"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lasagne Al Forno Recipe

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This recipe for Lasagne Al Forno, by , is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



For the meat sauce:

3 tablespoons olive oil
1 large yellow onion, chopped
2 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
1 pound lean ground beef
1 pound ground pork
1/2 cup red wine, preferably Cabernet Sauvignon
3 28-ounce cans crushed tomatoes
2 1/2 cups low-sodium beef broth
2 bay leaves
2 cinnamon sticks

For the cream sauce:

6 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1/2 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

For the lasagna:

1 pound homemade lasagne noodles or no-boil lasagne noodles
2 cups (4 ounces) Parmesan cheese, finely grated

For the meat sauce, heat the olive oil in a large pot over medium heat. Add the onions, salt, black pepper and red pepper and cook until the onions are soft and translucent, about 5 minutes. Add the beef and pork and cook until browned, pouring off excess fat. Add the wine, tomatoes, broth, bay leaves, and cinnamon, bring to a boil, reduce to a simmer, cover and cook until the meat is very tender and the sauce is thick, 4 to 5 hours.

To make the cream sauce, melt the butter in a medium saucepan over medium heat. Add the flour and cook 3 to 4 minutes. Whisk in the milk, salt, pepper, and nutmeg, and cook until the sauce is thick and smooth, about 6 minutes.

To make the lasagna, preheat the oven to 350 degrees. Butter a 9" x 13" baking dish, set aside. Place about 1 cup of the meat sauce in the bottom of the baking dish and layer with 3 lasagna noodles. Place another cup of meat sauce over the noodles, followed by a cup of cream sauce and a third of the cheese. Repeat with the remaining noodles and sauces, ending with the cheese. There will be leftover sauce.

Cover with aluminum foil and bake for 60 minutes. Remove the foil and bake until the top is golden, 15 to 20 minutes. Let rest for 15 to 20 minutes before cutting.

Reheat extra sauce and and serve on the side, if desired. Top with freshly grated Parmesan cheese and chopped fresh basil, if desired.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
The lasagne may appear soup-y when it first comes out of the oven, but the liquid will absorb as it rests.




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