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
Scale
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
