Classic homemade lasagne al forno recipe
Serves: 6–8
Prep: 30 min
Cook: 1 h 30 min
Bake: 40 min
🥩 For the ragù (meat sauce):
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 500 g minced beef (or a mixture of beef and pork)
- 2 tbsp tomato purée
- 800 g of canned chopped tomatoes
- 1 tsp sugar
- 1 tsp dried oregano or Italian herbs
- Salt and pepper to taste.
- Optional: 100 ml red wine
- Fresh parsley or basil (optional).
For the béchamel sauce:
- 50 g butter
- 50 g plain flour
- 600 ml whole milk, warmed
- Pinch of ground nutmeg
- Salt and white pepper to taste.
- 50 g of grated Parmesan cheese (optional).
🧀 Other ingredients:
- 9–12 lasagne sheets (preferably no-boil or fresh)
- 150 g grated mozzarella
- 50 g grated Parmesan
- Fresh chopped parsley (for garnish).
🔪 Instructions:
1. Make the ragu:
- Heat the olive oil in a large pan.
- Add the onion, garlic, carrot and celery. Sauté until softened (8–10 minutes).
- Add the minced beef and cook until browned.
- Stir in the tomato purée and cook for one minute, then add the chopped tomatoes, wine (if using), sugar and herbs.
- Simmer uncovered for at least 45 minutes to 1 hour, until thickened. Season to taste.
2. Make the béchamel sauce:
- Melt the butter in a saucepan. Stir in the flour and cook for 1–2 minutes (this is the roux).
- Gradually add the warm milk, whisking constantly until smooth.
- Simmer for 5–8 minutes until thickened. Add nutmeg, salt, pepper and Parmesan cheese, if using.
3. Assemble the lasagne:
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- Preheat the oven to 180°C (350°F).
- Spread a thin layer of meat sauce on the base of a large baking dish.
- Add a layer of lasagne sheets.
- Top with more ragù, béchamel sauce and a sprinkle of mozzarella.
- Repeat the layers (lasagne sheets, ragu, béchamel and cheese) two or three more times.
- Finish with a layer of béchamel, mozzarella and Parmesan.
4. Bake:
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for a further 15–20 minutes until golden and bubbling.
- Leave to rest for 10–15 minutes before cutting.
Optional tips:
- Use fresh lasagne sheets for the best texture.
- Add a layer of ricotta for extra richness.
- Garnish with fresh parsley, as shown in the photo.
