Mary Berry Lasagne al Forno Recipe – Classic Beef Lasagne

If you’re looking for a rich, comforting layered pasta dish, this Mary Berry Lasagne al Forno Recipe brings together a deeply flavoured beef ragu, creamy Parmesan white sauce and tender lasagne sheets. The finished lasagne has a golden brown, bubbling top and layers of hearty sauce and pasta that make it well suited to a family meal or relaxed weekend dinner.

The recipe covers everything from preparing the beef ragu and smooth béchamel to assembling and baking the lasagne. Below, you’ll find the ingredients and equipment, followed by the cooking method, useful tips, serving suggestions, storage guidance, FAQs and nutrition information.

If you’re looking for more inspiration, explore our Mary Berry Lasagne Recipes guide for more delicious lasagne dishes from across the collection.

Equipment

Equipments for Mary Berry Lasagne al Forno Recipe:

You only need a few basic kitchen tools to prepare this lasagne. A large frying pan is useful for cooking the meat, while a large pan helps with the sauce. A saucepan is needed for the white sauce, and an ovenproof dish holds the finished layers for baking.

• Large frying pan – for cooking the minced beef and vegetables.
• Large pan – for preparing the meat sauce.
• Plate – for temporarily holding the browned meat.
• Saucepan – for making the white sauce.
• 2.3 litre/4 pint shallow ovenproof dish – for assembling and baking the lasagne.
• Tight-fitting lid – for covering the pan while the meat sauce cooks.
• Oven – for slowly cooking and finishing the lasagne in the middle of the oven.

Ingredients

Ingredients for Mary Berry Lasagne al Forno Recipe:

This Mary Berry Lasagne al Forno Recipe combines a rich beef ragu with a smooth Parmesan white sauce and tender lasagne sheets. The ingredients are divided into the meat sauce, béchamel sauce, and final assembly, making it easy to prepare everything in the right order. These quantities make about 8 servings and give the lasagne its classic, comforting flavour. 

Ingredient	Quantity
Olive oil	2 tbsp
Minced beef	900g (2 lb)
Onions, roughly chopped	2
Celery sticks, diced	4 (optional)
Garlic cloves, crushed	2
Plain flour	2 tbsp
Beef stock	150ml
Redcurrant jelly	1 tbsp
Sugar	1 tsp, if not using redcurrant jelly
Tomato purée	3 tbsp
Chopped thyme	1 tbsp
Chopped tomatoes	2 × 400g tins
Butter	50g
Plain flour	50g
Hot milk	750ml
Dijon mustard	2 tsp
Grated Parmesan cheese	50g
Salt	To taste
Pepper	To taste
Dried lasagne sheets	10–12
Mature cheddar cheese, grated	75g

How to Make Mary Berry Lasagne al Forno

1. Preheat the oven to 160°C/140°C Fan/Gas 3. Heat a large frying pan and add the olive oil. Cook the minced beef until browned all over, then transfer it to a plate.
2. Add the onions, celery, and garlic to the same pan. Cook until the vegetables are softened. Return the meat to the pan and stir in the flour.
3. Add the beef stock and bring the mixture to the boil. Stir in the redcurrant jelly, or sugar if using it instead, followed by the tomato purée and chopped thyme.
4. Stir in the canned tomatoes and bring the ragu back to the boil. Cover the pan securely and place it in the oven. Simmer for about 1½ hours, until the beef is tender and the sauce is rich and thick.
5. For the white sauce, melt the butter in a saucepan. Stir in the flour and cook briefly over the heat. Gradually whisk in the hot milk, whisking continuously until the sauce becomes thick and smooth.
6. Remove the white sauce from the heat and stir in the Dijon mustard and grated Parmesan. Season well with salt and pepper, then keep the sauce ready for layering.
7. Spread one third of the meat sauce over the base of a large ovenproof dish. Add one third of the white sauce, then arrange one layer of lasagne sheets over the top.
8. Repeat the layers with the remaining meat sauce, white sauce, and lasagne sheets. Finish with the remaining white sauce and sprinkle the grated cheddar cheese over the top.
9. Leave the assembled lasagne to stand for six hours. This allows the pasta to soften and absorb some of the sauces before baking.
10. Preheat the oven to 200°C/180°C Fan/Gas 6. Cook the lasagne in the middle of the oven for about 45 minutes, until the top is golden brown and bubbling around the edges and the pasta is soft. 

Expert Tips for Mary Berry Lasagne al Forno Recipe

For the best results, give this lasagne plenty of time. In my experience, the long cooking time creates a deeper, richer ragu, while resting the assembled dish helps the pasta soften and gives the finished lasagne a much better texture.

• Let the lasagne stand for six hours before baking for the best results. The resting time allows the pasta to soften and absorb the sauces.
• Do not rush the ragu. The long cooking time helps the beef become tender and produces a rich and thick sauce.
• Use hot milk for the béchamel. Add it gradually while whisking constantly to create a smooth sauce and prevent lumps.
• If you are preparing ahead, assemble the lasagne in the morning or even the night before. Keep it properly chilled, then bake before serving.
• Redcurrant jelly adds a subtle sweetness that balances the acidity of the tomatoes. If you do not have it, use a teaspoon of sugar instead.
• Make sure the meat sauce is thick rather than watery before assembling. A loose ragu can make the finished lasagne difficult to slice.
• If you cannot leave the dish to rest for six hours, par-boil the lasagne sheets for 3–4 minutes before layering. This helps the pasta soften during the shorter resting period.
• Spread the sauces evenly between the layers. This helps every portion have a good balance of beef ragu, creamy white sauce, and pasta.
• The assembled lasagne freezes well before baking. For make-ahead cooking, freeze it securely and allow extra cooking time when baking from frozen. 

Serving Suggestions

How to serve Mary Berry Lasagne al Forno:

Mary Berry Lasagne al Forno is rich and satisfying, so simple sides work best. Serve it with a crisp salad with vinaigrette, garlic bread, or steamed green vegetables. It pairs beautifully with a light drink and makes an easy family meal, while a simple dessert can finish the meal nicely.

• Serve with a crisp green salad and light vinaigrette.
• Add warm garlic bread for soaking up the rich meat sauce.
• Pair with steamed broccoli, green beans, or peas.
• Garnish with a little grated Parmesan before serving.
• Serve with sparkling water, lemonade, or a light red wine.
• Follow with fresh fruit, lemon sorbet, or a simple Italian-style dessert.
• Make it the centrepiece of a relaxed family meal or weekend dinner.

Storage

How t store Mary Berry Lasagne al Forno:

Room Temperature

• Do not leave cooked lasagne at room temperature for more than about 2 hours.
• Allow it to cool briefly before transferring leftovers to the refrigerator.

Refrigerator

• Store leftovers in an airtight container or cover the baking dish well.
• Refrigerate for up to 3 days.
• Reheat individual portions in the oven or microwave until piping hot throughout.

Freezer

• The lasagne freezes well before baking and can be frozen for up to 1 month.
• Wrap an unbaked lasagne securely and freeze once fully assembled.
• Bake directly from frozen, adding around 20–30 minutes to the cooking time.
• Make sure the centre is completely hot before serving.

FAQs

Q: Why does the lasagne need to rest for six hours?

The six-hour resting period helps soften the pasta sheets before baking. It also allows the sauces to settle and improves the overall texture of the finished lasagne.

Q: Can I make this lasagne if I am short on time?

Yes, you can par-boil the lasagne sheets for 3–4 minutes before assembling. This reduces the need for the long resting period and helps the pasta cook properly.

Q: Can I change the cheeses in this recipe?

Yes. You can swap some of the Cheddar for mozzarella or Gruyère if you prefer. Adding a little more Parmesan can also give the lasagne a stronger, richer flavour.

Q: Why is my white sauce lumpy?

Lumps can form when cold milk is added too quickly to the flour and butter mixture. Use hot milk and add it gradually while whisking continuously until the sauce becomes smooth.

Q: Can I replace redcurrant jelly?

Yes, you can replace the redcurrant jelly with 1 tsp sugar. The sugar provides a small amount of sweetness that helps balance the acidity of the tomatoes.

Q: Can I freeze Mary Berry Lasagne al Forno?

Yes, it can be frozen before baking for up to 1 month. Wrap the assembled lasagne well and bake directly from frozen, allowing an additional 20–30 minutes of cooking time.

Q: How can I prevent the lasagne from becoming watery?

Make sure the meat sauce is rich and thick before assembling the layers. Avoid adding excess liquid, and allow the finished lasagne to rest after baking so the sauces can settle.

Q: Can I prepare the lasagne the day before?

Yes, this recipe is well suited to make-ahead preparation. Assemble it the night before, cover and refrigerate it, then bake before serving.

Nutrition

The following nutrition information is an estimate based on the recipe divided into 8 servings. Actual values can vary depending on the exact ingredients, brands, portion sizes, and amount of cheese used. The original recipe information lists approximately 861 kcal, 47g fat, 56g carbohydrates, and 50g protein per serving.

Nutrient	Amount Per Serving
Calories	861 kcal
Protein	50g
Carbohydrates	56g
Sugars	10g
Fat	47g
Saturated Fat	22g
Fibre	6g
Sodium/Salt	1.9g salt