Lasagna al Forno Recipe
Italian · Main course · 120 min total
Classic Italian baked lasagna with rich meat ragu, creamy béchamel, and layers of pasta and cheese.
30
min prep
min prep
90
min cook
min cook
8
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500g ground beef
- 400g canned chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- salt and pepper to taste
- 250g lasagna sheets (no-boil or fresh)
- 500ml whole milk
- 50g butter
- 50g all-purpose flour
- 1/4 tsp nutmeg
- 250g mozzarella, shredded
- 100g Parmesan, grated
Instructions
- Make the ragu: Heat oil in a large pan over medium heat. Cook onion until soft, add garlic for 1 minute. Add beef, cook until browned. Stir in tomatoes, tomato paste, oregano, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally.
- Make the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, bring to a simmer, and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper.
- Preheat oven to 180°C (350°F).
- Assemble lasagna: Spread a thin layer of ragu on the bottom of a 9x13-inch baking dish. Layer lasagna sheets, then ragu, then béchamel, and sprinkle with mozzarella and Parmesan. Repeat layers, finishing with béchamel and remaining cheeses.
- Bake for 40-45 minutes until golden and bubbling. Let rest for 10 minutes before serving.
Tips
- Use no-boil lasagna sheets to save time; adjust sauce moisture if needed.
- Let lasagna rest after baking for cleaner slices.
- Can be assembled a day ahead and refrigerated; add 10 minutes to baking time.
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