Lasagna Bolognese Lasagna Al Forno
Indulge in the ultimate comfort food with this classic Lasagna Bolognese Lasagna al Forno, an irresistible Italian favorite that combines rich layers of flavor and texture. This recipe features a slow-simmered Bolognese sauce, made with ground beef, pork, and aromatic vegetables, enriched by the velvety touch of milk and white wine. A luxurious béchamel sauce, seasoned with a hint of nutmeg, creates a creamy contrast to the hearty meat sauce, while fresh lasagna sheets and a generous sprinkle of Parmesan cheese tie it all together. Baked to golden, bubbling perfection, this lasagna offers a mouthwatering blend of tradition and indulgence, perfect for family dinners or special gatherings. With its perfectly balanced layers and savory allure, it’s a true celebration of authentic Italian cuisine.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 large Onion, finely chopped
- 1 large Carrot, finely chopped
- 1 large Celery stalk, finely chopped
- 500 grams Ground beef (80% lean)
- 250 grams Ground pork
- 1 cup Dry white wine
- 1 cup Whole milk
- 2 tablespoons Tomato paste
- 800 grams Canned crushed tomatoes
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 grams Fresh lasagna sheets
- 150 grams Parmesan cheese, grated
- 4 tablespoons All-purpose flour
- 4 cups Whole milk (for béchamel sauce)
- 0.25 teaspoon Nutmeg, freshly grated
Instructions
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat.
Add the finely chopped onion, carrot, and celery, cooking gently for about 10 minutes until softened.
Stir in the ground beef and ground pork. Cook, breaking up the meat with a spoon, until evenly browned.
Pour in the white wine and let it simmer until mostly evaporated, about 5 minutes.
Stir in 1 cup of whole milk and simmer until absorbed, about 10 minutes.
Add the tomato paste, crushed tomatoes, bay leaf, salt, and black pepper. Reduce the heat to low and let the sauce simmer gently for 2–3 hours, stirring occasionally. Add a splash of water if the sauce becomes too thick.
While the Bolognese sauce is cooking, prepare the béchamel. In a medium saucepan, melt 3 tablespoons of butter over medium heat.
Whisk in the flour and cook for 1–2 minutes to form a smooth paste (roux).
Gradually whisk in 4 cups of milk, a little at a time, until the sauce thickens. This will take about 10 minutes.
Season the béchamel with a pinch of salt, black pepper, and freshly grated nutmeg. Set aside.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of Bolognese sauce on the bottom.
Place a layer of fresh lasagna sheets over the sauce, ensuring they slightly overlap at the edges.
Spread a layer of béchamel over the pasta, followed by a layer of Bolognese sauce, and sprinkle with a handful of grated Parmesan.
Repeat the layering process, finishing with a generous layer of béchamel and Parmesan on top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 20–25 minutes, or until the top is golden and bubbling.
Let the lasagna rest for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
5201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.7 g | 396% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 6709 mg | 292% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 113.7 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 3428 mg | 264% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 6464 mg | 138% | |
*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.
