Everyday Kitchen

Italian · Dinner

Lasagne al Forno

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Lasagne al Forno is a Italian dish. Cover all dry pasta edges with sauce.

Prep
30 min
Cook
95 min
Rest, soak, marinate or chill
10 min
Total
135 min
Servings
6
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lasagne al Forno.
Representative photograph of Lasagne al Forno. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Ragu

White sauce

Layers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Ragu · About 30 min

  1. Heat oil from 25 ml olive oil, 500 g minced beef, 150 g onion, chopped, 100 g carrot, diced, 700 g passata, 150 ml water, 1 tsp salt; fry onion and carrot 5 minutes, then beef 8 minutes. Add remaining ragu ingredients; simmer 30 minutes.

Sauce · About 5 min

  1. Melt butter from 50 g butter, 50 g plain flour, 600 ml milk, ¼ tsp nutmeg, stir in flour 1 minute, then whisk in milk gradually. Simmer 5 minutes; add nutmeg.

Bake · About 45 min

  1. Heat oven to 180°C / 350°F. Layer sauces with 250 g no-boil lasagne sheets, 100 g Parmesan, grated in a deep dish, ending with sauce and cheese. Bake 40–45 minutes until pasta is tender and centre reaches 74°C / 165°F. Rest 10 minutes.

    Check: Look for this result: pasta is tender and centre reaches 74°C / 165°F.

Tips

  • Cover all dry pasta edges with sauce.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced pork for half the beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Lasagne al Forno one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Lasagne al Forno?

Cover all dry pasta edges with sauce.

What can I substitute in Lasagne al Forno?

Use minced pork for half the beef.

Can I prepare Lasagne al Forno ahead?

Prepare the measured ingredients for Lasagne al Forno one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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