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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.
Course Main Course
Cuisine Italian
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Rest Time 20 minutes
Total Time 2 hours 20 minutes
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