Lasagne al Forno

Ingredients

• 40 gbutter
• 40 gplain flour
• 500 mlmilk
• to tastesalt and ground black pepper
• 2 pinchesnutmeg
• 0.5 tsplemon juice
• 2 canschopped tomatoes
• 150 g or 1 stalkceleriac
• 1onion
• 1 mediumcarrot
• 1 clovegarlic
• 500 gminced meat, such as beef
• 2 Tbsptomato purée
• 75 mlred wine
• to tasteolive oil
• 1 tspsalt, pepper, sugar and oregano
• 250 glasagne sheets

Instructions

1. 1

   Chop vegetables

   Cut all the vegetables into small dice. A food processor can make this quicker.

2. 2

   Heat the pot

   Add a little olive oil to a pot and heat it over a high heat.

3. 3

   Brown the meat

   Cook half the minced meat, stirring, until browned and crumbly and cooked through. Transfer it to a bowl, then brown the remaining meat and add it to the bowl.

4. 4

   Cook vegetables

   Fry the onion and garlic in the pot. Add the celeriac and carrot and sauté until the vegetables have taken on some colour, then return the cooked meat to the pot.

5. 5

   Add tomato purée

   Stir in the tomato purée.

6. 6

   Reduce wine

   After about a minute, pour in half the red wine and let it reduce. Wait briefly, then add the rest.

7. 7

   Add tomatoes

   Add the chopped tomatoes. Pour water into one empty tomato can and swirl it around, then use this water to rinse the other cans and tip the tomato water into the pot.

8. 8

   Season sauce

   Season with salt and pepper to taste, then add a pinch of sugar.

9. 9

   Simmer sauce

   Simmer for 30 minutes. If time allows, leave it over a very low heat for a further 2 hours.

10. 10

    Add oregano

    Stir in the oregano at the end of the cooking time.

11. 11

    Heat oven

    Preheat the oven to 200 °C.

12. 12

    Melt butter

    Melt the butter in a heavy-based saucepan.

13. 13

    Cook flour

    Stir in the flour and keep stirring as the mixture cooks and begins to bubble. Do not let it brown.

14. 14

    Add first milk

    Gradually pour in one third of the milk, stirring as the sauce thickens.

15. 15

    Add more milk

    Pour in another third of the milk and continue stirring.

16. 16

    Finish béchamel

    Add the last third of the milk and bring the sauce to the boil.

17. 17

    Season béchamel

    Season the sauce with salt, pepper, lemon juice and nutmeg.

18. 18

    Start layering

    Take an ovenproof casserole dish and cover its base with béchamel sauce; about 4 tablespoons should be enough.

19. 19

    Add pasta

    Arrange a layer of lasagne sheets in the dish.

20. 20

    Add meat sauce

    Spread over a layer of Bolognese sauce.

21. 21

    Repeat layers

    Add another layer of pasta, then continue alternating pasta sheets and Bolognese until the dish is nearly full.

22. 22

    Finish with sauce

    Make the top layer Bolognese sauce.

23. 23

    Bake lasagne

    Spread the remaining béchamel evenly over the top and bake at 200 °C for about 25–30 minutes.

24. 24

    Try quick version

    For the quick version, leave out the béchamel and use sliced mozzarella instead.

25. 25

    Serve with salad

    Enjoy the lasagne with a side salad.

What is Lasagne al Forno?

Lasagne al Forno is an oven-baked Italian pasta dish, usually built from sheets of pasta layered with a meat sauce and béchamel. This version combines minced meat, tomatoes, vegetables and red wine, then bakes the assembled layers until hot.

Its appeal comes from the contrast between the rich, savoury filling and the creamy white sauce. A long, gentle simmer gives the meat sauce time to develop flavour before it goes into the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

The pasta sheets and tomatoes provide most of the carbohydrates, while the butter, milk and olive oil contribute fat. Minced meat supplies much of the protein, with further amounts from the milk and pasta. Pair a portion with the suggested side salad for a fresh contrast.

Building the meat sauce

Brown the meat: cooking it in two batches gives it more contact with the hot pot, helping it brown rather than steam. Keep the crumbles fairly small so they spread through the layers.

Cut the vegetables: small, even pieces soften into the sauce and are easier to distribute. The food processor is a convenient option when you want a fine dice.

Making smooth béchamel

Cook the flour: stir it into the melted butter until the paste bubbles, but stop before it takes on colour. This forms the base of the sauce.

Add the milk gradually: stirring as each portion goes in helps the sauce thicken evenly. Keep stirring as you bring in the final third and bring the béchamel to the boil.

Layering the lasagne

Start with béchamel: a thin coating on the base gives the first pasta layer a creamy foundation. The recipe suggests about 4 tablespoons for this layer.

Alternate pasta and Bolognese until the dish is nearly full, finishing with Bolognese. Spread the remaining béchamel evenly over the top before baking.

Simmering and baking

Simmer the meat sauce for at least 30 minutes; if your schedule permits, the recipe allows a further 2 hours on very low heat. Add the oregano at the end of the sauce's cooking time.

Bake at 200 °C for about 25–30 minutes. The recipe does not give a separate resting time, so allow for the bake to finish before serving.

Serving ideas

A side salad is the suggested accompaniment, bringing a fresh contrast to the rich layers. Serve portions straight from the casserole dish.

For the alternate quick version in the recipe, skip the béchamel and use sliced mozzarella instead.

Recipe notes & tips

• Brown the minced meat in two batches, as directed, to help it colour evenly.
• Rinse the tomato cans with water and add it to the pot so the remaining tomato is not wasted.
• Keep stirring the flour and butter mixture so it bubbles without browning.
• Add the milk to the béchamel in thirds, stirring well as each addition thickens.
• Spread the béchamel evenly over the top before baking.
• Prepare the meat sauce ahead if you want to use the optional longer, low-heat simmer.

Variations

• Quick topping: Skip the béchamel and use sliced mozzarella instead, as suggested in the recipe.
• Beef filling: Use beef for the minced meat, as in the recipe's example.
• Vegetable dice: Process the vegetables into small pieces for a finer texture in the sauce.
• Longer simmer: Leave the sauce over very low heat for an additional 2 hours when time allows.

Common mistakes to avoid

• Crowding the meat: Brown it in two batches so it has room to colour.
• Browning the roux: Take care not to let the butter and flour mixture darken.
• Adding milk all at once: Pour it in gradually in thirds, stirring as the sauce thickens.
• Skipping the can rinse: Swirl water in the tomato cans and add it to the sauce to collect the remaining tomato.
• Uneven topping: Spread the béchamel evenly over the assembled lasagne before baking.

How to store

Refrigerate leftover lasagne in a covered container and eat within 3 days. Reheat in the oven or microwave until hot throughout.

Frequently asked questions