Lasagne al Forno (Italian Beef Lasagna)

Indulge in the comforting layers of Lasagne al Forno, a classic Italian dish that brings warmth and satisfaction to any meal. This hearty lasagna features rich ragu made from ground beef and pork, simmered to perfection, and a creamy white sauce infused with nutmeg and parmesan.

Paired with fresh lasagna sheets and gooey mozzarella, this dish is perfect for family gatherings or special occasions. It’s a timeless favorite that embodies the essence of Italian home cooking—rich, flavorful, and utterly delicious!

Lasagne al Forno (Italian Beef Lasagna)

Ingredients

RAGU

1 tbsp olive oil

1 cup carrot, finely chopped (1 large)

1 cup stalk celery, finely chopped (1 large)

1 cup white onion, finely chopped (1 large)

1 lb ground beef (500g)

1 lb ground pork (500g)

2.5 cups Passata (540g)

3 tbsp tomato paste

1 cup red wine (250ml)

6 cups beef stock (1.5 litres)

2 bay leaves

1 tsp sea salt flakes and pepper

WHITE SAUCE

5 tbsp butter (70g)

5 tbsp all-purpose flour (70g)

4 cups full-fat milk (1 litre)

1/2 tsp nutmeg

1 cup parmesan, freshly grated (70g)

1 tsp sea salt and pepper, or to taste

LASAGNE

1 lb fresh lasagna pasta sheets (500g)

2 balls mozzarella (250g)

Instructions

Prepare the Ragu:

Heat olive oil in a large frying pan over medium heat. Add finely chopped carrot, celery, and onion, sautéing until the vegetables soften. Incorporate the ground beef and pork, cooking until browned.

Deglaze the Pan:

If there’s excess fat, drain some off. Pour in the red wine and allow it to simmer until reduced by half.

Add Tomato Ingredients:

Stir in the Passata, tomato paste, bay leaves, and 4 cups of beef stock, seasoning with salt and pepper. Combine everything thoroughly and let it simmer uncovered for 2.5-3 hours on low heat. Add more beef stock halfway through cooking.

Make the White Sauce:

In a saucepan, melt the butter over medium heat until bubbling. Whisk in the flour to create a paste, cooking for 1 minute. Gradually whisk in half of the milk, continuously mixing to avoid lumps. Once thickened, add the remaining milk, nutmeg, parmesan, and season with salt and pepper. Continue to heat until the sauce is thick enough to coat the back of a spoon. Remove from heat and set aside.

Assemble the Lasagne:

Preheat your oven to 350°F (180°C). Spread a layer of ragu at the bottom of your baking dish. Place a layer of lasagna pasta sheets on top, followed by more ragu to completely cover the pasta, and then add a layer of white sauce.

Repeat Layers:

Continue layering pasta, ragu, and white sauce until all ingredients are used, ensuring enough white sauce remains for the top layer. You should aim for 4-5 layers of pasta.

Top Layer:

Finish with torn mozzarella on the top layer. Bake in the oven for 45 minutes or until bubbling and golden.

Cool and Serve:

Let the lasagna cool for 5-10 minutes before slicing and serving. Enjoy your delicious Italian beef lasagna!

Notes:

Meat Options: While this recipe uses a combination of ground beef and pork for richness, you can substitute with ground turkey or chicken for a lighter option.

Vegetarian Variation: For a vegetarian version, omit the meat and replace it with sautéed vegetables like mushrooms, zucchini, or spinach, and add lentils or ricotta for protein.

Homemade Passata: If you have fresh tomatoes, you can make your own passata by blending ripe tomatoes and straining them for a smoother consistency.

Cooking Time: The longer the ragu simmers, the more flavorful it becomes. If you have time, allow it to cook for longer to develop deeper flavors.

Assembly Tips: When layering, ensure that the pasta sheets are slightly overlapping to create a uniform texture. If your baking dish is shallow, consider using fewer layers to avoid overflow.

Cheese Choices: Feel free to mix different cheeses. Besides mozzarella, you can use provolone or fontina for added flavor.

Make Ahead: This lasagna can be assembled a day in advance. Simply cover it tightly and refrigerate before baking. You may need to add a few extra minutes to the baking time if it’s chilled.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven for best results.

Serving Suggestion: Pair with a simple green salad and crusty bread to complete your meal. A sprinkle of fresh basil or parsley on top can add a lovely touch of color and flavor.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use no-boil lasagna noodles?

Yes, you can use no-boil lasagna noodles in this recipe.

Just layer them directly into the dish without pre-cooking.

Ensure there’s enough sauce to keep them moist during baking.

How can I prevent my lasagna from being watery?

To prevent a watery lasagna, make sure to cook the ragu until it’s thickened and has reduced.

Additionally, avoid using overly watery vegetables, and let the assembled lasagna sit for a few minutes after baking to allow it to set.

Can I make this lasagna ahead of time?

Yes! You can assemble the lasagna a day in advance.

Cover it tightly with plastic wrap or foil and refrigerate.

Just add a few extra minutes to the baking time if it’s chilled when you put it in the oven.

What can I substitute for the ground pork?

You can substitute ground pork with more ground beef, or use ground turkey or chicken for a leaner option.

Alternatively, use a combination of mushrooms and lentils for a vegetarian version.

How do I store leftovers?

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

You can also freeze it for up to 3 months.

To reheat, thaw overnight in the fridge and bake in the oven until heated through.

How do I ensure my lasagna layers are even?

To achieve even layers, use a measuring cup or spoon to portion out your ragu and white sauce.

Spread each layer evenly, ensuring that pasta sheets overlap slightly for consistent cooking.

What if my ragu sauce is too thick?

If your ragu is too thick, simply add a bit of beef stock or water to loosen it up.

Stir well and let it simmer for a few minutes to combine the flavors.

How can I tell when the lasagna is done baking?

The lasagna is done when the top is golden and bubbling, and a knife inserted in the center comes out hot.

You can also check if the cheese is melted and slightly browned.

Can I use store-bought sauces instead of making ragu?

Yes, you can use store-bought marinara or spaghetti sauce for convenience.

Just heat it up and use it in place of the homemade ragu, but keep in mind it may alter the flavor.

How do I prevent the cheese from burning on top?

To prevent the cheese from burning, you can cover the lasagna loosely with aluminum foil during the first half of baking.

Remove the foil in the last 15-20 minutes to allow the cheese to brown nicely.