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Angela Hartnett’s lasagne al forno

Name: Angela Hartnett’s lasagne al forno
Prep time: 2 h 45 min
Cook time: 50 min
Total time: 3 h 35 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 750g rump or chuck steak; 2 tbsp olive oil; 1 large carrot, finely diced; 1 celery stick, finely diced; 1 onion, finely diced; 2 garlic cloves, crushed; 1 tbsp tomato purée; 50g butter; 50g plain flour; 568ml full-fat milk; 100g Parmesan, coarsely grated; 9 dried plain lasagne sheets; Good bunch basil leaves

By: Angela Hartnett

Published: 30 Apr 06
Updated: 26 May 25

When Italians make a lasagne they use chopped steak, not mince, says Michelin-starred chef Angela Hartnett. Try this authentic al forno (or simply ‘lasagne baked in the oven’ in English) recipe and you’ll understand why.

Want an authentic pasta fix in a hurry? We also have a great spaghetti alle vongole recipe from Angela Hartnett.

Medium
May 2006

Test kitchen approved

Serves 6
Takes 2¾ hours to make and 50 minutes in the oven

Want an authentic pasta fix in a hurry? We also have a great spaghetti alle vongole recipe from Angela Hartnett.

Nutrition: per serving

Calories: 516kcals
Fat: 25g (12.9g saturated)
Protein: 41.2g
Carbohydrates: 33.6g, (7.6g sugars)
Salt: 0.8g

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Angela Hartnett’s lasagne al forno

Nutrition: per serving

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