Lasagne al Forno (Baked Lasagne with Beef and Pork Ragù)

In lasagne al forno, wide pasta sheets are layered with a slow-cooked meat ragù, creamy béchamel and grated Parmesan, then baked until the edges bubble and the top turns golden. This version uses both beef and pork for a rounded, savoury sauce, with onion, carrot and celery forming the aromatic base and red wine adding depth before the tomato passata is simmered down. The finished dish should be rich but sliceable after resting, with distinct layers of tender pasta, thick ragù and soft béchamel. It is the kind of baked pasta that suits a generous family dinner, make-ahead cooking or portioning for the freezer.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Italian baked pasta
Flavor profile Rich • Savoury • Umami
Techniques Slow simmering • Layering • Baking
Cooking style Make-ahead friendly • Crowd-friendly
Time commitment Slow-cooked
Key equipment Dutch oven • Baking dish • Oven

Why this recipe works

  • Deep ragù flavour: A slow simmer concentrates the passata, wine, soffritto and minced meats into a rich sauce that can stand up to the pasta and béchamel.
  • Creamy, structured layers: Béchamel adds moisture and softness between the pasta sheets, while the Parmesan helps create a savoury golden top.
  • Good for planning ahead: The ragù can be cooked in advance, and the finished lasagne reheats well, making it practical for family meals or entertaining.

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Timing notes

  • Most of the time is simmering: The recipe is not highly hands-on, but the ragù needs a long gentle simmer to become thick, rich and suitable for layering.
  • Rest before slicing: Let the baked lasagne stand for about 10 minutes so the sauces settle and the layers hold together cleanly.

Ingredient notes

  • Use both beef and pork: The mix of minced beef and pork gives the ragù a fuller, rounder flavour than beef alone.
  • Choose a good passata: Because the sauce is simple and slow-cooked, a well-flavoured tomato passata makes a noticeable difference to the finished ragù.
  • Season carefully with cheese: Parmesan adds saltiness as well as flavour, so taste the ragù before assembling and adjust seasoning with the final topping in mind.

Make-ahead tips

  • Cook the ragù ahead: The meat sauce can be made in advance and chilled, which also makes assembling the lasagne more manageable.
  • Freeze in portions: Cool the baked lasagne completely, then wrap portions well before freezing for easier reheating.
  • Reheat until piping hot: Defrost overnight in the fridge, then reheat covered in a 180°C (355°F) oven until hot all the way through.

Common mistakes

  • Using a loose ragù: The sauce should be thick enough to mound on a spoon; if it is too watery, the finished lasagne may collapse or turn soupy.
  • Browning the top too fast: If the surface colours before the centre is bubbling, cover it loosely with foil for the final part of baking.
  • Slicing straight from the oven: Cutting too soon can make the layers slide apart, so allow the dish to settle briefly before serving.

Equipment you'll need

Baking dish Dutch oven Oven Saucepan Whisk Wooden spoon
Ingredients

Ragù

To assemble

Instructions
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  1. Heat the olive oil in a Dutch oven over medium heat. Finely chop the onion, carrot and celery, then cook with the salt for 10 to 12 minutes until softened and sweet, stirring regularly.
  2. Add the minced beef and minced pork and turn the heat up to medium-high. Cook for 8 to 10 minutes, breaking it up with a wooden spoon, until browned and any liquid has cooked off.
  3. Pour in the red wine and simmer for 3 to 5 minutes until reduced by about half. Stir in the tomato passata and water, then bring to a gentle simmer.
  4. Partially cover and simmer on low for 75 minutes, stirring every so often, until thick and rich. Season with the black pepper, then take off the heat.
  5. Heat the oven to 190°C (375°F). If your lasagna noodles need pre-cooking, boil them until just flexible, then drain well; if they are oven-ready, keep them dry and ready to layer.
  6. Spread a thin layer of ragù in the base of a baking dish, then add a layer of noodles. Spoon over more ragù, dot with béchamel, and sprinkle with a little Parmesan; repeat for 3 to 4 layers, finishing with béchamel and the remaining Parmesan.
  7. Bake for 35 to 40 minutes until bubbling at the edges and golden on top. Rest for 10 minutes before slicing so the layers hold together.

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Recipe notes

Tips

  • Keep the ragù at a gentle simmer rather than a rapid boil so it reduces without drying out; it should be thick enough to mound on a spoon.
  • If the top is browning too quickly, loosely cover the dish with foil for the last 10 to 15 minutes of baking.
  • For best food safety, make sure the lasagne is piping hot all the way through before serving.

Substitutions

  • Replace Red wine with the same amount of Water for an alcohol-free ragù; simmer for an extra 5 minutes to concentrate the flavour.
  • Replace Parmesan with Pecorino Romano cheese for a sharper, saltier finish.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then cover and refrigerate for up to 3 days. Freeze portions well wrapped for up to 2 months; defrost overnight in the fridge and reheat in a 180°C (355°F) oven until piping hot.

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Recipe overview

  • Servings: 4 servings
  • Total time: 2h 45min (55min active)
  • Difficulty: Advanced
  • Cuisine: Italian
  • Allergens:
    Gluten Milk Wheat
Freezer friendly Kid friendly
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Equipment you'll need

Baking dish Dutch oven Oven Saucepan Whisk Wooden spoon
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Black pepper

1 cup ≈ 110.4 g
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Extra virgin olive oil

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Red wine

1 cup ≈ 240 ml
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Water

1 cup ≈ 240 ml
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