A rich, cheesy, and comforting lasagna al forno that’s perfect for any occasion!
Ingredients:
For the Meat Sauce:
- 500g ground beef (or a mix of beef & pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 can (200g) tomato paste
- 1 cup tomato sauce
- ½ cup red wine (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt & pepper (to taste)
- 2 tbsp olive oil
For the Béchamel Sauce (White Sauce):
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (warm)
- ¼ tsp nutmeg
- Salt & pepper to taste
Other Ingredients:
- 12 lasagna sheets (pre-cooked or fresh)
- 1½ cups mozzarella cheese (shredded)
- ½ cup Parmesan cheese (grated)
- 1 cup ricotta cheese (optional)
- Fresh basil for garnish
Instructions:
1. Prepare the Meat Sauce:
- Heat olive oil in a large pan. Add onions & garlic, sauté until soft.
- Add ground beef, cook until browned.
- Pour in red wine (if using) and let it reduce for 2 minutes.
- Stir in crushed tomatoes, tomato paste, and tomato sauce.
- Add oregano, basil, salt, and pepper. Simmer on low heat for 30 minutes.
2. Make the Béchamel Sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour, cook for 1-2 minutes until slightly golden.
- Gradually add warm milk, whisking constantly until smooth.
- Season with salt, pepper, and nutmeg. Cook until thickened.
3. Assemble the Lasagna:
- Preheat oven to 180°C (350°F).
- In a baking dish, spread a thin layer of meat sauce.
- Place lasagna sheets on top.
- Add a layer of béchamel sauce, followed by ricotta, mozzarella, and Parmesan.
- Repeat the layers until all ingredients are used.
- Top with extra cheese for a golden crust.
4. Bake & Serve:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes until golden and bubbly.
- Let it rest for 10 minutes before slicing.
- Garnish with fresh basil and serve hot!
💡 Pro Tips:
✅ Use fresh pasta sheets for a softer texture.
✅ Letting the lasagna rest before slicing helps it hold its shape.