Lasagne al Forno
Layers of ragù, creamy béchamel and Parmesan, baked golden brown to a perfect crust.
- Preparation
- 40 min
- Cook/bake time
- 45 min
- Total
- 1 hr 35 min
- Difficulty
- Medium
- Calories
The queen of baked dishes: layers of slowly braised meat ragù alternate with silky béchamel and pasta, topped with plenty of Parmesan that turns into a crispy crust in the oven. It takes some work, but every layer pays off. A lasagna that brings silence to the table.
Step-by-step instructions
- 1
Cook the ragù
Sauté a sofrito of onion, carrot and celery in olive oil until soft. Brown the ground beef well, toast the tomato paste and deglaze with red wine. Add the tomatoes and let everything simmer for at least 45 minutes until thick.
- 2
Make the béchamel
Melt the butter, stir in the flour and cook for 2 minutes. Gradually pour in the milk and stir into a smooth, creamy sauce. Season with nutmeg and salt.
- 3
Layer
First spread some ragù in the baking dish, then alternate layers of lasagna noodles, ragù, béchamel and Parmesan. Finish with a layer of béchamel and plenty of Parmesan, adding mozzarella if you like.
- 4
Bake
Bake the lasagna in a preheated oven at 180 °C top/bottom heat for 40 to 45 minutes, until the surface is golden brown and gently bubbling.
- 5
Let rest
Let the lasagna rest for 10 minutes before cutting. This short break is worth it, because it is the only way to get clean slices that do not fall apart.
Our best tips
- Enough sauce is crucial: if the noodles are not completely covered, they will stay hard. Better to use a little more béchamel.
