This Mary Berry Lasagne al Forno is a rich and classic recipe, which is made with a slow-cooked beef ragu and a creamy Parmesan white sauce. It’s the ultimate comfort food recipe, perfected over the years for the best results, making it ideal for a special family meal.
Mary Berry Lasagne al Forno Ingredients
For the Ragu (Meat Sauce):
- 2 tbsp olive oil
- 900g (2lb) minced beef
- 2 onions, roughly chopped
- 4 sticks celery, diced (optional)
- 2 garlic cloves, crushed
- 2 level tbsp plain flour
- 150ml (¼ pint) beef stock
- 1 tbsp redcurrant jelly (optional) or 1 tsp sugar
- 3 tbsp tomato purée
- 1 tbsp chopped thyme
- 2 x 400g (14oz) can chopped tomatoes
For the White Sauce (Béchamel):
- 50g (2oz) butter
- 50g (2oz) plain flour
- 750ml (1¼ pints) hot milk
- 2 tsp Dijon mustard
- 50g (2oz) parmesan cheese, grated
- Salt and pepper
To Assemble:
- 10-12 sheets of dried lasagne
- 75g (3oz) mature cheddar cheese, grated
How To Make Mary Berry’s Lasagne al Forno
- Make the ragu: Preheat your oven to 160°C/140°C Fan/Gas 3. Heat the olive oil in a large, heavy-based frying pan and brown the minced beef all over. Remove the meat to a plate. In the same pan, cook the onion, celery (if using), and garlic until softened. Return the meat to the pan, stir in the flour, then add the beef stock, redcurrant jelly (or sugar), tomato purée, and thyme.
- Simmer the ragu: Stir in the canned tomatoes, bring to a boil, then cover the pan with a tight-fitting lid and transfer it to the preheated oven. Let it simmer slowly for 1 ½ hours, until the beef is tender and the sauce has thickened.
- Make the white sauce: While the ragu cooks, melt the butter in a saucepan. Stir in the flour and cook for one minute to form a roux. Gradually whisk in the hot milk until the sauce is smooth and has thickened. Remove from the heat and stir in the Dijon mustard and grated Parmesan cheese. Season well with salt and pepper.
- Assemble the lasagne: In a large ovenproof dish, spoon one-third of the meat sauce into the base. Top with one-third of the white sauce. Arrange a single layer of lasagne sheets on top. Repeat the layers, finishing with a final layer of meat sauce and then the remaining white sauce.
- Rest the lasagne: Sprinkle the grated cheddar cheese over the top. For the best results, Mary Berry recommends letting the assembled lasagne stand at room temperature for six hours before cooking. This allows the pasta sheets to soften.
- Bake and serve: Preheat the oven to 200°C/180°C Fan/Gas 6. Bake the lasagne for about 45 minutes, until it is golden brown on top, bubbling around the edges, and the pasta is soft.
Recipe Tips
- How to get the richest ragu? The secret is the long, slow simmer in the oven. This allows the beef to become incredibly tender and the flavors to deepen and meld together beautifully.
- Can I make this ahead of time? This is the perfect make-ahead dish. As Mary Berry suggests, assembling it 6 hours before baking is ideal. You can also assemble it up to a day in advance and keep it covered in the refrigerator.
- How to make a smooth white sauce? The key is to use hot milk and to add it gradually to the butter and flour roux, whisking constantly. This prevents any lumps from forming and creates a silky-smooth béchamel.
- What if I don’t have redcurrant jelly? The redcurrant jelly adds a subtle sweetness and tang that balances the richness of the ragu. If you don’t have it, a teaspoon of sugar is a good substitute.
What To Serve With Lasagne al Forno
This rich and hearty lasagne is a complete meal, but it’s traditionally served with:
- A crisp green salad with a simple vinaigrette
- Warm, crusty garlic bread
- A side of steamed green beans
How To Store Lasagne al Forno
- Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 3 days.
- Freeze: This lasagne freezes very well before it’s baked. Assemble the dish, let it cool completely, then wrap it well in plastic wrap and foil. It can be frozen for up to one month. Bake from frozen, adding about 20-30 minutes to the cooking time.
Lasagne al Forno Nutrition Facts
- Serving Size: 1 serving
- Calories: 861 kcal
- Fat: 47g
- Carbohydrates: 56g
- Protein: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is Mary Berry’s top tip for this specific recipe. It allows the dried pasta sheets to absorb moisture from the sauces before baking, ensuring they cook through perfectly and resulting in a better texture. If you’re short on time, you can par-boil the lasagne sheets for a few minutes before layering.
While Parmesan in the white sauce and Cheddar on top is a classic British combination, you can certainly use all Parmesan or a mix of Parmesan and mozzarella for a more Italian-style result.
This usually happens if the milk is added too quickly or if it’s cold. Using hot milk and adding it very gradually while whisking constantly is the secret to a perfectly smooth béchamel.
Try More Recipes:
- Mary Berry Butternut Squash Lasagne Recipe
- Mary Berry Fish Lasagne Recipe
- Mary Berry Aubergine Lasagne Recipe
Mary Berry Lasagne al Forno Recipe
Description
Mary Berry’s classic and perfected recipe for a rich, traditional lasagne with a slow-cooked beef ragu and a creamy Parmesan béchamel sauce.
Ingredients
Instructions
- Ragu: Brown the mince. Sauté the onion, celery, and garlic. Return the meat to the pan, stir in flour, then add the stock, jelly, purée, thyme, and tomatoes. Cover and simmer in a 160°C/140°C Fan oven for 1.5 hours.
- White Sauce: Make a roux with the butter and flour. Gradually whisk in the hot milk until smooth and thick. Stir in the mustard and Parmesan.
- Assemble: Layer the ragu, white sauce, and lasagne sheets in a large dish, finishing with a layer of white sauce.
- Rest: Let the assembled lasagne stand for at least 6 hours at room temperature.
- Bake: Top with cheddar cheese and bake at 200°C/180°C Fan for about 45 minutes until golden and bubbling.
Notes
- The long, slow oven-braise for the ragu is key to its deep, rich flavor.
- Mary Berry’s secret to a perfect texture is the 6-hour rest before baking; don’t skip it if you have the time!
- Using hot milk is essential for a smooth, lump-free béchamel sauce.
- This is a fantastic make-ahead meal for a dinner party or a special family occasion.
