lasagna with bechamel sauce recipe

Written ByJenny Smyth Posted on
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The Best lasagna with bechamel sauce recipe

I’ve been making this lasagna with bechamel sauce recipe for years, and it’s always a hit with my family. It’s a classic Italian dish that originated in the north, where layers of pasta, rich meat sauce, and creamy cheese are baked to perfection.

The first time I made it, I was hooked – the flavors and textures meld together in a way that’s hard to resist. The bechamel sauce is the key to this recipe, adding a rich and creamy element that complements the meat sauce perfectly.

I love serving this dish on special occasions, like holidays or family gatherings. It’s easy to make ahead of time and can be reheated as needed, making it perfect for large crowds.

And let’s not forget the leftovers – this lasagna freezes beautifully and can be reheated for a quick and easy meal anytime. One of the best things about this recipe is its versatility.

You can customize it to your taste by adding different meats or vegetables to the sauce, or using different types of cheese in the bechamel. And because it’s a relatively healthy meal option (compared to some other comfort foods), I feel good about serving it to my family.

But what really sets this recipe apart is the way it makes everyone feel when we sit down to eat it together. There’s something special about sharing a meal that’s been made with love and care, and this lasagna fits the bill perfectly.

Classic Lasagna with Bechamel Sauce

4.8 from 1845 votes

A rich and creamy lasagna featuring layers of tender pasta, savory meat sauce, and a smooth bechamel sauce. This comforting Italian dish is baked to golden perfection for a hearty family meal.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Meat Sauce

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g ground beef
400g canned crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

For the Bechamel Sauce

60g unsalted butter
60g all-purpose flour
750ml whole milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

For Assembly

12 lasagna sheets (no-boil or pre-cooked)
200g grated mozzarella cheese
100g grated Parmesan cheese

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat.
2Add the chopped onion and cook for 3-4 minutes until softened and translucent.
3Stir in the minced garlic and cook for 30 seconds until fragrant.
4Add the ground beef to the skillet and cook over medium-high heat for 5-7 minutes, breaking it apart with a spoon, until browned and no longer pink.
5Drain any excess fat from the pan.
6Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
7Reduce the heat to low and simmer the sauce for 15 minutes, stirring occasionally, until it thickens slightly.
8In a medium saucepan, melt the butter over medium heat.
9Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a smooth paste and turns light golden.
10Gradually pour in the milk while whisking continuously to prevent lumps.
11Continue to cook over medium heat for 5-7 minutes, whisking often, until the sauce thickens and coats the back of a spoon.
12Stir in the salt and nutmeg, then remove from heat.
13Preheat the oven to 375°F (190°C).
14Spread a thin layer of meat sauce on the bottom of the baking dish.
15Place a layer of lasagna sheets over the sauce, breaking sheets to fit if needed.
16Spread one-third of the remaining meat sauce over the pasta, followed by one-third of the bechamel sauce.
17Sprinkle with a handful of mozzarella and Parmesan.
18Repeat the layers two more times, ending with a final layer of bechamel and the remaining cheeses on top.
19Cover the dish with aluminum foil and bake for 25 minutes.
20Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and bubbly.
21Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

🔧Equipment

Large skillet
Medium saucepan
Whisk
9×13 inch baking dish
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a richer flavor, use a mix of ground beef and pork. Let the bechamel sauce cool slightly before layering to avoid soggy pasta. If using no-boil lasagna sheets, ensure the sauce is moist enough to soften them during baking.

Watch Video Of How Classic Lasagna with Bechamel Sauce Works

This lasagna with bechamel sauce has become a staple in my kitchen because it always delivers. It is creamy, satisfying, and works for everything from weeknight dinners to holiday gatherings.

I love that I can make it ahead and just pop it in the oven when guests arrive. For storage, let the lasagna cool completely, then cover it tightly with foil or plastic wrap.

It keeps in the fridge for up to five days, and you can freeze individual portions for easy lunches. To reheat, place a slice in a baking dish with a little milk, cover with foil, and warm in a 350 degree oven until hot.

Serve it with a simple green salad and some crusty bread for a complete meal that everyone will love.

❓ Frequently Asked Questions About Lasagna with Bechamel Sauce

1. What is bechamel sauce?

Bechamel sauce is a white sauce made from a roux of butter and flour, milk, and seasonings. It’s a fundamental component of many French and Italian dishes, including lasagna.

2. Can I make lasagna without bechamel sauce?

While you can make lasagna without bechamel sauce, it won’t have the same rich and creamy texture as traditional lasagna. If you want to try a different take on lasagna, you could substitute with another type of cheese or cream-based sauce.

3. How do I store leftover lasagna?

You can store leftover lasagna in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

4. Can I reheat lasagna safely?

Yes, you can reheat lasagna safely by cooking it in the oven until hot through or by microwaving it until steaming hot.

5. Why does my lasagna always seem soggy?

Soggy lasagna can be due to overmixing the meat sauce or not letting the layers set properly before baking.

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