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A slice of lasagna al forno on a white square place with a green side salad.

Lasagna al Forno

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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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 portions
Calories 739 kcal

Equipment

  • Ovenproof Baking Dish approx 24x24 cm

Ingredients
 
 

For The Beef Layer:

  • 1 tablespoon oil
  • 600 g 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 stock we used vegetable stock
  • 1 teaspoon brown sugar
  • 2 tablespoon tomato purée
  • 1 teaspoon mixed herbs or any dried herbs
  • 400 g chopped tinned tomatoes

For Bechamel Sauce:

  • 30 g butter
  • 30 g plain flour
  • 380 ml milk
  • 1 teaspoon Dijon mustard
  • 50 g Parmesan finely grated

To Assemble:

  • 7-9 dried lasagne sheets
  • 50 g 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

Calories: 739kcalCarbohydrates: 61gProtein: 37gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 111mgSodium: 697mgPotassium: 947mgFiber: 4gSugar: 13gVitamin A: 5907IUVitamin C: 14mgCalcium: 451mgIron: 4mg
Keyword Classic Italian Lasagne, Italian Beef Lasagna, Lasagna, Lasagna al Forno, Lasagna Al Forno Recipe, Lasagne, Lasagne al Forno
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