Lasagne al Forno

Name: Lasagne al Forno
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g fresh lasagne sheets; 600g beef and pork ragu; 800ml bechamel sauce; 150g parmesan, grated; 30g butter

The authentic layered pasta of Emilia-Romagna — slow ragu, creamy bechamel and fresh egg pasta sheets baked to perfection.

Total time

75 min

Prep

30 min

Cook

45 min

Difficulty

medium

Cuisine

Italian

Ingredients

400gfresh lasagne sheets

600gbeef and pork ragu

800mlbechamel sauce

150gparmesan, grated

30gbutter

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.

Calories

215

Protein

14.3g

Fat

17g

Carbs

1.5g

Fiber

Sodium

574mg

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