lasagne al forno

Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.

Classic Lasagne

tbsp olive oil,plus

lean beef mince

pack prosciutto

tomato sauce

hot beef stock

nutmeg

pack fresh lasagnesheets

quantity of our white sauce

ball mozzarella,torn into thin strips

Classic lasagne

To make the meat sauce, heat 2 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and cook 750g lean beef mince in two batches for about 10 mins until browned all over.

Finely <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.

Pour over 800g passata or half our basic <a href="https://www.bbcgoodfood.com/recipes/339605/tomato-sauce" target="_blank" rel="noopener">tomato sauce</a> recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.

Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade <a href="https://www.bbcgoodfood.com/recipes/2982678/white-sauce" target="_blank" rel="noopener">white sauce</a>.

Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.

Scatter 125g torn mozzarella over the top.

Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

A delicious traditional vegetarian lasagna from Veneto, Northern Italy. Made with Italian chicory, pasta, shallots, béchamel and cheese, it comes together easily and tastes wonderful!

Radicchio Pasticcio (Italian chicory lasagna)

250 g lasagne (lasagna) ((9 ounces) fresh or dried)

shallots

taleggio cheese ((7 ounces)

salt (to taste)

black pepper (to taste)

extra virgin olive oil

g butter ((1.4 oz))

g all purpose flour ((1.4 oz))

500 ml milk ((17 floz))

nutmeg (grated)

Peel and finely chop the shallots. cut the taleggio cheese into cubes. Wash the radicchio and cut it into thin strips.

In a frying pan or iron skillet, heat the extra virgin olive oil. Cook the peeled and finely chopped shallots until they start to soften. Add the radicchio and cook for 10-15 minutes over a very gentle heat. Season with salt and pepper. Remove from heat and allow to cool.

Put the butter in a pan over a low heat, melt it, add the flour and mix until it forms a thick paste (roux). Then, remove it from the heat. At this point, slowly add the milk and stir continuously to dissolve the roux without making lumps. Put the pan on a moderate heat and keep stirring constantly until it starts to simmer and thicken.

Lower the flame. Wait a couple of minutes. Then, turn it off, add a pinch of salt, pepper and nutmeg, mix it again for a few minutes and then allow it to cool to thicken it further.&nbsp;

Make the béchamel  (white sauce)

In a large bowl combine the radicchio, half the grated cheese and the béchamel sauce, mix well and, if necessary, add salt.

If using dried pasta you will need to bring a pot of bailing salted water to a boil and then blanch the pasta sheets individually. Place them spread apart on a tea towel. Don't allow them to stick together.

Put a layer of lasagne sheets on the bottom of a greased oven dish. Cover it with a couple of ladles of the béchamel and radicchio mix. Distribute some of the Taleggio cheese pieces onto the radicchio sauce. Sprinkle a little Parmesan or Grana Padano. Then cover with another layer of lasagne. Continue until the ingredients have been used up, ending with a thin layer of radicchio sauce. Sprinkle again with grated cheese and add a few pieces of taleggio. Bake at 180°c degrees.

Cook for the first 10 minutes covered with aluminum foil and continue cooking for 10-15 minutes uncovered (until the cheese on top is golden).&nbsp;Remove from the oven, allow to cool slightly and serve.

Finish the dish

A classic recipe for homemade Lasagne al Forno (Italian Beef Lasagna) made entirely from scratch. There&#039;s truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian recipe will be a comfort food favourite.

Lasagne al Forno (Italian Beef Lasagna)

olive oil

carrot (finely chopped (1 large))

stalk celery (finely chopped (1 large))

white onion (finely chopped (1 large))

ground beef (mince) ((500 grams))

lb pork (mince) ((500 grams))

sieved tomatoes tomatoes (passata) ((540 grams))

tomato paste

red wine ((250 milliliters))

beef stock ((1.5 litres))

bay leaves

tsp sea salt flakes and pepper

tbsp butter ((70 grams))

tbsp flour all-purpose ((70 grams))

full fat milk ((1 litre))

tsp nutmeg

parmesan (freshly grated (70 grams))

tsp sea salt salt

lb fresh lasagna pasta sheets ((17 oz/500 grams))

mozzarella ((8 oz/250 grams))

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 sieved tomatoes, 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.

Ragu

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.

White Sauce

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.

Assemble the lasagne

https://embed.mediavine.com/videos/eclbpfyu3bpbcmqkw3ut

A classic recipe for homemade Lasagne al Forno (Italian Beef Lasagna) made entirely from scratch. There's truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian recipe will be a comfort food favourite.

Lasagne al Forno

Prepare this easy homemade lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.

olive oil,

pack fresh lasagne sheets

white sauce

ball mozzarella, torn into thin strips

To make the meat sauce, heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.

Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.

Pour over 800g passata or half our basic tomato sauce recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.

Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade white sauce.

Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.

Scatter 125g torn mozzarella over the top.

Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

This classic recipe for baked lasagna is the ultimate comfort food.

Lasagne al forno with bolognese ragu

tbsp extra virgin olive oil

onion

carrots (washed and finely chopped)

celery

300 g minced beef ((10 ounces))

g pork ((10 ounces))

ml white or red wine

200 ml fresh whole milk ((6floz))

beef stock

tomatoes

pepper

g all purpose flour ((3.5 ounces) sifted)

g butter ((3.5 ounces))

lt fresh milk ((33floz))

salt

tsp grated nutmeg

500 g lasagne sheets ((1.1lbs))

Parmesan cheese ((3 ounces) grated)

Fry the vegetables in a little olive oil until they soften. (Some Italian chefs insist that the meat and vegetables be fried separately as they require different levels of heat)

In a separate pan fry the minced meat in heated olive oil over a medium heat until it begins to brown and then add the vegetables. (you can also cook the meat with the veg)

Add the wine and continue stirring.&nbsp;When the alcohol has evaporated, add the tomatoes and/or passata and the stock.

Lower the heat and leave to simmer partially covered for at least 1.5 hours, stirring occasionally.&nbsp;

Add salt and pepper to taste.

Add the milk, stir and continue to let the sauce simmer for another 30 minutes.

If you think the sauce is too liquidy you can remove the cover completely till it reduces. But if you are using fresh or uncooked pasta the sauce needs to be a little liquidy.

Make the bolognese (this takes 2-3 hours)

Melt the butter in a saucepan over low heat, incorporate the sifted flour and mix everything with a wooden spoon or whisk until you have a paste (roux)

Cook the roux until it is golden, and at this point add the milk a little at a time, plus a pinch of salt and a ½ teaspoon of grated nutmeg. Continue to stir until the sauce reaches the consistency you want.

Make the béchamel (white sauce)

If you are using dried pasta sheets partly cook them in boiling salted water. You may want to add a little olive oil to the water so they don't stick together or cook them one at a time!&nbsp;

Cook the pasta

Then butter a rectangular baking dish and spread a little sauce on the bottom. Make a layer of lasagne sheets, cover them with a layer of sauce, some béchamel and a sprinkling of grated cheese.&nbsp;

Then put another layer of pasta, then bolognese sauce, béchamel and cheese and so on until the ingredients are used up, leaving some béchamel for the final layer.&nbsp;

Cover the last layer with béchamel sauce, grated parmesan and some butter flakes.

Bake your lasagne al forno in a preheated oven at 170-180 °c (338-356°F)for about thirty minutes. When the surface is golden and the pasta is cooked (check using a fork) remove from the oven and allow to sit for 5-10 minutes before serving. If using uncooked pasta it&#39;s a good idea to cover the dish with aluminium foil for the first 15 minutes as otherwise the top may get golden before the pasta is cooked.

Allow the lasagne al forno to sit for 5-10 minutes before serving.&nbsp;

Little is more satisfying than cooking a classic to perfection – Sarah Cook gives us a lesson in how to make lasagne

Lasagne

celery sticks, finely chopped

onion, finely chopped

carrot (about 100 grams), finely chopped

garlic cloves, crushed

cubetti di pancetta

beef mince (we used 10% fat)

pork mince veal mince

milk

rosemary

thyme

oregano

beef stock cubes

milliliters red wine

dried pasta sheets

parmesan, finely grated

1.5l milk

onion,

cloves

butter

plain flour

First, make the béchamel sauce. Put the milk, onion, bay leaves and cloves into a large saucepan and bring very gently just up to the boil. Turn off the heat and set aside for 1 hr to infuse.

For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg is soft but not coloured.

Tip in the beef and pork mince, the milk and chopped tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and the red wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching.

Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.

To finish the béchamel sauce, strain the milk through a fine sieve into one or two jugs. Melt the butter in the same pan then, using a wooden spoon, mix in the flour and cook for 2 mins.

Stir in the strained milk, a little at a time – the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps. Bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few minutes until thickened. Season with salt, pepper and a good grating of nutmeg.

Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the meat sauce over the base of a roughly 3.5-litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the meat sauce and scatter over a little of the parmesan.

Repeat the layers – pasta, béchamel, meat and parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and remaining parmesan. Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top.

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Top 6 lasagne al forno recipes from across the web

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The most viewed lasagne al forno recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine