Lasagne al Forno
By The Cooking Book
Published on 13 April 2022
The perfect dish for family meals or casual entertaining. Looking for more pasta recipes? Look no further.Time and servings
2 hrsTotal time
4Servings
25 minsPrep time
1 hr 35 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 1 large of onion, chopped
- 2 small of carrots, chopped
- 50 g of pancetta, diced
- 500 g of minced beef
- 400 g of tomatoes, can, chopped
- 1 tsp of dried oregano
- 50 g of plain flour
- 150 g of ricotta cheese
- 12 lasagne sheets, pre-cooked
- 50 g of parmesan cheese, grated
- 2 celery sticks, chopped
- 50 g of butter
- 600 ml of milk
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.