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Lasagne al Forno

Lasagne al Forno

Brought to you by: The Cooking Book
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

The perfect dish for family meals or casual entertaining. Looking for more pasta recipes? Look no further.

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Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 celery sticks, chopped
  • 2 small carrots, chopped
  • 50g pancetta, diced
  • 500g minced beef
  • 400g tomatoes, can, chopped
  • 1 tsp dried oregano
  • 50g butter
  • 50g plain flour
  • 600ml milk
  • 150g ricotta cheese
  • 12 lasagne sheets, pre-cooked
  • 50g parmesan cheese, grated

Recipe tips / Prepare ahead

Assemble the lasagne up to 24 hours in advance and chill. Add an extra 10–15 minutes to the cooking time.

Method

Step 1

To make the ragù sauce, heat the oil in a saucepan and sauté the onion, celery, carrots, and pancetta for 5 minutes, or until beginning to brown. Add the beef and cook until browned, breaking up with the side of a spoon. Add the tomatoes, oregano, and 150ml (5fl oz) water. Bring to the boil, then reduce the heat and simmer for 40 minutes.

Step 2

Meanwhile, to make the béchamel sauce, melt the butter in a small saucepan and stir in the flour. Cook over a low heat, stirring, for 1 minute. Remove the pan from the heat and gradually beat in the milk. Return to the heat and cook, stirring constantly, until the sauce thickens. Season to taste with salt and pepper, then stir in the ricotta.

Step 3

Preheat the oven to 190°C (375°F/Gas 5). Spread a little béchamel sauce over the base of the ovenproof dish. Arrange a layer of lasagne sheets on top, then add a third of the ragù sauce in an even layer. Drizzle 1 or 2 spoonfuls of the béchamel over the meat sauce and top with another layer of lasagne.

Step 4

Repeat until all the lasagne and sauce has been used, finishing with a thick layer of béchamel sauce. Sprinkle Parmesan on top and bake for 45 minutes, or until piping hot and the sauce bubbles around the edge.

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