 min
2
Add the finely diced yellow onion, carrot, and celery (mirepoix) to the pot and sauté, stirring occasionally, until the vegetables are softened and translucent, about 7 minutes.
About 7 min
Cook’s note: Finely dicing the vegetables ensures they melt into the sauce, creating a smoother texture for the ragù.
3
Increase the heat to medium-high, add the ground beef to the vegetables, and cook, breaking it up with a wooden spoon, until it is thoroughly browned and no pink remains, approximately 8 minutes.
About 8 min
Cook’s note: Browning the meat properly adds depth of flavor to the ragù. Do not overcrowd the pan; cook in batches if necessary.
4
Drain any excess fat from the pot, then pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Continue to simmer until the wine has almost completely evaporated, about 5 minutes.
About 5 min
Cook’s note: Deglazing with wine adds a complex, rich flavor to the sauce and helps remove any flavorful fond from the bottom of the pan.
5
Stir in the crushed tomatoes, beef broth, bay leaf, 0.5 tsp salt, and 0.25 tsp black pepper. Bring the ragù to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 60 minutes, or up to 2 hours for a richer, more developed flavor, stirring occasionally to prevent sticking.
About 1 hr
Cook’s note: The longer the ragù simmers, the more the flavors will meld and intensify, creating a truly authentic taste. If the sauce becomes too thick, add a splash more beef broth or water.
6
While the ragù simmers, prepare the béchamel sauce: Melt the unsalted butter in a medium saucepan over medium heat until it is fully liquefied and slightly foamy, about 2 minutes.
About 2 min
7
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a pale roux. Ensure the roux does not brown, as this will change the color and flavor of the béchamel.
About 2 min
Cook’s note: Cooking the flour sufficiently removes the raw flour taste. The roux should resemble wet sand.
8
Gradually whisk in the warmed whole milk, a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps. Continue to whisk constantly over medium heat until the sauce thickens to a consistency that coats the back of a spoon, approximately 5-7 minutes.
About 7 min
Cook’s note: Warming the milk beforehand helps prevent lumps and speeds up the thickening process. If lumps do form, pass the sauce through a fine-mesh sieve.
9
Remove the béchamel from the heat and stir in the nutmeg, 0.25 tsp salt, and 0.1 tsp black pepper. Taste and adjust seasoning if necessary, then set aside.
About 1 min
Cook’s note: Nutmeg is a classic addition to béchamel for lasagne, adding a subtle warmth and depth.
10
Preheat your oven to 180°C (350°F) with a rack in the middle position.
About 10 min
11
To assemble the lasagne, spread a thin, even layer of béchamel sauce (about 1/4 cup) on the bottom of a 9x13 inch baking dish.
About 1 min
Cook’s note: This initial layer of béchamel prevents the first layer of pasta from sticking and helps it cook evenly.
12
Arrange a single layer of lasagne noodles over the béchamel, breaking them to fit if necessary and overlapping slightly.
About 1 min
Cook’s note: Use oven-ready lasagne noodles to save time, or boil traditional noodles al dente according to package directions before assembling.
13
Spread approximately one-third of the ragù evenly over the noodles, then top with a layer of béchamel sauce (about 1/2 cup) and a generous sprinkle of grated Parmesan cheese.
About 2 min
14
Repeat the layering process two more times: noodles, ragù, béchamel, and Parmesan. For the final layer, place noodles, then cover generously with the remaining béchamel sauce and a final, ample sprinkle of Parmesan cheese.
About 3 min
Cook’s note: Ensure the top layer of béchamel completely covers the pasta to prevent it from drying out during baking.
15
Cover the baking dish loosely with aluminum foil, ensuring the foil does not touch the cheese layer to prevent sticking.
16
Bake the lasagne for 30 minutes. Then, carefully remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown, bubbly, and the edges are slightly crisp.
About 50 min
Cook’s note: If the top begins to brown too quickly, loosely re-cover it with foil. The internal temperature should reach 74°C (165°F).
17
Remove the lasagne from the oven and let it rest on a wire rack for 10-15 minutes before slicing and serving.
About 15 min
Cook’s note: Resting is crucial; it allows the layers to set and prevents the lasagne from collapsing when cut, ensuring neat, beautiful slices.

Per serving

Nutrition

53%Score

Calories: 726.3kcal
Protein: 35.6g
Carbs: 52.1g
Fat: 40.5g
Fibre: 3.8g
Sugar: 11.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This classic lasagne is a labor of love, but the rich flavors are well worth the effort. Serve it with a simple green salad dressed with a vinaigrette and some crusty garlic bread to soak up any extra sauce. For a delightful pairing, enjoy with a medium-bodied red wine like Chianti or Sangiovese. You can prepare the ragù and béchamel a day in advance to streamline assembly on cooking day.

Storage

Store leftover lasagne in an airtight container in the refrigerator. Ensure it cools completely before storing.

Reheating

Reheat individual portions in the microwave until hot, or cover the entire dish with foil and reheat in an oven preheated to 160°C (325°F) for 20-30 minutes, or until heated through.