Print

Lasagne al Forno (Italian Beef Lasagna) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 167 reviews

This classic Italian Lasagne al Forno features rich layers of slow-simmered beef ragu, creamy Parmesan-infused béchamel sauce, fresh pasta sheets, and melted mozzarella baked to golden perfection. The long simmering of the ragu develops deep, robust flavors, while the velvety white sauce balances the dish with a luscious texture. Perfect for family dinners or special occasions, this hearty lasagna combines traditional techniques with fresh ingredients for an authentic taste of Italy.

Ingredients

Ragu

  • 1 tbsp olive oil
  • 1 cup carrot, finely chopped (1 large)
  • 1 cup celery stalk, finely chopped (1 large)
  • 1 cup white onion, finely chopped (1 large)
  • 1 lb ground beef (mince), (500g)
  • 2.5 cups passata (tomato puree), (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
  • Pepper, to taste

White Sauce (Béchamel)

  • 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
  • Pepper, to taste

Lasagne

  • 1 lb fresh lasagna pasta sheets, (17 oz / 500g)
  • 2 balls mozzarella cheese, (8 oz / 250g), torn

Instructions

  1. Prepare the Ragu: Finely chop the carrot, celery, and onion. Heat olive oil in a large frying pan over medium heat and gently sauté the vegetables until soft. Add ground beef and cook until browned, breaking it up as it cooks. If excess fat accumulates, spoon some out. Pour in the red wine and let it reduce by half. Stir in passata, tomato paste, bay leaves, 4 cups of beef stock, salt, and pepper. Simmer uncovered on low heat for 2.5 to 3 hours, stirring occasionally. Add the remaining 2 cups of beef stock halfway through cooking.
  2. Make the White Sauce (Béchamel): In a saucepan, melt butter over medium heat until bubbling. Whisk in the flour to form a smooth paste and cook for 1 minute. Gradually whisk in half of the milk, stirring constantly to prevent lumps. Once thickened, add the remaining milk along with nutmeg, Parmesan, salt, and pepper. Continue cooking until the sauce coats the back of a wooden spoon. Remove from heat and set aside.
  3. Assemble the Lasagne: Preheat the oven to 350°F (180°C). Spoon a small amount of ragu on the bottom of a 9×13 inch baking dish to prevent sticking. Lay down a single even layer of lasagna sheets, cutting to fit if necessary. Add a generous layer of ragu ensuring the pasta is fully covered, followed by 2 ladles of béchamel sauce. Repeat layering pasta, ragu, and béchamel until ingredients are used, making 4-5 layers total, reserving enough béchamel for the top layer.
  4. Add Cheese and Bake: Scatter torn mozzarella evenly over the top béchamel layer. Bake in the preheated oven for 45 minutes or until the lasagne is bubbling and the cheese has turned golden brown.
  5. Rest and Serve: Let the lasagne cool slightly for 5–10 minutes before slicing and serving to allow it to set and enhance the flavors.

Notes

  • The ragu requires at least 3 hours of simmering for a rich depth of flavor; avoid shortcuts as higher heat or covering the pot diminishes taste.
  • Simmer the ragu uncovered to concentrate flavors. If it reduces too far and becomes too thick, add 1/2 cup (125ml) of water at a time to adjust consistency.
  • You can prepare the beef ragu a day or two in advance to save time on the day of assembly.
  • The beef ragu freezes well; thaw overnight before using in lasagne.
  • For a richer, more indulgent béchamel, add a strong melting cheese like Gruyère or Fontina along with Parmesan.

Find it online: https://deliciousyum.com/lasagne-al-forno-italian-beef-lasagna-recipe/