Lasagne al Forno
📖 Why This Recipe Matters
"The real deal: slow-cooked Bolognese ragù, hand-made béchamel and fresh pasta sheets baked to golden, bubbling perfection."
🛒 Ingredients
Serves:8
- 300gbeef mince⭕
- 200gpork mince⭕
- 150gpancetta⭕
- 2onions⭕
- 2carrots⭕
- 2 stalkscelery⭕
- 200mlwhole milk⭕
- 200mldry white wine⭕
- 400g tinchopped tomatoes⭕
- 1 litrewhole milk(for béchamel)⭕
- 80gunsalted butter(for béchamel)⭕
- 80gplain flour(for béchamel)⭕
- 200gParmesan(finely grated)⭕
- 400gfresh lasagne sheets⭕
🍳 Method
- 1Fry pancetta until crisp. Add onion, carrot and celery and cook slowly for 20 minutes.⭕
- 2Brown beef and pork mince together. Add wine and reduce.⭕
- 3Add milk and cook until absorbed. Add tomatoes and a pinch of nutmeg.⭕
- 4Simmer ragù on lowest heat, covered, for 3 hours.⭕
- 5Make béchamel: melt butter, add flour and cook 2 minutes. Gradually whisk in warm milk until thick.⭕
- 6Layer: béchamel → pasta → ragù → béchamel → pasta, repeat, finishing with béchamel and Parmesan.⭕
- 7Bake at 180°C for 45 minutes until golden.⭕
- 8Rest for 20 minutes before serving.⭕
💡 Chef's Tips
The ragù must cook for at least 3 hours — you cannot rush it. Make béchamel thick. Rest the finished lasagne for 20 minutes before cutting.
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