Name: Delia Smith Lasagne al Forno Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 2 garlic cloves, crushed; 500g minced beef; 100ml red wine (optional); 400g canned chopped tomatoes; 2 tbsp tomato purée; 1 tsp dried oregano; 1 tsp dried basil; Salt and freshly ground black pepper; 50g unsalted butter; 50g plain flour; 600ml whole milk; Pinch of nutmeg; 100g grated Parmesan or mozzarella cheese; 12 lasagne sheets; Extra grated cheese for topping

This Delia Smith Lasagne al Forno is a rich, comforting Italian classic. Layers of tender pasta, meaty tomato sauce, and creamy béchamel come together for a hearty, flavorful dish. Perfect for family dinners or special occasions, it offers a slightly crispy top with a soft, cheesy interior. Easy to prepare with a total time of 1 hour 30 minutes, it suits both beginners and seasoned cooks.

Ingredients

For the Meat Sauce

2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
500g minced beef
100ml red wine (optional)
400g canned chopped tomatoes
2 tbsp tomato purée
1 tsp dried oregano
1 tsp dried basil
Salt and freshly ground black pepper, to taste

For the Béchamel Sauce

50g unsalted butter
50g plain flour
600ml whole milk
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
100g grated Parmesan or mozzarella cheese

For Assembling

12 lasagne sheets (fresh or dried)
Extra grated cheese for topping

How to Make Delia Smith Lasagne al Forno

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 23 x 30cm ovenproof dish and set aside.
Make the meat sauce: Heat olive oil in a large pan over medium heat. Add the onion and garlic and cook until soft. Add the minced beef and brown evenly. Pour in the red wine and let it reduce slightly. Stir in chopped tomatoes, tomato purée, oregano, basil, salt, and pepper. Simmer gently for 15–20 minutes until thickened.
Make the béchamel sauce: Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes. Gradually whisk in milk, ensuring no lumps form. Cook until the sauce thickens. Season with nutmeg, salt, and pepper, and stir in 50g grated cheese.
Assemble the lasagne: Spread a thin layer of meat sauce on the base of the prepared dish. Layer lasagne sheets on top, followed by meat sauce and béchamel sauce. Repeat layers, finishing with a top layer of béchamel sauce and extra grated cheese.
Bake: Place the lasagne in the preheated oven and bake for 35–40 minutes until golden and bubbling.
Rest before serving: Allow the lasagne to rest for 10 minutes to set before slicing. This ensures clean, neat portions.

Tips

How do I prevent the top from burning?

Cover loosely with foil for the first 25 minutes, then remove for the last 10–15 minutes to allow the top to brown.

Can I use dried lasagne sheets?

Yes, use them as per packet instructions. Soak in hot water if needed to soften before layering.

How can I make this vegetarian?

Replace minced beef with a mix of finely chopped mushrooms, courgettes, and lentils for a hearty vegetarian version.

How do I get a creamy interior?

Ensure béchamel is smooth and evenly layered between sheets, and do not overbake, which can dry it out.

Serving Suggestions

Serve with a fresh green salad.
Pair with crusty garlic bread.
Enjoy with a glass of red wine.

Storage

Room Temperature

Keep covered for up to 2 hours before serving to maintain warmth and texture.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in the oven to restore texture.

Freezing

Freeze cooked lasagne in portions for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 420 kcal per serving
Carbohydrates: 30g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Sodium: 480mg

Values are estimates and can vary depending on ingredients used.

FAQs