A classic lasagna recipe, made at home, is something to be proud of! It is comforting enough for family dinners during the cold season, and it is complex enough to serve on special occasions. So if you enjoy a good hearty pasta dish, you must make a homemade Lasagna al Forno. Nobody will be able to resist the layers of rich bolognese meat sauce, perfectly cooked lasagna sheets and creamy white sauce all topped with bubbling golden brown cheese...
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Lasagna Al Forno - Easier & Better
Whilst this pasta dish takes a little while to make, we see it as an easy lasagna recipe. And here's why:
- Our bolognese sauce simmers for about 1 hour, instead of the 2-3 hours that many authentic Italian lasagna recipes call for.
- We do not par-boil sheets of pasta, but instead the pasta cooks in the sauce in the oven.
- Whilst a classic recipe from South Italy may use ricotta cheese, we think that Northern-style lasagna with bechamel sauce is simply better.
- Just like any good lasagna recipe, we top this pasta bake with copious amounts of cheese.
Lasagna vs Lasagna Al Forno - What Does Al Forno Style Meal?
A literal translation of al Forno is simply "baked in the oven". That's why you may have seen Lasagne al Forno or Pasta Al Forno on the menus of Italian restaurants.
It simply indicates that the pasta dishes are cooked in a hot oven. Whilst most Italian beef lasagna recipes call for oven-cooking, you will find that lasagne can be cooked on the stovetop too, so al forno should in theory clarify this main difference in the cooking method!
Ingredients and Substitutes
For The Beef Ragu:
- olive oil: or other neutral oil, like canola, vegetable or sunflower oil.
- beef mince: also known as ground beef. We used 10% fat beef.
- brown onion: can be replaced with shallots or red onions.
- carrots: optional, but recommended.
- garlic cloves: if you don't have any, use garlic powder.
- plain flour: also known as all-purpose flour.
- stock: we used vegetable stock, but the beef stock will achieve the best results.
- brown sugar: may be replaced with honey, maple syrup or white granulated sugar.
- tomato purée: also known as tomato paste.
- mixed dried herbs: a mixture of dried basil, parsley and oregano. You may also use pre-mixed Italian seasoning.
- chopped tinned tomatoes.
For Bechamel Sauce:
- butter: we used unsalted butter.
- plain flour: a.k.a. all-purpose flour, it's what thickens the sauce.
- milk: we used whole milk (full-fat milk).
- Dijon mustard: optional, but recommended.
- Parmesan cheese: use Parmigiano Reggiano for the best flavour, but other Italian hard cheese will work too.
To Assemble:
- dried lasagne sheets.
- cheese for topping: we like to use grated mature cheddar, but a mixture of mozzarella cheese, parmesan and cheddar will work just as well.
Find the quantities, full method and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
Follow these three steps and you will have the most amazing Lasagna al Forno, all made from scratch in your own kitchen!
Step 1: Make Beef Ragu
Heat the oil over medium-high heat in a large frying pan. Add the minced beef and cook just enough to brown, stirring with a wooden spoon. Then spoon it into a bowl and set aside.
To the same large skillet, add the chopped onions, carrots and garlic to the pan and cook on a gentle heat for 5-6 minutes until everything softens slightly.
Add the beef back into the pan with the vegetables and stir in the flour and sugar. Add the mixed herbs and tomato puree and stir to combine. Finally, pour the stock and tinned tomatoes in, give it a good stir and bring to a boil.
Reduce the heat, cover the pan with a lid, and simmer on low heat for approximately 1 hour. Your beef should be very tender at the end of it. If it's not, carry on cooking for a little longer.
Once your pasta sauce is cooked, taste and season with a pinch of salt and black pepper if required.
Step 2: Making Bechamel Sauce
Whilst the beef ragu cooks, make the creamy béchamel sauce. Melt the butter in a medium saucepan over medium heat. Add the flour and, stirring continuously, cook for a minute until you have a smooth paste. Gradually pour the milk in, whisking to prevent lumps from forming. Carry on heating the mixture until it thickens.
TIP: For best results use warm milk, instead of cold - it will help you get extra smooth white sauce.
Take the white sauce off the heat, stir in the mustard and grated parmesan and season.
Step 3: Assemble Lasagna
Preheat the oven to 190°C Fan. Start layering your lasagna by spreading ¼ of the sauce on the bottom of the baking dish. Spoon a quarter of white sauce on top, then arrange lasagne sheets to cover the surface (you may need to break some sheets up). Do the same three more times, but don't place lasagne sheets on top of the last layer.
The lasage should be finished with the white cheese sauce on top before adding cheese.
Scatter grated cheddar on top. Place the lasagne dish in the centre of the oven and cook for 45 minutes! The cheese should bubble and turn golden brown.
WAIT, But Don't I Need To Boil Dried Lasagne Pasta Sheets First? No, you really don't. We find that cooking lasagna sheets and even using fresh pasta sheets result in the pasta being overcooked. Dried lasagna sheets will soften in the bechamel and tomato sauce in the oven, given that you did not reduce the sauce too much. If you choose to boil lasagna sheets first, make sure to reduce the oven cooking time by at least 10-15 minutes.
What To Serve Lasagna Al Forno With?
This traditional lasagna recipe is best served garnished with fresh basil leaves and a glass of good Italian red wine. It is filling, so you don't need many side dishes to go with it, but if you fancy something fresh, try it with our Courgette Ribbon Salad, Italian Green Bean Salad or Lemon and Garlic Tenderstem Broccoli.
Storage & Reheating
If you have leftovers, cool your lasagna al forno to room temperature, then store it in an airtight container in the fridge for up to 2-3 days.
The best way to reheat it is to warm it in the microwave until piping hot. Alternatively, place the lasagna slices in an ovenproof dish, cover it with aluminum foil and warm it through in the oven.
Recipe FAQs
So much confusion here, but my Italian friend explained it as follows: "lasagna" is the term for the dish as a whole or a single lasagna pasta sheet, while "lasagne" is the plural form of the Italian word for the pasta sheets used in making the dish.
A classic Italian lasagna typically has between three to four layers of pasta, interlaced with beef ragu and creamy sauce, though it can vary depending on personal preference and the recipe being followed.
Yes, absolutely. In northern Italy, lasagna often features béchamel sauce, while in southern Italy, ricotta cheese may be more commonly used (it is also more popular in the United States).
More Lasagne Recipes To Try
We hope you enjoyed our lasagna al forno recipe! But why stop here? There are plenty of different kinds, of lasagna you can try next:
- Aubergine and Courgette Lasagna
- Roasted Butternut Squash and Spinach Lasagna
- Lasagna Verde With Spinach and Asparagus
- Neapolitan Lasagna (From Southern Italy)
Lasagna al Forno
Equipment
- Ovenproof Baking Dish approx 24x24 cm
Ingredients
For The Beef Layer:
- 1 tablespoon oil
- 600 g (0.88 lb) beef mince we used 10% fat
- 1 brown onion roughly chopped
- 2 medium carrots diced
- 2 garlic cloves crushed
- 1 tablespoon plain flour
- 150 ml (⅓ cups) stock we used vegetable stock
- 1 teaspoon brown sugar
- 2 tablespoon tomato purée
- 1 teaspoon mixed herbs or any dried herbs
- 400 g (1¾ cups) chopped tinned tomatoes
For Bechamel Sauce:
- 30 g (2 tablespoon) butter
- 30 g (2½ tablespoon) plain flour
- 380 ml (1⅗ cups) milk
- 1 teaspoon Dijon mustard
- 50 g (1.76 oz) Parmesan finely grated
To Assemble:
- 7-9 dried lasagne sheets
- 50 g (1.76 oz) mature cheddar grated
Instructions
- Heat the oil in a large frying pan. Add the minced beef and cook just enough to brown, then spoon it into a bowl and set aside.
- To the same pan, add the chopped onions, carrots and garlic to the pan and cook on low heat for 5-6 minutes until everything softens slightly.
- Add the beef back into the pan with the vegetables and stir in the flour and sugar. Add the mixed herbs and tomato puree and stir to combine. Finally, pour the stock and tinned tomatoes in, give it a good stir and bring to a boil.
- Reduce the heat, cover the pan with a lid, and simmer on low heat for approximately 1 hour. Your beef should be very tender at the end of it. If it's not, carry on cooking for a little longer.
- Whilst the beef ragu cooks, make the bechamel sauce. Melt the butter in a medium pan. Add the flour and, stirring continuously, cook for a minute until you have a smooth paste. Gradually pour the milk in, whisking to prevent lumps from forming. Carry on heating the mixture until it thickens.
- Take the white sauce off the heat, stir in the mustard and grated parmesan and season.
- Preheat the oven to 190 C Fan. Start layering your lasagna by spreading ¼ of the sauce on the base of the ovenproof dish. Spoon a quarter of white sauce on top, then arrange lasage sheets to cover the surface (you may to break some sheets up). Do the same three more times, but don't place lasagne sheets on top on the last layer. The lasage should be finished with the white sauce on top.
- Scatter grated cheddar on top. Place the lasagne dish in the centre of the oven and cook for 45 minutes!
Nutrition
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