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Lasagne al Forno
The authentic layered pasta of Emilia-Romagna — slow ragu, creamy bechamel and fresh egg pasta sheets baked to perfection.
Ingredients
Instructions
Preheat oven to 180C, butter a deep 30x20cm baking dish.
Spread a thin layer of ragu on the base.
Cover with lasagne sheets, trimming to fit.
Spread ragu, then bechamel, then parmesan.
Repeat layers — pasta, ragu, bechamel, parmesan — 4-5 times.
Finish with bechamel and a generous layer of parmesan.
Bake 40 minutes until golden, bubbling and set. Rest 15 minutes before cutting.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
