Name: Authentic Beef Lasagna al Forno
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1.5 lbs Ground Beef (80/20); 4 oz Pancetta, finely diced; 12 sheets Lasagna Sheets (No-Boil or Fresh); 4 cups Whole Milk; 4 tbsp Unsalted Butter; 0.5 cup All-Purpose Flour; 28 oz Crushed Tomatoes; 0.5 cup Dry Red Wine; 1.5 cups Parmigiano-Reggiano, grated; 1 cup Onion, Carrot, and Celery (Soffritto)

"Layers of rich, slow-simmered beef ragù and velvet-smooth béchamel sauce come together in this timeless Italian masterpiece. Perfectly baked until bubbly and golden, it's the ultimate comfort food for a traditional family Sunday dinner."

Ingredients

Qty	Item
1.5 lbs 680 g	Ground Beef (80/20)
4 oz 115 g	Pancetta, finely diced
12 sheets 300 g	Lasagna Sheets (No-Boil or Fresh)
4 cups 950 ml	Whole Milk
4 tbsp 60 g	Unsalted Butter
0.5 cup 65 g	All-Purpose Flour
28 oz 800 g	Crushed Tomatoes
0.5 cup 120 ml	Dry Red Wine
1.5 cups 150 g	Parmigiano-Reggiano, grated
1 cup 150 g	Onion, Carrot, and Celery (Soffritto)

How to Make Authentic Beef Lasagna al Forno

Prepare the Ragù: In a large pot, sauté the diced pancetta until the fat renders. Add the finely chopped onion, carrot, and celery, cooking until soft. Add the ground beef and brown thoroughly. Pour in the red wine to deglaze the pan. Once the wine evaporates, add the crushed tomatoes, salt, and pepper. Cover and simmer on low heat for at least 90 minutes.

Make the Béchamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes (do not brown). Gradually whisk in the milk, stirring constantly until the sauce thickens and coats the back of a spoon. Season with a pinch of nutmeg and salt.

Assemble: Preheat your oven to 375°F (190°C). Spread a thin layer of ragù on the bottom of a 9x13 inch baking dish. Lay lasagna sheets over the sauce. Spread a layer of ragù, followed by a layer of béchamel, and a generous sprinkle of Parmigiano-Reggiano. Repeat the layers until all ingredients are used, ending with a thick layer of béchamel and cheese on top.

Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbling. Let the lasagna rest for 15 minutes before slicing to allow the layers to set.

·
Use a mix of beef and pork for a more complex ragù flavor.
·
Always grate your Parmigiano-Reggiano fresh for the best melting and flavor profile.
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Letting the lasagna rest is crucial; if you cut it too soon, the layers will slide apart.
·
For an extra crispy top, broil for the last 2 minutes of cooking.

Frequently Asked Questions

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it refrigerated. Increase the baking time by 10 minutes if cooking straight from the fridge.

Why use Béchamel instead of Ricotta?

Authentic Lasagna al Forno from the Emilia-Romagna region uses Béchamel for a creamier, more elegant texture than the grainier ricotta found in Italian-American versions.

Can I freeze this recipe?

Absolutely. It freezes well both before or after baking. Ensure it is tightly wrapped to prevent freezer burn.

Do I need to boil the pasta sheets first?

If using 'no-boil' sheets, ensure they are completely covered by sauce so they hydrate. If using fresh pasta, no boiling is necessary.

Video Tutorials

Beef Lasagna Recipe | Easy Dinner | - Natasha's Kitchen

How to Make Lasagna Bolognese | Traditional Italian Lasagna Recipe

How to make Jamie’s Lasagne | Jamie Oliver

Lasagne al Forno (Italian Beef Lasagna)

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