Lasagna al Forno Recipe

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What could be more comforting than a gooey, delicious bite of Lasagna al Forno? This classic recipe brings together layers of delicate pasta, rich slow-cooked meat sauce, and velvety besciamella, with plenty of cheese to tie it all together.

Prep Time30

Cook Time2 30

Resting Time20

Total Time3 20

Servings:

Equipment

9 inch by 13 inch baking dish (23 cm by 33 cm)

Ingredients

Meat Sauce for lasagna

3 tablespoons extra virgin olive oil
2 tablespoons salted butter (See Note 1)
1 small onion
1 carrot
1 stick celery
4 ounces (113 grams) pancetta (See Note 2)
1 pound (450 grams) ground beef
8 ounces (225 grams) ground pork
½ cup (120ml) dry white wine
2 ½ cups (600mls) tomato passata (or blended canned tomatoes) (See Note 3)
½ cup water (more as needed)
½ teaspoon freshly grated nutmeg
1 teaspoon fine sea salt or more to taste
¼ teaspoon black pepper

Besciamella Sauce

4⅓ cups (1040ml) whole milk
⅔ cup (86 grams) all purpose flour (See Note 4)
3 ounces (85 grams) salted butter
Pinch freshly grated nutmeg
1 teaspoon salt

For assembling

13 ounces (375 grams) fresh lasagna noodles ((purchased at the grocery store in the chilled section) )
8 ounces (227 grams) mozzarella cheese ( or more (cut into cubes or roughly chopped))
1⅓ cups (135 grams) finely grated Parmigiano Reggiano cheese ((Parmesan cheese) or more)

Instructions

Meat Sauce for lasagna

Peel the onion and carrot, then chop the onion, carrot, and celery into small dice, one vegetable at a time. Use a rocking motion with the knife to chop them even more finely.
Slice the pancetta into small strips or dice.
Place a shallow casserole or skillet (that has a lid) over medium-low heat. Add the oil, butter and chopped vegetables. Cook gently, stirring often, until softened and lightly golden. Towards the end of the cooking, add the pancetta.
Increase the heat to medium-high and crumble the ground beef and pork into the pan with your hands. Use a wooden spoon or fork to break up any clumps and fry until all the liquid evaporates. When the meat begins to crackle in the oil, it’s ready for the next step.
Add the dry white wine and cook until it has completely evaporated.
Stir in the tomato passata, ½ cup water, ground nutmeg, salt, and pepper. Reduce the heat to very low, cover with a lid, and simmer for 2 to 2 ½ hours. Check periodically to ensure the sauce is gently simmering and not boiling. If it becomes too dry, add a little water. I usually need to add at least another ½ cup of water during this time, sometimes more. Taste and adjust the salt as needed.

Besciamella Sauce

Heat the milk in a saucepan over medium heat until hot. Set aside.
In a medium saucepan, melt the butter over low to medium heat. Once melted, whisk in the flour and stir continuously for 1 to 2 minutes, allowing the mixture to turn golden and develop a nutty aroma, which removes the raw flour taste. This is known as a roux.
Take the roux off the heat and slowly pour in a small amount of hot milk, whisking constantly to combine. Gradually add the rest of the milk, continuing to whisk to prevent lumps.
Place the saucepan back on medium heat and cook for 5 to 7 minutes, stirring until the sauce simmers. It should be smooth and thick enough to coat the back of a spoon.
Finally, stir in ground nutmeg and salt, taste, and adjust the seasoning as needed. Set aside until ready to use. If the besciamella becomes very thick on standing, add a little extra milk to thin slightly until it resembles thick cream.

To assemble the lasagna

Butter or oil a 13-inch x 9-inch (23 cm by 33 cm) lasagna dish and spread two large spoonfuls of besciamella sauce at the bottom.
Arrange one layer of pasta sheets over the besciamella sauce. You may need to cut some to fit.
Next, spread ⅕ of the meat sauce carefully over the pasta.
Dollop over about ¼ of the besciamella sauce. Spread it a little with the back of a spoon.
Sprinkle over ⅕ of the cubed mozzarella cheese, and the same amount of the finely grated Parmigiano Reggiano cheese.
Repeat the layers in the same order, ending with a final layer of meat sauce and the two cheeses. If you have any besciamella sauce leftover (I usually have) just dollop spoonfuls over the meat sauce spreading a little with the back of a spoon. There will be five layers of pasta.
Bake at 350ºF (180ºC) for 30–40 minutes, until the top is bubbling and golden brown. Let it rest for 20 minutes before serving.

Notes

Omit the butter and substitute olive oil if you prefer.
Look for flat pancetta that has been slow-cured and seasoned with salt, pepper, and spices which will give a delicious flavor to the sauce. The pancetta I buy is lightly smoked.
Tomato passata is a smooth, sieved tomato pureè that is usually unseasoned. Occasionally, it may include a fresh basil leaf for added flavor. In the US, this is known as strained tomatoes.
Take care when measuring the flour. Stir the flour to lighten then spoon into the cup. This avoids packing the flour and ending up with a besciamella sauce that's too thick.

Alternatives to fresh pasta noodles

Use homemade fresh egg pasta, rolled out thinly, and cut to fit your lasagna pan size. Parboil and cool quickly in ice water before using.
For dried noodles, select a high-quality brand and follow the package instructions for parboiling.
If using no-boil noodles, be aware they may change the texture of the lasagna. The besciamella sauce must be thinned by increasing the milk by ¼ cup. Also, add ½ cup extra water to the meat sauce. Increase the baking time by 10-15 minutes. Cover with foil at the end if necessary to prevent drying out.

Tips for Success

Prepare the meat sauce and besciamella sauce a day ahead; store in sealed containers in the fridge.
Taste both sauces and adjust the seasoning, keeping in mind the saltiness of Parmigiano Reggiano.
Avoid using pre-grated cheese as it contains additives that affect melting and flavor.
Layer carefully, spreading the filling and sauce evenly, and ensure the noodles are fully coated for even cooking.
If the top browns too much, cover with aluminum foil.
Let the lasagna rest for 15-20 minutes after baking to set and make slicing easier. It will stay warm.

To freeze

For a convenient make-ahead meal, assemble the lasagna and freeze it before baking. To wrap the lasagna before freezing, cover the top with a sheet of parchment paper, then wrap the whole dish in plastic followed by aluminum foil. Thaw in the fridge overnight, then let it sit at room temperature for 30 minutes. Bake for 40-45 minutes, covering loosely with foil if needed to prevent the top from burning.

Nutrition