Go Back

Classic Lasagna al Forno (Hearty Beef & Nutmeg Béchamel)

A masterpiece of Italian comfort food, this lasagna is defined by its structural integrity and depth of flavor. It features a slow-simmered, jammy Beef Bolognese paired with a velvet-smooth, nutmeg-infused Béchamel. Unlike standard versions that use watery ricotta, this recipe utilizes the traditional "al forno" method with finely grated Parmigiano-Reggiano between layers to create a savory "Velcro" effect, ensuring every slice stands tall and tastes rich.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
25 minutes
Total Time 3 hours 40 minutes
Servings: 10 Servings
Course: Dinner
Cuisine: Italian, Traditional Bolognese Style
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 700 g Ground Beef (80/20) High-fat content for a silkier, richer ragu.
  • 12–15 sheets Egg Pasta Sheets Fresh or "no-boil" preferred for better structural bond.
  • 1 Liter Whole Milk Full-fat is essential for a velvet-smooth Béchamel.
  • 200 g Parmigiano-Reggiano Grate finely; acts as the "glue" between internal layers.
  • 150 g Low-Moisture Mozzarella Grate from a block for the best melting on the top crust.
  • 50 g Unsalted Butter For the Béchamel roux base.
  • 50 g All-Purpose Flour To be cooked with butter into a golden roux.
  • 2 tbsp Tomato Paste Deepens the umami profile and thickens the sauce.
  • 1/2 cup Fresh Nutmeg Grated directly into the Béchamel for authentic aroma.
  • 1 pinch Sea Salt & Black Pepper Season every layer to build flavor depth.

Equipment

  • 1 9x13 inch Baking Dish Deep-sided; ceramic or glass is best for heat retention.
  • 1 Dutch Oven / Heavy Pot Used for slow-reducing the beef ragu to a "jammy" consistency.
  • 1 Medium Saucepan Specifically for simmering the Béchamel without scorching the milk.
  • 1 Whisk Essential for a smooth, lump-free white sauce.
  • 1 Fine Microplane / Grater For fresh nutmeg and finely grating the Parmigiano-Reggiano.
  • 1 Silicone Spatula To ensure every drop of sauce is spread edge-to-edge.
  • 1 Chef's Knife For finely dicing the soffritto (onion, carrot, celery).

Method
 

  1. Prepare the Ragu
    Brown the beef in a heavy pot. Add finely diced onions, carrots, and celery. Stir in tomato paste and deglaze with red wine. Simmer on low heat for 1.5–2 hours until the sauce is thick and "jammy."
  2. Make the Béchamel
    Melt butter in a saucepan, whisk in flour to make a roux, and gradually add milk. Whisk constantly over medium heat until thickened. Season with sea salt and a generous amount of freshly grated nutmeg.
  3. Layer the Base
    Spread a thin layer of Béchamel on the bottom of the 9x13 dish. Top with a layer of pasta sheets. This prevents the bottom from sticking.
  4. Build the Stack
    Spread a layer of Bolognese, followed by a drizzle of Béchamel. Sprinkle a light, even coating of finely grated Parmigiano-Reggiano to act as your "internal glue." Repeat until the dish is nearly full.
  5. The Top Crust
    Place the final layer of pasta. Cover generously with the remaining Béchamel and a thick layer of shredded low-moisture Mozzarella.
  6. Bake & Set
    Bake at 190°C (375°F) for 30 minutes until the top is bubbling and golden. Crucial: Remove from oven and let it rest for 25 minutes before slicing to ensure clean, vertical layers.

Notes

 Serving & Presentation

  • The Clean Cut: Use a serrated knife to saw through the crust and a wide offset spatula for the lift.
  • The 20-Minute Rule: Never skip the rest period. It’s the only way to ensure the layers stay vertical and don't slide into a heap on the plate.
  • Warmed Plates: Serve on pre-warmed plates to keep the Béchamel creamy and prevent the fats from seizing.
  • Fresh Garnish: Add a pop of color with chiffonade of fresh basil or flat-leaf parsley right before serving.
  • The Final Dusting: Finish with a light, fresh grating of Parmigiano-Reggiano and a tiny drizzle of extra virgin olive oil for a professional sheen.