Lasagna al Forno
A slow-simmered meat sauce layered with pasta and a creamy Parmesan white sauce.
Ingredients
- 12-15 lasagna sheets
- 500 g ground beef
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 tbsp olive oil
- 700 ml passata
- 500 ml milk
- 40 g butter and 40 g all-purpose flour
- 100 g grated Parmesan
- Pinch of nutmeg, salt and black pepper
Method
- For the meat sauce, soften onion, carrot and celery in olive oil. Add beef and cook until no longer pink.
- Stir in passata, salt and pepper. Simmer uncovered for 35-40 minutes, stirring now and then.
- For the white sauce, melt butter, whisk in flour for 1 minute, then gradually whisk in milk. Cook until smooth and thick; season with nutmeg and salt.
- Spread a little meat sauce in a baking dish. Layer pasta, meat sauce, white sauce and Parmesan; repeat, finishing with white sauce and cheese.
- Bake at 190 C / 375 F for 35-40 minutes until bubbling and golden. Rest 15 minutes before slicing.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
