Italian Cuisine

Lasagna al Forno Recipe – Italian Special

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Lasagna al Forno Recipe – Italian Special

This Lasagna al Forno Recipe is a classic Italian-inspired baked lasagna perfect for family dinners or special occasions. Layers of rich meat sauce, creamy béchamel sauce, tender lasagna sheets, and melted mozzarella and Parmesan cheese create a comforting and hearty dish. The combination of Italian herbs, slow-simmered tomato sauce, and cheesy topping makes it a crowd-pleaser. Ideal for weekend meals, holiday dinners, or cozy home-cooked meals, this lasagna brings authentic Italian flavors to your table

  • Prep Time25 min
  • Cook Time50 min
  • Total Time1 hr 15 min

Lasagna al Forno Ingredients

  • For the Meat Sauce:
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 400g ground beef (or beef-pork mix)
  • 1 can (400g) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • For the Béchamel Sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk, warmed
  • Pinch of nutmeg
  • Salt and pepper, to taste
  • For Assembly:
  • 9–12 lasagna sheets (pre-cooked or no-boil)
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Lasagna al Forno Instructions:

1

Heat olive oil in a pan; sauté onion and garlic until fragrant.

2

Add ground meat and cook until browned. Stir in tomatoes, tomato paste, herbs, salt, and pepper. Simmer for 15–20 minutes.

3

For the béchamel, melt butter in a saucepan, stir in flour, and cook briefly. Gradually whisk in warm milk until smooth. Season with nutmeg, salt, and pepper.

4

Preheat oven to 375°F (190°C).

5

In a baking dish, layer meat sauce, lasagna sheets, and béchamel alternately. Repeat until all ingredients are used, finishing with béchamel.

6

Sprinkle mozzarella and Parmesan cheese on top.

7

Bake for 40–45 minutes until golden and bubbling.

8

Let rest for 10 minutes before slicing and serving.

Recipe Notes :

Use pre-cooked or no-boil lasagna sheets for easier assembly.

Simmer meat sauce to deepen flavor and reduce excess liquid.

Gradually whisk in milk to make a smooth béchamel sauce without lumps.

Let the lasagna rest 10 minutes after baking for easier slicing.

Garnish with extra Parmesan or fresh basil for presentation.

Can be prepared ahead of time and baked just before serving for convenience.

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