Description
Lasagne al Forno (Italian Beef Lasagna) is a heartwarming dish that brings the essence of Italian comfort food right to your table. This homemade lasagna features rich layers of savory beef ragu, creamy béchamel sauce, and tender fresh pasta, all crowned with gooey melted mozzarella cheese. Ideal for family gatherings or cozy dinners, this classic recipe is designed to impress and satisfy every palate.
Ingredients
Scale
- 1 tbsp olive oil
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 2 lb ground beef
- 2.5 cups Passata (tomato puree)
- 3 tbsp tomato paste
- 1 cup apple vinegar
- 6 cups beef stock
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 4 cups full-fat milk
- 1 lb fresh lasagna pasta sheets
- 2 balls mozzarella cheese
Instructions
- Prepare the beef ragu: Heat olive oil in a large pot over medium heat. Sauté carrots, celery, and onion until softened. Add ground beef; cook until browned. Stir in Passata, tomato paste, apple vinegar, beef stock, bay leaves, salt, and pepper. Simmer uncovered for 2 hours on low heat.
- Make béchamel sauce: In a skillet, melt butter over medium heat. Whisk in flour until combined; cook for 2 minutes. Gradually add milk while whisking until thickened. Stir in nutmeg, parmesan, salt, and pepper; set aside.
- Assemble the lasagna: Preheat oven to 375°F (190°C). In a baking dish, layer beef ragu at the bottom, followed by lasagna sheets and béchamel sauce. Repeat layers until ingredients are used up and finish with mozzarella on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg