Mary Berry Lasagne al Forno Recipe

Mary Berry Lasagne al Forno is a comforting Italian-inspired baked pasta dish layered with rich meat sauce, silky béchamel, tender lasagne sheets, and plenty of melted cheese. Every bite is hearty, creamy, and packed with deep savory flavor. Although it looks impressive, this recipe is surprisingly straightforward and suitable for confident beginners. Allow about 2 hours from start to finish, including preparation, baking, and resting time.

Ingredients

For the Meat Sauce

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 500g lean minced beef
• 2 tablespoons tomato purée
• 400g can chopped tomatoes
• 200ml beef stock
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper

For the Béchamel Sauce

• 50g butter
• 50g plain flour
• 600ml whole milk
• Pinch of ground nutmeg
• Salt and pepper to taste

For Assembly

• 250g dried lasagne sheets
• 150g mozzarella cheese, grated
• 75g Parmesan cheese, grated
• Butter for greasing the dish
• Fresh parsley for garnish

How to Make Mary Berry Lasagne al Forno

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly grease a large baking dish and place a shelf in the middle of the oven.
• Cook the onion and garlic: Heat the olive oil in a large frying pan. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for another minute.
• Brown the beef: Add the minced beef and cook until browned, breaking up any large pieces with a spoon.
• Make the meat sauce: Stir in the tomato purée, chopped tomatoes, beef stock, oregano, salt, and pepper. Simmer gently for 30 minutes until thick and rich.
• Prepare the béchamel: Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Season with nutmeg, salt, and pepper.
• Assemble the lasagne: Spread a little meat sauce over the base of the dish. Add a layer of lasagne sheets, followed by meat sauce and béchamel. Repeat until all ingredients are used.
• Add the topping: Finish with a layer of béchamel sauce. Sprinkle over the mozzarella and Parmesan cheese.
• Bake: Place the dish in the oven and bake for 35 to 40 minutes until bubbling and golden brown on top.
• Cool and serve: Remove from the oven and leave to rest for 10 minutes before slicing. Garnish with parsley and serve.

Tips for the Best Lasagne al Forno

How do I prevent a watery lasagne?

Simmer the meat sauce long enough to reduce excess liquid before assembling the layers.

Should I cook the lasagne sheets first?

Most modern lasagne sheets do not require pre-cooking. Check the packet instructions before using.

Why should lasagne rest before serving?

Resting allows the layers to firm up, making it easier to cut neat slices.

Can I prepare lasagne in advance?

Yes. Assemble the dish up to one day ahead and refrigerate until ready to bake.

Serving Suggestions

• Serve with garlic bread.
• Pair with a crisp green salad.
• Add roasted vegetables on the side.
• Finish with extra Parmesan cheese.
• Enjoy with a glass of red wine.

Storage

Room Temperature

Do not leave lasagne out for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezing

Freeze individual portions or the whole lasagne for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 35g
• Protein: 31g
• Fat: 28g
• Saturated Fat: 13g
• Sodium: 690mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Lasagne al Forno Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: ItalianDifficulty: Medium

Servings

8

servings

Prep time

35

minutes

Cooking time

1

hour 

Total time

120

minutes

Calories

520

kcal

1

hour 

35

minutes

A classic homemade lasagne al forno layered with rich beef ragù, creamy béchamel sauce, tender pasta sheets, and golden melted cheese.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 500g lean minced beef

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 200ml beef stock

• 1 tsp dried oregano

• Salt and black pepper

• 50g butter

• 50g plain flour

• 600ml whole milk

• Pinch of nutmeg

• 250g lasagne sheets

• 150g mozzarella, grated

• 75g Parmesan cheese, grated

• Butter for greasing

• Fresh parsley for serving

Directions

• Preheat the oven to 200°C (180°C fan) and lightly grease a baking dish.
• Heat olive oil and cook onion until softened. Add garlic and cook for 1 minute.
• Add minced beef and cook until browned.
• Stir in tomato purée, chopped tomatoes, stock, oregano, salt and pepper. Simmer for 30 minutes.
• Melt butter in a saucepan. Stir in flour and cook for 1 minute.
• Gradually whisk in milk until smooth and thickened. Add nutmeg.
• Layer ragù, lasagne sheets and béchamel in the baking dish. Repeat layers.
• Top with remaining béchamel, mozzarella and Parmesan.
• Bake for 35–40 minutes until bubbling and golden brown.
• Rest for 10 minutes before slicing and serving.

Notes

• Allow the lasagne to rest before slicing for neat portions.
• Freshly grated cheese melts more evenly.
• The ragù can be made a day ahead for deeper flavor.