Description

Lasagna al Forno is a classic Italian baked pasta dish featuring layers of rich meat sauce, creamy béchamel, and tender oven-ready lasagna sheets, topped with melted Parmesan cheese and fresh herbs. This comforting meal is perfect for gatherings and showcases slow-simmered flavors combined with a creamy, cheesy finish.

Ingredients

Meat Sauce

1 tablespoon olive oil
1 tablespoon garlic, minced (3-5 cloves)
½ cup finely chopped carrot
½ cup finely chopped celery
1 cup finely chopped white onion (about ½ 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

Béchamel Sauce

4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
⅛ teaspoon ground nutmeg
¼ cup grated Parmesan cheese
Salt and black pepper, to taste

Additional Ingredients

9 ounces oven-ready lasagna sheets (15-17 sheets)
½ cup freshly grated Parmesan cheese, for topping
Fresh basil or parsley, chopped (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Make Meat Sauce: In a Dutch oven, brown the ground beef and pork over medium heat until fully cooked; then remove the meat and set aside. In the same pot, heat olive oil, and sauté the finely chopped carrot, celery, onion, and minced garlic until softened and aromatic.
Simmer Meat Sauce: Return the browned meat to the pot. Add dry red wine and simmer briefly to reduce alcohol content. Stir in tomato sauce, crushed tomatoes, tomato paste, dried Italian seasoning, beef broth, bay leaves, salt, and black pepper. Let the sauce simmer gently for approximately 2 hours, stirring occasionally, until thickened and flavorful. Remove the bay leaves before assembling.
Prepare Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in all-purpose flour to form a roux and cook for 1 minute without browning. Gradually whisk in whole milk to ensure a smooth mixture. Add ground nutmeg and continue simmering while stirring constantly until the sauce thickens. Remove from heat and whisk in grated Parmesan cheese; season with salt and black pepper to taste.
Preheat Oven and Prepare Dish: Preheat your oven to 350°F (177°C). Grease a 9×13 inch baking dish to prevent sticking.
Assemble the Lasagna: Begin by layering 1 cup of meat sauce in the bottom of the baking dish. Place 3 oven-ready lasagna sheets over the sauce. Spread 1 cup more of meat sauce, followed by ½ cup of béchamel sauce. Repeat the layering process four more times, maintaining the order of sauce, pasta sheets, sauce, and béchamel. For the final top layer, spread remaining meat sauce and béchamel sauce evenly and sprinkle with freshly grated Parmesan cheese.
Bake the Lasagna: Cover the assembled lasagna tightly with plastic wrap first, then foil to trap moisture and prevent drying. Bake in the preheated oven for 15 minutes. Remove the plastic wrap and foil, then continue baking uncovered for an additional 20 minutes until bubbling and heated through.
Broil for Finish: Optionally, broil the lasagna for 1-2 minutes on high to achieve a golden-brown, slightly crispy top layer. Watch carefully to prevent burning.
Rest and Serve: Remove the lasagna from the oven and let it cool for 5 minutes to set. Garnish with chopped fresh basil or parsley if desired, slice, and serve warm.

Notes

Using oven-ready lasagna sheets eliminates the need to boil pasta ahead of time, saving preparation steps.
Simmering the meat sauce for 2 hours develops deep, rich flavors, but you can simmer longer for an even more intense taste.
When layering, ensure even distribution of sauces and pasta sheets for balanced flavor in every bite.
Broiling is optional but adds a lovely golden crust to the top of the lasagna.
Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Substitute ground turkey or chicken for a leaner meat option.