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Mary Berry Lasagne al Forno Recipe

Mary Berry Lasagne al Forno Recipe

Mary Berry's lasagne al forno is a proper Italian-style lasagne with a rich beef ragù and a silky béchamel — the definitive version.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 35 minutes
Total Time 2 hours 20 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 530
Ingredients Method Notes

Ingredients
  

  • Beef Ragù:
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 celery sticks finely chopped
  • 2 carrots finely chopped
  • 4 garlic cloves crushed
  • 600 g beef mince 15–20% fat
  • 200 ml full-bodied red wine
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp each dried oregano dried basil
  • 1 tsp caster sugar
  • 2 bay leaves
  • Salt and pepper
  • Béchamel:
  • 75 g unsalted butter
  • 75 g plain flour
  • 900 ml whole milk warmed
  • ½ tsp freshly grated nutmeg
  • Salt and white pepper
  • Assembly:
  • 12 dried lasagne sheets no pre-cook
  • 100 g Parmesan finely grated
  • 100 g mozzarella torn (optional)

Method
 

  1. Cook onion, celery, and carrot in oil over medium heat 10 minutes. Add garlic — 2 minutes. Increase heat — add mince, break up and brown thoroughly 8–10 minutes.
  2. Add wine — bubble vigorously 3–4 minutes until almost evaporated. Add tomatoes, purée, herbs, sugar, and bay leaves. Season. Simmer uncovered 35–40 minutes until thick and rich. Remove bay leaves.
  3. Melt butter. Add flour — stir 2 minutes. Off heat, add warm milk gradually, whisking. Return to heat — stir until boiling and thickened. Add nutmeg, salt, and white pepper.
  4. Preheat oven to 180°C / 160°C fan / Gas 4. Spread thin béchamel on dish base. Layer: pasta, ragù, béchamel, Parmesan. Repeat twice. Final layer: pasta, remaining béchamel, Parmesan, mozzarella if using.
  5. Place on baking tray. Bake 35–40 minutes until golden and bubbling. Rest 15 minutes before slicing.

Notes

Make the ragù the day before — it improves dramatically overnight.
Use 15–20% fat mince — extra-lean gives a dry, flavourless result.
Let the wine evaporate completely before adding tomatoes.
Warm the milk before making béchamel — cold milk causes lumps.
Start and end with béchamel — it prevents sticking and gives the best top.
Rest 15 minutes before serving — non-negotiable for clean slices.
Assemble 24 hours ahead and refrigerate before baking.
Freezes before or after baking for up to 3 months.
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