Introduction

Lasagna is one of the most beloved comfort foods worldwide, and it’s easy to see why. Layers of tender pasta, rich meat or vegetable filling, and melty cheese create a dish that’s both filling and flavorful. But there’s a version of lasagna that elevates the classic to a whole new level—Lasagna with Béchamel Sauce. In this rendition, the traditional tomato-based sauce is replaced by a luscious, creamy béchamel sauce, creating a velvety smooth texture that adds richness and depth to every bite.

Béchamel, a classic French white sauce made from butter, flour, and milk, is the perfect counterpart to the hearty layers of lasagna, balancing the dish with its mild, creamy flavor. This twist on the classic recipe is a delicious variation that’s sure to please even the pickiest eaters. Whether you’re looking for a change from the traditional tomato-based lasagna or simply want to try something new, Lasagna with Béchamel Sauce is a surefire way to impress at your next family dinner or special occasion.

In this article, we’ll guide you through the steps of making lasagna with béchamel sauce, give you tips for perfecting each layer, and share ideas for making it your own. Let’s get started!

Why You’ll Love This Recipe

Creamy and Comforting: The béchamel sauce brings a rich, velvety creaminess to the dish that contrasts beautifully with the savory layers.
A Twist on Tradition: While this recipe retains all the wonderful components of classic lasagna, the béchamel sauce offers a unique, luxurious twist.
Perfect for Special Occasions: Lasagna with béchamel sauce is ideal for dinner parties, family gatherings, or holiday meals, as it’s both crowd-pleasing and elegant.
Versatile: You can customize the filling to suit your tastes, whether you prefer a meaty version, a vegetable-packed lasagna, or something in between.
Make Ahead: This dish can be assembled ahead of time and baked when you’re ready to serve, making it a great option for meal prep or busy days.

Preparation Time and Servings

Total Time: 2 hours (including prep and baking time)
Servings: This recipe yields about 8-10 servings.
Nutrition Facts (per serving): Calories: 450, Protein: 25g, Carbs: 50g, Fat: 20g.

Ingredients

For the Meat Sauce (Optional):

1 lb ground beef: You can also use pork, chicken, or turkey for a leaner option.
1 small onion, chopped: Adds flavor and sweetness to the sauce.
2 cloves garlic, minced: For a fragrant, savory base.
1 can (14.5 oz) crushed tomatoes: Adds the traditional tomato flavor without overwhelming the dish.
1 tablespoon tomato paste: Provides depth and richness.
1/2 cup red wine: Adds complexity to the sauce. Optional but recommended.
1 teaspoon dried oregano: A classic Italian herb.
1 teaspoon dried basil: Another aromatic herb for that signature Italian flavor.
Salt and pepper: To taste.

the Béchamel Sauce:

4 tablespoons unsalted butter: The base for the sauce.
4 tablespoons all-purpose flour: For thickening the sauce.
3 cups whole milk: Creates the creamy texture.
1/2 teaspoon salt: Enhances the flavor of the sauce.
1/4 teaspoon ground white pepper: Adds a subtle spice.
1/4 teaspoon ground nutmeg: A classic seasoning for béchamel sauce.

For the Lasagna Assembly:

12-14 lasagna noodles, cooked and drained: You can use no-boil noodles, but regular noodles give a firmer texture.
2 cups ricotta cheese: Adds richness to the lasagna filling.
2 cups shredded mozzarella cheese: For that gooey, melty texture.
1/2 cup grated Parmesan cheese: A sharp, salty addition that adds flavor.
Fresh basil or parsley (optional): For garnish.

First Step: Prepare the Meat Sauce (Optional)

Brown the Meat: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Add the Aromatics: Add the chopped onion and minced garlic to the skillet. Cook for an additional 2-3 minutes, or until softened and fragrant.
Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, red wine, oregano, basil, salt, and pepper. Bring the sauce to a simmer and let it cook for 15-20 minutes, stirring occasionally. The sauce should thicken and develop a deep flavor. If you prefer a meatless lasagna, you can skip this step and move on to the next.

Second Step: Prepare the Béchamel Sauce

Melt the Butter: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a smooth paste. This mixture is called a roux, and it’s the base for your béchamel sauce.
Add the Milk: Gradually whisk in the milk, a little at a time, to prevent lumps. Continue whisking as the sauce thickens, and bring it to a gentle simmer. Once thickened, reduce the heat to low.
Season the Sauce: Stir in the salt, white pepper, and nutmeg. Taste the sauce and adjust the seasoning if needed. The béchamel sauce should be creamy, smooth, and lightly seasoned, providing a rich contrast to the savory meat sauce.

Third Step: Cook the Lasagna Noodles

Boil the Noodles: If using regular lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, usually 8-10 minutes, until al dente.
Drain and Cool: Drain the noodles and lay them out in a single layer on a large sheet of parchment paper or a clean kitchen towel. This will prevent them from sticking together while you prepare the layers.

Fourth Step: Assemble the Lasagna

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter to ensure that your lasagna doesn’t stick.
Layer the Lasagna: Start by spreading a thin layer of béchamel sauce on the bottom of the baking dish. This will prevent the noodles from sticking. Then, layer 3-4 lasagna noodles over the sauce, overlapping slightly if necessary.
Add the Meat Sauce: Spoon a generous amount of the meat sauce (or your vegetable filling if you prefer) over the noodles, spreading it evenly.
Add the Béchamel Sauce: Pour a layer of béchamel sauce over the meat sauce, spreading it gently with a spatula to cover the surface.
Layer the Cheese: Add a few dollops of ricotta cheese, then sprinkle with shredded mozzarella and grated Parmesan. Repeat the layers (noodles, meat sauce, béchamel, cheeses) until you’ve used up all the ingredients. Finish with a layer of béchamel sauce and a generous topping of mozzarella and Parmesan cheese.

Fifth Step: Bake the Lasagna

Cover the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. This will help the lasagna cook evenly and prevent it from drying out.
Uncover and Bake Again: After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. The béchamel sauce should be slightly browned on top, and the lasagna should be fully cooked through.
Cool and Slice: Let the lasagna cool for about 10 minutes before slicing. This will help the layers set and make for easier serving.

Sixth Step: Serve and Enjoy

Garnish: Optionally, sprinkle freshly chopped basil or parsley on top for a burst of color and freshness.
Serve: Slice the lasagna into squares and serve hot. It pairs beautifully with a simple green salad and a glass of red wine.

Tips for Perfect Lasagna with Béchamel Sauce

Use Whole Milk: For the béchamel sauce, be sure to use whole milk for the creamiest texture. You can substitute with half-and-half for extra richness, but avoid using skim milk, as it won’t produce the same creamy consistency.
Don’t Skip the Rest Time: After baking, let the lasagna rest for about 10 minutes before slicing. This allows the sauce to set and makes for cleaner slices.
Layering Tips: Be sure to spread the béchamel sauce evenly in each layer. The layers of sauce, cheese, and noodles should be balanced so that each bite has the perfect amount of everything.
Make-Ahead Option: You can prepare the lasagna in advance, cover it tightly, and refrigerate it for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time if it’s cold from the fridge.

Variations

Vegetarian Lasagna : Substitute the meat sauce with sautéed vegetables like mushrooms, spinach, and zucchini, or a ricotta and spinach filling for a delicious vegetarian option.
Use Different Cheeses: Feel free to experiment with different cheeses in the béchamel sauce or the filling. A combination of mozzarella, provolone, or fontina will add depth of flavor.
Spicy Lasagna: Add a pinch of red pepper flakes to the meat sauce or béchamel for a touch of heat.

Conclusion

Lasagna with béchamel sauce is the ultimate comfort food with a luxurious twist. The creamy, velvety béchamel sauce pairs perfectly with the savory layers of seasoned ground meat or roasted vegetables, creating a dish that’s rich, satisfying, and full of deep, comforting flavors.

The béchamel adds a delicate richness that complements the tangy marinara sauce, while layers of melted mozzarella and Parmesan cheese bring a gooey, golden finish. Whether you’re making it for a special occasion or a cozy family dinner, this version of lasagna is sure to become a new favorite, offering a perfect balance of texture and flavor in every bite.

Introduction

Why You’ll Love This Recipe