Lasagne al Forno (Classic Bolognese Style)

Lasagne al Forno (Classic Bolognese Style) ingredients

• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 6 oz pancetta, diced
• 1.5 lbs ground beef (80/20 lean)
• 1 cup dry red wine (e.g., Sangiovese)
• 28 oz canned crushed tomatoes
• 1 cup whole milk
• 1 bay leaf
• 1 tsp salt
• 0.5 tsp freshly ground black pepper
• 6 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 4 cups whole milk
• pinch nutmeg, freshly grated
• 0.5 tsp salt
• 12-16 sheets lasagne pasta sheets (no-boil or fresh)
• 1 cup Parmesan cheese, grated
• 2 cups low-moisture mozzarella cheese, shredded

How to make Lasagne al Forno (Classic Bolognese Style)

1. **For the Ragu:** In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add 1 medium yellow onion, 2 medium carrots, and 2 medium celery stalks (all finely minced) and cook gently for 8-10 minutes, stirring occasionally, until softened and translucent but not browned.
2. Increase heat to medium-high. Add 6 oz diced pancetta and cook until crispy, about 5-7 minutes. Add 1.5 lbs ground beef, breaking it up with a spoon, and cook until browned all over, about 8-10 minutes. Drain off any excess fat from the pot.
3. Pour in 1 cup dry red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Simmer for 5 minutes until the wine has almost completely evaporated. Stir in 28 oz canned crushed tomatoes, 1 cup whole milk, 1 bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Bring to a gentle simmer.
4. Reduce the heat to low, cover the pot partially, and simmer for at least 1.5 to 2 hours, stirring occasionally, until the sauce is rich and thick. If the sauce becomes too dry, add a splash of water or broth. Remove the bay leaf before using.
5. **For the Béchamel:** In a medium saucepan, melt 6 tbsp unsalted butter over medium heat. Add 6 tbsp all-purpose flour and whisk constantly for 2-3 minutes to create a smooth, pale roux. Do not let it brown.
6. Gradually whisk in 4 cups whole milk, a little at a time, ensuring no lumps form. Continue whisking constantly for 5-7 minutes, until the sauce thickens to a smooth, creamy consistency that coats the back of a spoon.
7. Season with 0.5 tsp salt and a pinch of freshly grated nutmeg. Remove from heat. Keep warm or cover directly with plastic wrap to prevent a skin from forming if not using immediately.
8. **Assembly and Baking:** Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. If using traditional pasta sheets (not no-boil), cook them al dente, drain, and lay flat on parchment paper. Grate 1 cup Parmesan cheese and shred 2 cups low-moisture mozzarella cheese.
9. Spread about 1 cup of the prepared ragu evenly over the bottom of the prepared baking dish. Arrange a single layer of lasagne pasta sheets (typically 3-4 sheets) over the ragu, trimming to fit if necessary.
10. Spoon about 1.5 cups of ragu over the pasta, followed by a generous drizzle of about 1/2 cup béchamel sauce. Sprinkle with about 1/4 cup Parmesan and 1/2 cup mozzarella. Repeat this layering sequence: pasta, ragu, béchamel, Parmesan, mozzarella, for 3-4 more layers, or until you run out of ingredients, ending with a layer of pasta.
11. For the final layer, spread remaining béchamel over the top pasta layer, then sprinkle generously with remaining Parmesan and mozzarella cheese.
12. Cover the baking dish loosely with aluminum foil (you may want to tent it slightly so it doesn't touch the cheese). Bake for 30 minutes.
13. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly. If the top isn't browning sufficiently, you can briefly place it under the broiler for 2-3 minutes, watching carefully to prevent burning.
14. Let the lasagne rest for at least 15-20 minutes after removing it from the oven before slicing and serving. This allows the layers to set and prevents it from falling apart.

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