Lasagne al Forno

Name: Lasagne al Forno
Total time: 3 h 14 min
Yield: 4 servings
Ingredients: 300 g 00 flour; 3 piece Egg; 1 piece White onion; 1 piece Carrots; 1 piece Celery stalk; 2 clove Garlic clove; 3 tbsp Extra-virgin olive oil; 80 g pancetta; 400 g Minced beef / beef mince; 150 g Minced pork / pork mince; 2 tbsp Tomato paste; 150 ml Dry red wine; 400 g canned whole peeled tomatoes; 2 piece Bay leaf; 0.75 tsp Fine salt; 0.25 tsp Ground black pepper; 60 g Unsalted butter; 60 g Plain flour; 800 ml Whole milk; 0.5 tsp Fine salt; 0.25 tsp Nutmeg; 3,000 ml Water; 0.5 tsp Fine salt; 10 g Unsalted butter; 30 g Parmigiano-Reggiano

3 hr 14 min · 1 hr 35 min active · makes 12 pieces · ~5.9 l · Easy

Baked lasagne layered with beef and pork ragù enriched by dry red wine, bound with egg and Parmigiano-Reggiano.

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Lasagne al Forno

Baked lasagne layered with beef and pork ragù enriched by dry red wine, bound with egg and Parmigiano-Reggiano.

See more →

TOTAL TIME

3 hr 14 min

ACTIVE TIME

1 hr 35 min

QUANTITY

12 pieces · ~5.9 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/22

Tools0/26

Ingredients

0/22 gathered · 4 servings

300g

3piece

1piece

2clove

3tbsp

80g

400g

150g

2tbsp

150ml

400g

2piece

1.75tsp

0.25tsp

70g

60g

800ml

0.25tsp

3,000ml

30g

#	Quantity	Notes	State
1	300g	—	—
2	3piece	—	—
3	1piece	—	—
4	1piece	—	—
5	1piece	—	—
6	2clove	—	—
7	3tbsp	—	—
8	80g	—	—
9	400g	—	—
10	150g	—	—
11	2tbsp	—	—
12	150ml	—	—
13	400g	—	—
14	2piece	—	—
15	1.75tsp	—	—
16	0.25tsp	—	—
17	70g	—	—
18	60g	—	—
19	800ml	—	—
20	0.25tsp	—	—
21	3,000ml	—	—
22	30g	—	—

Tools

29 items

Procedure

81 steps

1 of 81

Put the 00 flour in the large mixing bowl and make a well in the middle.

00 flour · 300 g

⏱ 5s

Result00 flour

2 of 81

Break the eggs into the well.

Egg · 3 piece

⏱ 30s

ResultFlour and eggs

3 of 81

Beat the eggs with the fork, drawing in the flour until it clumps.

⏱ 2 min

ResultShaggy pasta dough

4 of 81

Knead for about 8 minutes, until smooth and springy.

⏱ 8 min

ResultSmooth pasta dough

5 of 81

Cover the bowl with cling film.

⏱ 10s

6 of 81

Leave to rest for at least 30 minutes.

⏱ 30 min

ResultRested pasta doughused in step 54

7 of 81

Lay the onion on the chopping board.

White onion · 1 piece

⏱ 5s

ResultWhite onion

8 of 81

Cut it in half through the root and peel off the skin.

White onion · step 7

⏱ 30s

ResultHalved white onion

9 of 81

Chop it finely.

Halved white onion · step 8

⏱ 1 min 30s

ResultChopped onion

10 of 81

Put the onion in the medium bowl.

Chopped onion · step 9

⏱ 5s

ResultChopped onion

11 of 81

Lay the carrot on the board.

Carrots · 1 piece

⏱ 5s

ResultCarrots

12 of 81

Peel the carrots on the chopping board

Carrots · step 11

⏱ 20s

ResultPeeled carrots

13 of 81

Chop it finely.

Peeled carrots · step 12

⏱ 1 min

ResultFinely chopped carrot

14 of 81

Add it to the onion.

Finely chopped carrot · step 13

⏱ 5s

ResultOnion and carrot

15 of 81

Lay the celery on the board.

Celery stalk · 1 piece

⏱ 5s

ResultCelery stalk

16 of 81

Chop it finely.

Celery stalk · step 15

⏱ 40s

ResultChopped celery

17 of 81

Add it to the bowl.

Chopped celery · step 16

⏱ 5s

ResultSoffritto vegetablesused in step 26

18 of 81

Lay the garlic cloves on the chopping board.

Garlic clove · 2 clove

⏱ 5s

ResultGarlic clove

19 of 81

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 18

⏱ 30s

ResultPeeled garlic cloves

20 of 81

Chop the garlic finely.

Peeled garlic cloves · step 19

⏱ 45s

ResultChopped garlic

21 of 81

Put the garlic in the small bowl.

Chopped garlic · step 20

⏱ 5s

ResultChopped garlicused in step 28

22 of 81

Pour the olive oil into the large flameproof casserole.

Extra-virgin olive oil · 3 tbsp

⏱ 5s

ResultExtra-virgin olive oil

23 of 81

Heat over a medium heat.

⏱ 1 min

ResultHot oil

24 of 81

Add the diced pancetta.

Pancetta · 80 g

⏱ 10s

ResultPancetta in oil

25 of 81

Fry for about 4 minutes, until it gives up its fat.

⏱ 4 min

ResultGolden pancetta

26 of 81

Add the onion, carrot and celery.

Soffritto vegetables · step 17

⏱ 10s

ResultPancetta and soffritto

27 of 81

Cook for about 8 minutes, stirring, until soft.

⏱ 8 min

ResultSoft soffritto

28 of 81

Add the garlic and stir for a minute.

Chopped garlic · step 21

⏱ 1 min

ResultSoffritto and garlic

29 of 81

Turn the heat up and add the beef mince.

Minced beef / beef mince · 400 g

⏱ 10s

ResultSoffritto and beef

30 of 81

Add the pork mince.

Minced pork / pork mince · 150 g

⏱ 10s

ResultSoffritto and mince

31 of 81

Cook for about 10 minutes, breaking it up, until the liquid has gone and the meat browns.

⏱ 10 min

ResultBrowned mince

32 of 81

Stir in the tomato paste for a minute.

Tomato paste · 2 tbsp

⏱ 1 min

ResultMince with tomato paste

33 of 81

Pour in the wine and scrape up the browned bits.

Dry red wine · 150 ml

⏱ 20s

ResultMince and wine

34 of 81

Let it bubble until almost gone.

⏱ 3 min

ResultReduced ragù base

35 of 81

Add the tomatoes, crushing them with the spoon.

Canned whole peeled tomatoes · 400 g

⏱ 30s

ResultRagù with tomatoes

36 of 81

Add the bay leaves.

Bay leaf · 2 piece

⏱ 5s

ResultRagù with bay

37 of 81

Add three-quarters of a teaspoon of salt.

Fine salt · 0.75 tsp

⏱ 5s

ResultSalted ragù

38 of 81

Add the pepper.

Ground black pepper · 0.25 tsp

⏱ 5s

ResultSeasoned ragù

39 of 81

Turn the heat to low and set the lid on slightly ajar.

⏱ 5s

40 of 81

Simmer for 1½ hours, stirring now and then, until thick.

⏱ 1 hr 30 min

ResultLasagne ragù

41 of 81

Lift off the lid and fish out the bay leaves onto a small plate.

Lasagne ragù · step 40

⏱ 20s

ResultLasagne ragùused in step 68

42 of 81

Throw them away.

⏱ 5s

43 of 81

Put 60 g of the butter in the medium saucepan.

Unsalted butter · 60 g

⏱ 5s

ResultUnsalted butter

44 of 81

Melt over a medium heat.

⏱ 1 min

ResultMelted butter

45 of 81

Whisk in the flour and cook for a minute.

Plain flour · 60 g

⏱ 1 min 30s

ResultUncooked roux

46 of 81

Pour in the milk gradually, whisking until smooth.

Whole milk · 800 ml

⏱ 2 min

ResultRoux and milk

47 of 81

Simmer for 5 minutes, whisking, until thick.

⏱ 5 min

ResultBéchamel

48 of 81

Add half a teaspoon of salt.

Fine salt · 0.5 tsp

⏱ 5s

ResultSalted béchamel

49 of 81

Grate in the nutmeg and take off the heat.

Nutmeg · 0.25 tsp

⏱ 5s

ResultNutmeg béchamelused in step 66

50 of 81

Turn the oven to 180 °C (160 °C fan).

180°C

⏱ 15 min

51 of 81

Fill the stockpot with 3 litres of water.

Water · 3,000 ml

⏱ 20s

ResultWater

52 of 81

Add the rest of the salt.

Fine salt · 0.5 tsp

⏱ 5s

ResultSalted water

53 of 81

Bring to the boil.

⏱ 15 min

ResultBoiling pasta water

54 of 81

Uncover the pasta dough and turn it out onto the counter.

Rested pasta dough · step 6

⏱ 10s

ResultRested pasta dough

55 of 81

Roll it out in quarters as thinly as you can, about 1 mm, so you can almost see the counter through it.

⏱ 15 min

ResultThin pasta sheets

56 of 81

Cut into 12 sheets about 10 × 20 cm.

⏱ 2 min

Result12 lasagne sheets

57 of 81

Lay the sheets on a second tray.

12 lasagne sheets · step 56

⏱ 1 min

Result12 lasagne sheets

58 of 81

Slide 6 sheets into the boiling water, one at a time.

12 lasagne sheets · step 57

⏱ 20s

ResultFirst sheets cooking

59 of 81

Cook for 1 minute.

⏱ 1 min

ResultFirst blanched sheets

60 of 81

Lift them out onto the tray in a single layer.

First blanched sheets · step 59

⏱ 1 min

ResultFirst blanched sheets

61 of 81

Slide in the other 6 sheets.

First blanched sheets · step 60

⏱ 20s

ResultSecond sheets cooking

62 of 81

Cook for 1 minute.

⏱ 1 min

ResultSecond blanched sheets

63 of 81

Lift them onto the tray beside the first batch.

Second blanched sheets · step 62

⏱ 1 min

ResultPasta cooking waterused in step 67

64 of 81

Tip the pasta water away down the sink.

Pasta cooking water · step 63

⏱ 10s

65 of 81

Butter the large baking dish, about 20 × 30 cm.

Unsalted butter · 10 g

⏱ 20s

66 of 81

Spread a thin layer of béchamel over the base.

Nutmeg béchamel · step 49

⏱ 30s

ResultBéchamel for the layersused in step 69

67 of 81

Lay 4 sheets over it.

Pasta cooking water · step 63

⏱ 40s

ResultPasta layer 1used in step 70

68 of 81

Spread half the ragù over.

Lasagne ragù · step 41

⏱ 40s

ResultRagù layer 1used in step 71

69 of 81

Spoon over a third of the remaining béchamel.

Béchamel for the layers · step 66 Ragù layer 1 · step 68

⏱ 40s

ResultBéchamel after layer 1used in step 72

70 of 81

Lay 4 sheets over it.

Pasta layer 1 · step 67 Béchamel after layer 1 · step 69

⏱ 40s

ResultSheets after layer 2used in step 73

71 of 81

Spread the rest of the ragù over.

Ragù layer 1 · step 68 Sheets after layer 2 · step 70

⏱ 40s

ResultRagù layer 2

72 of 81

Spoon over half of what is left.

Béchamel after layer 1 · step 69 Ragù layer 2 · step 71

⏱ 40s

ResultBéchamel after layer 2used in step 74

73 of 81

Lay the last 4 sheets over.

Sheets after layer 2 · step 70 Béchamel after layer 2 · step 72

⏱ 40s

ResultPasta layer 3

74 of 81

Spread the rest of the béchamel over the top, right to the edges.

Béchamel after layer 2 · step 72 Pasta layer 3 · step 73

⏱ 40s

ResultBéchamel layer 3

75 of 81

Put the Parmigiano in a second small bowl.

Parmigiano-Reggiano · 30 g

⏱ 5s

ResultParmigiano-reggiano

76 of 81

Grate it finely.

⏱ 1 min

ResultFinely grated Parmigiano-Reggiano

77 of 81

Scatter it over the top.

Finely grated Parmigiano-Reggiano · step 76

⏱ 15s

ResultLasagne ready to bake

78 of 81

Using oven gloves, put the large baking dish in the oven.

⏱ 10s

ResultLasagne ready to bake

79 of 81

Bake for about 40 minutes, until golden and bubbling at the edges.

180°C

⏱ 40 min

ResultBaked lasagne

80 of 81

Using oven gloves, take the large baking dish out.

⏱ 10s

ResultBaked lasagne

81 of 81

Leave to rest for 15 minutes before cutting, so the layers hold.

⏱ 15 min

ResultLasagne al Forno

Total Time3 hr 14 min

#	Product	Tool	Action
1	300 g		Put the 00 flour in the large mixing bowl and make a well in the middle.⏱ 5sResult00 flour
2	3 piece		Break the eggs into the well.⏱ 30sResultFlour and eggs
3	—		Beat the eggs with the fork, drawing in the flour until it clumps.⏱ 2 minResultShaggy pasta dough
4	—		Knead for about 8 minutes, until smooth and springy.⏱ 8 minResultSmooth pasta dough
5	—		Cover the bowl with cling film.⏱ 10s
6	—		Leave to rest for at least 30 minutes.⏱ 30 minResultRested pasta doughused in step 54
7	1 piece		Lay the onion on the chopping board.⏱ 5sResultWhite onion
8	White onionstep 7		Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion
9	Halved white onionstep 8		Chop it finely.⏱ 1 min 30sResultChopped onion
10	Chopped onionstep 9		Put the onion in the medium bowl.⏱ 5sResultChopped onion
11	1 piece		Lay the carrot on the board.⏱ 5sResultCarrots
12	Carrotsstep 11		Peel the carrots on the chopping board⏱ 20sResultPeeled carrots
13	Peeled carrotsstep 12		Chop it finely.⏱ 1 minResultFinely chopped carrot
14	Finely chopped carrotstep 13		Add it to the onion.⏱ 5sResultOnion and carrot
15	1 piece		Lay the celery on the board.⏱ 5sResultCelery stalk
16	Celery stalkstep 15		Chop it finely.⏱ 40sResultChopped celery
17	Chopped celerystep 16		Add it to the bowl.⏱ 5sResultSoffritto vegetablesused in step 26
18	2 clove		Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
19	Garlic clovestep 18		Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
20	Peeled garlic clovesstep 19		Chop the garlic finely.⏱ 45sResultChopped garlic
21	Chopped garlicstep 20		Put the garlic in the small bowl.⏱ 5sResultChopped garlicused in step 28
22	3 tbsp		Pour the olive oil into the large flameproof casserole.⏱ 5sResultExtra-virgin olive oil
23	—		Heat over a medium heat.⏱ 1 minResultHot oil
24	80 g		Add the diced pancetta.⏱ 10sResultPancetta in oil
25	—		Fry for about 4 minutes, until it gives up its fat.⏱ 4 minResultGolden pancetta
26	Soffritto vegetablesstep 17		Add the onion, carrot and celery.⏱ 10sResultPancetta and soffritto
27	—		Cook for about 8 minutes, stirring, until soft.⏱ 8 minResultSoft soffritto
28	Chopped garlicstep 21		Add the garlic and stir for a minute.⏱ 1 minResultSoffritto and garlic
29	400 g		Turn the heat up and add the beef mince.⏱ 10sResultSoffritto and beef
30	150 g		Add the pork mince.⏱ 10sResultSoffritto and mince
31	—		Cook for about 10 minutes, breaking it up, until the liquid has gone and the meat browns.⏱ 10 minResultBrowned mince
32	2 tbsp		Stir in the tomato paste for a minute.⏱ 1 minResultMince with tomato paste
33	150 ml		Pour in the wine and scrape up the browned bits.⏱ 20sResultMince and wine
34	—		Let it bubble until almost gone.⏱ 3 minResultReduced ragù base
35	400 g		Add the tomatoes, crushing them with the spoon.⏱ 30sResultRagù with tomatoes
36	2 piece		Add the bay leaves.⏱ 5sResultRagù with bay
37	0.75 tsp		Add three-quarters of a teaspoon of salt.⏱ 5sResultSalted ragù
38	0.25 tsp		Add the pepper.⏱ 5sResultSeasoned ragù
39	—		Turn the heat to low and set the lid on slightly ajar.⏱ 5s
40	—		Simmer for 1½ hours, stirring now and then, until thick.⏱ 1 hr 30 minResultLasagne ragù
41	Lasagne ragùstep 40		Lift off the lid and fish out the bay leaves onto a small plate.⏱ 20sResultLasagne ragùused in step 68
42	—		Throw them away.⏱ 5s
43	60 g		Put 60 g of the butter in the medium saucepan.⏱ 5sResultUnsalted butter
44	—		Melt over a medium heat.⏱ 1 minResultMelted butter
45	60 g		Whisk in the flour and cook for a minute.⏱ 1 min 30sResultUncooked roux
46	800 ml		Pour in the milk gradually, whisking until smooth.⏱ 2 minResultRoux and milk
47	—		Simmer for 5 minutes, whisking, until thick.⏱ 5 minResultBéchamel
48	0.5 tsp		Add half a teaspoon of salt.⏱ 5sResultSalted béchamel
49	0.25 tsp		Grate in the nutmeg and take off the heat.⏱ 5sResultNutmeg béchamelused in step 66
50	—	180°C	Turn the oven to 180 °C (160 °C fan).⏱ 15 min
51	3,000 ml		Fill the stockpot with 3 litres of water.⏱ 20sResultWater
52	0.5 tsp		Add the rest of the salt.⏱ 5sResultSalted water
53	—		Bring to the boil.⏱ 15 minResultBoiling pasta water
54	Rested pasta doughstep 6		Uncover the pasta dough and turn it out onto the counter.⏱ 10sResultRested pasta dough
55	—		Roll it out in quarters as thinly as you can, about 1 mm, so you can almost see the counter through it.⏱ 15 minResultThin pasta sheets
56	—		Cut into 12 sheets about 10 × 20 cm.⏱ 2 minResult12 lasagne sheets
57	12 lasagne sheetsstep 56		Lay the sheets on a second tray.⏱ 1 minResult12 lasagne sheets
58	12 lasagne sheetsstep 57		Slide 6 sheets into the boiling water, one at a time.⏱ 20sResultFirst sheets cooking
59	—		Cook for 1 minute.⏱ 1 minResultFirst blanched sheets
60	First blanched sheetsstep 59		Lift them out onto the tray in a single layer.⏱ 1 minResultFirst blanched sheets
61	First blanched sheetsstep 60		Slide in the other 6 sheets.⏱ 20sResultSecond sheets cooking
62	—		Cook for 1 minute.⏱ 1 minResultSecond blanched sheets
63	Second blanched sheetsstep 62		Lift them onto the tray beside the first batch.⏱ 1 minResultPasta cooking waterused in step 67
64	Pasta cooking waterstep 63		Tip the pasta water away down the sink.⏱ 10s
65	10 g		Butter the large baking dish, about 20 × 30 cm.⏱ 20s
66	Nutmeg béchamelstep 49		Spread a thin layer of béchamel over the base.⏱ 30sResultBéchamel for the layersused in step 69
67	Pasta cooking waterstep 63		Lay 4 sheets over it.⏱ 40sResultPasta layer 1used in step 70
68	Lasagne ragùstep 41		Spread half the ragù over.⏱ 40sResultRagù layer 1used in step 71
69	Béchamel for the layersstep 66		Spoon over a third of the remaining béchamel.⏱ 40sResultBéchamel after layer 1used in step 72
69	Ragù layer 1step 68
70	Pasta layer 1step 67		Lay 4 sheets over it.⏱ 40sResultSheets after layer 2used in step 73
70	Béchamel after layer 1step 69
71	Ragù layer 1step 68		Spread the rest of the ragù over.⏱ 40sResultRagù layer 2
71	Sheets after layer 2step 70		Spread the rest of the ragù over.⏱ 40sResultRagù layer 2
72	Béchamel after layer 1step 69		Spoon over half of what is left.⏱ 40sResultBéchamel after layer 2used in step 74
72	Ragù layer 2step 71
73	Sheets after layer 2step 70		Lay the last 4 sheets over.⏱ 40sResultPasta layer 3
73	Béchamel after layer 2step 72		Lay the last 4 sheets over.⏱ 40sResultPasta layer 3
74	Béchamel after layer 2step 72		Spread the rest of the béchamel over the top, right to the edges.⏱ 40sResultBéchamel layer 3
74	Pasta layer 3step 73
75	30 g		Put the Parmigiano in a second small bowl.⏱ 5sResultParmigiano-reggiano
76	—		Grate it finely.⏱ 1 minResultFinely grated Parmigiano-Reggiano
77	Finely grated Parmigiano-Reggianostep 76		Scatter it over the top.⏱ 15sResultLasagne ready to bake
78	—		Using oven gloves, put the large baking dish in the oven.⏱ 10sResultLasagne ready to bake
79	—	180°C	Bake for about 40 minutes, until golden and bubbling at the edges.⏱ 40 minResultBaked lasagne
80	—		Using oven gloves, take the large baking dish out.⏱ 10sResultBaked lasagne
81	—		Leave to rest for 15 minutes before cutting, so the layers hold.⏱ 15 minResultLasagne al Forno
Total Time			3 hr 14 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,284kcal
	60g
	73g
	31g
	91g
	17g
	5g
	2,132mg

Ingredients0/22

Tools0/26

Recipe

Lasagne al Forno

Baked lasagne layered with beef and pork ragù enriched by dry red wine, bound with egg and Parmigiano-Reggiano.

What you’ll doYou will make a pasta dough and let it rest, then prepare a ragù of beef and pork and a béchamel sauce whilst the dough relaxes. You will roll the dough thin, cook the sheets briefly in boiling salted water, then layer them in a buttered dish with ragù, béchamel and Parmigiano in four alternating tiers. The assembled lasagne bakes until the top is deep golden and bubbling, then rests before serving.

Serves4

Total3 hr 14 min

LevelMedium

Ingredients

00 flour300 g
Egg3 piece
White onion1 piece
Carrots1 piece
Celery stalk1 piece
Garlic clove2 clove
Extra-virgin olive oil3 tbsp
Pancetta80 g
Minced beef / beef mince400 g
Minced pork / pork mince150 g
Tomato paste2 tbsp
Dry red wine150 ml
Canned whole peeled tomatoes400 g
Bay leaf2 piece
Fine salt1.75 tsp
Ground black pepper0.25 tsp
Unsalted butter70 g
Plain flour60 g
Whole milk800 ml
Nutmeg0.25 tsp
Water3,000 ml
Parmigiano-Reggiano30 g

Tools

Kitchen counterPot lidSpoonRolling pinGarlic bowl (small bowl)Parmigiano reggiano bowl (small bowl)Large mixing bowlLarge baking dishOvenSmall platePastry brushChef's knifeMicroplane zesterMedium bowlCling filmSlotted spoonCasseroleWhiskWooden spoonStockpotBrushPasta cooking tray (tray)Lasagne sheets tray (tray)PeelerForkMedium saucepanOven gloveChopping boardMicroplane

Method

Put the 00 flour in the large mixing bowl and make a well in the middle.

5sLarge mixing bowl00 flour · 300 g

Break the eggs into the well.

30sLarge mixing bowlEgg · 3 piece

Beat the eggs with the fork, drawing in the flour until it clumps.

2 minLarge mixing bowl, Fork

Knead for about 8 minutes, until smooth and springy.

8 minLarge mixing bowl

Cover the bowl with cling film.

10sLarge mixing bowl, Cling film

Leave to rest for at least 30 minutes.

Result · Rested pasta dough · used in step 54

30 minLarge mixing bowl

Lay the onion on the chopping board.

5sChopping boardWhite onion · 1 piece

Cut it in half through the root and peel off the skin.

30sChopping board, Chefs knifeWhite onion · step 7

Chop it finely.

1 min 30sChopping board, Chefs knifeHalved white onion · step 8

Put the onion in the medium bowl.

5sMedium bowlChopped onion · step 9

Lay the carrot on the board.

5sChopping boardCarrots · 1 piece

Peel the carrots on the chopping board

20sPeelerCarrots · step 11

Chop it finely.

1 minChopping board, Chefs knifePeeled carrots · step 12

Add it to the onion.

5sMedium bowlFinely chopped carrot · step 13

Lay the celery on the board.

5sChopping boardCelery stalk · 1 piece

Chop it finely.

40sChopping board, Chefs knifeCelery stalk · step 15

Add it to the bowl.

Result · Soffritto vegetables · used in step 26

5sMedium bowlChopped celery · step 16

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 2 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 18

Chop the garlic finely.

45sChopping board, Chefs knifePeeled garlic cloves · step 19

Put the garlic in the small bowl.

Result · Chopped garlic · used in step 28

5sGarlic bowl (small bowl)Chopped garlic · step 20

Pour the olive oil into the large flameproof casserole.

5sCasseroleExtra-virgin olive oil · 3 tbsp

Heat over a medium heat.

1 minCasserole

Add the diced pancetta.

10sCasserolePancetta · 80 g

Fry for about 4 minutes, until it gives up its fat.

4 minCasserole, Wooden spoon

Add the onion, carrot and celery.

10sCasseroleSoffritto vegetables · step 17

Cook for about 8 minutes, stirring, until soft.

8 minCasserole, Wooden spoon

Add the garlic and stir for a minute.

1 minCasseroleChopped garlic · step 21

Turn the heat up and add the beef mince.

10sCasseroleMinced beef / beef mince · 400 g

Add the pork mince.

10sCasseroleMinced pork / pork mince · 150 g

Cook for about 10 minutes, breaking it up, until the liquid has gone and the meat browns.

10 minCasserole, Wooden spoon

Stir in the tomato paste for a minute.

1 minCasserole, Wooden spoonTomato paste · 2 tbsp

Pour in the wine and scrape up the browned bits.

20sCasserole, Wooden spoonDry red wine · 150 ml

Let it bubble until almost gone.

3 minCasserole

Add the tomatoes, crushing them with the spoon.

30sCasserole, Wooden spoonCanned whole peeled tomatoes · 400 g

Add the bay leaves.

5sCasseroleBay leaf · 2 piece

Add three-quarters of a teaspoon of salt.

5sCasseroleFine salt · 0.75 tsp

Add the pepper.

5sCasseroleGround black pepper · 0.25 tsp

Turn the heat to low and set the lid on slightly ajar.

5sCasserole, Pot lid

Simmer for 1½ hours, stirring now and then, until thick.

1 hr 30 minCasserole, Wooden spoon

Lift off the lid and fish out the bay leaves onto a small plate.

Result · Lasagne ragù · used in step 68

20sSmall plate, Pot lid, SpoonLasagne ragù · step 40

Throw them away.

5sSmall plate

Put 60 g of the butter in the medium saucepan.

5sMedium saucepanUnsalted butter · 60 g

Melt over a medium heat.

1 minMedium saucepan

Whisk in the flour and cook for a minute.

1 min 30sMedium saucepanPlain flour · 60 g

Pour in the milk gradually, whisking until smooth.

2 minMedium saucepan, WhiskWhole milk · 800 ml

Simmer for 5 minutes, whisking, until thick.

5 minMedium saucepan, Whisk

Add half a teaspoon of salt.

5sMedium saucepanFine salt · 0.5 tsp

Grate in the nutmeg and take off the heat.

Result · Nutmeg béchamel · used in step 66

5sMedium saucepanNutmeg · 0.25 tsp

Turn the oven to 180 °C (160 °C fan).

180°C15 minOven

Fill the stockpot with 3 litres of water.

20sStockpotWater · 3,000 ml

Add the rest of the salt.

5sStockpotFine salt · 0.5 tsp

Bring to the boil.

15 minStockpot

Uncover the pasta dough and turn it out onto the counter.

10sKitchen counter, Cling filmRested pasta dough · step 6

Roll it out in quarters as thinly as you can, about 1 mm, so you can almost see the counter through it.

15 minKitchen counter, Rolling pin

Cut into 12 sheets about 10 × 20 cm.

2 minKitchen counter, Chefs knife

Lay the sheets on a second tray.

1 minLasagne sheets tray (tray)12 lasagne sheets · step 56

Slide 6 sheets into the boiling water, one at a time.

20sStockpot12 lasagne sheets · step 57

Cook for 1 minute.

1 minStockpot

Lift them out onto the tray in a single layer.

1 minPasta cooking tray (tray), Slotted spoonFirst blanched sheets · step 59

Slide in the other 6 sheets.

20sStockpotFirst blanched sheets · step 60

Cook for 1 minute.

1 minStockpot

Lift them onto the tray beside the first batch.

Result · Pasta cooking water · used in step 67

1 minPasta cooking tray (tray), Slotted spoonSecond blanched sheets · step 62

Tip the pasta water away down the sink.

10sStockpotPasta cooking water · step 63

Butter the large baking dish, about 20 × 30 cm.

20sLarge baking dish, BrushUnsalted butter · 10 g

Spread a thin layer of béchamel over the base.

Result · Béchamel for the layers · used in step 69

30sLarge baking dish, SpoonNutmeg béchamel · step 49

Lay 4 sheets over it.

Result · Pasta layer 1 · used in step 70

40sLarge baking dishPasta cooking water · step 63

Spread half the ragù over.

Result · Ragù layer 1 · used in step 71

40sLarge baking dish, SpoonLasagne ragù · step 41

Spoon over a third of the remaining béchamel.

Result · Béchamel after layer 1 · used in step 72

40sLarge baking dish, SpoonBéchamel for the layers · step 66Ragù layer 1 · step 68

Lay 4 sheets over it.

Result · Sheets after layer 2 · used in step 73

40sLarge baking dishPasta layer 1 · step 67Béchamel after layer 1 · step 69

Spread the rest of the ragù over.

40sLarge baking dish, SpoonRagù layer 1 · step 68Sheets after layer 2 · step 70

Spoon over half of what is left.

Result · Béchamel after layer 2 · used in step 74

40sLarge baking dish, SpoonBéchamel after layer 1 · step 69Ragù layer 2 · step 71

Lay the last 4 sheets over.

40sLarge baking dishSheets after layer 2 · step 70Béchamel after layer 2 · step 72

Spread the rest of the béchamel over the top, right to the edges.

40sLarge baking dish, SpoonBéchamel after layer 2 · step 72Pasta layer 3 · step 73

Put the Parmigiano in a second small bowl.

5sParmigiano reggiano bowl (small bowl)Parmigiano-Reggiano · 30 g

Grate it finely.

1 minParmigiano reggiano bowl (small bowl), Microplane

Scatter it over the top.

15sLarge baking dishFinely grated Parmigiano-Reggiano · step 76

Using oven gloves, put the large baking dish in the oven.

10sLarge baking dish, Oven, Oven glove

Bake for about 40 minutes, until golden and bubbling at the edges.

180°C40 minLarge baking dish

Using oven gloves, take the large baking dish out.

10sLarge baking dish, Oven, Oven glove

Leave to rest for 15 minutes before cutting, so the layers hold.

Result · Lasagne al Forno

15 minLarge baking dish

Printed 6 October 2026