Name: Lasagna al Forno
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500 g Ground Beef (80/20); 250 g Ground Pork; 1 medium Yellow Onion, finely diced; 1 medium Carrot, finely diced; 1 large Celery Stalk, finely diced; 2 tbsp Tomato Paste; 0.5 cup Dry White Wine; 800 g Canned Crushed Tomatoes; 1.2 liters Whole Milk (for Ragu and Bechamel); 100 g Unsalted Butter; 100 g All-Purpose Flour; 250 g Lasagna Pasta Sheets (No-boil or fresh); 1.5 cups Parmigiano-Reggiano, freshly grated; 2 tbsp Extra Virgin Olive Oil; to taste none Nutmeg, Salt, and Black Pepper

Pasta & Grains

Lasagna al Forno

This Lasagna al Forno is the epitome of Italian comfort, featuring layers of slow-simmered beef and pork ragù, a velvety homemade béchamel sauce, and plenty of aged Parmigiano-Reggiano. Every bite offers a perfect balance of savory meat, creamy textures, and golden, crispy edges.

Prep

45m

Cook

150m

Serves

Calories

680kcal

Qty	Ingredient
500 g 500 g	Ground Beef (80/20)
250 g 250 g	Ground Pork
1 medium 150 g	Yellow Onion, finely diced
1 medium 70 g	Carrot, finely diced
1 large 50 g	Celery Stalk, finely diced
2 tbsp 30 g	Tomato Paste
0.5 cup 120 ml	Dry White Wine
800 g 800 g	Canned Crushed Tomatoes
1.2 liters 1.2 l	Whole Milk (for Ragu and Bechamel)
100 g 100 g	Unsalted Butter
100 g 100 g	All-Purpose Flour
250 g 250 g	Lasagna Pasta Sheets (No-boil or fresh)
1.5 cups 150 g	Parmigiano-Reggiano, freshly grated
2 tbsp 30 ml	Extra Virgin Olive Oil
to taste none 0 none	Nutmeg, Salt, and Black Pepper

2 Method

Step 1. Prepare the Ragù: In a large heavy-bottomed pot, heat olive oil and sauté the onion, carrot, and celery until soft. Add the ground beef and pork, browning thoroughly while breaking up clumps.

Step 2. Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and scrape the bottom of the pan to deglaze. Once the alcohol has evaporated, add the crushed tomatoes and 200ml of milk. Simmer on very low heat for at least 2 hours, stirring occasionally.

Step 3. Make the Béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes without browning. Gradually whisk in 1 liter of milk to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.

Step 4. Assemble: Preheat your oven to 375°F (190°C). Spread a thin layer of ragù and béchamel in the bottom of a 9x13 inch baking dish. Layer pasta sheets, followed by ragù, béchamel, and a generous sprinkle of Parmigiano-Reggiano. Repeat for 4-5 layers.

Step 5. Final Layer: Ensure the top layer of pasta is completely covered with béchamel and a heavy dusting of Parmigiano to prevent drying.

Step 6. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and bubbling. Let rest for 15 minutes before slicing.

·
Slow cook your ragù for at least 2-3 hours to develop a deep, complex flavor.
·
The secret to a non-dry lasagna is a slightly thinner béchamel than you might think, as the pasta will absorb moisture.
·
Always grate your own Parmigiano-Reggiano for the best melting and flavor profile.
·
Letting the lasagna rest for 15 minutes after baking is crucial; it allows the layers to set so you get clean slices.

? FAQ

Can I make this lasagna ahead of time?

Yes! You can assemble the lasagna a day in advance and keep it refrigerated. Increase the baking time by about 10-15 minutes if starting from a cold fridge.

Why use white wine instead of red wine in the ragù?

Authentic Bolognese style often uses dry white wine for a more delicate acidity that doesn't overpower the meat and dairy components.

Do I need to boil the pasta sheets first?

If using fresh pasta or 'no-boil' sheets, you don't need to. If using standard dried sheets, par-boil them for 2 minutes to ensure they cook through completely in the oven.

Can I freeze Lasagna al Forno?

Absolutely. It freezes beautifully either before or after baking. Wrap tightly in plastic wrap and foil; it will keep for up to 3 months.