Description
Classic Italian Lasagna al Forno featuring layers of rich meat sauce, creamy béchamel, and tender oven-ready pasta sheets baked to perfection with a golden Parmesan crust.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced (3–5 cloves)
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- 1 cup finely chopped white onion (about ½ a large onion)
- 1 pound ground beef (90/10 lean)
- 1 pound ground pork
- 1 cup dry red wine
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- ⅛ teaspoon ground nutmeg
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
Additional Ingredients
- 9 ounces oven-ready lasagna sheets (15–17 sheets)
- ½ cup freshly grated Parmesan cheese, for topping
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Make Meat Sauce: In a Dutch oven, brown the ground beef and pork together. Once browned, remove the meat and set aside. In the same pot, heat olive oil and sauté the finely chopped carrot, celery, onion, and minced garlic until softened and fragrant.
- Add Meat and Simmer: Return the browned meat to the pot. Pour in the dry red wine and allow it to simmer for a few minutes to reduce slightly. Stir in the tomato sauce, crushed tomatoes, tomato paste, dried Italian seasoning, beef broth, bay leaves, salt, and black pepper. Let the sauce simmer gently for about 2 hours, stirring occasionally, until thickened. Remove and discard the bay leaves before assembling.
- Make Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1 minute to eliminate the raw flour taste. Slowly whisk in the whole milk, stirring continuously to avoid lumps. Add ground nutmeg and continue to simmer until the sauce thickens to a creamy consistency. Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat.
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (177°C). Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- Assemble Lasagna: Begin layering the lasagna by spreading 1 cup of the meat sauce on the bottom of the dish. Place 3 oven-ready lasagna sheets over the sauce. Spread another 1 cup of meat sauce followed by ½ cup of béchamel sauce. Repeat these layers four more times, alternating pasta, meat sauce, and béchamel. Finish the top with an extra layer of meat sauce and béchamel, then sprinkle with the ½ cup of freshly grated Parmesan cheese.
- Bake: Cover the assembled lasagna tightly with plastic wrap, then cover again with aluminum foil to seal in moisture. Bake in the preheated oven for 15 minutes. Remove the plastic wrap and foil, then bake uncovered for an additional 20 minutes to set and brown the edges.
- Broil for Finish: If desired, place the lasagna under the broiler for 1-2 minutes to achieve a golden brown and slightly crispy top. Watch carefully to prevent burning.
- Serve: Once baked, let the lasagna cool for about 5 minutes to allow it to set. Garnish with freshly chopped basil or parsley if desired. Slice and serve warm.
Notes
- Simmer the meat sauce slowly for the full 2 hours to develop deep flavors and thick texture.
- Using oven-ready lasagna sheets eliminates the need to boil pasta beforehand, saving time.
- The béchamel sauce adds a luscious creaminess that balances the acidity of the tomato-based meat sauce.
- Covering tightly with plastic wrap and foil during the initial baking step helps prevent the pasta from drying out.
- Broiling at the end is optional but recommended for a nicely browned, cheesy crust on top.
- This lasagna freezes well and can be reheated covered in the oven at 350°F until warmed through.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
