🇮🇹 Italy · Food
Lasagna al Forno
By eatmundo · July 6, 2026
Lasagna al Forno, a beloved Italian classic, features layers of tender pasta, a rich slow-cooked Bolognese ragù made with minced meats and aromatic vegetables, creamy béchamel sauce, and plenty of Parmesan and mozzarella cheeses. Baked to golden perfection, it's a comforting and indulgent dish perfect for sharing.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Bolognese Ragu: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 250g of minced beef and 250g of pork sausage (casings removed, crumbled). Brown the meats thoroughly for about 8-10 minutes, breaking up any large clumps, until no pink remains and they are nicely caramelized. Drain any excess fat.
- 2
Sauté the Soffritto: Reduce the heat to medium. Add 1 finely diced medium onion, 1 finely diced medium carrot, and 1 finely diced celery stalk to the pot. Sauté gently for 8-10 minutes until the vegetables have softened and become translucent, releasing their sweet aromas.
- 3
Simmer the Ragu: Pour in 125ml of dry red wine and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has almost completely evaporated, about 3-5 minutes. Then, stir in 700ml of tomato passata and 250ml of beef broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, stirring occasionally, until the ragu is thick, rich, and deeply flavored. Season with salt and black pepper to taste.
- 4
Make the Béchamel Sauce: While the ragu simmers, melt 80g of unsalted butter in a separate medium saucepan over medium heat. Whisk in 80g of all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms and smells slightly nutty – don't let it brown too much.
- 5
Finish the Béchamel: Gradually whisk in 1 liter of cold milk, a little at a time, ensuring no lumps form. Continue to whisk constantly as the sauce thickens, about 5-8 minutes, until it's smooth, creamy, and coats the back of a spoon. Season with salt, black pepper, and a pinch of freshly grated nutmeg. Remove from heat.
- 6
Assemble the Lasagna: Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish. Spread a thin layer of béchamel sauce on the bottom. Arrange a single layer of pasta sheets over the béchamel (you might need to overlap slightly). Spread a generous layer of ragu over the pasta, followed by a layer of béchamel, some grated Parmesan cheese, and sliced mozzarella cheese. Repeat these layers until all ingredients are used, ending with a final layer of pasta topped generously with béchamel, Parmesan, and mozzarella.
- 7
Bake to Golden Perfection: Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Then, remove the foil and continue baking for another 20-25 minutes, or until the top is bubbling, golden brown, and the edges are slightly crispy. A small knife should pass easily through the pasta.
- 8
Rest and Serve: Allow the lasagna to rest for at least 15-20 minutes after taking it out of the oven. This crucial step allows the layers to set, preventing it from collapsing when served. Slice into generous portions and serve warm, perhaps with a sprinkle of fresh parsley if desired.
Frequently Asked Questions
Do I need to pre-cook the lasagna pasta sheets, or can I use oven-ready ones directly?+
Most fresh pasta sheets do not require pre-cooking, but dried "oven-ready" sheets can also be used directly. If using traditional dried sheets, a brief boil (al dente) before layering ensures a tender result.
What kind of minced beef and pork sausage should I use for the most flavorful ragù, and how finely should the vegetables be chopped?+
For the richest flavor, use a mix of lean and fatty minced beef (e.g., 80/20 chuck). Opt for a mild Italian pork sausage, removed from its casing. The "soffritto" vegetables (onion, carrot, celery) should be very finely diced for a smooth, integrated sauce.
What's the best type of mozzarella for Lasagna al Forno to achieve that perfect melt without making it watery?+
Use low-moisture, block mozzarella, grated or finely diced, as it melts beautifully without releasing excess water. Fresh mozzarella can be used, but it's best to pat it very dry and use sparingly to avoid a soggy lasagna.
What's the ideal baking temperature and time for Lasagna al Forno, and how long should it rest before serving?+
Bake at 180°C (350°F) for 30-40 minutes, covered for the first 20-30 minutes, then uncovered to brown the top. Let the lasagna rest for at least 15-20 minutes after baking; this allows the layers to set and prevents it from falling apart when served.
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