Italian inspired cuisine
Lasagna al Forno
Lasagna al Forno is a real oven classic with juicy layers, round sauce and golden cheese crust. Just the thing if you want a family dish from the oven to be warm, hearty and reliable.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 740 kcal
- Protein
- ≈ 42.4 g
- Carbohydrates
- ≈ 42.2 g
- Fat
- ≈ 42.9 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 carrots · ≈ 160.0 g
- 2 tbsp olive oil · ≈ 27.3 g
- 2 tbsp tomato paste · ≈ 30.0 g
- 1 tsp sugar · ≈ 4.0 g
- 12 lasagne sheets · ≈ 192 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 12 lasagne sheets
- 600 g minced beef
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 800 g diced tomatoes
- 200 ml beef stock or vegetable broth
- 1 tsp oregano
- 1 tsp sugar
- Salt
- pepper
- 60g butter
- 60g flour
- 700 ml milk
- 120g Parmesan
- 150 g grated mozzarella
- nutmeg
Instructions
- Finely dice the onion, garlic and carrots. Heat olive oil in a large pot and fry the minced meat until crumbly.
- Add onion, garlic and carrots and fry for 4 minutes. Stir in tomato paste and roast briefly.
- Pour in the chopped tomatoes and stock. Add oregano, sugar, salt and pepper and simmer the sauce gently for 25 to 30 minutes.
- To make the béchamel, melt the butter in a saucepan, stir in the flour and sauté briefly. Gradually pour in the milk while stirring.
- Let the sauce simmer gently for 5 to 7 minutes until it thickens creamy. Season with salt, pepper and nutmeg. Stir in 40 g Parmesan.
- Preheat the oven to 180 °C top/bottom heat. Lightly grease a baking dish.
- First put some minced sauce in the mold, then layer the lasagna sheets, minced sauce and béchamel. Continue like this until everything is used up.
- Finish with béchamel on top and sprinkle with mozzarella and remaining Parmesan.
- Bake the lasagne for 35 to 40 minutes until golden brown. Let rest for 10 minutes before cutting.
