Classic Italian Lasagne al Forno

Name: Classic Italian Lasagne al Forno
Prep time: 40 min
Cook time: 45 min
Total time: 100 min
Yield: 7
Cuisine: Italian
Ingredients: 60 g unsalted butter; 60 g plain flour; 800 ml warm whole milk; 1 pinch grated nutmeg (a pinch); 1 pinch salt (to taste); 2 pinch white pepper (to taste); 12 sheets dried lasagne sheets (or fresh pasta sheets); 200 g mozzarella (finely diced); 150 g freshly grated Parmigiano-Reggiano

by J_C • 2026

Why some badges are missing

Not vegan: freshly grated Parmigiano-Reggiano (usually made with animal rennet) → try vegan parmesan-style cheese (or nutritional yeast)
Not vegetarian: freshly grated Parmigiano-Reggiano (usually made with animal rennet) → try vegetarian hard cheese (Italian-style, made without animal rennet)
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: unsalted butter → try dairy-free butter
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: freshly grated Parmigiano-Reggiano
Not low-GI / diabetic-friendly: plain flour → try wholemeal flour
Not kidney-friendly: warm whole milk → try rice milk

Based on listed ingredients — always check labels for allergies.

About this recipe

This quintessential British comfort dish marries tenderly braised minced lamb or beef with a classic mirepoix of sweet carrots, onions, and celery, enriched by Worcestershire sauce and fragrant herbs. Crowned with a velvety blanket of buttery potato mash—enriched with egg yolks and sharp cheddar—it bakes to a bubbling, golden perfection. After a brief rest, it offers a deeply satisfying, rustic harmony of rich, savory depths and crisp, golden textures that defines fireside dining.

Prep

40m

Cook

45m

Rest

15m

Serves

Rating

—

Total time · 1h 25m

Ingredients

Kitchen Help

Shopping list

60 g unsalted butter
60 g plain flour
800 ml warm whole milk
1 pinch grated nutmeg — a pinch
1 pinch salt — to taste
2 pinch white pepper — to taste
12 sheets dried lasagne sheets — or fresh pasta sheets
200 g mozzarella — finely diced
150 g freshly grated Parmigiano-Reggiano

Tools

· 9x13-inch baking dish
· saucepan
· whisk

Instructions

Step by step

1
Make the Bechamel: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for to form a blonde roux. Gradually whisk in the warm milk in a steady stream to prevent lumps. Cook, stirring constantly, until thickened to a smooth cream. Season with salt, white pepper, and nutmeg.
2
Preheat oven to 190°C (170°C fan). Lightly butter a 9x13-inch baking dish. Spread a thin layer of ragù and bechamel on the bottom.
3
Layering: Place a layer of lasagne sheets across the bottom. Spread an even layer of meat sauce, a layer of bechamel, a sprinkle of diced mozzarella, and a generous dusting of Parmesan. Repeat the layers 4 to 5 times, finishing with a final layer of pasta topped heavily with bechamel and remaining Parmesan cheese.
4
Cover loosely with foil and bake for . Remove the foil and bake for an additional until the top is bubbling, golden brown, and crispy at the edges.
5
Rest for before slicing into neat squares—this ensures the layers hold together cleanly.