Description
A classic Italian comfort food, this Lasagna al Forno features layers of fresh pasta, rich meat sauce, and creamy béchamel, all baked to golden perfection. This recipe is perfect for a crowd-pleasing family meal or a special occasion.
Ingredients
Units
Scale
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced fresh (3 to 5 cloves)
- 1/2 cup carrot, chopped fine
- 1/2 cup celery, chopped fine
- 1 cup white onion, chopped fine (about 1/2 a large onion)
- 1 pound ground beef (90/10)
- 1 pound ground pork
- 1 cup red wine
- 15 ounces tomato sauce
- 28 ounces crushed tomatoes, canned
- 3 tablespoons tomato paste
- 2 teaspoons Italian seasoning, dried
- 3 cups beef stock
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Bechamel Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/8 teaspoon ground nutmeg
- 1/4 cup parmesan cheese, grated
- Salt and black pepper, to taste
Additional Ingredients:
- 9 ounces lasagna sheets, oven-ready (15 to 17 sheets)
- 1/2 cup parmesan cheese, freshly grated, for topping
- Basil or parsley, chopped fresh, optional garnish
Instructions
- Make the Meat Sauce: In a large Dutch oven over medium-high heat, brown the ground beef and pork. Remove and drain any grease.
- Sauté Vegetables: In the same Dutch oven, heat oil and sauté the carrot, celery, onion, and garlic until softened.
- Combine Meats and Vegetables: Return the cooked beef and pork to the pot and mix well.
- Add Wine: Add the red wine and cook for 5 minutes.
- Simmer Sauce: Add the tomato sauce, paste, crushed tomatoes, Italian seasoning, beef stock, bay leaves, salt, and pepper. Reduce heat and simmer for 2 hours, or until thickened.
- Make the Bechamel Sauce: In a saucepan, melt butter and whisk in flour. Cook for 30 seconds to 1 minute. Slowly whisk in the milk, then add nutmeg. Continue cooking and stirring until thickened. Stir in parmesan cheese and season with salt and pepper.
- Build the Lasagna: Preheat oven to 350°F. Spray a 9×13-inch casserole pan with non-stick spray.
- Layer Ingredients: Ladle 1 cup meat sauce in the pan, top with 3 lasagna sheets, and another cup of meat sauce. Drizzle with ½ cup béchamel. Repeat layers 4 more times.
- Final Layer: Top with remaining meat sauce, béchamel, and parmesan cheese.
- Bake: Cover with plastic wrap and foil. Bake for 15 minutes, then uncover and bake for 20 minutes more. Broil for 1-2 minutes to brown, if desired.
- Rest and Serve: Let the lasagna rest for 5 minutes before garnishing with parsley and extra parmesan cheese.
Notes
- Simmering the meat sauce for a longer time enhances the flavor and helps the lasagna hold its shape.
- Use oven-ready lasagna sheets to simplify the process.
- Covering the lasagna with plastic wrap during baking creates steam and helps cook the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
