Lasagne al Forno (Italy)

Cooking Time: 140 minutes

Lasagna has its roots in ancient Roman cuisine, but the version we know today evolved in Italy, particularly in the Emilia-Romagna region, where it became a staple of Italian cooking. The term "al forno" means "baked," indicating that the dish is cooked in the oven, which is essential for achieving its signature texture.

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Ingredients (Serves 4)

For the Meat Sauce

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 lb (450g) ground beef

• 1 lb (450g) Italian sausage, removed from casings

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp sugar

• 1 tsp dried basil

• 1 tsp dried oregano

• Salt and pepper, to taste

  
  

For the Béchamel Sauce

• 4 tbsp butter

• 4 tbsp all-purpose flour

• 4 cups whole milk

• Salt, pepper, and a pinch of nutmeg

  
  

For Assembly

• 1 box lasagna noodles (about 12 noodles)

• 2 cups shredded mozzarella cheese

• 1 cup grated Parmesan cheese

• Fresh basil, for garnish (optional)

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Instructions

Prepare the Meat Sauce

• Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and sauté for another 1 minute.

• Add ground beef and Italian sausage, breaking it up as it cooks until browned. Drain excess fat if needed.

• Stir in crushed tomatoes, tomato paste, sugar, basil, oregano, salt, and pepper. Let the sauce simmer for 20–30 minutes, stirring occasionally. Set aside.

  
  

Make the Béchamel Sauce

• In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to cook out the raw flour taste.

• Gradually pour in the milk, whisking continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5–7 minutes.

• Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

  
  

Assemble the Lasagna

• Preheat the oven to 375°F (190°C).

• In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom.

• Arrange a layer of lasagna noodles over the sauce. Top with ⅓ of the meat sauce, followed by ⅓ of the béchamel sauce, then a sprinkle of mozzarella and Parmesan.

• Repeat these layers (noodles, meat sauce, béchamel, cheeses) two more times, finishing with a layer of cheese on top.

  
  

Bake

• Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is golden and bubbly.

• Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil if desired.