Description

This classic Lasagna al Forno recipe features rich layers of homemade meat sauce and creamy béchamel, baked to golden perfection. Perfect for family dinners or special occasions, this dish combines tender ground beef and pork simmered in a robust tomato and red wine sauce, layered with smooth béchamel and oven-ready lasagna sheets. Topped with Parmesan cheese and fresh herbs, it’s a hearty Italian comfort food favorite.

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)

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Instructions

Prepare the Meat Sauce: Brown the ground beef and pork in a Dutch oven over medium heat until fully cooked. Remove the meat and set aside. In the same pot, heat olive oil and sauté minced garlic, chopped carrot, celery, and onion until softened and fragrant. Return the cooked meat to the pot. Add dry red wine and let it simmer until reduced slightly. Stir in tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, beef broth, bay leaves, salt, and black pepper. Allow the sauce to simmer gently for 2 hours, stirring occasionally until thickened. Remove bay leaves before assembling.
Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in all-purpose flour to create a roux and cook for about 1 minute to eliminate the raw flour taste. Gradually whisk in whole milk to avoid lumps, stirring continuously until the sauce thickens and becomes smooth. Add ground nutmeg, grated Parmesan cheese, and season with salt and black pepper to taste. Keep warm for layering.
Assemble the Lasagna: Preheat your oven to 350°F (177°C). Grease a 9×13 inch baking dish. Begin layering by spreading 1 cup of meat sauce evenly over the bottom. Arrange 3 oven-ready lasagna sheets on top. Add another 1 cup of meat sauce followed by ½ cup of béchamel sauce. Repeat this layering sequence four more times until ingredients are used, ending with a layer of meat sauce, béchamel sauce, and a generous sprinkle of Parmesan cheese on top.
Bake the Lasagna: Cover the assembled dish tightly with plastic wrap, then with foil to 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. For a beautifully browned top, use the broiler for 1-2 minutes, watching carefully to avoid burning.
Rest and Serve: Allow the lasagna to cool for about 5 minutes after removing it from the oven. Garnish with fresh parsley or basil if desired. Slice and serve warm for a rich and satisfying meal.

Notes

Simmering the meat sauce for 2 hours develops deeper flavors and thickens the sauce for a perfect consistency.
Oven-ready lasagna sheets simplify assembly and eliminate the need for pre-boiling pasta.
Covering with plastic wrap and foil during initial baking prevents the lasagna from drying out.
Broiling at the end gives the top a lovely browned and slightly crispy texture.
Letting the lasagna rest before serving helps it set and makes slicing easier.