Lasagna al Forno
Classic Italian lasagna with rich meat sauce, creamy béchamel, and melted cheese.
30 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 12 lasagna sheets
- 1 lb ground beef
- 1 lb ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 28 oz canned tomatoes
- 2 tbsp tomato paste
- 1 cup red wine
- 1 cup milk
- 4 tbsp butter
- 4 tbsp flour
- 3 cups whole milk
- 1/2 tsp nutmeg
- 2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil
Nutrition Facts
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Instructions
Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
Add ground beef and pork to the pot. Cook until browned, breaking up the meat with a spoon. Drain excess fat if needed.
Stir in tomato paste, canned tomatoes, and red wine. Season with salt and pepper. Simmer uncovered for 30 minutes, stirring occasionally.
Make the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in milk until smooth. Add nutmeg and season with salt. Cook until thickened, about 5 minutes.
Preheat oven to 375°F (190°C). Cook lasagna sheets according to package instructions until al dente. Drain and lay flat on clean towels.
Assemble the lasagna: Spread a thin layer of meat sauce in a 9x13 inch baking dish. Top with a layer of lasagna sheets, then béchamel, meat sauce, and Parmesan. Repeat layers, finishing with béchamel and mozzarella.
Bake for 30-35 minutes until bubbly and golden. Let rest for 15 minutes before serving.
Chef's Tips
- Fresh Pasta: For best results, use fresh lasagna sheets if available.
- Resting Time: Allowing the lasagna to rest before serving helps it set and makes slicing easier.
- Make Ahead: Assemble the lasagna a day ahead and refrigerate. Add 10-15 minutes to baking time if cooking cold.
- Vegetarian Option: Replace meat with sautéed mushrooms and spinach for a vegetarian version.
- Cheese Tip: Freshly grate your cheeses for better melting and flavor.
- Freezing: Lasagna freezes well. Wrap tightly and freeze before baking for up to 3 months.
