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Mary Berry Lasagne al Forno

Mary Berry Lasagne al Forno
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A classic Italian lasagne with a rich, savory meat sauce layered with creamy béchamel and melted cheeses. Baked to golden perfection, it offers a comforting, hearty texture with balanced flavors of tomatoes, herbs, and nutmeg.

Ingredients

Scale
  • For the Meat Sauce:
  • 2 tbsp olive oil
  • 1 large onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 lb ground beef (85% lean)
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup dry red wine
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • For the Béchamel Sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • For Assembly:
  • 12 no-boil lasagne sheets (about 8 oz)
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 cup grated Parmesan cheese (4 oz)

Instructions

  1. Preheat the oven to 375°F / 190°C. Gather all ingredients and prepare as listed, ensuring the milk is warmed slightly to prevent lumps in the béchamel. This temperature ensures even baking without drying out the lasagne.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it, as this builds a flavorful base for the sauce.
  3. Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until browned and no pink remains, about 8-10 minutes. Drain any excess fat if desired, as this prevents greasiness and focuses the meaty flavor.
  4. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color. Then add the crushed tomatoes, red wine, dried oregano, dried basil, kosher salt, and black pepper. Bring to a simmer, stirring to combine.
  5. Reduce the heat to low and let the meat sauce simmer uncovered for 20-25 minutes, stirring occasionally, until thickened and the flavors meld. The sauce should coat the back of a spoon without being too watery, which ensures proper layering.
  6. While the meat sauce simmers, make the béchamel. In a medium saucepan, melt the butter over medium heat. Once melted and foaming, add the flour and whisk constantly for 2-3 minutes to cook out the raw flour taste, forming a smooth blond roux.
  7. Gradually whisk in the warmed milk, about 1/2 cup at a time, ensuring no lumps form. Continue whisking until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Stir in the nutmeg, kosher salt, and white pepper, then remove from heat. The béchamel should be creamy and velvety.
  8. To assemble, spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Arrange a single layer of lasagne sheets over the sauce, breaking them if needed to fit. Spread a layer of béchamel over the pasta, then sprinkle with mozzarella and Parmesan cheeses. Repeat layers, ending with a final layer of cheese on top.
  9. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown, bubbly, and the pasta is tender when pierced with a knife.
  10. Let the lasagne rest for 10-15 minutes before serving. This allows the layers to set for cleaner slices and ensures the sauces absorb properly, preventing a runny texture.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze assembled unbaked lasagne for up to 3 months, thaw overnight in the fridge before baking. Reheat individual portions in the oven at 350°F / 175°C for 15-20 minutes until heated through, or microwave on high for 2-3 minutes, covering to retain moisture.

Nutrition

Keywords: lasagne al forno, Mary Berry lasagne, Italian lasagne, baked pasta, meat lasagne, creamy lasagne, weeknight dinner, family meal, cheese lasagne, homemade lasagne, classic lasagne, comfort food

Find it online: https://britishrecipes.uk/mary-berry-lasagne-al-forno/