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Lasagna al Forno with Bechamel Sauce Recipe
Shadush Sachiska

Lasagna al Forno with Bechamel Sauce Recipe

Classic Italian lasagna with rich ragù, creamy béchamel, and fresh pasta—baked to bubbly perfection!
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Prep Time 45 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Italian Pasta Dishes
Calories: 652
Ingredients Method Notes

Ingredients
  

For the Bolognese Ragù
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 garlic cloves minced
  • 1 lb 450g ground beef or beef-pork mix
  • ½ cup red wine
  • 2 tbsp tomato paste
  • 2 cups tomato passata or crushed tomatoes
  • 1 cup beef broth
  • 1 bay leaf
  • Salt pepper, pinch of nutmeg
For the Béchamel Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 4 cups whole milk
  • ½ tsp freshly grated nutmeg
  • Salt and white pepper to taste
For Assembly
  • 12-15 fresh lasagna sheets or no-boil dried
  • 2 cups freshly grated Parmigiano-Reggiano
  • Optional: 1 cup shredded mozzarella for topping

Method
 

  1. Start the ragù magic — Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic—sauté gently for 8-10 minutes until soft and fragrant. This soffritto builds incredible flavor!
  2. Brown the meat — Crumble in the ground beef, season with salt and pepper, and cook until browned (about 10 minutes). Break it up as it cooks for even texture.
  3. Add depth — Pour in red wine and let it bubble away for 5 minutes to reduce. Stir in tomato paste, then passata, broth, bay leaf, and nutmeg. Bring to a simmer, then lower heat and cook uncovered for 2-3 hours, stirring occasionally. Taste and adjust seasoning—your kitchen will smell heavenly!
  4. Whip up silky béchamel — In a saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes (no browning!). Slowly add milk while whisking constantly to avoid lumps. Simmer until thick (5-8 minutes), then season with nutmeg, salt, and pepper. Set aside—it's creamy perfection!
  5. Prep the oven — Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  6. First layer love — Spread a thin layer of ragù on the bottom. Add 3-4 lasagna sheets (trim to fit).
  7. Layer like a pro — Spoon over ragù, then béchamel, and sprinkle generously with Parmigiano. Repeat layers (pasta, ragù, béchamel, cheese) 3-4 times, ending with béchamel and extra Parmigiano on top.
  8. Top it off — For extra gooeyness, add mozzarella if desired. Cover with foil.
  9. Bake to bubbly bliss — Bake covered for 25 minutes, then uncover for 15-20 minutes until golden and bubbling.
  10. Rest and serve — Let it rest 15-20 minutes (patience pays off!). Slice and enjoy every creamy, meaty bite!

Notes

  1. Traditional Italian lasagna skips ricotta—béchamel makes it lighter and more authentic.
  2. Fresh pasta needs no pre-cooking; it absorbs sauces beautifully.
  3. Make ahead: Assemble and refrigerate overnight for even better flavor.