Description
This Lasagna al Forno is a classic Italian dish that’s made with layers of fresh pasta, a rich meat sauce, creamy béchamel, and plenty of Parmesan cheese. It’s a labor of love that’s perfect for a special occasion or a Sunday dinner.
Ingredients
Units
Scale
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For the Meat Sauce:
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced (3–5 cloves)
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 cup finely chopped white onion (about 1/2 a large onion)
- 1 pound ground beef (90/10 lean)
- 1 pound ground pork
- 1 cup dry red wine
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
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For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/8 teaspoon ground nutmeg
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
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Additional Ingredients:
- 9 ounces oven-ready lasagna sheets (15-17 sheets)
- 1/2 cup freshly grated Parmesan cheese, for topping
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Make Meat Sauce: Brown ground beef and pork in a Dutch oven. Remove and set aside. In the same pot, heat olive oil and sauté carrot, celery, onion, and garlic until softened. Return meat to the pot. Add red wine and simmer. Stir in tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, beef broth, bay leaves, salt, and pepper. Simmer for 2 hours, or until thickened. Remove bay leaves.
- Make Béchamel Sauce: In a saucepan, melt butter and whisk in flour to make a roux. Cook for 1 minute. Slowly whisk in milk until smooth. Add nutmeg and simmer until thickened, stirring constantly. Stir in Parmesan cheese and season with salt and pepper.
- Assemble Lasagna: Preheat oven to 350°F (177°C). Grease a 9×13 inch baking dish. Layer 1 cup meat sauce, 3 lasagna sheets, 1 cup meat sauce, and ½ cup béchamel sauce. Repeat layers 4 more times. Top with extra meat sauce, béchamel sauce, and Parmesan cheese.
- Bake: Cover with plastic wrap, then foil, and bake for 15 minutes. Uncover and bake for 20 minutes more. Broil for 1-2 minutes to brown the top, if desired.
- Serve: Let cool for 5 minutes before garnishing with parsley and serving.
Notes
- Simmering the meat sauce for a longer time helps it thicken and prevents the layers from collapsing when baked.
- Covering the lasagna with plastic wrap during the initial baking creates steam and helps cook the pasta.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
