Pasta dishes like lasagna Bolognese are a beloved staple in Italian cuisine. Combining rich flavors of pancetta, peas, and a robust meat sauce, this dish is both hearty and satisfying. Whether using fresh or frozen ingredients, this recipe brings the taste of spring to your table year-round.
When it comes to making lasagna Bolognese, using fresh peas can elevate the dish. Spring is the best season for fresh peas, as they are plump and sweet, often good enough to eat raw. My mother always enjoys them raw more than cooked. However, frozen peas can also work well in this recipe, offering convenience without compromising on flavor.
Making Lasagna Bolognese
The labor of making this dish begins with the selection of quality ingredients. When buying peas, it’s crucial to buy them where you can touch and squeeze each pod to ensure they are plump and worthwhile. Pre-packaged peas may not offer a consistent product, so it’s important to check for plumpness and freshness. You can often tell the quality by looking at the pods.
Savor the Year-Round Delight of LASAGNE AL FORNO (LASAGNA BOLOGNESE): A Pasta, Pancetta, and Pea Perfection!
Combining pasta, pancetta, and peas with a rich meat sauce, this Italian dish becomes a delightful meal that can be enjoyed any time of the year. Whether you face the trouble of using fresh peas or opt for the convenience of frozen, the result is a recipe that is consistently delicious and satisfying.
WHAT IS LASAGNE AL FORNO?
Lasagna al forno is a classic Italian dish from the Bologna region of Italy. This lasagna is made with lasagna pasta noodles, a rich Italian bechamel sauce (also known as besciamella), and a hearty ragu. The ragu is a sauce made with a mixture of pork, beef, carrots, celery, wine, and tomatoes. The term al forno means from the oven, highlighting that this dish is baked to perfection. Imagine the joy of serving this wonderful, delicious meal to your guests at a great Italian family dinner.
As someone who loves cooking, I often make this classic lasagna bolognese for my family and friends. The aroma of the baked lasagna fills the house, making it perfect for entertaining. Sometimes, I pair it with a slice of ricotta pie and a cup of coffee for dessert. This combination makes for a truly special meal. On occasions when I want to switch things up, I substitute the lasagna pasta noodles with fried Italian eggplant, transforming the dish into an eggplant parmesan.
A traditional lasagne al forno does not include cheese, except for a light sprinkle of Parmesan on the layers and top. While some versions of lasagna in Italy incorporate ricotta and mozzarella cheese, this original recipe stays true to its roots, focusing on the pure flavors of the ragu and bechamel sauce. There’s also an Italian American lasagna that adds various ingredients, but I find that sticking to the classic makes the dish better and less heavy.
VARIATIONS AND SERVING TIPS
In Italy, different regions have their own versions of lasagna, each adding unique touches. However, the classic lasagne al forno from Bologna stands out for its simplicity and depth of flavor. For a change, I sometimes use rigatoni instead of lasagna noodles, making rigatoni al forno. Both dishes, when baked in the oven, offer that comforting, oven-fresh taste that’s hard to resist.
A key to enhancing the dining experience is to serve lasagna al forno with a side of italian pudding rice. This complements the savory lasagna and adds a sweet note to the meal. Whether you stick to the original recipe or experiment with added ingredients, this dish remains a beloved staple in Italian cuisine.
INGREDIENTS TO MAKE THIS LASAGNA BOLOGNESE
To make Lasagna al forno, you need a rich bolognese made from ground beef, ground pork, white wine, carrots, celery, salt, and pepper. This mixture is cooked for several hours to develop its deep flavor. I usually make a big pot of ragu sauce and use it for both tagliatelle at dinner and freeze the rest for the lasagna al forno on a different day. If you’re short on time, an American meat sauce can be a quick alternative.
For the pasta, lasagna noodles are essential. My preferred method to cook them ensures they are perfect for layering. The besciamella sauce is another key component, made from a mixture of flour, butter, milk, nutmeg, and sometimes a bit of parmesan for extra flavor. This Italian white sauce binds everything together beautifully. Don’t forget to reserve some pasta water to adjust the sauce’s consistency if needed.
From my experience, a dish like this pairs well with a Brown Butter Lobster Ravioli Sauce, adding a gourmet touch to the meal. This combination brings out the best in the classic bolognese while offering a luxurious twist to your Italian dining experience.
HOW TO MAKE LASAGNA BOLOGNESE (AKA LASAGNE AL FORNO)
MAKING THE RAGU
A classic Italian ragu takes a couple of hours to simmer and develop its rich flavors. This is an essential part of making lasagna and is great to do ahead of time. I often start the sauce early in the day so that by dinner, the ragu is ready. If you prefer, you can make the ragu and lasagna on the same day.
Our favorite recipe for this ragu is the traditional ragu alla Bolognese. However, if you’re short on time, a quicker meat sauce like our Italian American meat sauce is a perfect alternative. Both versions bring a delightful taste to your lasagna, making it a standout dish for any meal.
COOKING THE LASAGNA NOODLES
The final step in making lasagna al forno is cooking the lasagna noodles. I use dried noodles for this recipe. Make sure to cook them for only ¾ of the time recommended on the box so they are slightly flexible but not too soft, as they will finish cooking in the oven. A helpful tip is to lay the noodles out on kitchen towels side by side when they are done to prevent them from sticking. Be careful, as the noodles will be hot, so use kitchen tongs for grabbing them.
HOW TO ASSEMBLE LASAGNA AL FORNO
Start by buttering a large baking dish. I prefer using a 9×8 pan instead of a 9×11 pan because it gives me a taller lasagna and fits the lasagna noodles perfectly, so there’s less cutting to make them fit. Next, add a little sauce to the bottom of the baking dish. I like to mix in 1 cup of reserved pasta water with the ragu sauce to thin it out since the ragu is usually very thick. This helps the sauce cook the pasta more evenly in the oven.
Then, start layering. Place a layer of lasagna noodles, followed by a thin layer of besciamella sauce, and then a bit more ragu. Add the besciamella sauce “The creamy, smooth texture of this besciamella sauce adds an irresistible richness to every bite of my lasagne.” first because it is easier to smooth the white sauce before adding the ragu. Keep repeating these steps to assemble the lasagna until you reach the last lasagna layer. Once you lay down the last of the lasagna noodles, add the remaining ragu on top and finish with the final bit of besciamella.
The besciamella layer on the top, along with a sprinkle of Parmesan, will brown and become nice and thick during baking. This method makes it easy to make a delicious lasagna. I recommend planning and preparing the ragu ahead of time so that on the day you plan to cook, the only parts left are the lasagna noodles and the besciamella sauce. This keeps things simple and easy.
If you loved this recipe make sure to check out:
Creamy Parmesan Tortellini with Tomatoes
Whipped Ricotta Dip with Lemon
EQUIPMENT
This small saucepan is perfect for simmering my Bolognese sauce to perfection, enhancing the flavors beautifully.
Cooking time
Prep TIME : Cook time Total
59 mint 21 mint 1hr 20 mint
INGREDIENTS
1️⃣ To make a delicious Lasagne al Forno, you will need 1 lb of dried lasagna noodles. For the rich and flavorful layers, prepare 3 cups of Bolognese sauce. You will also need ½ cup of grated parmesan to sprinkle on top. 🧀
2️⃣ The creamy Besciamella sauce requires:
- 2 ¼ cups of whole milk 🥛
- 4 tablespoons of unsalted butter 🧈
- 4 tablespoons of all purpose flour 🌾
3️⃣ To enhance the flavor, add:
- ¼ cup of grated Parmesan
- ⅛ teaspoon of grated nutmeg
- ⅛ teaspoon of kosher salt
- A few swirls of freshly ground black pepper 🧂
These ingredients come together to create the perfect Lasagna Bolognese, balancing rich meatiness with creamy, cheesy layers. The combination of the Bolognese sauce and Besciamella sauce makes this dish a true Italian classic. 🇮🇹
INSTRUCTIONS
1️⃣ To make the Besciamella Sauce:
- Heat 2 ¼ cups whole milk in a medium sauce pan over medium heat until it reaches a light simmer. Then, turn off the heat and set aside. 🥛
- In a small saucepan “This small saucepan is perfect for simmering my Bolognese sauce to perfection, enhancing the flavors beautifully.” melt 4 tablespoons unsalted butter over medium heat. 🧈
- Add 4 tablespoons all-purpose flour and whisk it into the butter, cooking for 3 minutes while stirring. 🌾
- Gradually add the warm milk, one ladle full at a time, mixing it into the flour and butter mixture. 🥄
- Once all the milk is incorporated, add ¼ cup grated Parmesan, ⅛ teaspoon grated nutmeg, ⅛ teaspoon kosher salt, and a few swirls of freshly ground black pepper. 🧀
- Remove from heat and cover the surface of the besciamella with plastic wrap to prevent a film from forming. 🍳
2️⃣ For the Bolognese Sauce:
- You will need 3 cups of this rich, meaty sauce. It adds depth and flavor to your lasagna. 🍝
3️⃣ Cook the lasagna noodles:
- Bring a large pot of water to a boil and salt it generously. 💦
- Cook 1 lb dried lasagna noodles for just over half the time suggested on the box, then reserve 1 cup of pasta water. 🍜
- Drain the pasta and, using tongs, place each lasagna noodle on a kitchen towel side by side to dry. 🥢
4️⃣ To assemble the lasagna:
- Preheat the oven to 400 degrees. 🔥
- Butter a 9 by 8 inch or 9 by 11 inch baking dish. 🍽️
- Mix the reserved pasta water into the sauce to thin it slightly. 🥣
- Spread an even layer of ragù on the bottom of the baking dish. 🍛
- Add a layer of lasagna noodles, being careful not to overlap them. 🧩
- Spread a couple of tablespoons of besciamella sauce evenly over the pasta, then sprinkle some Parmesan over the white sauce. 🧂
- Top with a couple of tablespoons of ragu and spread evenly. 🔄
- Repeat these layers until you reach the last layer. For the final layer, top the pasta with ragu, then besciamella, and finish with a light sprinkling of Parmesan. 🧀
5️⃣ Bake the lasagna:
- Bake the lasagna for 20-25 minutes until it is bubbling and starting to brown on top. 🕰️
- Let it cool for 10 minutes, then slice and serve. 🍽️
This method ensures a perfectly balanced Lasagne al Forno with creamy, cheesy layers and rich meatiness. Enjoy this classic Italian dish with your family and friends! 🇮🇹
NUTRITION
Calories: 505.6kcal Carbohydrates: 75.1g Protein: 20.2g Fat: 17.2g
FAQS
What is the difference between lasagna and Lasagna al Forno?
Lasagne al Forno is an authentic recipe that differs from Americanized lasagna. Unlike the American version, it doesn’t use ricotta cheese. Instead, this recipe uses homemade lasagne noodles and a creamy béchamel sauce. This traditional approach gives lasagne al forno its unique flavor and texture, setting it apart from its American counterpart.
What’s the difference between lasagna and lasagna Bolognese?
The main difference between classic lasagna and lasagna Bolognese lies in the sauce and the filling. Classic lasagna mixes meat sauce with fresh ricotta, while the Bolognese version uses béchamel to bind the filling. Both recipes are famous and have roots in Italian cuisine, but the use of béchamel in the Bolognese version gives it a unique texture and flavor.
What is Lasagna al Forno made of?
Lasagna al Forno is a lasagna that is particularly good when baked in the oven. It is usually made with a meat sauce. The sauce typically includes onions, carrots, and celery which are sauteed in olive oil. Then, ground beef is added and cooked slowly with tomato puree and tomato paste to create a rich and flavorful dish.