Mary Berry Lasagne al Forno Recipe

This Mary Berry Lasagne al Forno is a comforting Italian classic made the Mary Berry way, rich, well balanced, and wonderfully satisfying. It has layers of tender pasta, a deeply savoury beef and tomato sauce, and a smooth, creamy white sauce that bakes to a lightly golden finish. The texture is hearty but not heavy, with flavours that improve as it rests. Although it looks impressive, the method is straightforward and perfect for a relaxed weekend cook, with a total time of around 1 hour 45 minutes.

Ingredients

For the Meat Sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 celery stick, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, crushed
• 500g lean beef mince
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 150ml beef stock
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper

For the White Sauce

• 50g butter
• 50g plain flour
• 600ml full-fat milk
• Freshly grated nutmeg, to taste
• Salt and black pepper

For Assembling

• 9 to 12 lasagne sheets
• 50g Parmesan cheese, finely grated
• Butter, for greasing the dish

How to Make Mary Berry Lasagne al Forno

• Prepare the Oven and Dish: Preheat the oven to 180°C (160°C fan). Lightly butter a deep ovenproof dish, about 30 x 20cm, and set aside.
• Make the Meat Sauce: Heat the olive oil in a large frying pan over medium heat. Add the onion, carrot, and celery and cook gently for about 5 minutes until softened but not coloured. Stir in the garlic and cook for another minute. Add the beef mince and cook until browned, breaking it up with a wooden spoon. Stir in the tomato purée and cook for 1 minute, then add the chopped tomatoes, stock, oregano, and bay leaf. Season well, bring to a gentle simmer, and cook for 20 to 25 minutes until thick and rich. Remove the bay leaf.
• Make the White Sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, a little at a time, until smooth. Cook gently, stirring, until thickened. Season with salt, pepper, and a pinch of nutmeg.
• Assemble the Lasagne: Spoon a thin layer of meat sauce over the base of the dish. Cover with lasagne sheets, breaking them to fit if needed. Add a layer of meat sauce, followed by a layer of white sauce. Repeat the layers, finishing with white sauce on top. Sprinkle evenly with grated Parmesan.
• Bake and Rest: Bake for 40 to 45 minutes until bubbling and lightly golden. Cover loosely with foil if it browns too quickly. Remove from the oven and leave to stand for 10 minutes before serving, which helps the layers set.

Tips for Perfect Lasagne

How do I stop my lasagne from being watery?

Make sure the meat sauce is well reduced before assembling, and use a properly thick white sauce so the layers hold together.

Can I make this lasagne ahead of time?

Yes, it can be assembled up to 24 hours in advance and kept covered in the fridge. Bake when needed, adding 5 to 10 minutes to the cooking time.

Do I need to pre-cook the lasagne sheets?

Most dried lasagne sheets do not need pre-cooking as long as there is enough sauce. Ensure the pasta is fully covered by sauce before baking.

How do I get a nicely golden top?

Use finely grated Parmesan and place the dish on the middle shelf. If needed, finish uncovered for the last 10 minutes.

Serving Suggestions

• Serve with a crisp green salad and a simple vinaigrette
• Add garlic bread or focaccia on the side
• Finish with steamed green beans or roasted broccoli

Storage

Room Temperature

Once cooked, leave to cool and do not keep at room temperature for more than 2 hours.

Refrigerator

Cover and refrigerate leftovers for up to 3 days. Reheat thoroughly until piping hot.

Freezing

Lasagne freezes very well for up to 3 months. Freeze in portions, well wrapped. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 14g
• Sodium: 820mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Lasagne al Forno Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting Mary Berry-style lasagne layered with slow-cooked beef sauce, creamy white sauce, and tender pasta sheets.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stick, finely chopped

• 2 garlic cloves, crushed

• 500g lean beef mince

• 2 tbsp tomato purée

• 1 x 400g tin chopped tomatoes

• 150ml beef stock

• 50g butter

• 50g plain flour

• 600ml full-fat milk

• Lasagne sheets

• 50g Parmesan cheese, grated

Directions

• Preheat the oven to 180°C (160°C fan) and grease a deep ovenproof dish.
• Cook onion, carrot and celery in olive oil until softened, then add garlic and beef mince and brown.
• Stir in tomato purée, chopped tomatoes and stock. Simmer until thick.
• Make white sauce by melting butter, stirring in flour, and gradually whisking in milk until thick.
• Layer meat sauce, lasagne sheets and white sauce in the dish, finishing with white sauce.
• Sprinkle with Parmesan and bake for 40–45 minutes until golden and bubbling.

Notes

• Allow lasagne to rest before serving for neat slices.
• Lasagne can be assembled ahead and chilled.