Lasagne al Forno

There's nothing quite like a homemade lasagne, fresh from the oven. This recipe sticks to a traditional method, building flavour with a slow-simmered beef ragù and a smooth, creamy béchamel sauce.

Each layer is a perfect harmony of textures and tastes. While it takes a little time to prepare, the result is a deeply satisfying meal that's perfect for feeding a crowd or for a special family dinner. It's also a fantastic make-ahead dish, as the flavours meld and improve overnight.

45 mins prep

40 mins cook

85 mins total

serves 6

Method

45m40m1h 25m

First, make the ragù. Heat the olive oil in a large pot over a medium heat. Add the onion, carrots and celery and cook gently for 10 minutes until soft. Increase the heat, add the beef mince and cook until browned all over.
Stir in the chopped tomatoes, tomato purée and oregano. Season well with salt and pepper. Bring to a simmer, then reduce the heat, cover and cook for at least 1 hour, stirring occasionally, until the sauce is rich and thick.
While the ragù simmers, make the béchamel sauce. Melt the butter in a saucepan, stir in the flour and cook for 1 minute to make a roux. Gradually whisk in the milk a little at a time until you have a smooth sauce. Bring to a gentle simmer, stirring constantly, until the sauce has thickened. Remove from the heat and stir in the grated Parmesan. Season with salt, pepper, and a pinch of nutmeg.
Preheat your oven to 180°C (350°F, Gas Mark 4).
To assemble, spoon a thin layer of ragù into the bottom of a 20x30cm baking dish. Cover with a single layer of lasagne sheets, followed by a layer of béchamel. Repeat the layers until you've used all the ingredients, finishing with a final layer of béchamel on top.
Sprinkle the grated mozzarella over the top.
Bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbling at the edges.
Let the lasagne rest for at least 10 minutes before cutting and serving. This helps it hold its shape.

Ingredients

2 tbsp Olive Oil
2 x 400g cans Chopped tomatoes
2 Celery Sticks finely chopped
50g Plain Flour
125g Mozzarella Cheese grated
2 Carrots finely chopped
750ml Whole Milk
1 tsp Dried oregano
500g Beef Mince
250g Lasagne Sheets fresh or dried
2 tbsp Tomato purée
50g Butter
50g Parmesan Cheese finely grated
1 Onion finely chopped

Notes

The lasagne can be assembled up to a day in advance. Cover and refrigerate, then add 10-15 minutes to the baking time.

For a richer flavour, use a mix of beef and pork mince. You can also use pre-made béchamel sauce to save time.

This dish freezes beautifully. Bake as directed, cool completely, then wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Keep exploring

Italian