Lasagna Al Forno Recipe

Heat a large heavy-bottomed skillet or saucepan over medium heat. Add olive oil and 1 tbsp butter. When the butter melts and foams, add the diced onion, carrot and celery. Sauté until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Increase heat to medium-high and add the ground beef and ground pork. Break meat into small pieces with a wooden spoon and cook until browned, about 8–10 minutes. Do not overcrowd — brown well for flavor. Season with 1 tsp salt and 1/2 tsp black pepper while browning.

Stir in the tomato paste and cook 2–3 minutes to caramelize slightly and deepen flavor.

Pour in the red wine, scraping up any browned bits from the pan. Allow wine to reduce by about half, 3–5 minutes.

Add the milk and simmer 2–3 minutes (this softens the acidity of tomatoes and enriches the sauce). Then stir in the crushed tomatoes, bay leaves, dried oregano, remaining salt to taste (start with remaining 1 tsp), pepper, and nutmeg.

Reduce heat to low so the sauce is at a gentle simmer. Cover partially and simmer for at least 45 minutes to 1 hour, stirring occasionally. If sauce becomes too thick, add up to 50 ml water. Adjust seasoning at the end and remove bay leaves.

Warm the 900 ml milk in a saucepan until just steaming (do not boil). Keep warm over very low heat.

In a separate medium saucepan, melt 60 g butter over medium heat. When foaming, add the 60 g flour and whisk constantly to form a smooth roux. Cook 1–2 minutes without browning to remove raw flour taste.

Gradually add the warm milk to the roux in a steady stream while whisking vigorously to avoid lumps. Continue whisking until the sauce thickens and comes to a gentle simmer, about 6–8 minutes.

Season the béchamel with 1 tsp salt, 1/2 tsp white or black pepper and 1/8 tsp freshly grated nutmeg. Simmer very gently for 2–3 minutes more until silky. If too thick, thin with a splash of milk. Remove from heat.

Preheat oven to 190°C (375°F). Lightly oil a 23x33 cm (9x13 in) baking dish with 1 tsp olive oil.

If using dried lasagna sheets that require pre-cooking, boil them briefly according to package instructions until al dente, then drain and lay sheets separated on a lightly oiled tray. If using no-boil or fresh sheets, proceed as directed by the package (fresh usually needs no precook).

Spread a thin layer (about 1/2–3/4 cup) of bolognese on the bottom of the dish, then a thin layer (about 1/2 cup) of béchamel to prevent sticking.

Lay a single layer of lasagna sheets to cover the base. Spread about 1–1 1/4 cups bolognese evenly over the sheets, then spoon about 3–4 tbsp béchamel in dollops and gently spread. Scatter one-third of the mozzarella and sprinkle 2 tbsp grated Pecorino over this layer.

Repeat two more times: sheet layer, 1–1 1/4 cups bolognese, béchamel dollops, mozzarella and Pecorino. Finish with a final sheet layer, cover with the remaining béchamel to fully coat the top (about 1–1 1/4 cups), spread the remaining mozzarella evenly and sprinkle the remaining Pecorino and optional Parmesan for extra browning.

Cover the dish tightly with aluminum foil (spritz the underside of foil with oil or ensure it doesn't touch cheese) and bake in preheated oven for 30 minutes. Remove foil and bake uncovered for an additional 15–20 minutes until bubbling and golden on top.

Let the lasagna rest 15 minutes out of the oven to set before slicing. This helps cleaner portions.

Garnish with torn fresh basil leaves and a pinch of red pepper flakes if using. Serve warm.