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Italian Lasagna al Forno Recipe

Experience the true taste of Italy with this classic Lasagna al Forno recipe! This traditional dish features layers of pasta, rich ragù sauce, creamy béchamel, and melted Italian cheeses baked to golden perfection. Perfect for family gatherings or a cozy meal, this recipe brings authentic Italian flavors straight to your table.
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Prep Time:30 minutes
Cook Time:1 hour 30 minutes
Rest Time:15 minutes
Total Time:2 hours 15 minutes
Cuisine: Italian
Keyword: Italian lasagna al forno, Italian pasta recipes, traditional lasagna
Servings: 8

Equipment

  • Large saucepan (for ragù sauce)
  • Medium saucepan (for béchamel sauce)
  • Whisk (for stirring béchamel sauce)
  • Wooden spoon (for mixing ragù and béchamel)
  • Baking dish (for assembling and baking lasagna)
  • Aluminum foil (for covering during baking)

Ingredients

Ragù Sauce:

  • 1 lb ground beef or mix with Italian sausage
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 can 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 1 tsp rosemary chopped
  • 1 tsp thyme
  • 2 bay leaves
  • Salt and pepper to taste

Béchamel Sauce:

  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Assembly:

  • 12 lasagna noodles fresh or dried
  • 1 1/2 cups mozzarella cheese shredded
  • 1 cup Parmigiano-Reggiano cheese grated
  • Optional: 1 cup ricotta cheese

Instructions

Prepare the Ragù Sauce:

  • In a large saucepan, cook ground beef or Italian sausage over medium heat until browned. Drain excess fat.
  • Add diced onion, garlic, carrot, and celery. Sauté until vegetables are soft and aromatic.
  • Stir in crushed tomatoes, tomato paste, red wine, rosemary, thyme, and bay leaves. Season with salt and pepper.
  • Simmer on low heat for at least 1 hour, stirring occasionally, until the sauce thickens.

Make the Béchamel Sauce:

  • In a saucepan, melt butter over medium heat. Add flour and stir to form a roux.
  • Gradually add warm milk, whisking constantly to avoid lumps.
  • Season with nutmeg, salt, and pepper. Let it simmer, stirring until smooth and creamy.

Assemble the Lasagna:

  • Preheat oven to 375°F (190°C).
  • Spread a thin layer of ragù sauce on the bottom of a baking dish.
  • Place a layer of lasagna noodles over the sauce.
  • Spread a layer of béchamel sauce over the noodles, then sprinkle with Parmesan cheese.
  • Repeat layering with ragù, noodles, béchamel, and Parmesan until reaching the top layer.
  • Finish with a final layer of béchamel and top generously with mozzarella and Parmesan.

Bake the Lasagna:

  • Cover the lasagna with foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, until the cheese on top is golden and bubbly.

Rest and Serve:

  • Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For the best flavor, use high-quality Italian ingredients, including Parmigiano-Reggiano and fresh pasta if available.
  • Letting the lasagna rest before serving helps the layers set, making it easier to slice and serve.
  • Make ahead: Assemble the lasagna, cover, and refrigerate. Bake as directed before serving.
Nutrition Information: (per serving, approx.)
  • Calories: 550
  • Carbohydrates: 42g
  • Protein: 32g
  • Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 90mg
  • Sodium: 900mg
  • Fiber: 3g
  • Sugar: 8g