Lasagne al Forno (Italian Beef Lasagna)
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
8 - 10 servings
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Calories
753 kcal
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Course
Main Course
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Cuisine
Italian
Lasagne al Forno (Italian Beef Lasagna)
Description
Lasagne al Forno (Italian Beef Lasagna) features a ragu made by gently sautéing carrot, celery, and onion, then browning ground beef and pork. The mixture simmers for several hours with red wine, tomato puree, tomato paste, bay leaves, and beef stock, developing deep, concentrated flavors through slow cooking without covering the pot.
The white sauce is a buttery parmesan-infused béchamel, thickened with flour and seasoned with nutmeg, salt, and pepper. It adds a creamy contrast to the robust ragu. Layers of fresh lasagna sheets are combined with ragu, white sauce, and mozzarella cheese before baking until golden and set.
This lasagna suits making ahead as the ragu improves with time and can be frozen. It pairs well with simple sides. Using fresh pasta sheets streamlines preparation, but dried sheets can be used if preboiled. Properly reducing the ragu ensures the lasagna holds together without collapsing on the plate.
Ingredients
Ragu
- 1 tbsp olive oil
- 1 cup carrot finely chopped (1 large
- 1 cup celery finely chopped (1 large, stalk
- 1 cup white onion finely chopped (1 large)
- 1 lb ground beef 500g, mince
- 1 lb pork 500g, ground/minced
- 2.5 cups tomato puree 540g, aka passata
- 3 tbsp tomato paste
- 1 cups red wine (250ml)
- 6 cups beef stock (1.5 litres)
- 2 bay leaf
- 1 tsp sea salt flakes
- 1 tsp black pepper flakes
White Sauce
- 5 tbsp butter (70g)
- 5 tbsp all-purpose flour 70g
- 4 cups milk 1 litre, full fat
- 1/2 tsp nutmeg
- 1 cup parmesan freshly grated (70g)
- 1 tsp sea salt or to taste
- 1 tsp black pepper or to taste
Lasagne
- 1 lb lasagna pasta sheets 17 oz/500g, fresh
- 2 balls mozzarella cheese 8 oz/250g
Instructions
Ragu
- Finely chop the carrot, onion and celery and saute the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the beef and pork mince and cook until browned.
- If there is a lot of excess fat in the pan, spoon some out. Add the red wine and reduce by half.
- Once the wine has reduced, add the passata (tomato puree), tomato paste, bay leaves, 4 cups of beef stock (1 litre) and a pinch of salt and pepper.
- Stir everything together and leave to simmer on a low heat for 2.5-3 hours uncovered. Add the rest of the beef stock half way through.
White Sauce
- Add the butter to a saucepan and cook until melted and bubbling.
- Add the flour to the melted butter and stir to form a paste. Let the flour cook for 1 minute.
- Slowly whisk half of the milk into the butter and flour constantly whisking to avoid any lumps. Once it has started to thicken add the rest of the milk, nutmeg, parmesan and a pinch of salt and pepper.
- Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.
Assemble the lasagne
- Preheat the oven to 350F (180C).
- To assemble the lasagne, spoon a small amount of ragu on the very bottom of the baking dish. Top with and even layer of lasagna pasta sheets (cut the pasta sheets to fit your baking dish).
- Add a few more spoons of ragu so the pasta is completely covered followed by 2 ladels of white sauce.
- Repeat the layers of pasta, ragu and bechamel sauce until everything is used up making sure to keep enough of bechamel sauce for the very top layer (you should have 4-5 layers of pasta).
- Cover the top layer of the lasagne with torn mozzarella and then bake in the oven for 45minutes or until bubbling and golden.
- Let it cool slightly for 5-10 minutes before serving.
Notes
- The ragu requires at least 3 hours simmering uncovered to develop deep flavor; adding water as needed if it reduces too much.
- You can prepare the ragu up to two days ahead or freeze it for convenience.
- For a richer white sauce, consider adding a strong melting cheese like gruyere or fontina in addition to parmesan.
- If using dried lasagna sheets, precook according to package instructions before layering.
- Ensure the ragu is well reduced to prevent the lasagna from collapsing when served.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 servings
Amount Per Serving
Calories 753 kcal
% Daily Value*
| Calories | 753kcal | 38% |
| Carbohydrates | 56g | 19% |
| Protein | 39g | 78% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 120mg | 40% |
| Sodium | 740mg | 31% |
| Potassium | 1159mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 3158IU | 63% |
| Vitamin C | 10mg | 11% |
| Calcium | 417mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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