Lasagne al Forno

Name: Lasagne al Forno
Prep time: 30 min
Cook time: 180 min
Yield: 6 to 8 servings
Cuisine: Italian Menu
Ingredients: Olive Oil — 2 tbsp; Carrot — 1; Celery — 1 stick; Onion — 1; Ground Beef — 500g; Pork Mince — 500g; Red Wine — 250ml; Passata — 700g; Beef Stock — 500ml; Bay Leaves — 2; Salt — 1 tsp; Black Pepper — ½ tsp; Butter — 70g; Plain Flour — 70g; Milk — 1l; Nutmeg — ¼ tsp; Salt — ½ tsp; Black Pepper — ¼ tsp; Parmesan Cheese — 50g; Lasagne Sheets — 12; Mozzarella Cheese — 125g

Originating from the culinary heartland of Emilia-Romagna, this ultimate Italian comfort food features delicate sheets of egg pasta layered with rich, slow-simmered beef ragù and silky béchamel sauce. Baked to bubbling perfection beneath a golden crust of melted mozzarella and sharp Parmesan, every luxurious bite delivers an irresistible melt-in-the-mouth texture and a deeply satisfying balance of savoury, comforting flavours.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 3 hours

Servings: 6 to 8

Notes:

Beef stock can be substituted for red wine if avoiding alcohol.

Fresh lasagne sheets can be used directly, whereas dried sheets may require pre-boiling depending on brand instructions.

The ragù can be simmered for up to three hours for maximum depth of flavour.

Prepare the Sofrito and Meat
Heat olive oil in a large pot over medium heat. Sauté the finely chopped carrot, celery, and onion until softened, then add the ground beef and pork mince, browning thoroughly.

Simmer the Ragù
Pour in the red wine and simmer until reduced. Stir in the sieved tomatoes (passata), beef stock, bay leaves, salt, and black pepper, then cover and simmer gently over low heat for 2 to 3 hours.

Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat and whisk in the flour to form a roux. Gradually whisk in the warm milk until smooth and thick, then season with ground nutmeg, salt, black pepper, and grated Parmesan cheese.

Assemble the Lasagne
Spread a thin layer of ragù over the base of a baking dish. Cover with lasagne sheets, followed by a generous layer of ragù and béchamel sauce, repeating the layers until all ingredients are used and finishing with a top layer of béchamel and torn mozzarella.

Bake and Serve
Bake in a preheated oven at 180°C for 30 to 40 minutes until golden and bubbling. Allow to rest for 10 minutes before slicing and serving.