Lasagna al Forno with Poultry Ragù
Lasagna al Forno with Poultry Ragù is a classic Italian baked pasta dish, featuring layers of pasta sheets, a rich and savory ragù made from ground poultry like chicken or turkey, creamy béchamel sauce, and melted cheese. Originating from Italy, it is a beloved comfort food that transforms simple ingredients into a hearty, layered masterpiece.
🍽️ Nutrition at a glance
This dish is a balanced but indulgent meal, providing a good source of protein from the poultry and calcium from the cheese, alongside carbohydrates from the pasta. A typical serving can range from 500 to 800 calories, depending on the portion size and richness of the sauces.
Nutrition breakdown
| Calories | 410 kcal |
| Protein | 28 g |
| Carbs | 32 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 780 mg |
| Calcium | 320 mg |
| Iron | 3.2 mg |
| Potassium | 420 mg |
| Vitamin A | 180 mcg RAE |
| Vitamin C | 8 mg |
| Vitamin B12 | 1.5 mcg |
| Phosphorus | 380 mg |
| Selenium | 22 mcg |
Per 1 piece (280 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the 'al Forno' (baked) method is central to Italian home cooking, allowing flavors to meld beautifully. Nutritionally, using poultry instead of traditional beef or pork can make it a slightly lighter option while still delivering satisfying depth of flavor.
