Italian Recipes Australia: Classic Lasagne al Forno

This Italian-Australian lasagne al forno layers pasta with a slow-simmered beef and pork ragù, creamy béchamel and Parmesan. It is a comforting oven-baked classic with plenty of regional and family variations, and the sauce can be made ahead to make dinner-day assembly easier.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium brown onion, finely diced, about 1 cup (150 g)
1 medium carrot, finely diced, about ¾ cup (100 g)
2 celery stalks, finely diced, about ¾ cup (100 g)
2 garlic cloves, finely chopped
1 lb 2 oz (500 g) ground beef
9 oz (250 g) ground pork
2 tablespoons (30 g) tomato paste
½ cup (120 ml) dry red wine, or beef stock
1 can (14 oz/400 g) crushed tomatoes
2 cups (500 ml) passata, also called sieved tomatoes
½ cup (120 ml) whole milk
1 bay leaf
1 teaspoon (5 g) fine salt, plus more for pasta water
½ teaspoon (1 g) freshly ground black pepper
2 tablespoons (30 g) unsalted butter, for the baking dish
4 tablespoons (60 g) unsalted butter, for the béchamel
½ cup (60 g) plain flour
4 cups (1 litre) whole milk, warmed
⅛ teaspoon (about 0.3 g) finely grated nutmeg
12 dried lasagne sheets, about 13 oz (375 g), or enough to make four layers in your dish
1½ cups (150 g) finely grated Parmesan, divided

Instructions

Prepare the sauce ingredients. Finely dice the onion, carrot and celery so they cook evenly and melt into the ragù. Measure the remaining ingredients, warm the litre of milk for the béchamel, and bring a large pot of salted water to a boil for the pasta. Set a rack in the centre of the oven and heat it to 375°F (190°C), or 350°F (175°C) for a fan-forced oven.
Soften the vegetables. Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion, carrot and celery with a small pinch of the measured salt. Cook for 8–10 minutes, stirring often, until soft and glossy but not browned. Add the garlic and cook for 30 seconds, just until fragrant.
Brown the meat. Add the ground beef and pork. Break the meat into small pieces with a wooden spoon and cook for about 8–10 minutes, stirring, until no pink patches remain and excess liquid has mostly evaporated. Use a food thermometer to check that the ground meat reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C). If the pan is crowded, brown the meat in batches so it sears rather than steams.
Build and simmer the ragù. Stir in the tomato paste and cook for 1 minute. Pour in the wine or stock, scraping up the browned bits from the pan, and simmer for 2 minutes. Add the crushed tomatoes, passata, ½ cup milk, bay leaf, remaining salt and pepper. Bring to a gentle bubble, then lower the heat and simmer uncovered for 45 minutes, stirring occasionally. The sauce should be thick but still moist; lower the heat if it begins to catch. Remove the bay leaf and taste for seasoning.
Make the béchamel. While the ragù simmers, melt 4 tablespoons (60 g) butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, without letting it brown. Gradually pour in the warm milk, whisking after each addition to keep the sauce smooth. Simmer gently for 5–7 minutes, whisking frequently, until it coats the back of a spoon. Stir in the nutmeg and a pinch of salt. If a few small lumps remain, whisk briskly or pass the sauce through a sieve.
Soften the pasta sheets. Cook the dried lasagne sheets in the boiling salted water for about 6 minutes, or until flexible but still firm; work in batches if needed so they do not stick. Drain and lay them flat on clean tea towels. Check the packet because brands differ: if it specifically says the sheets are oven-ready and do not need pre-cooking, use them dry and make sure every sheet is covered with sauce during assembly.
Assemble the lasagne. Butter a 9-by-13-inch (23-by-33-cm) baking dish with the remaining 2 tablespoons (30 g) butter. Spread a thin layer of ragù over the base. Add a layer of pasta, trimming or overlapping sheets slightly to cover the dish. Spoon over roughly one-quarter of the remaining ragù, one-quarter of the béchamel and a light scattering of Parmesan. Repeat to make four pasta layers, finishing with béchamel and the remaining Parmesan on top. Distribute the sauces to the edges so the pasta does not dry out.
Bake until bubbling. Cover the dish loosely with foil, keeping it from touching the cheese, and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden in spots and the sauce bubbles around the edges. If the top needs more colour, broil briefly while watching it closely.
Rest, then serve. Let the lasagne stand for 15 minutes before cutting. This rest helps the layers settle so portions hold together. Use a sharp knife and a wide spatula to lift out servings.

Tips

Keep the ragù gently simmering. A slow bubble gives the vegetables time to soften and lets the sauce thicken without scorching. Stir every 10–15 minutes, and add a splash of water or stock if it becomes too dry before the full 45 minutes are up.
Prevent lumpy béchamel. Warm milk and gradual additions make whisking easier. If you only have cold milk, add it in smaller splashes and whisk continuously; the sauce may take a little longer to thicken. Do not let it boil hard.
Adapt the wine. Red wine adds depth, but it is not essential. Use beef stock instead for a no-wine version. The finished ragù will be slightly less aromatic, so taste it before layering and adjust the salt and pepper.
Check pasta-sheet directions. Some dried sheets need a brief boil and others are made to go straight into the dish. Follow the packet for the product you have, and avoid leaving cooked sheets piled together, where they can stick or tear.

Serving Suggestions

Serve the lasagne hot, cut into six generous portions, with a crisp green salad dressed simply with olive oil and vinegar. The fresh, sharp salad balances the rich meat sauce and béchamel without competing with them. Steamed green beans, sautéed greens or a plate of sliced tomatoes are also easy accompaniments.

Put extra grated Parmesan on the table, along with black pepper. Crusty bread is useful for catching sauce, though the lasagne is substantial enough to serve on its own with vegetables. For a relaxed dinner, bake it ahead and bring it to the table after its 15-minute rest; the layers will be easier to portion than when served straight from the oven.

Variations

Use all beef. Replace the pork with another 9 oz (250 g) ground beef. Pork adds a little richness and softness to the ragù, so an all-beef version may taste slightly leaner. Choose beef that is not extremely lean to help keep the sauce moist.

Make it without wine. Beef stock is the simplest substitute, as listed above. A splash of water also works if you prefer not to add stock; the result will be less savoury, so adjust the seasoning after the sauce simmers.

Make a vegetarian version. Replace the meat with about 1 lb 2 oz (500 g) finely chopped mushrooms and 1 cup (150 g) cooked brown lentils. Brown the mushrooms in batches until their moisture has evaporated, then add the lentils with the tomatoes. The sauce will be earthier and less rich than the meat ragù. Check that the Parmesan is suitable for your dietary needs, or use a vegetarian hard cheese.

Try fresh pasta. Fresh lasagne sheets are usually thinner and cook quickly, so they generally do not need pre-boiling. Layer them according to their size and thickness, keeping the sauce generous enough to cook the pasta through. If your family prefers a cheesier top, add a little extra Parmesan rather than changing the amount of béchamel.

Storage and Reheating

Refrigerate leftover lasagne within 2 hours of cooking, in a covered container or tightly covered in the baking dish. It keeps for 3–4 days in the refrigerator. For easier reheating, portion it once cool and store the pieces in shallow airtight containers.

Reheat individual portions in the microwave, covered loosely, until steaming hot throughout. In the oven, place portions in an oven-safe dish, cover with foil and warm at 350°F (175°C) until hot; add a spoonful of water around the edge if the pasta looks dry. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Reheat only the portion you plan to eat.

To freeze, cool the lasagne promptly, portion it into freezer-safe containers and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a covered oven-safe dish for longer, checking that the centre reaches 165°F (74°C). Do not leave cooked lasagne at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make this lasagne ahead?

Yes. Make the ragù up to 2 days ahead and refrigerate it promptly in a covered container. You can also assemble the lasagne, cover it and refrigerate it for up to 24 hours before baking. Because it starts cold, it may need extra oven time; bake until bubbling throughout and check the centre is hot before serving.

Do I have to pre-cook dried lasagne sheets?

Not always. Some dried sheets are labelled oven-ready, while others cook more evenly if softened in boiling water first. Follow the packet instructions for your brand. If using oven-ready sheets, make sure they are covered by sauce and béchamel, since exposed edges can stay hard.

Why did my lasagne turn out watery?

The ragù may not have simmered long enough to thicken, or the pasta may have carried excess cooking water into the dish. Simmer the sauce until it is thick but still moist, drain softened sheets well, and allow the baked lasagne to rest for 15 minutes before slicing. Watery vegetables, especially mushrooms, should be cooked until their liquid evaporates before being added.

Can I use only beef mince?

Yes. Use 1 lb 10 oz (750 g) ground beef in total. The blend of beef and pork is a common way to make a full-flavoured ragù, but there are many family and regional versions. All beef gives a slightly leaner result; a moderately fatty mince helps keep the sauce tender.

What can I use instead of passata?

Blend canned crushed tomatoes until smooth, or use the same amount of tomato purée if that is what is available. Passata has a smooth texture and a fresh tomato flavour, while crushed tomatoes leave a chunkier sauce. If your substitute is particularly watery, simmer the ragù until it thickens before layering.

How do I know when the lasagne is ready?

The top should be golden in places, the edges should bubble, and a knife inserted through the centre should meet tender pasta rather than a hard layer. If the top browns before the centre is hot, cover the dish again with foil and continue baking. Resting it before cutting is part of the finish, not a sign that it needs more oven time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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