Layered pasta, slow-simmered meat sauce, silky béchamel, and melty cheese—Christmas comfort that never fails.

This Italian Lasagna al Forno is the kind of dish that makes a house smell like the holidays. A slow, rich ragù, a smooth béchamel, and pasta baked until bubbling and golden—then rested so it slices clean. It’s a family favorite across the world for one reason: it’s impossible to hate.

Why You’ll Love This Dish

• Feeds a crowd with zero drama
• Make-ahead friendly (even better next day)
• Freezer-friendly for holiday prep
• Clean layers, rich flavor, kid-approved

Kitchen Tools

Large pot, saucepan, whisk, 9×13 in (23×33 cm) baking dish, ladle, spatula, foil.

Ingredients (Serves 10–12)

Ragù (Meat Sauce)

• 2 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 900 g (2 lb) ground beef (or 50/50 beef + pork)
• 2 tbsp tomato paste
• 1 cup red wine (optional)
• 2 cans (28 oz / 800 g each) crushed tomatoes
• 1 tsp dried oregano
• 2 bay leaves
• Salt & pepper, to taste
• 1/2 cup water or stock (as needed)

Béchamel (White Sauce)

• 6 tbsp butter
• 6 tbsp all-purpose flour
• 5 cups milk (warm)
• 1/2 tsp salt
• 1/4 tsp nutmeg
• Black pepper, to taste
• 1/2 cup grated Parmesan (optional but recommended)

Pasta + Cheese

• 12 lasagna sheets (no-boil or regular)
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• Chopped parsley or basil (optional)

Instructions

1) Make the ragù

1. Heat oil. Sauté onion, carrot, celery 6–8 minutes until soft. Add garlic 30 seconds.
2. Add meat; brown well. Season with salt and pepper.
3. Stir in tomato paste; cook 1 minute. Add wine (if using) and reduce 2 minutes.
4. Add crushed tomatoes, oregano, bay leaves. Simmer 30–45 minutes until thick. Adjust seasoning.

2) Make the béchamel

1. Melt butter in saucepan over medium. Whisk in flour; cook 1–2 minutes (no browning).
2. Slowly whisk in warm milk until smooth.
3. Simmer 5–8 minutes until thick enough to coat a spoon. Add salt, nutmeg, pepper, and Parmesan.

3) Assemble

1. Heat oven to 190°C / 375°F.
2. Spread a thin layer of ragù in the dish. Add pasta sheets.
3. Layer: ragù → béchamel → mozzarella → Parmesan.
4. Repeat 3–4 layers, finishing with béchamel + mozzarella + Parmesan.

4) Bake

1. Cover with foil. Bake 25 minutes.
2. Uncover and bake 20–25 minutes until golden and bubbling.
3. Rest 20 minutes before slicing.

Pro Tips & Substitutions

• No-boil noodles: Ensure sauces are slightly looser so noodles hydrate.
• Extra rich: Add a splash of cream to béchamel.
• Vegetarian: Swap ragù for sautéed mushrooms + lentils.
• Make-ahead: Assemble 24 hours ahead and bake when needed.

Storage & Reheating

• Fridge: 4 days
• Freezer: 2 months (bake from frozen covered, add 25–35 minutes)
• Reheat slices covered at 160°C/320°F until hot.

Serving Suggestions

• Caesar salad or arugula salad with lemon
• Garlic bread or focaccia
• Roasted vegetables (zucchini, peppers, Brussels sprouts)

Nutritional Information (per serving, approx.)

• Calories: 520
• Protein: 32g
• Carbohydrates: 38g
• Fat: 28g
• Sodium: 820mg

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