This homemade lasagna al forno recipe (baked lasagne) is made with layers of bolognese meat sauce, pasta sheets, creamy bechamel sauce, and parmesan cheese.
It's a classic recipe baked in the oven until the cheese is melted and bubbly and is the ultimate classic Italian dish for special occasions or any weeknight.
One of our favourite pasta dish recipes is this Italian beef lasagna. In fact, it was one of the first Italian recipes my husband and I made together. Well, it is the food of love, isn't it?
We love this classic lasagna recipe oozing with layers of rich wine saucy meat and vegetables, stringy cheese, lardons, and pasta, baked to perfection in the oven. It satisfies my Italian roots!
And it's so easy to customise with leftover cooked meats, cheeses, and divine with some crusty garlic bread and a good glass of wine. So are you ready for an authentic lasagne? I hope so!
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✔️ Why You'll Love This Recipe
Here are a handful of reasons why we think this easy lasagna recipe will be a new regular in your house:
- It's easy to make vegetarian if preferred
- No need to use additives like beef stock
- It's hearty and filling for any time of the year
- You can be as thrifty or luxurious as you wish
- A crowd please that's perfect for any cheese lover
- Can be made with dried lasagna or fresh pasta sheets
- This whole dish feeds the whole family and is great for batch cooking
🛒 Ingredient Notes
Please see my printable classic lasagne al forno recipe card with exact main ingredients, quantities, and preparation instructions at the bottom of this post.
For the Lasagne
Parmesan - this is finely grated to add between the layers for cheesy goodness, and also heavily cover the top last layer. Or you can use parmigiano reggiano for a more mature cheese or grana padano
Lasagne sheets - for an authentic Italian lasagna in Northern Italy, you can make homemade pasta from scratch using pasta flour, eggs, and a rolling pin or pasta machine. Or use store-bought fresh egg pasta or dry durum wheat - it's totally up to you!
Fresh mozzarella - this is a large ball of mozzarella cheese torn into small chunks to sprinkle a layer of pasta topped with bechamel sauce
Other Lasagne Fillings
Some Italians also scatter pieces of cooked ham or sliced hard boiled eggs on top of their bechamel sauce, so feel free to use up what you have!
Lasagna Bolognese Sauce
Olive oil - this is to crisp the bacon lardons or pancetta, then sauteeing the onions, garlic and carrots
Smoked lardons - or diced pancetta or smokey bacon to fry until crispy for flavour and texture
Garlic clove - I use one clove, but you can use more if desired for a more complex flavour
Vegetables - finely diced onion, carrot and celery for a flavourful beef ragu
Minced meat - this is a 50/50 meat mixture of ground beef and pork. Or you can use 100% beef or vice versa
Red wine - or white wine reduced in the beef for a more luxurious flavour. Or you can use a good splash of balsamic, red wine vinegar or Worcestershire sauce
Bay leaf - for a softer and gentle herby flavour
Tomato passata - (AKA tomato sauce) for a smoother, luscious ragout. Or you can use canned chopped tomatoes
Tomato puree - (AKA tomato paste) to intensify the tomato flavour and sweetness
Milk - to remove any tart flavours from the tomatoes
Seasoning - this is a pinch of salt and freshly ground black pepper
Bechamel Sauce
Plain flour (All purpose flour) - this is flour with no rising agents as it is simply to create a roux for a thick creamy white lasagne sauce
Butter - this is melted in the pan to cook the flour, otherwise there is a risk of turning clumpy. However, you can make a healthy lasagne with butterless bechamel sauce for a low fat option and oat flour for more fibre
Milk - this is whole milk for the best results. I use cold milk, not warm milk to prevent clumps while gradually stirring into the cooked flour
Seasoning - this is more sea salt and pepper
Nutmeg - this is freshly grated to add warm spices to the white sauce
📋 Instructions
1. In a large saucepan, start by frying the bacon lardons in the oil until golden brown and crispy.
2. Now add the chopped onions, carrots and minced garlic.
Continue sauteeing until the onions have softened.
3. Now brown beef and pork mince in the same pot with the seasoning over medium heat while breaking up continuously.
Then drain fat from the pan to discard if any.
4. Stir in the glass of red wine and fry for a few minutes until has reduced by half.
5. Add the passata, tomato puree, bay leaf, celery, and milk.
Then simmer over medium to low heat for 30 minutes.
Stir occasionally to make sure it doesn't catch at the bottom of the pan.
6. Meanwhile, preheat oven to 160 c fan, 180 c conventional, gas mark 4 or 350 degrees F.
In a medium saucepan, melt the butter, then add the flour.
Cook the flour while stirring with a whisk for 2 minutes.
7. Now stir in a little milk at a time while constantly whisking.
Once the flour mixture has absorbed the milk, continue with a little more.
Repeat until all the mixture has been absorbed.
8. Now simmer and whisk until you have a thick and creamy creamy béchamel sauce.
Stop when you see air bubbles trying to escape.
9. This step is optional, but I use a dish large enough for the pasta sheets, then pour in plenty of boiling salted water and place the fresh pasta sheets.
Then cover with aluminum foil for 2 minutes until soft to prevent a chewy sheet of pasta after baking.
Note: you will need to boil lasagna sheets if using dry ones following the package directions.
10. Then grease a large 9x13 inch baking dish with butter - paying more attention to the sides of the pan to prevent sticking.
Now spread a thin layer of the meaty pasta sauce over the bottom of the baking dish.
11. Now remove the softened pasta from the water and place a single layer on top of the meat.
Note: it is likely you will need to cut pasta pieces to fit your dish.
Then spread some of the bechamel sauce on top.
12. Sprinkle a handful of grated hard cheese.
Then top with a few scattered pinches of diced mozzarella.
13. Spread another layer of meat sauce on top.
Then repeat with another layer of pasta, cheese mixture, bolognese sauce, pasta, etc.
14. While repeating layers, make sure you finish with the last layers of pasta sheets, covered with white sauce and cover completely with grated cheese.
Then bake in the middle of the oven for 45-50 minutes until golden brown and bubbling.
Tip: to cut the perfect lasagne slices, leave it to rest for 10 minutes, then cut with a very sharp chef's knife and serve with fresh basil. We slice into 8 portions, or you can cut 2-inch squares for party food
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make and still make a really good lasagna:
- Pasta sheets - you can boil lasagna noodles instead, make it like this slow cooker bolognese al forno, swap lasagne noodles for meaty ravioli lasagne or pan fried aubergine slices in this parmigiana melanzane. Also opt for gluten free pasta if required
- Bechamel sauce - you can swap this entire roux-making process and combine ricotta (400g) or cottage cheese in a mixing bowl with cooked spinach, parsley and oregano. Then mix with eggs, salt, and pepper together. Then spread your ricotta mixture on top of each layer of pasta, then sprinkle cheese on top of the ricotta
- Beef and pork - make a cheaper vegetarian lasagne by simply swapping for lots of chunky Mediterranean vegetables like mushrooms, courgettes (zucchini), aubergines (eggplants) which will taste similar to this cheesy ratatouille
- Cheese, milk and butter - use dairy free cheese and plant based milk and spreads if needed for a vegan lasagne along with egg free pasta
- Mozzarella - try goats cheese for a distinctive tangy, creamy taste
⚖️ Variations
Here are some different ways you can enhance and truly personalise this lasagne pasta recipe:
- Add a layer of ricotta cheese: spread soft and creamy ricotta cheese on top of the pasta sheets without making a bechamel sauce
- Spicy - add siracha or chillies to the meat sauce if you want to add heat to the dish
- Add a layer of meat: while adding mozzarella, you can scatter cooked Italian sausage meat like pepperoni, salami, parma ham, or leftover roast meats, etc in between layers
- Add cooked eggs: slice boiled eggs and scatter at the same time as the parmesan
- Surf and turf lasagne: you could try adding small prawns for seafood lasagne. Or try a mix of scallops, or crab meat
🔪 Equipment
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- Saucepan - you will need 2. 1 for the meaty sauce, the other for the white lasagne sauce
- Cheese grater - I use a fine grater so the parmesan spreads further for each layer
- Weighing scales -for accurate measurements, you can will find cups in the recipe card to for those in the US, etc
- Wooden spoon - for frying the lardons, vegetables and breaking up the meat without damaging nonstick pans
- Sharp knife and a chopping board - to help finely chop the vegetables and slice the cooked lasagne for tidy servings
- Whisk - to help mix the milk, flour and butter and avoid lumps
- Baking dish - this is 9 x 13" and around 2.5" dee which will give you about 4 layers of lasagne. For more layers, use a smaller, deeper dish
❄️ Storage
Storing - we prefer eating pasta al forno recipe on the day of making, but it can be stored in an airtight container and refrigerated for up to 3 days. Or you can cover the top with plastic wrap if needed.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or reheat in the oven.
💡Pro Tips
- For the perfect slice of lasagne, let it cool for 10 minutes straight out of the oven for the juices and sauces to settle
- Try to use fresh pasta where possible for the best texture, or make your own as it is much cheaper!
- Cook the pasta following the packets instructions to prevent dry, chewy lasagne sheets
- Slowly whisk a little milk at a time into the flour and butter mixture to avoid lumps
- Place the lasagne dish on a baking sheet to help catch any overspilling drips in the oven
🍽️ Serving Suggestions
Looking for side ideas on what to eat with homemade lasagne? Here 'w what we love!
Side salad - serve with a large bowl of fresh leafy green salad for serving with tomatoes, red onions, and a simple dressing
Garlic bread - possibly the most popular in our house is a crusty garlic baguette with parsley which is perfect for mopping up the pasta sauces in the dish, or breadsticks
Steamed veggies - often we'll eat lasagne with a side of garden peas or petit pois, or you can enjoy with steamed asparagus
Dirty fries - serve with a large skillet of cheesy chips, spring onions, cooked ham, etc
Glass of wine - full bodied red wines such as Malbec, Cabernet Sauvignon, and Merlot are great choices for the rich meaty tomato based sauce
❓ FAQ
Lasagna al forno simply means baked lasagne, or lasagne in the oven as opposed to a large skillet of lasagne cooked on a stovetop.
To make sure your lasagna doesn't get soggy, cook your pasta until it has a slight bite (al dente), You should also make sure the sauces are not too watery.
Lasagna al forno should be ready when the cheese on top has melted and is golden brown for the best taste and bubbling.
Yes, it is very easy to swap meat for vegetarian mince to make a Quorn lasagne. You will also need to swap the parmesan for a vegetarian hard cheese.
➕ More Lasagne Recipes
Looking for more lasagne recipes? Why not try these?
🍽️Pairing
Here are a few of our favourite sides to eat with lasagne:
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📖 Recipe
Easy Italian Lasagna Al Forno Recipe with Bolognese
Equipment
Ingredients
For the Lasagne
- 170 g Parmesan (1 wedge) finely grated for the layers
- 350 g Lasagna sheets
- 215 g Mozzarella ball drained weight 115g, diced
Bolognese Sauce
- 2 tablespoon Olive oil
- 150 g Bacon lardons 1 cup
- 1 clove Garlic minced
- 1 Onion
- 1 Carrot finely diced
- 300 g Minced beef
- 300 g Minced pork
- 1 pinch Salt
- 1 pinch Pepper
- 100 ml Red wine (approx 1 glass)
- 1 stick Celery finely diced
- 675 ml Tomato passata
- 2 tablespoon Tomato puree
- 2 tablespoon Milk
- 1 Bay leaf
Bechamel sauce
- 75 g Butter
- 75 g Plain flour ½ cup
- 1 pinch Salt
- 1 sprinkle Nutmeg
- 1 pinch Black pepper
- 800 ml Milk
Instructions
- In a large saucepan, start by frying the bacon lardons in the oil until golden brown and crispy.
- Now add the chopped onions, carrots, and minced garlic. Continue sauteeing until the onions have softened.
- Now brown beef and pork mince in the same pot with the seasoning over medium heat while breaking up continuously.Then drain fat from the pan to discard if any.
- Stir in the glass of red wine and fry for a few minutes until has reduced by half.
- Add the passata, tomato puree, bay leaf, celery, and milk. Then simmer over medium to low heat for 30 minutes.Stir occasionally to make sure it doesn't catch at the bottom of the pan.
- Meanwhile, preheat oven to 160 c fan, 180 c conventional, gas mark 4 or 350 degrees F.
- In a medium saucepan, melt the butter, then add the flour. Cook the flour while stirring with a whisk for 2 minutes.
- Now stir in a little milk at a time while constantly whisking. Once the flour mixture has absorbed the milk, continue with a little more.Repeat until all the mixture has been absorbed.
- Now simmer and whisk until you have a thick and creamy creamy béchamel sauce. Stop when you see air bubbles trying to escape.
- Use a dish like a deep baking tray large enough for the pasta sheets, then pour in plenty of boiling salted water and place the fresh pasta sheets.Then cover with aluminum foil for 2 minutes until soft to prevent a chewy sheet of pasta after baking.Note: you will need to boil lasagna sheets if using dry ones following the package directions.
- Then grease a large 9x13 inch baking dish with butter - paying more attention to the sides of the pan to prevent sticking.Now spread a thin layer of the meaty pasta sauce over the bottom of the baking dish.
- Now remove the softened pasta from the water and place a single layer on top of the meat. Note: it is likely you will need to cut pasta pieces to fit your dish.Then spread some of the bechamel sauce on top.
- Sprinkle a handful of grated hard cheese. Then top with a few scattered pinches of diced mozzarella.
- Spread another layer of meat sauce on top. Then repeat with another layer of pasta, cheese mixture, bolognese sauce, pasta, etc.
- While repeating layers, make sure you finish with the last layers of pasta sheets, covered with white sauce and cover completely with grated cheese.Then bake in the middle of the oven for 45-50 minutes until golden brown and bubbling.
- Leave it to rest for 10 minutes before slicing with a sharp knife.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- For the perfect slice of lasagne, let it cool for 10 minutes straight out of the oven for the juices and sauces to settle
- Try to use fresh pasta where possible for the best texture, or make your own as it is much cheaper!
- Cook the pasta following the packets instructions to prevent dry, chewy lasagne sheets
- Slowly whisk a little milk at a time into the flour and butter mixture to avoid lumps
- Place the lasagne dish on a baking sheet to help catch any overspilling drips in the oven
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