Lasagne Al Forno Recipe

Make dough

On a clean work surface mound flours and make a large well. Crack eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour from the inner wall until a shaggy dough forms. If dough is dry, add up to 2 tbs water.

Knead

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. Form into a ball, brush lightly with oil, wrap in plastic and rest at room temperature for 30 minutes.

Roll sheets

Divide dough into 4 pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, roll each piece into thin sheets about 1.5–2 mm thick (sheets should be wide enough to fit your baking dish when trimmed). Dust with flour to prevent sticking. If using machine, gradually step down to second-thinnest setting.

Par-cook (optional)

If you want to ensure sheets soften during bake, blanch sheets 10–15 seconds in boiling salted water, then transfer to ice water and lay on kitchen towel to dry. Alternatively, you can use uncooked sheets if sauce is moist.

Sweat soffritto

In a heavy saucepan over medium heat, warm olive oil and butter. Add diced onion, carrot and celery with a pinch of salt. Cook gently, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add minced garlic and cook 1 minute.

Brown meats

Add pancetta and cook 2–3 minutes until rendered. Increase heat to medium-high, add ground beef and pork, breaking up meat with a spoon. Brown thoroughly until no pink remains and some fond forms, about 8 minutes. Season with 1 tsp salt and 1/2 tsp pepper.

Deglaze & simmer

Pour in white wine to deglaze, scraping up browned bits. Let wine reduce by half (2–3 minutes). Stir in milk and simmer until mostly absorbed, about 5 minutes. Add crushed tomatoes, tomato paste, bay leaf, oregano and optional sugar. Bring to a gentle simmer, then lower heat and cook uncovered very gently for 45–60 minutes, stirring occasionally, until thickened. Adjust salt and pepper to taste and remove bay leaf.

Make roux

In a medium saucepan melt 6 tbs butter over medium heat. Add 3/4 cup flour and whisk constantly for 2–3 minutes to cook the flour without browning, forming a smooth paste (roux).

Add milk & finish

Gradually whisk in warm milk a little at a time to avoid lumps. Once all milk is incorporated, bring to a gentle simmer while whisking, cook 6–8 minutes until the sauce thickly coats the back of a spoon. Season with salt, white or black pepper and grated nutmeg. If sauce is too thick, thin with up to 1/2 cup milk.

Preheat oven

Preheat oven to 375°F (190°C). Butter a 9x13 inch (or similar) baking dish.

Layer lasagne

Spread a thin layer (about 1/2 cup) of Bolognese on the bottom of the dish to prevent sticking. Place one pasta sheet to cover. Spoon a thin layer of béchamel (about 1/2 cup) over pasta, then 1 to 1 1/2 cups Bolognese, sprinkle 1/4 cup grated Parmesan and a handful (about 1/3 cup) mozzarella. Repeat layers: pasta, béchamel, ragù, cheeses until you reach the top, ending with a final layer of béchamel. Aim for 3–4 pasta layers total depending on thickness.

Top

Finish with the remaining grated Parmesan and the rest of the mozzarella. Dot with small pieces of the 2 tbs butter over the top to encourage browning.

Bake

Bake uncovered in preheated oven for 30–40 minutes until bubbling and golden on top. If top browns too quickly, tent loosely with foil.

Rest & serve

Remove from oven and let rest 15 minutes so it sets for cleaner slices. Serve hot with extra grated Parmesan at table.