Lasagna al Forno
A rich, comforting Italian classic layered with slow-simmered meat sauce, creamy béchamel, tender pasta, and bubbling cheeses. Perfect for holidays, family gatherings, and celebratory dinners.
Servings 12 people
Calories 620kcal
Ingredients
Meat Sauce (Ragù)
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion finely diced
- 2 celery stalks finely diced
- 2 carrots finely diced
- 4 cloves garlic minced
- 1 lb ground beef 85/15
- 1 lb ground Italian sausage mild or sweet, casings removed
- 2 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- ½ cup dry red wine optional
- 2 tsp Italian seasoning
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp crushed red pepper flakes optional
- 2 bay leaves
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
Béchamel Sauce
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 4 cups whole milk warmed
- ½ tsp sea salt
- ¼ tsp white pepper
- ¼ tsp ground nutmeg
- ½ cup grated Parmesan cheese
Cheese Layer
- 15 oz whole milk ricotta
- 1 large egg
- 2 tbsp chopped parsley
- ½ tsp salt
- ¼ tsp black pepper
Assembly
- 12 lasagna noodles cooked al dente
- 4 cups shredded mozzarella
- 1½ cups freshly grated Parmesan
- Fresh basil for garnish
Instructions
Prepare the Ragù
- Heat olive oil in a large Dutch oven over medium heat.
- Sauté onion, celery, and carrots for 8–10 minutes until softened.
- Add garlic and cook 1 minute.
- Add beef and sausage; cook until browned, breaking into small crumbles.
- Stir in tomato paste and cook for 2 minutes.
- Add wine (if using) and simmer until mostly reduced.
- Stir in crushed tomatoes, tomato sauce, herbs, salt, pepper, bay leaves, parsley, and basil.
- Reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally.
- Remove bay leaves before assembling.
Prepare the Béchamel
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 2–3 minutes without browning.
- Slowly whisk in the warmed milk until smooth.
- Simmer, whisking often, until thickened (about 8–10 minutes).
- Stir in salt, white pepper, nutmeg, and Parmesan.
- Remove from heat.
Ricotta Mixture
- Mix together:
- Ricotta
- Egg
- Parsley
- Salt
- Pepper
- until smooth.
Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Layer in a greased 9 × 13-inch baking dish:
- Thin layer of ragù
- Lasagna noodles
- Ricotta mixture
- Béchamel
- Mozzarella
- Ragù
- Parmesan
- Repeat layers until all ingredients are used.
- Finish with:
- Remaining mozzarella
- Remaining Parmesan
- A few spoonfuls of béchamel over the top
Bake
- Cover loosely with foil.
- Bake for 45 minutes.
- Remove foil and bake an additional 15–20 minutes until the cheese is golden brown and bubbling.
- Let rest 20 minutes before slicing.
Notes
Chef’s Tips
- Simmering the ragù longer develops a deeper flavor.
- Warm milk before making the béchamel for a smoother sauce.
- Freshly grate the mozzarella and Parmesan for the best melt and texture.
- Resting before serving helps the layers hold together cleanly.
Optional Garnishes
- Fresh basil
- Chopped parsley
- Freshly grated Parmesan
- Extra virgin olive oil
- Cracked black pepper
