Lasagna al forno is one of Italy’s most beloved comfort foods, featuring layers of pasta, rich ragù (meat sauce), creamy béchamel, and plenty of cheese, all baked until bubbly and golden. This classic dish hails from the Emilia-Romagna region, particularly Bologna, and is a staple of Italian family gatherings and Sunday lunches.
The Origins of Lasagna al Forno
Lasagna has ancient roots, with references dating back to Roman times, but the version we know today took shape in Emilia-Romagna during the Middle Ages. The key innovation was the use of ragù alla bolognese—a slow-cooked meat sauce—and béchamel, a creamy white sauce introduced from France. In Bologna, lasagna is traditionally made with green spinach pasta sheets, ragù, béchamel, and Parmigiano-Reggiano cheese, layered and baked “al forno” (in the oven). While variations exist across Italy, this classic version remains the gold standard and is protected by local culinary tradition.
Ingredients
For the Ragù (Meat Sauce):
2 tbsp olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 oz pancetta or prosciutto, finely diced (optional)
12 oz (350g) ground beef (or a mix of beef and pork)
1/2 cup dry red wine
2 cups tomato puree (passata) or crushed tomatoes
Salt and black pepper
1 cup beef or chicken broth (as needed)
1/3 cup whole milk
For the Béchamel Sauce:
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
Pinch of nutmeg
Salt and pepper
For Assembly:
12 lasagna noodles (fresh or dried, cooked al dente)
1–1½ cups shredded mozzarella cheese
1 cup freshly grated Parmigiano-Reggiano cheese
Step-by-Step Instructions
1. Make the Ragù
Heat olive oil in a large pot. Add pancetta (if using), onion, carrot, and celery; sauté until soft.
Add ground meat and cook until browned.
Pour in wine and let it evaporate.
Add tomato puree, salt, and pepper. Simmer gently, partially covered, for 1–2 hours, adding broth if the sauce thickens too much.
Stir in the milk in the last 15 minutes to mellow the acidity.
2. Make the Béchamel
In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes.
Gradually add milk, whisking constantly, until smooth and thickened.
Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
3. Assemble the Lasagna
Preheat oven to 375°F (190°C).
Oil a baking dish. Spread a thin layer of ragù on the bottom.
Add a layer of noodles, then a layer of ragù, a layer of béchamel, and a sprinkle of mozzarella and Parmigiano.
Repeat layers (noodles, ragù, béchamel, cheese) until all ingredients are used, finishing with béchamel and plenty of cheese on top.
Cover with foil and bake for 40–45 minutes. Remove foil and bake another 10–15 minutes until golden and bubbling.
Let rest 10–15 minutes before slicing.
Why Lasagna al Forno Is Special
Lasagna al forno is more than just a pasta dish—it’s a celebration of Italian tradition, patience, and the joy of sharing a meal. The slow-cooked ragù, silky béchamel, and layers of pasta create a harmony of flavors and textures that’s both rustic and refined. Whether for a festive occasion or a cozy family dinner, lasagna al forno brings the warmth of Italy to your table.
