Delia Smith Lasagne al Forno Recipe

This classic Lasagne al Forno is a family weekend staple as well as being incredibly rich! Simmering the beef and pork ragu slowly makes the meat go tender and concentrated, which along with the creamy nutmeg-infused Béchamel adds a luxurious depth to this pasta bake that is so satisfying with garlic bread.

Delia Smith Lasagne al Forno Recipe Ingredients

• The Meat Sauce (Ragu):
  • 450g (1 lb) lean minced beef
  • 225g (8 oz) pork mince (or good quality sausage meat)
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 400g (14 oz) tin chopped tomatoes
  • 2 tbsp tomato purée
  • 150ml (5 fl oz) red wine
  • 1 tsp dried oregano (or basil)
  • Salt and freshly milled black pepper
• The Béchamel Sauce:
  • 50g (2 oz) butter
  • 50g (2 oz) plain flour
  • 725ml (1 ¼ pints) milk
  • A pinch of nutmeg (freshly grated is best)
  • 2 tbsp Parmesan cheese, grated
  • 1 bay leaf
• The Assembly:
  • 9–12 dried lasagne sheets (no pre-cook)
  • 50g (2 oz) Parmesan cheese, grated (for topping)
  • 25g (1 oz) mozzarella cheese, grated (optional)

How To Make Delia Smith Lasagne al Forno Recipe

1. Brown the meat: Heat the olive oil in a large flameproof casserole or frying pan. Add the onion and fry gently for 5 minutes until soft. Increase the heat, add the beef and pork mince, and fry until browned all over, breaking up any lumps with a wooden spoon.
2. Simmer the ragu: Stir in the crushed garlic, chopped tomatoes, tomato purée, red wine, and oregano. Season well with salt and pepper. Bring to a simmer, cover, and cook gently for 1 hour. Remove the lid for the last 15-20 minutes to reduce the liquid if it’s too runny; you want a thick, rich meat sauce.
3. Make the Béchamel: Place the milk, flour, and butter into a saucepan together (cold). Add the bay leaf. Whisk continuously over medium heat until the sauce boils and thickens (Delia’s all-in-one method). Turn heat to lowest setting and cook for 2 minutes. Remove the bay leaf. Stir in the nutmeg, 2 tbsp Parmesan, and season.
4. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease a large rectangular baking dish (approx. 10 x 8 inches).
5. Layer one: Spoon a third of the meat sauce into the bottom of the dish. Cover with a layer of lasagne sheets (snap them to fit if needed). Spread a third of the Béchamel sauce over the pasta.
6. Layer two & three: Repeat the process: meat, pasta, white sauce.
7. Top: Finish with the final layer of Béchamel sauce, ensuring the pasta is completely covered. Sprinkle the remaining Parmesan and mozzarella over the top.
8. Bake: Bake on the middle shelf for 40–45 minutes until the top is golden brown and bubbling, and the pasta is tender (test with a knife).
9. Rest: Allow the lasagne to stand for 10 minutes before serving. This is crucial to stop it sliding all over the plate.

Recipe Tips!

• Pork Power: Using a mix of beef and pork mince creates a much sweeter, richer ragu than beef alone. The fat from the pork keeps the meat tender during the long simmer.
• Cold Roux: Delia’s white sauce method (whisking butter, flour, and milk from cold) is foolproof! It prevents lumps completely. Just keep whisking until it boils.
• Cover the Pasta: Make sure every inch of the dry lasagne sheets is covered by the white sauce or meat sauce. Any exposed corners will burn and become hard shards in the oven.
• The Rest: Resting the lasagne allows the layers to “set.” If you cut it bubbling hot from the oven, it will collapse into a delicious mess. 10 minutes gives you a clean slice.

What To Serve With Delia Smith Lasagne al Forno Recipe?

This Delia Smith Lasagne al Forno Recipe is a heavy meal that needs a crisp contrast! A simple Mixed Leaf Salad with a balsamic vinaigrette cuts through the cheese and meat perfectly. For a true Italian feast, serve with warm Garlic Bread or Dough Balls to mop up the sauce! A glass of robust Chianti or Sangiovese is the perfect wine to match the tomato and beef flavors.

How To Store Delia Smith Lasagne al Forno Recipe

• Refrigerate: Cool completely, then cover and store in the fridge for up to 3 days. It tastes even better the next day!
• Reheat: Cover with foil (to stop the cheese burning) and bake at 180°C for 30 minutes until piping hot in the center.
• Freeze: You can freeze the baked lasagne (whole or sliced). Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Delia Smith Lasagne al Forno Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 35g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Salmon Lasagne Recipe
• Delia Smith Ragu Lasagne Recipe
• Delia Smith Vegetable Lasagne​ Recipe