Lasagna al Forno is a traditional Italian baked dish made with sheets of pasta layered with a slow-cooked meat ragù, creamy béchamel sauce, and plenty of cheese. It’s hearty, comforting, and perfect for feeding a hungry group or making ahead. This recipe serves 6 to 8.
Ingredients
For the Meat Ragù:
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
1 celery stick, finely chopped
500g ground beef (or a mix of beef and pork)
2 tablespoons tomato paste
800g canned crushed tomatoes
½ cup red wine (optional)
1 teaspoon dried oregano or Italian herbs
Salt and pepper to taste
For the Béchamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk (warm)
Salt and pepper to taste
A pinch of nutmeg (optional)
For Assembly:
9–12 lasagna sheets (no-boil or regular, depending on package instructions)
1½ cups shredded mozzarella
½ cup grated Parmesan cheese
Fresh basil or parsley (optional for garnish)
Instructions
1. Make the Meat Ragù
Heat olive oil in a pan. Sauté onion, garlic, carrot, and celery until soft. Add ground meat and cook until browned. Stir in tomato paste, cook for a minute, then pour in crushed tomatoes and wine if using. Season with herbs, salt, and pepper. Let simmer gently for 30–40 minutes, uncovered, until thick.
2. Prepare the Béchamel Sauce
Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Slowly add warm milk while whisking to prevent lumps. Stir until thick and smooth. Season with salt, pepper, and nutmeg if using.
3. Cook the Pasta (if needed)
If using regular lasagna sheets, cook according to package instructions, then drain and pat dry.
4. Assemble the Lasagna
Preheat oven to 180°C (350°F). In a large baking dish, spread a thin layer of ragù.
Add a layer of lasagna sheets, then more ragù, a few spoonfuls of béchamel, and a sprinkle of mozzarella. Repeat the layers—pasta, ragù, béchamel, cheese—until all ingredients are used, ending with béchamel and a generous topping of Parmesan.
5. Bake
Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling on top.
6. Rest and Serve
Let the lasagna rest for 10–15 minutes before slicing. Garnish with basil or parsley if you like.
Tips for the Best Lasagna al Forno
Make ragù ahead for deeper flavor
Use whole milk for a creamier béchamel
Letting it rest helps the layers hold together when sliced
This is a classic, soul-warming dish that tastes even better the next day
