Lasagna al Forno
Lasagna al Forno is a decadent and satisfying classic Italian lasagna recipe that is sure to impress!
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.
Did You Make This Recipe?
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