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Lasagna al Forno Recipe

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4.4 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings

Description

Lasagna al Forno is a classic Italian baked pasta dish featuring rich layers of savory meat sauce, tender oven-ready lasagna sheets, and creamy béchamel sauce. This recipe combines ground beef, aromatic vegetables, and a slow-simmered tomato sauce infused with Italian herbs and grape juice for a subtle sweetness. Topped with fresh Parmesan and baked until bubbly and golden, it’s a hearty and comforting meal perfect for family gatherings or special occasions.

Ingredients

Meat Sauce

  • 1 Tablespoon olive oil
  • 1 Tablespoon garlic (minced fresh, 3 to 5 cloves)
  • ½ Cup carrot (chopped fine)
  • ½ Cup celery (chopped fine)
  • 1 Cup white onion (chopped fine, about ½ a large onion)
  • 2 Pound ground beef (lean)
  • 1 Cup unsweetened grape juice
  • 15 Ounces tomato sauce
  • 28 Ounces crushed tomatoes (canned)
  • 3 Tablespoons tomato paste (45 ml)
  • 2 Teaspoons Italian seasoning (dried)
  • 3 Cups beef stock
  • 2 bay leaves
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper

Béchamel Sauce

  • 4 Tablespoons butter
  • 4 Tablespoons all purpose flour
  • 3 Cups whole milk
  • 1/8 Teaspoon ground nutmeg
  • ¼ Cup parmesan cheese (grated)
  • Salt and black pepper (to taste)

Assembly and Toppings

  • 9 Ounce lasagna sheets (oven-ready, 15 to 17 sheets)
  • ½ Cup parmesan cheese (fresh grated, for topping)
  • Basil or parsley (chopped fresh, optional garnish)

Instructions

  1. Brown the Meat: In a large Dutch oven over medium to medium-high heat, add the ground beef. Break up the meat and cook until no longer pink, approximately 5 to 7 minutes. Drain any grease and transfer cooked beef to a small bowl. Set aside.
  2. Sauté Vegetables: In the same Dutch oven, add olive oil over medium-high heat. Add chopped carrot, celery, onion, and minced garlic. Cook, stirring occasionally, until the vegetables start to soften, about 3 to 5 minutes.
  3. Combine Meat and Vegetables: Return the cooked ground beef to the Dutch oven with the sautéed vegetables and mix well.
  4. Add Grape Juice: Pour in the unsweetened grape juice and continue cooking over medium heat for 5 minutes to develop flavor.
  5. Add Remaining Sauce Ingredients: Stir in tomato sauce, tomato paste, crushed tomatoes, Italian seasoning, beef stock, bay leaves, salt, and black pepper. Reduce heat to a low simmer. Let the sauce simmer gently for about 2 hours until thickened and flavorful, allowing a wooden spoon to stand upright in the sauce.
  6. Prepare Béchamel Sauce: When meat sauce is done, remove bay leaves and set aside the sauce. In a small saucepan over medium-low heat, melt butter. Stir in flour to make a roux and cook for about 30 seconds to 1 minute, stirring constantly to avoid browning.
  7. Add Milk and Nutmeg: Gradually whisk in the whole milk to the roux, whisking constantly to prevent lumps. Add ground nutmeg. Continue cooking and stirring on medium-low heat until the sauce thickens enough to coat the back of a spoon.
  8. Finish Béchamel: Remove from heat and stir in grated Parmesan cheese. Season with salt and black pepper to taste.
  9. Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (175°C) with a rack in the middle. Spray a 9×13-inch casserole dish with non-stick cooking spray.
  10. Assemble Lasagna Layers: Spoon about 1 cup of meat sauce evenly onto the bottom of the pan. Layer 3 oven-ready lasagna sheets over the sauce. Top with another 1 cup of meat sauce, then drizzle ½ cup béchamel sauce over it.
  11. Repeat Layering: Repeat layering 4 more times (total of 5 layers), using roughly 3 ½ sheets of lasagna pasta per remaining layers by breaking one sheet in half for a half sheet, with 1 cup meat sauce and ½ cup béchamel per layer.
  12. Top Final Layer: On the last layer, cover all pasta sheets evenly with approximately 2 cups of meat sauce and drizzle at least 1 cup (or more) of béchamel sauce. Sprinkle ½ cup freshly grated Parmesan cheese on top.
  13. Cover and Bake: Cover the lasagna first with plastic wrap, then cover with aluminum foil to trap steam during cooking and prevent melting plastic on the casserole. Bake in the preheated oven for 15 minutes.
  14. Continue Baking Uncovered: Remove the foil and plastic wrap carefully and bake for an additional 20 minutes uncovered.
  15. Optional Browning: If desired, switch the oven to low broil and broil the lasagna for 1 to 2 minutes to lightly brown the top. Monitor closely to prevent burning.
  16. Rest and Garnish: Remove from oven and let the lasagna rest for 5 minutes before serving. Garnish with freshly chopped parsley or basil and additional grated Parmesan cheese if desired.

Notes

  • Allow the meat sauce to simmer thoroughly to develop deep flavors and help the layers hold their structure during baking.
  • Using oven-ready lasagna sheets saves prep time by eliminating the need to boil pasta before assembling.
  • Covering with plastic wrap under foil helps retain moisture by creating steam, ensuring pasta cooks perfectly without drying out.
  • The béchamel sauce adds creaminess and binds the layers beautifully; be careful not to burn the roux when cooking it.
  • Allowing the lasagna to rest after baking makes slicing easier and improves flavor melding.
  • For a vegetarian version, substitute ground beef with sautéed mushrooms or a plant-based meat alternative and use vegetable stock.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://sarabaking.com/lasagna-al-forno-recipe/