Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Lasagne al Forno


Lasagne al Forno.  So delicious.  Homemade ragu bolognese, fresh pasta, creamy balsamella, nutty parmigiano throughout with a sprinkling of mozzarella to top things off–this dish is so worth the effort and the leftovers are amazing.

If you’ve been following my posts leading up to this grand finale, you’ve had a sweet peek into each of the delicious ingredients in this authentic Italian lasagne.  Yes, this dish is a labor of love, but the results are nothing short of delizioso.

Lasagne al Forno
Serves 8-12


1 recipe fresh pasta
1 recipe ragu alla bolognese
1 cup freshly grated parmigiano-reggiano
1 cup freshly grated mozzarella
1 recipe balsamella, about 2 cups

Preheat your oven to 450 degrees.  Spritz a 9 x 13 casserole dish with cooking spray and set aside.

If you haven’t already cooked your pasta sheets, do so in a large pot of boiling, salted water.  Cook them two sheets at a time until they float to the surface; this will only take 10-20 seconds.  Once they’re floating, remove them from the water and either rinse them under cold water or dunk them in a bowl of ice water to stop them from cooking further.  Once cool, remove the sheets from the water and dry them with paper towels (or a couple clean tea towels).

It’s time to begin layering!  Your very bottom lasagne layer will be sheets of pasta.  You’ll want to cover the bottom of the pan, so do a bit of patching as necessary.  Next, spread about 1 cup of ragu over the pasta sheets and then sprinkle lightly with parmigiano and mozzarella.  Arrange another layer of pasta sheets on top and now spread this layer with 1 cup of balsamella.  Sprinkle lightly with the parmigiano and mozzarella.  Repeat these layers again–pasta, ragu, cheeses, pasta, balsamella, and cheeses–a couple more times, ending with ragu and the rest of the cheeses.  (You’ll have 3 layers of ragu and 2 layers of balsamella.) Reserve any leftover ragu for another use.

Bake the lasagne in the top third of your oven for 10 minutes.  Turn up the heat to 450 degrees and cook until the lasagne is bubbling around the edges and beginning to brown on top, 5-10 minutes more.  Keep an eye on things so your beautiful lasagne doesn’t burn!  Remove from the oven and allow to rest for 10 minutes before serving.

Nutrition information per serving (1/12 of recipe): 340 calories, 20.5 g total fat, 9 g saturated fat, 18.5 g carbohydrate, 2.5 g fiber, 18 g protein

Nutrition information per serving (1/8 of recipe): 508 calories, 30 g total fat, 14.5 g saturated fat, 26 g carbohydrate, 4 g fiber, 27 g protein

Serving lasagne

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