Lasagna al Forno Recipe

This Lasagna al Forno is a classic Italian dish that’s perfect for a special occasion or a comforting Sunday supper! Imagine layers of fresh pasta, rich meat sauce, and creamy béchamel sauce, all baked to golden perfection in the oven. This recipe takes a bit more time, but the result is a truly authentic and delicious lasagna that will impress your family and friends.

Why You’ll Love This Recipe

• Authentic Italian Flavors: This recipe follows traditional Italian techniques, using a slow-simmered meat sauce and a homemade béchamel sauce for an authentic lasagna experience.
• Flavorful and Layered: The combination of rich meat sauce, creamy béchamel, and fresh pasta creates a symphony of flavors and textures that will tantalize your taste buds.
• Perfect for Sharing: This lasagna is a generous size, making it perfect for sharing with a crowd or enjoying as leftovers throughout the week.
• Rewarding to Make: While this recipe requires a bit more time and effort, the result is a truly special and satisfying dish that’s worth the effort.

this Recipe

Ingredients

For the Meat Sauce

• Olive oil: Used to sauté the vegetables and brown the meat.
• Garlic: Minced and adds a fragrant and savory punch.
• Carrot, celery, and onion: A classic mirepoix that provides a flavorful base for the sauce.
• Ground beef and ground pork: A combination of ground meats adds richness and depth of flavor to the sauce.
• Red wine: Adds complexity and acidity to the sauce.
• Tomato sauce: Adds a concentrated tomato flavor.
• Crushed tomatoes: Adds texture and a fresh tomato flavor.
• Tomato paste: Adds richness and depth of flavor.
• Italian seasoning: Adds a blend of classic Italian herbs.
• Beef stock: Adds flavor and creates a base for the sauce.
• Bay leaves: Adds a subtle aromatic flavor to the sauce.
• Salt and pepper: Season the sauce to perfection.

For the Béchamel Sauce

• Butter: Adds richness and flavor to the sauce.
• All-purpose flour: Used to thicken the sauce.
• Whole milk: Creates a creamy base for the sauce.
• Nutmeg: Adds a warm and slightly sweet spice note.
• Parmesan cheese: Grated and adds a salty and umami flavor.
• Salt and pepper: Season the sauce to taste.

Additional Ingredients

• Oven-ready lasagna sheets: These no-boil lasagna noodles make assembly quick and easy.
• Parmesan cheese: Freshly grated and adds a salty and cheesy topping.
• Fresh basil or parsley: Optional garnish for a pop of color and fresh flavor.

Note: For exact measurements, see the recipe card below!

How to Make Lasagna al Forno

Step 1: Make the Meat Sauce

In a large Dutch oven over medium-high heat, brown the ground beef and pork, breaking them up with a spoon. Remove the meat and drain any excess grease. Add the olive oil to the pot and sauté the chopped carrot, celery, onion, and garlic until softened. Return the browned meat to the pot and mix well. Pour in the red wine and simmer for 5 minutes to reduce slightly. Add the tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, beef stock, bay leaves, salt, and pepper. Reduce the heat to low and simmer for about 2 hours, or until the sauce has thickened and a wooden spoon can stand up in the middle. Remove from the heat and discard the bay leaves.

Step 2: Make the Béchamel Sauce

While the meat sauce is simmering, prepare the béchamel sauce. Melt the butter in a small saucepan over medium-low heat. Whisk in the flour to form a roux and cook for 30 seconds to 1 minute, stirring constantly. Slowly add the milk while whisking continuously to prevent lumps. Stir in the nutmeg and continue cooking over medium-low heat, stirring constantly, until the sauce thickens. Add the grated Parmesan cheese and season with salt and pepper to taste. The béchamel sauce is ready when it coats the back of a spoon.

Step 3: Assemble the Lasagna

Preheat your oven to 350°F (175°C) with a rack in the middle position. Spray a 9×13 inch casserole dish with nonstick cooking spray. Ladle about 1 cup of the meat sauce into the bottom of the dish and spread it evenly. Arrange 3 lasagna sheets over the sauce, followed by another cup of meat sauce and ½ cup of béchamel sauce. Repeat the layers 4 more times, using all the lasagna sheets. For the final layer, top with extra meat sauce (about 2 cups) and at least 1 cup of béchamel sauce. Sprinkle with ½ cup of grated Parmesan cheese.

Step 4: Bake and Serve

Cover the lasagna with plastic wrap, then cover again with aluminum foil. Bake for 15 minutes. This creates steam and helps cook the lasagna evenly. Remove the foil and plastic wrap, and continue baking for another 20 minutes. If desired, broil the lasagna for 1-2 minutes to brown the top. Remove from the oven and let it rest for 5 minutes before slicing and serving. Garnish with fresh parsley or basil and additional Parmesan cheese, if desired.

Pro Tips for Making the Recipe

• Use high-quality ingredients: For the best flavor, use high-quality ground meat, fresh vegetables, and freshly grated cheese.
• Simmer the meat sauce: Allow the meat sauce to simmer for at least 2 hours to develop a rich flavor and thicken properly.
• Make the béchamel sauce carefully: Cook the roux over low heat and whisk constantly to prevent lumps from forming.
• Layer the lasagna evenly: Spread the meat sauce and béchamel sauce evenly between the lasagna sheets for consistent flavor and texture.
• Let the lasagna rest: Resting the lasagna after baking allows it to set slightly and makes it easier to cut and serve.

How to Serve

This Lasagna al Forno is delicious on its own, but here are some serving suggestions:

• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the lasagna.
• Garlic Bread: Crusty garlic bread is perfect for dipping and sopping up the extra sauce.
• Wine: Pair with a glass of Italian red wine, such as Chianti or Sangiovese.

Make Ahead and Storage

This Lasagna al Forno is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven at 350°F until heated through, or reheat individual portions in the microwave.

FAQs

1. Can I use no-boil lasagna noodles?
Yes, you can! No-boil lasagna noodles are a convenient option and work well in this recipe.

2. Can I make this recipe vegetarian?
Yes, you can! Omit the ground meat and add more vegetables, such as mushrooms, zucchini, or eggplant, to the meat sauce.

3. Can I use a different type of cheese?
Absolutely! Feel free to use your favorite cheese, such as ricotta cheese, provolone cheese, or a blend of Italian cheeses.

4. Can I add other seasonings to the dish?
Definitely! A pinch of red pepper flakes, dried oregano, or a bay leaf would be delicious additions to the meat sauce.

This Lasagna al Forno Recipe is a classic and flavorful dish that’s perfect for a special occasion or a comforting weeknight dinner. With its rich meat sauce, creamy béchamel sauce, and fresh pasta, it’s a recipe you’ll want to make again and again!

Print