Lasagne al Forno (Classic Baked Lasagne)

Ragù

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 1 medium Celery
• 1 ½ tsp Fine sea salt
• 500 g Minced beef
• 150 ml Dry Red Wine
• 700 g Tomato passata

Béchamel and assembly

• 60 g Unsalted butter
• 60 g Plain flour
• 700 ml Whole milk
• ¼ tsp Ground nutmeg
• 250 g Lasagna noodles
• 200 g Mozzarella
• 60 g Grana Padano cheese

1. Heat the olive oil in a large pot over medium heat. Finely chop the onion, carrot and celery, then cook with a pinch of the fine sea salt for 8 to 10 minutes until softened and sweet-smelling.
2. Add the minced beef and cook for 8 to 10 minutes, breaking it up with a wooden spoon, until browned and any liquid has evaporated. Pour in the dry red wine and simmer for 3 to 4 minutes until reduced by about half.
3. Stir in the tomato passata and the remaining fine sea salt. Bring to a gentle simmer, then cook uncovered on low heat for 45 minutes, stirring occasionally, until thick and rich.
4. While the ragù simmers, make the béchamel: melt the unsalted butter in a saucepan over medium heat. Stir in the plain flour and cook for 1 to 2 minutes, then gradually whisk in the whole milk until smooth; simmer gently for 6 to 8 minutes until thick enough to coat the back of a spoon, then whisk in the ground nutmeg.
5. Heat the oven to 190°C (375°F). Grate the Grana Padano cheese and tear the mozzarella into small pieces.
6. Spread a thin layer of ragù in the base of a baking dish, then add a layer of lasagna noodles. Spoon over more ragù, then béchamel, and scatter over a little mozzarella and Grana Padano; repeat the layers, finishing with béchamel and the remaining cheeses on top.
7. Bake for 30 to 35 minutes until bubbling at the edges and golden on top. If it browns too quickly, loosely cover the top and continue baking.
8. Rest the lasagne for 10 minutes before slicing, so the layers set and portions stay neat. Serve hot.

Made this recipe? Rate it — a comment is optional.