Lasagne al Forno (Italian Beef Lasagna)
Lasagne al Forno (Italian Beef Lasagna) is the ultimate comfort food, offering layers of rich beef ragu and creamy béchamel sauce nestled between silky homemade pasta sheets. This traditional Italian dish is perfect for family gatherings or cozy nights in, delivering warmth and satisfaction with every bite.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 30 minutes
- Yield: Serves approximately eight people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 tbsp olive oil
- 1 cup finely chopped carrot
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 2 lb ground beef
- 2.5 cups Passata (tomato puree)
- 3 tbsp tomato paste
- 1 cup red apple vinegar
- 6 cups beef stock
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 4 cups full-fat milk
- Nutmeg (to taste)
- 1 lb fresh lasagna pasta sheets
- 2 balls mozzarella cheese
Instructions
- Prepare the Beef Ragu: Heat olive oil in a large pot. Sauté carrots, celery, and onion until softened. Add ground beef, cooking until browned. Stir in Passata, tomato paste, red apple vinegar, beef stock, bay leaves, salt, and pepper; simmer for about 2 hours.
- Make the Béchamel Sauce: In a skillet, melt butter over medium heat; whisk in flour until golden brown. Gradually add milk while whisking continuously until thickened; season with nutmeg.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Layer beef ragu at the bottom of a baking dish, followed by pasta sheets, béchamel sauce, and grated parmesan. Repeat layers and finish with béchamel and mozzarella on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil; bake for an additional 30 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 380
- Sugar: 7g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg