There's something magical about a bubbling pan of Lasagna al Forno coming out of the oven. The edges turn gently crisp, the layers settle into each other, and the scent of slow-simmered meat sauce fills the whole kitchen. It's the kind of cozy, comforting dinner that makes everyone drift toward the table before you even call them.
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This version is rich, deeply flavored, and built with two sauces that love each other: a hearty meat ragu and a silky bechamel. It's the same style I've made for years, and every time I cut that first square, it holds its shape beautifully thanks to the long-simmered sauce. If you're craving a homemade lasagna that feels traditional yet approachable, this Lasagna al Forno is such a joy. Ready to dive in?
Why You'll Love This Lasagna al Forno
- Long-simmered ragu for deep, cozy flavor.
- Silky bechamel makes every layer creamy without heaviness.
- Oven-ready lasagna sheets keep prep simple.
- Perfect for gatherings, leftovers, or a make-ahead meal.
- Layered structure holds together beautifully when sliced.
- Comforting, family-friendly, and satisfying.
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh minced garlic (3 to 5 cloves)
- ½ cup carrot, finely chopped
- ½ cup celery, finely chopped
- 1 cup white onion, finely chopped
- 1 pound lean ground beef
- 1 pound ground pork
- 1 cup red wine
- 15 ounces tomato sauce
- 28 ounces canned crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 3 cups beef stock
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Bechamel 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 to 17 sheets)
- ½ cup freshly grated parmesan cheese for topping
- Fresh basil or parsley, chopped (optional garnish)
Ingredient Notes & Substitutions
- Ground meat: You can use all beef if you prefer, but the beef-pork blend gives the sauce more depth and tenderness.
- Red wine: It adds richness, but beef stock can replace it if needed.
- Milk for bechamel: Whole milk is best for a velvety sauce.
- Pasta sheets: Oven-ready sheets keep this lasagna simple. Fresh pasta works too, but you'll need extra sheets.
- Parmesan: Freshly grated melts better and brings a nutty finish.
Instructions
Make the Meat Sauce
- Warm a large Dutch oven over medium to medium-high heat. Add the ground beef and pork and cook for 5 to 7 minutes, breaking it into small pieces until no longer pink. Transfer to a bowl and drain off excess fat.
- In the same pot, add olive oil, carrot, celery, onion, and garlic. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables soften slightly and smell sweet.
- Return the cooked meat to the pot and stir to combine.
- Pour in the wine and let it simmer for 5 minutes to soften the flavor.
- Add tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, beef stock, bay leaves, salt, and pepper. Reduce the heat to low and let the sauce simmer gently for about 2 hours. You'll know it's ready when it's thick enough to hold a wooden spoon upright. The slow simmer helps the lasagna keep defined layers later.
Make the Bechamel Sauce
- When the meat sauce is done, remove the bay leaves and take the pot off the heat.
- In a small saucepan, melt the butter over medium-low heat. Whisk in the flour and cook 30 seconds to 1 minute until smooth.
- Slowly pour in the milk while whisking to avoid lumps. Add nutmeg.
- Keep cooking on medium-low until the sauce thickens and coats the back of a spoon.
- Stir in the parmesan and season with salt and pepper.
Build the Lasagna
- Preheat the oven to 350°F and grease a 9x13-inch casserole dish.
- Spread 1 cup of the meat sauce along the bottom.
- Add 3 lasagna sheets on top. Spread another cup of meat sauce, then drizzle ½ cup bechamel.
- Repeat these layers 4 more times for a total of 5 layers.
- On the final layer, add about 2 cups of meat sauce and at least 1 cup bechamel. Scatter the ½ cup parmesan on top.
- Cover the dish with plastic wrap, then foil, and bake for 15 minutes.
- Remove both coverings and bake another 20 minutes.
- For a lightly browned top, broil for 1 to 2 minutes, watching closely.
- Let the lasagna sit for 5 minutes before slicing. Garnish with fresh herbs if you like.
Pro Tips for Success
Top Tip
- Let the meat sauce simmer the full 2 hours for the richest flavor.
- Keep the bechamel silky by adding the milk slowly.
- Don't worry if your bechamel looks slightly thin; it thickens more in the oven.
- Resting time is key. The layers settle and slice neatly once they cool slightly.
- Use a sharp knife and a gentle sawing motion to cut perfect squares.
Storage and Reheating
- Store leftovers in an airtight container for up to 3 days.
- Reheat at 325°F for 15 to 20 minutes until warm.
- You can microwave slices, but reheating in the oven keeps the layers intact.
Make Ahead & Freezing
- Assemble the entire lasagna a day ahead, cover tightly, and refrigerate.
- Freeze baked or unbaked lasagna for up to 3 months.
- For unbaked frozen lasagna, bake from frozen, adding about 20 minutes to the cook time.
Tips and Variations
- Vegetable-packed: Add mushrooms or spinach to the ragu.
- Lighter version: Reduce the bechamel or skip the final cheese layer.
- Extra creamy: Add a bit more bechamel between layers.
- Fresh pasta: Use 4 layers of fresh sheets for a softer texture.
- Herb twist: Add fresh basil to the top layer for brightness.
FAQs
Can I make Lasagna al Forno without wine?
Yes, swap the wine for beef stock.
Why rest the lasagna before cutting?
It helps the layers firm up, giving you clean slices.
Can I use store-bought ragu?
You can, but the slow-simmered homemade sauce makes the flavor deeper and more comforting.
Does fresh pasta change the bake time?
Fresh sheets soften faster, so baking time may decrease slightly.
Can I double the recipe?
Absolutely. Use two pans and freeze one for later.
📖 Recipe
Lasagna al Forno
- Prep Time: 45 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours 25 minutes
- Yield: 9 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Lasagna al Forno is rich, comforting, and full of slow-simmered flavor. With a hearty meat ragu and silky bechamel, it's the kind of traditional yet approachable lasagna that holds its shape beautifully and brings everyone to the table.
Ingredients
Units
Scale
- For the Meat Sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh minced garlic (3 to 5 cloves)
- ½ cup carrot, finely chopped
- ½ cup celery, finely chopped
- 1 cup white onion, finely chopped
- 1 pound lean ground beef
- 1 pound ground pork
- 1 cup red wine
- 15 ounces tomato sauce
- 28 ounces canned crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 3 cups beef stock
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the Bechamel 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 to 17 sheets)
- ½ cup freshly grated parmesan cheese for topping
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Make the Meat Sauce:
- In a large Dutch oven over medium to medium-high heat, cook ground beef and pork for 5 to 7 minutes, breaking it up until no longer pink. Drain excess fat and set aside.
- Add olive oil, carrot, celery, onion, and garlic to the same pot. Cook 3 to 5 minutes until softened.
- Return meat to the pot and stir.
- Pour in red wine and simmer for 5 minutes.
- Add tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, beef stock, bay leaves, salt, and pepper. Reduce heat to low and simmer for about 2 hours until thick.
- Make the Bechamel Sauce:
- Remove bay leaves from meat sauce and set aside.
- In a saucepan, melt butter over medium-low heat. Whisk in flour and cook 30 seconds to 1 minute.
- Slowly whisk in milk to avoid lumps. Add nutmeg.
- Cook until thick enough to coat a spoon. Stir in parmesan, salt, and pepper.
- Build the Lasagna:
- Preheat oven to 350°F and grease a 9x13-inch dish.
- Spread 1 cup of meat sauce on the bottom. Add 3 lasagna sheets, another cup of meat sauce, and ½ cup bechamel. Repeat for 5 total layers.
- Top final layer with 2 cups meat sauce, 1 cup bechamel, and ½ cup parmesan.
- Cover with plastic wrap and foil. Bake 15 minutes.
- Remove coverings and bake another 20 minutes.
- Optional: Broil 1 to 2 minutes for a golden top.
- Let rest 5 minutes before slicing. Garnish with herbs if desired.
Notes
Letting the meat sauce simmer fully develops the flavor and gives perfect layers. Use whole milk for a smooth bechamel, and give the lasagna resting time before slicing for clean cuts. Great for freezing or make-ahead meals!
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 8g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
Serving Suggestions
Serve this lasagna with a crisp green salad or a warm side like my Garlic Bread Rolls from the site. The combination makes such a cozy dinner. A chilled glass of red wine also pairs beautifully if you enjoy wine with dinner.
Nutrition & Notes
- Yield: 8 to 10 servings
- Skill level: Intermediate
- Notes: I've tested this version many times to get that perfectly balanced texture, where the sauce is rich but not heavy and the layers stay defined.
Related Recipes / Internal Links
- Try it with my Garlic Bread Rolls: https://letsflytasty.com/garlic-bread-rolls/
- Love cozy dinners? My Cheesy Root Vegetable Gratin is a wonderful side: https://letsflytasty.com/cheesy-root-vegetable-gratin/
- For a sweet finish, my Apple Crumble Cheesecake is always a hit: https://letsflytasty.com/apple-crumble-cheesecake/
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