Italian · Baked pasta

Lasagne al Forno

Name: Lasagne al Forno
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 30g butter; 1 onion, finely chopped; 1 small carrot, finely chopped; 1/2 celery stalk, finely chopped; 1 garlic clove, crushed; 120g pancetta, sliced; 500g minced beef; 1/4 tsp dried oregano; pinch of nutmeg; 90g chicken livers, trimmed and finely chopped; 75ml dry vermouth or dry white wine; 350ml beef stock; 1 tbsp tomato purée; 2 tbsp double cream; 1 egg, beaten; 65g butter (for béchamel); 40g plain flour; pinch of grated nutmeg; 600ml milk; 1 bay leaf; 125ml double cream; 350g lasagne sheets, dried or fresh; 150g mozzarella, grated; 60g Parmesan, grated

A proper baked lasagne with a rich beef and chicken liver ragù under layers of béchamel.

Prep

30 min

Cook

2 hr 45

Total

3 hr 15

Serves

Difficulty

Medium

Protein

~38g

Economical

Ingredients

Make this recipe gluten free

Use gluten-free lasagne sheets and make the béchamel with gluten-free plain flour. Check your pancetta and stock are GF too.

Units

6 servings

Dad's tip

Prepare the ragù early enough to simmer for the full time — that's what gives it the right consistency. Blitz the vegetables in a food processor, then use it again for the chicken livers. For gluten free, use GF lasagne sheets that contain maize — the others don't turn out well.

Method

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Lasagne al Forno

Ingredients

Method

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