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Lasagna al Forno
12+ servings


1 box of lasagna noodles, cooked
1 C parmesan cheese, grated

For the red                                              For the white 
bolognaise  sauce                                 béchamel sauce

2 T olive oil                                                   4 T butter
½ large onion, peeled and chopped        4 T flour
1 large carrot, peeled and chopped          1¼ C milk
2 cloves garlic, peeled and chopped        Pinch of nutmeg
1 bay leaf                                                       Pinch of cayenne
2 pinches dried oregano                                             pepper
1 T Worcestershire sauce                           1 C Cheddar Cheese
1 lb. ground beef                                                          - grated
1 T tomato puree                                      
14 oz. diced tomatoes, drained
1 C milk
Salt and freshly ground pepper to taste


Preheat the oven to 450 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil.
Add the lasagna noodles and cook for 8 minutes (less than package requires – they will continue to cook in the oven), stirring occasionally.
Drain and set aside.

For the bolognaise sauce, heat the olive oil in a large sauce pan. Add the onion, carrot and garlic (these may be grated, if preferred). Season with bay leaf, oregano, Worcestershire sauce and a little salt and pepper. Sauté until carrots are al dente. Add beef and stir to break into small bite size pieces. Add the tomato puree and allow to cook for 1 minute. Continue cooking until meat has browned nicely. Add the tomatoes and simmer for 2 to 3 minutes. Add the milk, turn off the heat and set aside.
For the white sauce, melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat, add a third of the milk, whisking to prevent lumps from forming. Add the remainder of the milk, a third at a time, whisking as you go. Season with salt and pepper, nutmeg and cayenne pepper. Allow the sauce to cook for another minute or so before adding Cheddar cheese. Stir and remove from the heat.

To assemble the lasagna, spread some of the bolognaise sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then add some of the béchamel sauce, and grated Parmesan cheese. Repeat layering noodles, bolognaise sauce, no seasoning of salt and pepper before cleaning the edges of the dish.

Bake the lasagna for 45 minutes, or until the top is browned and the sauce is bubbly and hot.

Allow to sit at room temperature for at least 5 minutes and serve hot.

Note: This is by far one of Gordon Ramsay’s best recipes.

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