Mary Berry Lasagne Al Forno​ Recipe

This hearty Mary Berry Lasagne Al Forno is made with rich minced beef, chopped tomatoes, celery, a classic béchamel sauce, and both Parmesan and Cheddar cheese. The result is a deeply savory and creamy main course, perfect for a satisfying family dinner. This recipe creates a generous portion, enough for 6-8 people, making it ideal for a cozy weekend meal.

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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 or 1 tsp sugar (optional)
• 3 tbsp tomato purée
• 1 tbsp chopped thyme
• 2 x 400g (14oz) cans chopped tomatoes
• Salt and freshly ground black pepper

For the Béchamel Sauce (White Sauce):

• 50g (2oz) butter
• 50g (2oz) plain flour
• 750ml (1¼ pints) hot milk
• 2 tsp Dijon mustard
• 50g (2oz) Parmesan cheese, grated
• Salt and freshly ground black pepper

For Assembly:

• 10-12 dried lasagne sheets
• 75g (3oz) mature Cheddar cheese, grated

How To Make Mary Berry Lasagne Al Forno

1. Brown the beef: Heat the olive oil in a large, deep, ovenproof pan or casserole dish over high heat. Add the minced beef and cook until it is well browned all over. Once browned, remove the meat from the pan with a slotted spoon and set it aside.
2. Sauté the vegetables: Reduce the heat, add the onions, celery (if using), and crushed garlic to the same pan and cook gently for about 10 minutes until softened.
3. Create the ragu base: Return the browned meat to the pan with the vegetables. Sprinkle over the flour and stir well to combine.
4. Simmer the sauce: Gradually stir in the beef stock, followed by the redcurrant jelly (or sugar, if using), tomato purée, and chopped thyme. Finally, add the canned tomatoes. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer very gently for at least 1-1.5 hours, until the beef is tender and the sauce has thickened. Season with salt and pepper to taste.
5. Make the béchamel sauce: While the ragu simmers, melt the butter in a separate saucepan over medium heat. Stir in the flour and cook for one minute to create a ‘roux’. A roux is a paste of flour and fat that thickens sauces.
6. Whisk in the milk: Gradually pour in the hot milk, whisking constantly to prevent lumps. Continue to cook and whisk until the sauce is smooth, thickened, and bubbling. Remove from the heat and stir in the Dijon mustard and grated Parmesan cheese. Season well with salt and pepper.
7. Preheat the oven and prepare the dish: Preheat your oven to 200°C/180°C Fan/Gas 6.
8. Layer the lasagne: Spread about one-third of the meat sauce over the bottom of a large ovenproof dish (approximately 2.3 litres). Top with one-third of the béchamel sauce. Arrange a single layer of lasagne sheets over the sauces. Repeat the layers—meat sauce, béchamel sauce, and pasta—twice more.
9. Finish and bake: The final layer should be the remaining béchamel sauce. Sprinkle the grated Cheddar cheese evenly over the top. For the best result, allow the assembled lasagne to stand for at least 30 minutes (or up to 6 hours in the fridge) before baking. This allows the pasta to soften.
10. Bake to perfection: Place the dish in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and bubbling, and the pasta is tender when pierced with a knife. Let it rest for 10 minutes before serving.

Recipe Tips

• Let the ragu simmer: Don’t rush the simmering time for the meat sauce. A long, slow cook develops a much deeper and richer flavor.
• Use hot milk for the béchamel: Adding hot milk to the roux helps to create a smooth, lump-free white sauce. Whisking continuously is also key to a silky texture.
• Rest before baking: Allowing the assembled lasagne to rest before baking is a crucial step. It gives the dried pasta sheets time to absorb moisture from the sauces, ensuring they cook through evenly and aren’t tough.
• Don’t overcook the pasta sheets if pre-boiling: If your lasagne sheets require pre-boiling, cook them until they are just pliable (al dente). They will continue to cook in the oven, and over-boiling will lead to a mushy final dish.

What To Serve With Lasagne Al Forno

This rich and hearty lasagne is wonderfully complemented by simple, fresh side dishes. A crisp green salad with a light vinaigrette is a classic choice. You could also serve it with a tomato and basil salad, steamed green beans, or tender broccoli. For a heartier meal, a side of warm, crusty garlic bread is perfect for soaking up any extra sauce on the plate.

How To Store Lasagne Al Forno Leftovers

• Refrigerate: Allow the leftover lasagne to cool completely. Cover the dish tightly with plastic wrap or transfer individual portions to an airtight container. Store in the refrigerator for up to 3 days. Reheat individual slices in the microwave until hot throughout.
• Freeze: Lasagne freezes exceptionally well. You can freeze the entire dish or individual portions. Wrap well in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in a moderate oven until hot all the way through.

Mary Berry Lasagne Al Forno Nutrition Facts

Serving Size: 1 of 8 portions

• Calories: 598 kcal
• Total Fat: 34g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 750mg
• Total Carbohydrate: 38g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 35g

Frequently Asked Questions

• Can I make this lasagne ahead of time? Yes, this is a perfect make-ahead meal. You can assemble the entire lasagne up to 24 hours in advance, cover it, and keep it in the refrigerator. Just add about 10-15 minutes to the baking time since you’ll be cooking it from chilled.
• Do I have to use celery and thyme? While celery adds a traditional aromatic base and thyme provides a lovely herbaceous note, you can omit them if you prefer. The recipe will still be delicious. You could substitute the celery with finely diced carrots for a similar aromatic effect.
• Can I use a different type of cheese? Absolutely. While the recipe calls for Parmesan in the sauce and Cheddar on top, you can use other hard cheeses. A combination of Gruyère and Parmesan would be lovely, or you could use all mozzarella on top for an extra gooey, cheesy pull.

Try More Recipes:

• Mary Berry Butternut Squash Lasagne​ Recipe
• Mary Berry​ Aubergine Lasagne Recipe
• Mary Berry​ Fish Lasagne Recipe