Easy Italian Lasagna Al Forno Recipe with Bolognese

5 from 1 vote

Easy Italian Lasagna Al Forno Recipe with Bolognese

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.

Prep Time10

Cook Time1 25

Total Time1 35

Course: Main Course

Cuisine: italy, Mediterranean

Keyword: beef, lasagna, lasagna al forno, lasagne, pork

Servings: people

Calories: 838kcal

Author: Vikkie Lee

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

Metric - US Customary

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.

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

Nutrition