This Lasagna al Forno recipe combines a rich and flavorful ragu made with a blend of ground beef and pork, a delicious and creamy béchamel sauce, and layers of perfectly cooked pasta. This is a decadent and satisfying classic lasagna recipe that is sure to impress!
About the Recipe
The careful assembly and baking process of the delicious layers, followed by a golden finish in the oven, make this ideal for special occasions or when you're craving a cozy, homemade Italian feast.
The best part about this meal is that you can make it ahead of time. Not only does this save you time, but it also allows the flavors to meld together, making it even more delicious when it’s ready to be served!
This recipe is the traditional Italian way of making lasagna, with béchamel sauce and bolognese sauce. The Italian American version of lasagna uses pasta sauce and a ricotta mixture. Béchamel is a white sauce made with milk and butter. It's rich and perfect for lasagna!
If you are looking for more pasta recipes, check out our: Lobster Pasta, Creamy Lemon Chicken Pasta, or White Ragu.
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Why You Will Love This Recipe
Flavorful - The rich and robust flavors from the ragu, the creamy indulgence of the béchamel sauce, the comforting layers of pasta, and the gooey goodness of melted cheeses create a flavor and texture combination that you will love!
Versatile - This recipe is adaptable and versatile. You can customize the fillings or experiment with different cheeses and herbs to suit personal tastes. It is a comforting choice for family dinners, a show stopping centerpiece for gatherings, or a great make ahead option for convenient yet impressive entertaining.
Comforting - This lasagna recipe is the epitome of comfort food. The delicious layers provide comfort in every bite, warming you from the inside out.
Ingredients
Here are the ingredients you will need for this homemade lasagna recipe:
- Olive oil
- Onion - Use a diced white onion.
- Garlic - Use fresh garlic for the best flavor.
- Salt & black pepper
- Ground beef
- Ground pork
- Red wine - You could also use white wine.
- Crushed tomatoes - You could use tomato sauce as a substitute if needed.
- Tomato paste
- Beef broth - You can also use beef stock.
- Butter
- Flour
- Milk - Use whole milk for the best flavor and texture.
- Nutmeg
- Lasagna noodles - Use can use dried or fresh pasta sheets. This is a great opportunity to get out your pasta machine and make homemade pasta sheets!
- Mozzarella - You can use fresh mozzarella or shredded mozzarella cheese, whichever you have on hand.
- Parmesan - I always recommend using parmigiano reggiano!
- Basil - Use fresh basil for serving.
Directions
Let's make this delicious Italian dish together!
Recipe Video:
For the ragu:
Step 1: Heat a large dutch oven or deep large skillet over medium heat. Add the olive oil and white onion and sauté for 5 minutes or until translucent.
Step 2: Add the garlic, salt, and black pepper. Sauté for 2 minutes or until fragrant.
Step 3: Add the ground beef, ground pork, and wine to the pot. Stir well, breaking up the meat mixture as it cooks. Simmer on low heat for 30 minutes.
Step 4: Add the crushed tomatoes, tomato paste, and beef broth. Stir well with a wooden spoon, then simmer for 20 minutes, or until reduced. Set the sauce aside while you prepare the remaining layers.
For the Béchamel:
Step 1: In a saucepan over medium heat, melt the butter.
Step 2: Add the flour and stir well, until mixed with the butter and golden brown.
Step 3: Slowly add the milk while whisking to avoid any clumps. Bring to a simmer and continue to stir until thickened, about 3-4 minutes.
Step 4: Add the grated nutmeg and stir. Set aside.
For the Assembly:
Step 1: Preheat the oven to 350°F.
Step 2: Bring a large pot of salted water to a boil. For dried pasta, boil lasagna noodles for 8-10 minutes, or until al dente. For fresh pasta, boil lasagna noodles for 2-3 minutes, or until al dente. Carefully drain and separate the sheets of pasta so they don’t stick together.
Step 3: In an 8x10 baking dish, spread ½ cup of the ragu into the bottom. Add enough pasta pieces to cover the bottom of the pan. Next layer in this order: a layer of ragu, ½ of the béchamel sauce, ¼ cup parmesan cheese, and ⅓ cup mozzarella. Repeat until you have 4-5 layers.
Step 4: Bake for 45 minutes-1 hour, or until golden and bubbly. Remove from the oven and allow the lasagna to rest for 15-20 minutes before slicing.
Step 5: Top with fresh basil, serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this easy lasagna recipe:
Watch closely - Check lasagna every 15-20 minutes to make sure it’s not browning too fast. If it’s starting to brown, cover with foil.
Allow rest time before serving - This helps set the layers, making it easier to slice and enhancing the flavors.
Make ahead - Assemble the lasagna ahead of time, cover with plastic wrap, and refrigerate it overnight before baking. This allows the flavors to meld together for an even more delicious result.
Kitchen Equipment
Here is some kitchen equipment you will need for this pasta dish. You can find all of these products on Amazon.
Dutch oven - A large dutch essential to making the ragu. I like this one! Alternatively, you can also make this in a large soup pot.
Saucepan - Use a large saucepan to make the béchamel sauce.
Baking dish - Use a quality baking dish that will bake your lasagna al forno easily! This baking dish is super high quality.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this recipe.
Cheese - Experiment with different cheeses like fontina, provolone, or ricotta cheese in place of or in addition to the mozzarella and Parmesan for unique flavor profiles.
Additions - Add a hint of heat by incorporating red pepper flakes or a dash of cayenne pepper into the ragu for a zesty kick.
What To Serve With
Here are some recipes to serve alongside this easy weeknight dinner:
Italian Chopped Salad - This Italian chopped salad is a hearty salad filled with fresh vegetables, salami, mozzarella, and kalamata olives. It is topped with a delicious homemade Italian vinaigrette that is made with red wine vinegar, dijon mustard and Italian seasoning.
Maple Hasselback Butternut Squash - With tender roasted squash and a cinnamon maple glaze, this is a great savory and sweet side dish. This one is perfect for Thanksgiving or Christmas! Plus, it's pretty easy.
Italian Cheese Bread - Cheesy garlic herb butter pull apart bread is the perfect easy appetizer! This easy cheesy bread appetizer is perfect for any size gathering.
Frequently Asked Questions
Absolutely! While this dish is best enjoyed fresh out of the oven, it is also delicious warmed up as leftovers throughout the week. This is a great recipe for meal prep!
Certainly! You can assemble the lasagna, cover it tightly and freeze until ready to use. Allow it to thaw in the refrigerator overnight and then bake according to the recipe instructions.
Al forno' means 'from the stove' in Italian. It's a style of cooking that is traditionally baked in a wood-fired oven.
Recipe Storage and Reheating
Here are storage and reheating instructions for this hearty meal:
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to bake at 350F until warmed. For best results, cover with foil when reheating.
Other Recipes to Try
Lasagna al Forno
Ingredients
For the ragu:
- ¼ cup olive oil
- 1 white onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lb ground beef
- 1 lb ground pork
- 4 oz red wine
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 cup beef broth
For the Bechamel sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 3 cups Whole milk
- ⅛ teaspoon grated nutmeg
For the lasagna:
- 1 lb dried lasagna noodles
- 1 ½ cup Mozzarella cheese
- 1 cup Parmesan cheese
- Fresh basil for serving
Instructions
For the Ragu:
- Heat a large dutch oven or deep skillet over medium heat. Add olive oil and white onion. Sauté for 5 minutes, until translucent.
- Add garlic, salt, and black pepper. Sauté for 2 minutes, until fragrant. Add ground beef, ground pork, and wine to the pot. Stir well, breaking up all of the meat. Simmer on low heat for 30 minutes.
- Add crusted tomatoes, tomato paste, and beef broth. Stir well, them simmer for 20 minutes, until reduced. Set sauce aside.
For the Béchamel:
- Make the béchamel sauce. Heat butter over medium in a saucepan.
- Add flour and stir well, until mixed with butter and golden brown.
- Slowly add milk, whisking well to thin any clumps. Bring to a simmer and continue to stir until thickened, about 3-4 minutes. Add grated nutmeg and stir. Set aside.
For the Lasagna Assembly:
- Bring a large pot of salted water to a boil. For dried pasta, boil lasagna noodles for 8-10 minutes, or until al dente. For fresh pasta, boil lasagna noodles for 2-3 minutes, or until al dente. Carefully drain and separate the sheets of pasta so they don’t stick together.
- Spread ½ cup of ragu into the bottom of an 8x10 baking sheet. Add lasagna sheets to cover the bottom of the pan. Next, add a layer of ragu, then top with ½ cup of béchamel sauce, ¼ cup parmesan cheese, and ⅓ cup mozzarella cheese.
- Repeat until you have 4-5 layers in the lasagna.
- Preheat oven to 350F. Bake lasagna for 45 minutes-1 hour, until golden and bubbly. Rest for 15-20 minutes before slicing.
- Top with fresh basil and serve.
Video
Notes
- Check lasagna every 15-20 minutes to make sure it’s not browning too fast. If it’s starting to brown, cover with foil.
- You can use fresh mozzarella or shredded mozzarella cheese, whichever you have on hand.
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