Authentic Five-Layer Lasagne al Forno

A rich, comforting Italian classic featuring five distinct layers of slow-cooked beef and pork ragù—deglazed with red wine and a touch of balsamic vinegar—creamy parmesan-infused béchamel, and tender pasta sheets, all topped with a golden, bubbling crust of mozzarella and cheddar.

Serves 8 · Metric units · Prep 45 min · Cook 1 h 55 min

Ingredients

• Olive oil30 ml
• Yellow onion, finely diced1 medium
• Carrot, finely diced1 medium
• Celery stalk, finely diced1 medium
• Minced beef500 g
• Minced pork500 g
• Dry red wine150 ml
• Balsamic vinegar15 ml
• Tomato paste30 g
• Canned crushed tomatoes800 g
• Beef stock250 ml
• Unsalted butter75 g
• All-purpose flour75 g
• Whole milk750 g
• Grated parmesan cheese50 g
• Ground nutmeg1 pinch
• Dried lasagne sheets250 g
• Shredded mozzarella cheese150 g
• Shredded cheddar cheese100 g
• Salt0
• Black pepper0

Method

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery. Sauté until the vegetables are soft and translucent. — 10 min
2. Add the minced beef and minced pork to the saucepan. Cook, breaking up the meat with a wooden spoon, until browned and no pink remains. — 10 min
3. Pour in the dry red wine and balsamic vinegar. Scrape up any browned bits from the bottom of the pan and simmer until the liquid has reduced by half. — 5 min
4. Stir in the tomato paste, canned crushed tomatoes, and beef stock. Season with salt and black pepper. Reduce heat to low, cover, and simmer slowly, stirring occasionally. — 1 h
5. While the meat sauce simmers, prepare the béchamel. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, to form a smooth paste (roux). — 2 min
6. Gradually pour the whole milk into the roux in a slow, steady stream, whisking constantly to prevent lumps. Cook, stirring continuously, until the sauce thickens and coats the back of a spoon. — 8 min
7. Remove the béchamel from the heat. Stir in the grated parmesan cheese, ground nutmeg, and a pinch of salt until the cheese is completely melted and the sauce is smooth. — 2 min
8. Preheat the oven to 180°C (350°F). Lightly grease a deep 23 x 33 cm (9 x 13 in) baking dish. (180°C)
9. Assemble the 5 layers. Spread a very thin layer of meat sauce on the bottom of the baking dish. Lay down 3 pasta sheets. Spread 1/5 of the remaining meat sauce over the sheets, followed by 1/5 of the béchamel sauce. Repeat this layering process (pasta, meat sauce, béchamel) 4 more times to create exactly 5 layers of pasta, meat, and sauce. — 15 min
10. Evenly sprinkle the shredded mozzarella and shredded cheddar cheese over the final top layer of béchamel sauce. — 3 min
11. Bake in the preheated oven until the pasta is tender, the sauce is bubbling at the edges, and the cheese topping is golden brown and slightly charred in spots. (180°C) — 40 min
12. Remove from the oven and let rest before slicing and serving to allow the layers to set. — 15 min