Lasagna Bolognese (Lasagna Al Forno)

Recipe by Southern Lady
READY IN: 2hrs 5mins
SERVES: 9-12




  • Place oil and butter in a saucepan, and turn the heat to medium.
  • When the butter starts foaming, add the diced onion, carrot, celery, and garlic.
  • Sauté and stir until the onion is soft and translucent.
  • This is the time to add the ground meat if using.
  • Stir with a wooden spoon, and break the meat into small bits. Cook until the meat is fully browned.
  • Add the wine, salt and pepper (to taste). Turn the heat to high, and let the wine evaporate. (Posting of 1/4 cup wine would not register correctly when entering recipe).
  • Add the tomato, nutmeg, and milk (milk helps cut down on acidity). When the sauce starts boiling, turn the heat to low.
  • Cover the saucepan and simmer slowly for about 1 hour, stirring occasionally.
  • Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove.
  • Add the flour, stirring continuously until golden.
  • Add the milk a little at a time. Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker.
  • Turn heat off. Add salt to taste, and stir in the 1 oz. grated parmigiano cheese and pinch of nutmeg.
  • PASTA.
  • Begin cooking lasagna pasta in salted water as directed on package. Prepare al dente. To stop the cooking process, run cold water over drained pasta.
  • While pasta is cooking, begin.
  • PREHEAT oven to 350 degrees.
  • Grease heavily a large 13x9 baking dish.
  • Spread 2-3 Tbs. of tomato sauce over the bottom of the baking dish.
  • Place one layer of pasta over sauce in dish.
  • Spread with tomato sauce but not so thick you can't see pasta showing thru.
  • Spread with Balsamella white sauce. Try to pour as evenly as possible but don't blend. Not all tomato sauce should be covered.
  • Top with 2 ozs grated parmigiano reggiano cheese.
  • Repeat two times.
  • Top layer will be a beautiful marble of white sauce over the tomato sauce.
  • Bake for about 25 – 30 minutes. Doneness is when you fork the lasagna, it will pull out easily from the pasta.
  • Serve hot.