Lasagna Ferrarese recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Il Fornaio Sacramento›Lasagna Ferrarese Recipe

Lasagna Ferrarese Recipe

Inspired by Il Fornaio Sacramento
Time2h
Serves6

pasta sheets | meat ragu | porcini mushrooms | grana padano | béchamel

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Ingredients

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Pasta Sheets

Meat Ragu

Porcini Mushrooms

Béchamel Sauce

Cheese

Method

Prepare the Ragu

  1. 1

    Sauté the Vegetables

    In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery, sautéing until softened, about 5-7 minutes.

  2. 2

    Add Garlic and Meat

    Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant. Then, add the ground beef and ground pork, cooking until browned, about 8-10 minutes.

  3. 3

    Deglaze and Add Tomatoes

    Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it reduce for about 3 minutes. Then, add the canned tomatoes, salt, black pepper, dried oregano, and bay leaf. Stir well.

  4. 4

    Simmer the Ragu

    Reduce the heat to low and let the ragu simmer for 30-40 minutes, stirring occasionally. Remove the bay leaf before using.

Prepare Porcini Mushrooms

  1. 5

    Rehydrate Mushrooms

    In a small bowl, combine the dried porcini mushrooms and 250 ml of water. Let them soak for at least 30 minutes until softened. Drain and chop the mushrooms.

Prepare Béchamel Sauce

  1. 6

    Make the Roux

    In a saucepan over medium heat, melt 50g of butter. Once melted, add 50g of all-purpose flour, whisking continuously for about 2 minutes to form a roux.

  2. 7

    Add Milk and Season

    Gradually whisk in 500ml of milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with nutmeg and 1 tsp of salt.

Assemble and Bake

  1. 8

    Preheat Oven

    Preheat your oven to 180°C (350°F).

  2. 9

    Layer the Lasagna

    In a baking dish, spread a thin layer of ragu, followed by a layer of lasagna noodles, a layer of chopped mushrooms, a layer of béchamel, and a sprinkle of Grana Padano cheese. Repeat the layers until all ingredients are used, finishing with béchamel and cheese on top.

  3. 10

    Bake

    Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until golden and bubbling.

  4. 11

    Rest and Serve

    Allow the lasagna to rest for 10 minutes before slicing and serving.

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