Lasagna Al Forno
Classic comfort food at its finest, Lasagna Al Forno is the ultimate Italian baked pasta dish that layers rich, meaty ragù, velvety béchamel sauce, and tender lasagna sheets for a mouthwatering meal. This authentic recipe features a hearty blend of ground beef and pork, simmered with aromatic vegetables, crushed tomatoes, and a splash of dry white wine for an irresistible depth of flavor. The creamy béchamel, subtly spiced with nutmeg, perfectly complements the savory meat sauce, while Parmesan cheese adds a touch of indulgence to every bite. Baked to golden perfection and served bubbling hot, this classic lasagna is perfect for family dinners, special occasions, or meal prepping. Get ready for an Italian-inspired culinary adventure with this timeless dish!
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Recipe Information
Ingredients
- 12 Lasagna sheets
- 500 grams Ground beef
- 250 grams Ground pork
- 1 medium, finely chopped Yellow onion
- 1 small, finely chopped Carrot
- 1 small, finely chopped Celery stalk
- 2 minced Garlic cloves
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 150 milliliters Dry white wine
- 500 milliliters Whole milk
- 50 grams Unsalted butter
- 50 grams All-purpose flour
- 0.5 teaspoons, freshly grated Nutmeg
- 100 grams, grated Parmesan cheese
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, carrot, celery, and garlic, and sauté until softened, about 5 minutes.
Add the ground beef and ground pork to the skillet, breaking the meat apart with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes.
Deglaze the skillet with white wine and let it reduce by half. Stir in the crushed tomatoes, tomato paste, and a pinch of salt and pepper. Reduce heat to low, cover, and simmer the meat sauce for 45 minutes, stirring occasionally.
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 1-2 minutes to create a roux.
Gradually pour the milk into the roux while whisking to avoid lumps. Keep whisking and cook until the béchamel sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg. Remove from heat.
Cook the lasagna sheets according to package instructions if not using no-boil sheets. Drain and set aside on a clean towel to prevent sticking.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Add a layer of lasagna sheets, followed by more meat sauce, a drizzle of béchamel sauce, and a sprinkle of Parmesan cheese. Repeat layers until all ingredients are used, finishing with béchamel sauce and Parmesan on top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is bubbling and golden brown.
Let the lasagna rest for 10 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 14.7 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 323 mg | 25% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
