Delicious, juicy Lasagna Al Forno can be made without the need to boil lasagna pasta sheets. Learn all the tips and tricks for this perfect no boil lasagna!
Prep Time2 hourshrs30 minutesmins
Cook Time40 minutesmins
Course: Main Course, Pasta, Pasta Al Forno
Cuisine: Italian
Servings: 6
Equipment
8x10 or 7x11 inch baking dish
Ingredients
For Beef Ragu
1small onion
1carrot
1celery rib
1.1lbground beef or a mix of ground pork & ground beef, 500 g
Prepare soffritto. Dice carrot, onion and celery into small cubes. Put them in a large pan with a generous splash of olive oil (about ¼ cup). Let simmer until onions become- semi-translucent.
1 small onion, 1 carrot, 1 celery rib, Olive oil
Once soffritto is ready add minced meat crumbling it with your hands. Set the heat to high and continue to stir and break any large lumps of meat with a wooden spoon. You’ll see meat will start to release some liquid. Continue to cook on high heat lightly roasting the meat until all the liquid evaporated.
1.1 lb ground beef or a mix of ground pork & ground beef
Once meat is lightly roasted add wine. Let evaporate.
½ cup dry white wine
Add salt and a little pepper to taste.
Salt, pepper
Add tomato passata (tomato pure) and beef broth with 1:1 ratio. Add bay leaf.
1 ½ cup tomato puree, 1 bay leaf, 1 ½ cup beef stock
Cover with a lid leaving a small opening for steam to come out and set on slow simmer for 1.5 - 2 hours.Check on your ragu occasionally making sure there’s still enough liquid.
If needed add a little more water or broth to thin it out. Remember ragu will thicken a little as it cools.As a final result you should have ragu of medium thickness or of medium thinners I would say.
Taste for salt and pepper add more if needed.
Prepare Bechamel Sauce
When you’re ready to assemble lasagna start preparing the Bechamel sauce.
In a stove-top pot set on medium heat add butter. Once butter is melted add flour and whisk well until a thick creamy paste forms. Stir well for a few seconds.
3 tablespoon butter, 4 leveled tablespoon flour
Slowly pour in about ⅓ of the milk. Continue whisking energetically breaking all the lumps. Make sure to scrape well the bottom and sides of the pot.Once you have reached creamy, lump free consistency slowly add the rest of the milk. Add nutmeg and salt to taste.
2 ½ cup milk, ¼ teaspoon nutmeg, Salt
Continue whisking until the sauce starts to thicken. It should still be runny, creamy but not watery! Turn the heat of and cover the pot with a lid.Remember Bechamel sauce will continue to cook a little even with the heat of.
Assemble Lasagna Layers
Once you have all ingredients for lasagna ready, put a pot or a kettle of water to boil.Pour hot boiling water in a large bowl or shallow dish that can fit a single lasagna sheet. Add a few drop of oil (any oil) to prevent lasagna sheets from sticking together.IMPORTANT: This step is necessary only if you use dried lasagna sheets. Skip this step and further referance to it if you’re using fresh pasta!
Put lasagne sheets in hot water - 3 at a time or the quantity that you need to make one layer of lasagna. Let sit for about 30-60 seconds.
In the meantime spread a few tablespoons of ragu over the bottom of the baking dish.Layer soaked lasagna sheets. Don’t worry if they don’t fit the baking dish perfectly (see photo) They’ll expand in the the oven.TIP: If needed, you can carefully cut lasagna sheets after soaking for 60 seconds using big sharp scissors.
Add a generous layer of ragu sauce making sure you cover all the angles.
Top with about ¼ of bechamel sauce and ¼ of all grated Parmesan cheese.IMPORTANT: Put the next batch of lasagna sheets needed for the next layer to soak in the same water as soon as you removed the ready to use ones.
Repeat all the layers starting with lasagna pasta sheets.Lasagna Sheets - > Ragu Sauce -> Bechamel Sauce -> Grated Parmesan Cheese -> Mozzarella Cheese cut in cubes (optional)
Once you’ve finished the last layer of Parmesan cheese, pour a little bit of milk all around the rim of the baking dish. This is the second magic trick that nobody knows about! It will help lasagna cook evenly and not curl up or burn in the corners.
Place Lasagna in a preheated to 390F (200C) oven and cook for 40 minutes.
At 25 minutes mark lower the temperature 355F (180C).If you notice lasagna started to brown too much, cover the top with an aluminum foil and continue to cook.
Allow to rest for 10-15 minutes before serving.
Notes
Ingredients listed in the recipe are good for 7.5/10.5 inch baking dish.A 7x11 or 8x10 will also work. If you have a large dish feel free to double the ingredients and make an extra layer or make another small dish of Lasagne Al Forno.