If you have ever dreamed of diving into a dish that bursts with comforting layers of rich meat sauce, creamy béchamel, and perfectly tender noodles, then this Lasagna al Forno Recipe is just what you need. This classic Italian baked lasagna brings together deeply savory flavors and a luscious texture that feels like a warm hug on a plate. Whether you’re cooking for a crowd or planning a special family dinner, this recipe is a true gem that rewards every bit of the time you spend crafting it.
Ingredients You’ll Need
Great lasagna starts with simple, wholesome ingredients that each add their own magic—bright vegetables for depth, hearty meats for savory heft, creamy béchamel for silkiness, and herbs to tie everything together with authentic Italian charm.
- Olive oil: Essential for sautéing and adding that signature Mediterranean fruitiness.
- Garlic: Minced finely, it infuses the meat sauce with warm, aromatic notes.
- Carrot and celery: Finely chopped, they create a natural sweetness and body to the sauce.
- White onion: Adds a subtle sharpness that mellows beautifully when cooked down.
- Ground beef and pork: Combined for a rich, layered meat flavor essential to traditional lasagna.
- Dry red wine: Helps deepen the sauce complexity, making it truly irresistible.
- Tomato sauce, crushed tomatoes, and tomato paste: The trio that forms the luscious, tangy base of our meat sauce.
- Dried Italian seasoning: Oregano, basil, thyme—classic herbs that bring the essence of Italy to each bite.
- Beef broth: Adds a savory depth that rounds out the flavor profile perfectly.
- Bay leaves: Infuse subtle herbal notes throughout the slow-cooked sauce.
- Salt and black pepper: To season each component and bring all the flavors alive.
- Butter and all-purpose flour: For making the velvety béchamel sauce base.
- Whole milk: Enriches the béchamel, giving a creamy texture that balances the robust meat sauce.
- Ground nutmeg: Just a pinch enhances the béchamel with a warm, nuanced scent.
- Parmesan cheese: Both in the béchamel and on top, it adds a nutty finish and a lovely golden crust.
- Oven-ready lasagna sheets: The convenient yet sturdy noodles that hold everything together without fuss.
- Fresh basil or parsley (optional): For a final touch of freshness and color when serving.
How to Make Lasagna al Forno Recipe
Step 1: Make the Meat Sauce
Start by browning the ground beef and pork in a Dutch oven to develop a rich base flavor and lock in the juices. Once browned, set the meat aside and use the same pot to sauté your finely chopped carrot, celery, onion, and garlic in olive oil until everything softens and releases those amazing aromas. Adding the meat back in, pour in the dry red wine, allowing it to simmer and meld with the ingredients. Then, stir in the tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, beef broth, and bay leaves. Let this beautiful sauce simmer gently for about two hours until it thickens and intensifies in flavor. Don’t forget to remove the bay leaves before assembly.
Step 2: Prepare the Béchamel Sauce
The next cornerstone to this Lasagna al Forno Recipe is the béchamel sauce, which adds that irresistible creaminess. Melt the butter in a saucepan and whisk in the flour to create a roux—the thickening base of the sauce. After a brief minute of cooking to remove the raw flour taste, gradually whisk in the whole milk, ensuring no lumps form. Add a pinch of nutmeg for subtle warmth and simmer while stirring constantly until the sauce thickens to silky perfection. Fold in the grated Parmesan and season with salt and pepper to taste.
Step 3: Assemble the Layers
Preheat your oven to 350°F (177°C) and grease a 9 by 13 inch baking dish to prevent sticking. Now the fun really begins—layering. Spoon 1 cup of meat sauce into the bottom of the dish, then lay down three lasagna sheets. Follow with another cup of meat sauce and half a cup of béchamel sauce. Repeat this layering process four more times, building a towering lasagna filled with luscious sauce and tender noodles. Finish by spreading the remaining meat sauce and béchamel on top, sprinkling generously with freshly grated Parmesan cheese for a golden crust.
Step 4: Bake Your Masterpiece
Cover the lasagna tightly with plastic wrap and then with foil to lock in moisture while baking. Place it in the oven and bake for 15 minutes, then remove the plastic wrap and foil to let the top brown beautifully for an additional 20 minutes. If you want an extra touch of bubbly, broil it for 1 to 2 minutes—just keep a close watch to avoid burning. The kitchen will fill with an irresistible aroma that will have everyone eager to dig in.
Step 5: Rest and Serve
Once out of the oven, allow the lasagna to cool for about 5 minutes—this helps it set up for neat slices. Garnish with freshly chopped parsley or basil for a pop of green and freshness right before serving. And there you have it, a stunning Lasagna al Forno Recipe worthy of any celebratory table.
How to Serve Lasagna al Forno Recipe
Garnishes
A simple sprinkle of fresh herbs like parsley or basil adds a vibrant burst of color and a fresh contrast to the rich layers. A few extra shavings of Parmesan right on top also elevate the presentation and flavor beautifully.
Side Dishes
Pair your hearty lasagna with a crisp garden salad dressed lightly in balsamic vinaigrette to refresh the palate. Garlic bread or a crusty Italian loaf is perfect for mopping up every delicious bit of sauce left on the plate.
Creative Ways to Present
Try serving individual portions in small cast iron skillets or artisan ramekins for a rustic, elegant touch. Adding edible flowers or microgreens on top can make it a true showstopper for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Lasagna al Forno Recipe leftovers are a dream to store. Simply cover tightly with foil or place in an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making leftovers even more delicious!
Freezing
This dish freezes beautifully before or after baking. If freezing before baking, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge and bake as directed, adding extra time if needed.
Reheating
Reheat your lasagna gently in the oven at 350°F (177°C) covered with foil for about 20 minutes or until warmed through. This method keeps it moist and prevents drying out. For a quicker option, a microwave works well by reheating in short bursts and letting it rest in between.
FAQs
Can I make the meat sauce ahead of time?
Absolutely! In fact, making the meat sauce a day or two ahead allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator and use when ready to assemble your lasagna.
Do I need to boil the lasagna sheets before assembling?
No need with oven-ready lasagna sheets. These sheets soften perfectly as they bake, absorbing the sauces and creating tender layers without the extra step of boiling.
Can I substitute ground beef and pork with other meats?
Definitely! Ground turkey or chicken can be used for a lighter version, or even a mix of sausage and beef for extra flavor. Just keep similar quantities and adjust seasoning as needed.
What can I use instead of béchamel sauce?
You could replace béchamel with a ricotta cheese mixture for a different texture, but béchamel gives this Lasagna al Forno Recipe its signature creamy smoothness that balances the robust meat sauce superbly.
How long does it take to cook the meat sauce properly?
Simmering the meat sauce for at least two hours allows the flavors to develop fully and the sauce to thicken nicely—this slow cooking is key for the rich taste you want in this recipe.
Final Thoughts
There’s something truly magical about creating a homemade lasagna that brings everyone to the table with smiles and satisfied sighs. This Lasagna al Forno Recipe captures that heartwarming spirit through layers of carefully crafted sauces, tender noodles, and that golden cheese topping. Whether it’s a family gathering or a cozy weekend meal, give this recipe a try—you’ll find yourself reaching for seconds and sharing it with friends again and again.
Print
Lasagna al Forno Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
Description
Classic Italian Lasagna al Forno featuring a rich meat sauce simmered with red wine and herbs, layered with creamy béchamel sauce and tender oven-ready pasta sheets. Baked to golden perfection and topped with Parmesan cheese, this lasagna is a comforting and hearty dish perfect for family gatherings.
Ingredients
For the 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
For the 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 over medium heat until fully cooked. 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, about 5-7 minutes. Return the cooked meat to the pot. Add the dry red wine and let it simmer until slightly reduced. Stir in tomato sauce, crushed tomatoes, tomato paste, dried Italian seasoning, beef broth, two bay leaves, salt, and black pepper. Allow the sauce to simmer on low heat for about 2 hours, or until it thickens. Remove and discard the bay leaves.
- Make Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for about 1 minute to remove the raw flour taste. Gradually add the whole milk while whisking continuously to avoid lumps. Add the ground nutmeg and let the sauce simmer, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- Assemble Lasagna: Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish. Begin layering the lasagna by spreading 1 cup of meat sauce on the bottom. Place 3 oven-ready lasagna sheets over the sauce. Spread another 1 cup of meat sauce over the noodles, then ½ cup of béchamel sauce. Repeat these layers four more times, alternating between meat sauce, lasagna sheets, meat sauce, and béchamel sauce. Finish with a final layer of meat sauce and béchamel sauce on top and sprinkle with ½ cup of freshly grated Parmesan cheese.
- Bake: Cover the baking dish first with plastic wrap and then with aluminum foil. Bake in the preheated oven for 15 minutes. Remove the plastic wrap and foil, then bake uncovered for an additional 20 minutes. For a golden brown top, broil the lasagna for 1 to 2 minutes, watching carefully to prevent burning.
- Serve: Remove the lasagna from the oven and let it cool for about 5 minutes to set. Garnish with freshly chopped parsley or basil if desired. Cut into portions and serve warm.
Notes
- Oven-ready lasagna sheets do not require boiling, which saves prep time.
- Simmering the meat sauce slowly enhances the depth of flavor.
- Béchamel sauce can be made ahead and refrigerated for up to 2 days.
- Broiling at the end adds a nice golden crust but watch carefully to avoid burning.
- Leftover lasagna keeps well in the refrigerator for up to 3 days and reheats beautifully.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
