Description
Lasagna al Forno is a comforting and delicious Italian classic layered with rich meat sauce, creamy bechamel, and tender lasagna sheets. The slow simmering meat sauce combines ground beef and pork, hearty tomatoes, and aromatic seasonings, ensuring maximum flavor. Paired with velvety bechamel sauce, this baked casserole is topped with parmesan cheese for the perfect golden crust. Whether it’s a family dinner or a special occasion, this lasagna guarantees to impress!
Ingredients
Units
Scale
For the Meat Sauce:
- 1 Tablespoon olive oil
- 1 Tablespoon garlic, minced fresh (3 to 5 cloves)
- 1/2 cup carrot, chopped fine
- 1/2 cup celery, chopped fine
- 1 cup white onion, chopped fine (about 1/2 a large onion)
- 1 lb ground beef, lean
- 1 lb ground pork
- 1 cup red wine
- 15 ounces tomato sauce
- 28 ounces crushed tomatoes, canned
- 3 Tablespoons tomato paste (45 ml)
- 2 Teaspoons Italian seasoning, dried
- 3 cups beef stock
- 2 bay leaves
- 1 Teaspoon salt
- 1 Teaspoon black pepper
For the Bechamel Sauce:
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 3 cups whole milk
- 1/8 Teaspoon ground nutmeg
- 1/4 cup parmesan cheese, grated
- Salt and black pepper to taste
Additional Ingredients:
- 9 ounce lasagna sheets (oven-ready, 15 to 17 sheets)
- 1/2 cup parmesan cheese, fresh grated (for topping)
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Make the Meat Sauce:
In a large Dutch oven over medium heat, add the ground beef and pork. Cook for 5–7 minutes, breaking them apart until no longer pink. Remove the meat and drain any grease. Set aside.
In the same pot, heat olive oil over medium-high heat and sauté the carrot, celery, onion, and garlic. Cook for 3–5 minutes until soft.
Add the reserved meat, stir well, then pour in the red wine. Let cook for 5 minutes to deglaze the pan.
Stir in the crushed tomatoes, tomato sauce, paste, Italian seasoning, beef stock, bay leaves, salt, and black pepper. Reduce heat and simmer for 2 hours, stirring occasionally, until thickened (a wooden spoon should stand upright in the sauce). Remove bay leaves before assembling. - Make the Bechamel Sauce:
In a small saucepan, melt butter over medium-low heat. Add flour and whisk continuously for 1 minute to form a roux. Slowly pour in milk while whisking constantly to prevent lumps. Add nutmeg and continue to stir until it thickens (the sauce should coat the back of a spoon). Stir in parmesan cheese, then season with salt and black pepper. Remove from heat. - Assemble the Lasagna:
Preheat oven to 350°F and position a rack in the middle. Lightly spray a 9×13-inch casserole dish with cooking spray.
Spread 1 cup of meat sauce at the bottom of the dish, then place 3 lasagna sheets over it. Spread another 1 cup of meat sauce over the pasta and drizzle with ½ cup of bechamel sauce. Repeat the layering process for 5 total layers, finishing with meat sauce on top. Drizzle 1 cup or more of the bechamel sauce over the final layer, then top with ½ cup of grated parmesan.
Cover the dish with plastic wrap first, followed by aluminum foil. Bake for 15 minutes.
Remove foil and plastic wrap, then bake uncovered for an additional 20 minutes. If desired, broil for 1–2 minutes to lightly brown the top.
Rest for 5 minutes before serving. Garnish with fresh parsley or basil and extra parmesan.
Notes
- Patience is key: Simmering the sauce slowly develops deep, rich flavors and ensures that the lasagna layers stay intact.
- Perfect roux: When making the bechamel sauce, whisk constantly to prevent lumps or over-browning.
- Plastic wrap layer: Adding plastic wrap under the foil creates steam, helping the lasagna cook evenly and remain moist – don’t worry, it won’t melt.
- Sauce thickness: The meat sauce should be thick enough for a spoon to stand upright; the bechamel should coat the back of the spoon smoothly.
Nutrition
- Serving Size: 1 slice (1/12th of the lasagna)
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
