Introduction
Lasagna with béchamel sauce is the ultimate comfort food—a rich, hearty dish that has the ability to bring family and friends together around the dinner table. This Italian classic is a dish that’s both indulgent and satisfying, combining layers of tender pasta, hearty meat or vegetables, savory marinara sauce, and, of course, the luxurious creaminess of béchamel sauce. With every bite, you experience the depth of flavors that come from slow-cooked ingredients, perfectly balanced to create a harmonious and comforting meal.
Lasagna is a versatile dish. While the traditional version often includes ricotta and mozzarella cheese, using béchamel sauce in place of ricotta gives it a unique twist—one that enhances the dish’s creaminess without being overwhelming. The smooth béchamel pairs perfectly with the rich meat sauce, creating a lasagna that is beautifully layered and full of flavor. Whether you’re preparing it for a holiday meal, a family gathering, or a special occasion, Lasagna with Béchamel Sauce is sure to impress and become a favorite in your recipe collection.
Why You’ll Love This Recipe
This recipe offers the best of both worlds: the familiar taste of classic lasagna, with a refined twist that adds depth and richness to the dish. The béchamel sauce, a creamy white sauce made from butter, flour, and milk, serves as a perfect complement to the traditional tomato sauce, adding a velvety texture and mellow flavor that contrasts beautifully with the acidity of the marinara.
The beef and pork ragù—a slow-simmered sauce of ground meats, tomatoes, garlic, and spices—provides the meaty base of the lasagna, making it both hearty and flavorful. The combination of cheeses, including mozzarella and Parmesan, adds layers of gooey, melted goodness, while the pasta sheets bring everything together into an irresistible, comforting casserole.
What makes this dish truly special is the ability to personalize it. You can easily swap out the meat for vegetables like spinach, mushrooms, or zucchini for a vegetarian version that still packs plenty of flavor. Moreover, you can add extra seasonings or use your favorite herbs to make it uniquely yours.
Preparation Time and Servings
- Total Time: 2 hours (30 minutes prep, 1.5 hours cooking)
- Servings: This recipe serves 6-8 people.
- Nutrition Facts (per serving):
- Calories: 450
- Protein: 30g
- Carbs: 40g
- Fat: 25g
Ingredients
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1/2 pound ground pork (optional, or substitute with more beef)
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1/2 cup dry red wine (optional but adds richness)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper to taste
Béchamel Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups whole milk (warm)
- Salt to taste
- Freshly grated nutmeg (optional, but traditional for béchamel)
For the Lasagna Assembly:
- 12 sheets lasagna noodles (preferably no-boil or cooked)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Step-by-Step Instructions
Step 1: Prepare the Meat Sauce
Start by preparing the meat sauce, which will form the heart of your lasagna. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Next, add the ground beef and ground pork (if using) to the pot. Cook until the meat is browned and crumbled, about 7-10 minutes. Be sure to break up the meat with a spoon so it cooks evenly. Once the meat is browned, add the crushed tomatoes and tomato paste, stirring to combine.
Pour in the red wine (if using) and bring the sauce to a simmer. Stir in the oregano, basil, and red pepper flakes, and season with salt and pepper to taste. Allow the sauce to simmer uncovered for 30-40 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Step 2: Prepare the Béchamel Sauce
While the meat sauce is simmering, you can prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to create a roux. The flour should absorb the butter and turn slightly golden but not browned.
Gradually add the warm milk to the roux, whisking continuously to prevent lumps from forming. Continue to cook the mixture over medium heat, whisking often, until the sauce thickens and reaches a creamy consistency, about 5-7 minutes.
Season the béchamel with salt and a pinch of freshly grated nutmeg (optional) for a more authentic flavor. Once thickened, remove from heat and set aside.
Step 3: Cook the Lasagna Noodles
If you’re using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles according to the package directions until al dente, about 8-10 minutes. Drain the noodles and set them aside on a clean kitchen towel to prevent them from sticking together. If you’re using no-boil noodles, skip this step and proceed to the next one.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Now that you have all the components ready, it’s time to assemble your lasagna.
Start by spreading a thin layer of the meat sauce at the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking to the dish. Next, place a layer of lasagna noodles over the sauce. You can break the noodles to fit if necessary.
Top the noodles with a generous layer of meat sauce, followed by a layer of béchamel sauce. Sprinkle a small amount of mozzarella cheese and Parmesan cheese over the béchamel. Repeat the process—layering noodles, meat sauce, béchamel, and cheese—until you’ve used all the ingredients, finishing with a final layer of béchamel sauce and a good amount of mozzarella and Parmesan on top.
Step 5: Bake the Lasagna
Cover the lasagna with aluminum foil and bake for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. The sauce should be visibly simmering at the edges, and the cheese should have melted into a beautiful, gooey layer.
Step 6: Let the Lasagna Rest
Once the lasagna is done baking, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the layers to set, making it easier to cut and serve.
Step 7: Serve and Enjoy
Serve your lasagna with a side of garlic bread and a fresh green salad for a complete meal. Garnish with extra grated Parmesan and fresh basil, if desired.
How to Serve
Lasagna with béchamel sauce can be served as a standalone dish, or paired with side dishes to balance out its richness. A garlic bread or crispy crusty bread works beautifully, allowing you to scoop up the extra sauce left on your plate. A green salad with a light vinaigrette will add freshness and cut through the richness of the lasagna. You can also serve it alongside some roasted vegetables, such as zucchini, eggplant, or bell peppers, for a hearty but balanced meal.
For dessert, try a light tiramisu or lemon sorbet to refresh the palate after indulging in this rich dish.
Additional Tips
- Use fresh herbs: If you have fresh herbs like basil or oregano on hand, use them in the meat sauce for an extra burst of flavor.
- Make ahead: Lasagna can be made ahead of time! You can assemble the lasagna a day or two in advance and refrigerate it until you’re ready to bake. Just make sure to bake it for a few extra minutes if it’s cold from the fridge.
- Rest before serving: Let the lasagna rest after baking so the layers can set, making it easier to slice and serve.
- Freeze leftovers: Lasagna freezes beautifully. To store, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.
Recipe Variations
- Vegetarian Lasagna: Skip the meat sauce and use sautéed spinach, mushrooms, and zucchini
instead. You can add ricotta or mascarpone to the béchamel for an even creamier texture.
- Spicy Lasagna: Add a bit of red pepper flakes or chopped fresh chili to the meat sauce for a spicy kick.
- Seafood Lasagna: Use a combination of shrimp and scallops in place of the meat for a luxurious, seafood-filled lasagna.
Wine Pairing
For a perfect wine pairing, serve your lasagna with a full-bodied red wine such as Chianti, Barbera, or Zinfandel. The acidity of the wine complements the richness of the béchamel sauce, while the fruity notes of the red wine enhance the flavors of the meat sauce.
FAQ Section
Can I make this lasagna without béchamel sauce?
Yes, you can substitute the béchamel with ricotta cheese or a combination of ricotta and mozzarella. However, the béchamel sauce provides a creamy texture that is difficult to replicate.
Can I prepare the lasagna ahead of time?
Yes, you can assemble the lasagna ahead of time and refrigerate it for up to two days before baking. Just make sure to add 5-10 extra minutes to the baking time if it’s cold from the fridge.
Can I freeze lasagna?
Absolutely! Lasagna freezes very well. Assemble it in advance, then wrap it tightly in plastic wrap and aluminum foil. You can freeze it for up to three months and bake it directly from the freezer (it may take a bit longer to cook).
How do I know when the lasagna is done?
The lasagna is done when the top is golden brown and bubbly, and the sauce is simmering at the edges. You can also check the temperature in the center; it should reach 165°F (74°C).
Lasagna with Béchamel Sauce: A Comforting Italian Classic
- Total Time: 2 hours
Description
Lasagna with Bechamel Sauce is a rich and creamy variation of the classic lasagna. Layers of tender lasagna noodles are alternated with a luxurious bechamel sauce, made from butter, flour, milk, and a pinch of nutmeg, giving the dish a smooth, velvety texture. The bechamel replaces the traditional ricotta or mozzarella-based layers, creating a more delicate, creamy consistency. It is often paired with a meaty marinara sauce, made from ground beef or pork, tomatoes, garlic, and herbs, adding a hearty, flavorful component to each bite. The lasagna is topped with melted mozzarella and Parmesan cheese, then baked until golden and bubbling. This version of lasagna is decadent and comforting, offering a perfect balance of creamy richness and savory depth.
Ingredients
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1/2 pound ground pork (optional, or substitute with more beef)
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1/2 cup dry red wine (optional but adds richness)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper to taste
For the Béchamel Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups whole milk (warm)
- Salt to taste
- Freshly grated nutmeg (optional, but traditional for béchamel)
For the Lasagna Assembly:
- 12 sheets lasagna noodles (preferably no-boil or cooked)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
Step 1: Prepare the Meat Sauce
Start by preparing the meat sauce, which will form the heart of your lasagna. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Next, add the ground beef and ground pork (if using) to the pot. Cook until the meat is browned and crumbled, about 7-10 minutes. Be sure to break up the meat with a spoon so it cooks evenly. Once the meat is browned, add the crushed tomatoes and tomato paste, stirring to combine.
Pour in the red wine (if using) and bring the sauce to a simmer. Stir in the oregano, basil, and red pepper flakes, and season with salt and pepper to taste. Allow the sauce to simmer uncovered for 30-40 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Step 2: Prepare the Béchamel Sauce
While the meat sauce is simmering, you can prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to create a roux. The flour should absorb the butter and turn slightly golden but not browned.
Gradually add the warm milk to the roux, whisking continuously to prevent lumps from forming. Continue to cook the mixture over medium heat, whisking often, until the sauce thickens and reaches a creamy consistency, about 5-7 minutes.
Season the béchamel with salt and a pinch of freshly grated nutmeg (optional) for a more authentic flavor. Once thickened, remove from heat and set aside.
Step 3: Cook the Lasagna Noodles
If you’re using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles according to the package directions until al dente, about 8-10 minutes. Drain the noodles and set them aside on a clean kitchen towel to prevent them from sticking together. If you’re using no-boil noodles, skip this step and proceed to the next one.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Now that you have all the components ready, it’s time to assemble your lasagna.
Start by spreading a thin layer of the meat sauce at the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking to the dish. Next, place a layer of lasagna noodles over the sauce. You can break the noodles to fit if necessary.
Top the noodles with a generous layer of meat sauce, followed by a layer of béchamel sauce. Sprinkle a small amount of mozzarella cheese and Parmesan cheese over the béchamel. Repeat the process—layering noodles, meat sauce, béchamel, and cheese—until you’ve used all the ingredients, finishing with a final layer of béchamel sauce and a good amount of mozzarella and Parmesan on top.
Step 5: Bake the Lasagna
Cover the lasagna with aluminum foil and bake for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. The sauce should be visibly simmering at the edges, and the cheese should have melted into a beautiful, gooey layer.
Step 6: Let the Lasagna Rest
Once the lasagna is done baking, remove it from the oven and let it rest for 10-15 minutes before slicing. This allows the layers to set, making it easier to cut and serve.
Step 7: Serve and Enjoy
Serve your lasagna with a side of garlic bread and a fresh green salad for a complete meal. Garnish with extra grated Parmesan and fresh basil, if desired.
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
Nutrition
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 40g
- Protein: 30g
Conclusion
Lasagna with béchamel sauce is a timeless dish that’s perfect for special occasions, family dinners, or any time you crave a comforting, indulgent meal. Its layers of rich, flavorful meat sauce, velvety béchamel, and gooey cheese create a satisfying and delicious dish that everyone will enjoy. Whether you make it traditional or put your own spin on it, this lasagna is sure to impress. Happy cooking and enjoy the comforting warmth of this classic Italian recipe!
