Lasagna al Forno Recipe | Beef Lasagna Recipe | How to make Lasagna

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in fat.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt provides creaminess with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has less fat while maintaining texture.

Heat olive oil in a large pot. Add onion, carrot, and celery. Sauté until soft.

Add garlic and pancetta; cook for 2 min.

Add ground meat; brown well, breaking into small pieces.

Stir in tomato paste, cook for 1 min, then deglaze with red wine. Let it reduce.

Add tomatoes, beef stock, bay leaves, nutmeg, salt & pepper. Simmer gently for at least 1.5–2 hours, stirring occasionally.

In a saucepan, melt butter. Whisk in flour; cook 1–2 min.

Gradually whisk in warm milk until smooth. Cook over low heat until thickened. Season with salt, white pepper, and nutmeg.

Preheat oven to 180°C (350°F). Grease a large baking dish with butter.

Spread a thin layer of ragù on the bottom. Add pasta sheets (slightly overlapping). Spread ragù, then béchamel, then sprinkle Parmigiano. Repeat layers (usually 4–5 layers). On the final top layer: pasta + ragù + béchamel + mozzarella + Parmigiano.

Cover loosely with foil. Bake 30 min. Remove foil; bake another 15–20 min until golden and bubbling. Rest 10 min before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens