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–+ servings

Lasagna al Forno

Layers of rich Bolognese ragù, silky béchamel, and tender pasta come together in this authentic Italian lasagna al forno recipe. A comforting, oven-baked classic.
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lasagna al forno served on a white plate with meat, cheese, pasta layers
Prep Time45 minutes
Cook Time1 hour 40 minutes
Total Time2 hours 25 minutes
Servings: 6
Course: Main Course, Primo

Ingredients
  

For the Ragù alla Bolognese

  • 2 tablespoon olive oil
  • 1 small onion finely diced
  • 1 small carrot finely diced
  • 1 small celery stalk finely diced
  • 10 oz 300 g ground beef, 80–85 percent lean
  • 5 oz 150 g ground pork
  • 3 oz 80 g pancetta, finely chopped
  • ½ cup 120 ml dry white wine
  • 14 oz 400 g canned tomatoes, crushed by hand
  • 1 cup 250 ml whole milk
  • Salt and black pepper to taste

For the Besciamella (Béchamel Sauce)

  • 4 tablespoon 60 g unsalted butter
  • 4 tablespoon 60 g all-purpose flour
  • 3 cups 700 ml whole milk, warmed
  • Pinch of nutmeg
  • Salt to taste

For Assembly

  • 12 to 14 fresh lasagna sheets or no-boil sheets
  • 1 ¼ cups 120 g Parmigiano Reggiano, finely grated
  • Olive oil for greasing the dish

Essential Equipment

  • Cutting Board
  • Chef’s knife
  • Large pot or Dutch oven
  • Medium saucepan
  • Wooden spoon
  • Whisk
  • Measuring cups and spoons
  • 9 × 13 inch baking dish
  • Aluminum Foil
  • Fine grater for Parmigiano Reggiano
  • Pasta pot with strainer insert
  • Heatproof bowl
  • Offset spatula for smoothing layers

Instructions

Make the Ragù alla Bolognese

  • Heat 2 tablespoons olive oil in a large pot over medium heat.
  • Add the finely diced onion, carrot, and celery. Cook 6 to 8 minutes until the vegetables are soft and fragrant.
  • Add the pancetta and cook 2 minutes to release its flavor.
  • Add the ground beef and pork. Cook until no longer pink, breaking it apart with a spoon.
  • Pour in the white wine. Let it simmer 2 to 3 minutes until the liquid reduces by half.
  • Stir in the crushed tomatoes and milk. Season lightly with salt and black pepper.
  • Bring the ragù to a gentle simmer. Reduce heat to low, cover partially, and cook 60 to 90 minutes.

Make the Besciamella (Béchamel Sauce)

  • Melt the butter in a saucepan over medium heat.
  • Whisk in the flour. Cook 1 to 2 minutes until it looks slightly foamy.
  • Slowly pour in the warm milk while whisking continuously.
  • Simmer 4 to 6 minutes until the sauce thickens.
  • Season with salt and a small pinch of nutmeg.

Prepare the Lasagna Sheets (If using no-boil sheets: Skip this step entirely.)

  • Bring a large pot of salted water to a boil.
  • Dip each sheet in the boiling water for 30 to 45 seconds.
  • Transfer them to an oiled tray to prevent sticking.

Assemble the Lasagna

  • Preheat your oven to 375°F (190°C).
  • Lightly coat a 9×13 inch baking dish with olive oil.
  • Spread a thin layer of ragù across the bottom of the dish.spp
  • Add your first layer of pasta sheets.
  • Spread a thin layer of ragù over the pasta.
  • Spoon a thin layer of besciamella on top.
  • Sprinkle with Parmigiano Reggiano.
  • Repeat these layers (pasta, ragù, besciamella, Parmigiano) 4 to 5 times.
  • Finish with a top layer of pasta, besciamella, and a generous sprinkle of Parmigiano.

Bake

  • Cover the dish loosely with foil.
  • Bake for 25 minutes.bake
  • Remove the foil.
  • Bake another 15 to 20 minutes until the top is golden and bubbling.

Rest and Serve

  • Let the lasagna rest 10 to 15 minutes before slicing.
  • Slice with a sharp knife.
  • Serve warm with extra Parmigiano if desired.

Nutrition

Serving: 6gCalories: 540kcalCarbohydrates: 42gProtein: 36gFat: 27gSaturated Fat: 14gSodium: 540mgFiber: 3gSugar: 7g