Lasagne is one of those dishes I thought I had nailed years ago—until I made this one and realised how often I’d rushed it. The first time I tested Mary Berry’s Lasagne Al Forno, I got cocky with the béchamel and ended up with a sauce so thick it sat there like wallpaper paste. Not ideal.
The second time? I slowed down, simmered the ragu properly, and let the whole thing rest before baking. Night and day. This version is rich without being heavy, creamy without sliding apart—and if you’ve ever had lasagne that cuts like soup, let me show you how I fixed that.
Mary Berry Lasagne Al Forno – Deeply Savoury, Properly Comforting, and Worth the Wait
Course: MainCuisine: Italian6-8
servings30
minutes2
hours598
kcalIngredients
Minced Beef (900g) – This is a big, generous lasagne. I tested a smaller amount once and the sauce felt thin.
Onions – They melt into the sauce and add sweetness. Don’t skimp.
Pasta Sheets
Celery (optional) – Adds savoury depth. I notice when it’s missing.
Plain Flour – Thickens both sauces. Most recipes skip it in the ragu; it’s key.
Beef Stock – Gives body. Water just doesn’t.
Redcurrant Jelly (or sugar) – Just a touch balances the tomatoes. I forgot it once—the sauce tasted sharp.
Tomato Purée + Chopped Tomatoes – One for richness, one for freshness.
Butter, Milk & Dijon Mustard – The backbone of the béchamel. The mustard doesn’t shout—it just improves everything.
Parmesan & Mature Cheddar – Parmesan for savoury bite; Cheddar for a golden, bubbling top.
Directions
- Make ragu and simmer 1–1½ hours
- Prepare béchamel
- Layer sauces and pasta
- Rest 30 minutes
- Bake 35–45 minutes
- Rest 10 minutes before serving
WHY I LOVE THIS RECIPE
Most lasagne recipes lean hard on cheese and forget the sauce needs time. This one doesn’t. The long-simmered beef ragu does the heavy lifting, and the béchamel is just sharp enough (thanks to Dijon and Parmesan) to keep everything balanced.
What surprised me most? Letting the assembled lasagne sit before baking. I didn’t think 30 minutes would matter—but it really did. The pasta softened evenly, and the layers held together instead of slumping.
RECIIPE INGREDIENTS
- Minced Beef (900g) – This is a proper family-sized lasagne. I tried cutting back once and regretted it—the sauce lost its richness.
- Onions – Two seems like a lot, but they melt down and sweeten the ragu beautifully.
- Celery – Optional, but I like the savoury depth it adds. I skipped it once and noticed the sauce felt flatter.
- Plain Flour – Thickens both the ragu and the béchamel. Most recipes miss flour in the meat sauce—it’s key here.
- Beef Stock – Adds body. Water just doesn’t cut it.
- Tomato Purée + Chopped Tomatoes – The purée gives depth; the tomatoes give freshness. You need both.
- Redcurrant Jelly (or Sugar) – Just a touch. I once forgot it and the sauce tasted oddly sharp.
- Butter, Milk & Dijon Mustard – The backbone of the béchamel. The mustard doesn’t shout—it just quietly improves everything.
- Parmesan + Mature Cheddar – Parmesan for savoury bite in the sauce; Cheddar for a golden, bubbling top.
MAKE IT YOUR OWN
- No celery? I’ve swapped in finely diced carrot—works well.
- Different cheese on top? Gruyère is excellent. Mozzarella alone was too bland when I tested it.
- Make-ahead friendly: I’ve assembled this in the morning, chilled it all day, and baked it at night—add 10–15 minutes and you’re golden.
(I haven’t tested gluten-free pasta here, so I won’t pretend it works the same.)
MISTAKES TO AVOID
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Béchamel too thick | Milk added too fast | Add milk gradually, whisking constantly |
| Watery lasagne | Ragu not simmered long enough | Give it at least 1–1½ hours |
| Hard pasta sheets | Skipped resting time | Let it sit 30 minutes before baking |
HOW TO MAKE THIS MARY BERRY LASAGNE AL FORNO RECIPE
- Brown the beef
Heat the olive oil in a large, deep pan. Brown the mince properly—don’t crowd it. I use my old heavy casserole for this. Scoop it out and set aside. - Soften the vegetables
Lower the heat. Add onions, celery (if using), and garlic. Cook gently for about 10 minutes until soft, not coloured. - Build the ragu
Return the beef to the pan. Stir in the flour—this thickens the sauce later. Gradually add stock, then tomato purée, redcurrant jelly, thyme, and tomatoes. - Simmer slowly
Bring to a gentle bubble, cover, and simmer for 1–1½ hours. Stir occasionally. It should be thick, rich, and spoonable—not soupy. - Make the béchamel
Melt butter, stir in flour, and cook for 1 minute. Gradually whisk in hot milk. Keep whisking until smooth and bubbling.
Off the heat, stir in Dijon and Parmesan. Season well. - Assemble
Heat oven to 200°C / 180°C fan / Gas 6.
Layer ragu → béchamel → pasta, repeating until you finish with béchamel. Sprinkle Cheddar over the top. - Rest, then bake
Let it stand 30 minutes (or up to 6 hours chilled). Bake for 35–45 minutes until golden and bubbling. Rest 10 minutes before cutting—trust me.
MY RECIPE TIPS
- My fan oven runs hot—I check at 35 minutes.
- If the top browns too fast, loosely cover with foil.
- I always bake this on a tray. It will bubble over.
SERVING AND STORAGE
- Fridge: Keeps well for 3 days. Reheats beautifully.
- Freezer: Freezes like a dream for up to 3 months.
- Serve with: Crisp green salad, garlic bread, or just a glass of red and a quiet moment.
FAQ
Can I make Mary Berry Lasagne Al Forno ahead of time?
Yes. Assemble up to 24 hours in advance, refrigerate, and bake when needed.
Do I need to pre-cook lasagne sheets?
No, as long as the lasagne rests before baking and the sauce is generous.
Can I freeze lasagne al forno?
Yes. Freeze cooked or uncooked for up to 3 months, well wrapped.
What cheese is best for lasagne al forno?
Parmesan for the sauce and mature Cheddar on top give the best flavour.
Other Recipes You May Like
- Mary Berry Cheese Sauce Recipe
- Mary Berry Lasagne Express
- Mary Berry Chicken, Spinach and Tomato Lasagne