Lasagne al Forno (Traditional Italian Baked Lasagna)

Baked pasta with ragù, béchamel, and cheese.

Ingredients

For the ragù (meat sauce)

• 500 g (1 lb) ground beef (or beef & pork mix)

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 2 tbsp olive oil

• 400 g (14 oz) canned crushed tomatoes

• 2 tbsp tomato paste

• 100 ml (½ cup) dry red wine

• Salt and black pepper, to taste

For the béchamel sauce

• 50 g (¼ cup) butter

• 50 g (⅓ cup) all-purpose flour

• 600 ml (2½ cups) whole milk

• Salt

• Pinch of nutmeg

Other

• 250 g (9 oz) lasagne sheets

• 100 g (1 cup) grated Parmigiano Reggiano

Instructions

1. Prepare the ragù:Heat olive oil in a large pan over medium heat. Add onion, carrot, and celery and cook until soft. Add ground meat and cook until browned. Stir in tomato paste, crushed tomatoes, red wine, salt, and pepper. Simmer gently for 25–30 minutes.

2. Make the béchamel:Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until smooth and thick. Season with salt and nutmeg. Remove from heat.

3. Assemble the lasagna:Preheat oven to 180°C (350°F). Spread a thin layer of ragù in a baking dish. Add a layer of lasagne sheets, followed by ragù, béchamel, and Parmesan. Repeat layers, finishing with béchamel and Parmesan on top.

4. Bake:Bake uncovered for 40–45 minutes until golden and bubbling. Let rest for 10 minutes before slicing.

5. Serve:Cut into portions and serve warm.

Tips for Authentic Lasagne al Forno

• Use fresh egg pasta sheets if available.

• Let the lasagna rest before serving for clean slices.

• Traditional versions use béchamel instead of ricotta.