Lasagne Al Forno Recipe

Sauté aromatics

Heat 3 tbs olive oil in a large heavy saucepan over medium heat. Add chopped onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat to medium-high and add ground beef and ground pork. Break up the meat with a spoon and cook until no pink remains and liquid has mostly evaporated, about 8–10 minutes. Season with 1 tsp black pepper and 1 tsp salt while browning.

Deglaze and simmer

Pour in the white wine to deglaze the pan, scraping up browned bits. Let wine reduce by half (2–3 minutes). Stir in tomato paste and cook 1 minute. Add crushed tomatoes, 120 ml whole milk, dried oregano and bay leaf. Bring to a simmer, reduce heat to low and cook gently, partially covered, for 30–40 minutes, stirring occasionally, until the sauce thickens. Taste and adjust salt and pepper as needed; remove bay leaf before assembling.

Make a roux

In a medium saucepan, melt 100 g unsalted butter over medium heat. Add 100 g flour and whisk continuously for 1.5–2 minutes to cook out the raw flour taste but do not let it brown.

Add milk and season

Gradually whisk in warmed milk (1 l), pouring in small amounts at first to make a smooth paste, then whisk until fully incorporated. Bring to a gentle simmer, stirring frequently, until sauce thickens to a pourable but coat-the-back-of-a-spoon consistency, about 6–8 minutes. Remove from heat and stir in 0.25 tsp nutmeg, 1 tsp salt and 0.5 tsp black pepper. If too thick, thin with a splash of milk; if too thin, return to low heat and cook a few more minutes.

Preheat oven and prepare pan

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

Layer lasagne

Spread a thin layer (about 1 cup) of ragù on the bottom of the prepared dish to prevent sticking. Place a single layer of lasagne sheets over the sauce (trim to fit as needed). Spread about one-third of the béchamel over the pasta, followed by one-third of the ragù, and then scatter about one-third of the mozzarella and sprinkle with some Parmesan. Repeat two more times to make three layers total, finishing with a generous layer of béchamel and the remaining Parmesan on top. Tuck a few fresh basil leaves between layers if using.

Bake

Cover the dish tightly with foil (spray foil with cooking spray or tent so it doesn't touch cheese) and bake in preheated oven for 25 minutes. Remove foil and continue baking until top is golden and sauce is bubbling, about 15–20 minutes more. If you want a deeply browned top, switch to broil for 1–2 minutes, watching carefully.

Rest and serve

Remove from oven and let rest for 15 minutes to set (this makes slicing cleaner). Cut into portions, garnish with remaining basil leaves, and serve warm.