Lasagne al Forno
Layers of slow-simmered Bolognese and bechamel baked under Parmesan until the top browns.
Ingredients10
- Ground Beef500 g
- Lasagna Noodles150 g
- Canned Tomatoes800 g
- Milk500 ml
- Butter50 g
- All-Purpose Flour40 g
- Carrots2 Stück
- Onion1 Stück
- Parmesan Cheese60 g
- Garlic2 Zehen
Instructions
- 1
Finely dice the onion, garlic, and carrots, then soften them in oil until the onion turns translucent.
- 2
Brown the ground beef well, add the tomatoes, and let the Bolognese simmer gently for 20 minutes.
- 3
For the bechamel, melt the butter and cook the flour just until it smells nutty but stays pale, then whisk in the milk and simmer it down to a smooth, pourable sauce.
- 4
Layer Bolognese, pasta sheets, and bechamel in a baking dish, alternating until everything is used up.
- 5
Heat the oven to 350 °F. Scatter a generous layer of Parmesan over the top and bake for about 35 minutes, until the crust browns and smells toasty.
NutritionPer serving
Allergens
Equipment
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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