Italian

Lasagna al Forno

Name: Lasagna al Forno
Total time: 120 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12-15 sheets of lasagna noodles (fresh or dried); Meat Ragù: 400g ground beef, 200g ground pork, 1 finely diced onion, 1 carrot, 1 celery stalk, 2 cups tomato passata, 1/2 cup red wine; Béchamel: 50g butter, 50g all-purpose flour, 500ml whole milk, pinch of nutmeg; 250g (9 oz) whole milk ricotta cheese; 300g (10.5 oz) shredded mozzarella cheese; 100g (1 cup) grated Parmesan cheese

Baked layers of flat pasta, rich meat ragù, and creamy béchamel sauce.

120 minutes

Serves 4

Dinner

Contains common allergens

celery Dairy Wheat

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Instructions

6 steps

1
Prepare the Ragù: In a large pot, sauté the diced onion, carrot, and celery until soft. Add the ground beef and pork, cooking over medium-high heat until browned. Deglaze with red wine, then add the tomato passata. Reduce heat and simmer gently for at least 1 hour until thick and rich.

2
Make the Béchamel: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually whisk in the warm milk until completely smooth. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.
3
Prep the Pasta: If using dried noodles, boil them in generously salted water for 4-5 minutes until pliable but still undercooked. Drain and lay flat on clean kitchen towels to dry.
4
Assemble the Layers: Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of ragù. Add a layer of noodles. Top with more ragù, dollops of ricotta, a drizzle of béchamel, a sprinkle of mozzarella, and Parmesan. Repeat this layering process 3-4 times, finishing the top layer with generous béchamel, mozzarella, and Parmesan.
5
Bake: Cover the baking dish loosely with aluminum foil (ensure it doesn't touch the cheese) and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is bubbling, deeply golden brown, and crispy at the edges.
6
Rest and Serve: Let the lasagna rest at room temperature for at least 15-20 minutes before slicing to allow the layers to set.

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