If you’ve ever wanted to make a classic Italian comfort meal that feels both rich and satisfying, your journey starts here. Lasagna with béchamel sauce is a timeless dish that layers tender pasta, hearty meat sauce, and creamy, cheesy béchamel into one irresistible bake. It’s a meal that invites you to slow down and enjoy each bite, perfect for family dinners or when you want to impress guests with your cooking skills.
Why We Love This Lasagna with Béchamel Sauce Recipe
You’re going to appreciate this lasagna for its layers of well-balanced flavors and textures. The meat sauce is slow-cooked, allowing the spices and vegetables to develop deep aromas that complement the beef and pork perfectly. Then, the béchamel sauce melts over the noodles with creamy cheese, offering a soft and comforting contrast to the robust tomato base.
Another reason you’ll love this recipe is how versatile it is. You can prepare it in advance, making it great for busy days or special occasions. Using no-boil noodles saves you a step and lets the layers meld beautifully as the lasagna bakes. Plus, the leftovers heat up wonderfully, meaning you get to enjoy this delicious meal multiple times.
If you want a dish that’s both hearty and elegant without complicated steps, this lasagna delivers. It’s a meal that brings people together, satisfies hungry appetites, and gives you a sense of pride in your cooking.
Ingredients for Lasagna with Béchamel Sauce
To create this rich, cheesy lasagna, you will need two main components: the meat sauce and the béchamel sauce, along with pasta and extra cheese for layering.
Lasagna Meat Sauce Ingredients:
- 2 tablespoons olive oil
- ½ cup finely chopped onions
- 1 teaspoon thinly sliced garlic
- ¼ cup finely chopped carrots
- ¼ cup finely chopped celery
- 1 pound ground beef
- 4 ounces ground pork (or substitute with pancetta if you prefer)
- 1 tablespoon brown sugar (optional for balancing acidity)
- 2 cans (30 ounces total) crushed tomatoes
- 4 tablespoons tomato paste
- 2 tablespoons Italian seasoning
- ½ teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ½ cup water
- 1 tablespoon chicken or beef bouillon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 sprigs fresh basil
- 2 tablespoons finely chopped parsley
Béchamel Sauce Ingredients:
- 4 tablespoons unsalted butter
- 1 tablespoon cooking oil (such as vegetable or canola oil)
- ¼ cup all-purpose flour
- 3 cups milk
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- A pinch (⅛ teaspoon) freshly grated nutmeg
Additional Ingredients:
- 1 pound no-boil lasagna noodles
- 2 cups shredded mozzarella cheese (for topping)
- ½ cup grated Parmesan cheese (for topping)
With these ingredients, you’re ready to build a lasagna that’s layered with rich flavors and creamy textures, perfect for sharing and enjoying.
How to Make Lasagna with Béchamel Sauce
The process begins with the meat sauce, which is the heart of this recipe. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic, carrots, celery, and onions, sautéing gently until they soften and become translucent. This step is important as it brings out the natural sweetness and aroma of the vegetables, building a solid flavor base.
Next, introduce the ground beef and pork. Break the meat apart with a wooden spoon as it cooks on medium-high heat. Cook until the meat loses its pink color completely. At this stage, stir in the brown sugar if you’re using it, allowing it to caramelize slightly and add a subtle sweetness that balances the acidity of the tomatoes.
Now it’s time for the herbs and tomato ingredients. Sprinkle in Italian seasoning, thyme, salt, and pepper, followed by the bouillon and the crushed tomatoes along with tomato paste. Pour in the water, then add the fresh basil sprigs and chopped parsley. Cover the pot and reduce the heat to low. Let the sauce simmer slowly for about an hour, stirring every 15 minutes to prevent sticking and to help the flavors meld. After simmering, taste and adjust seasoning as needed. Remove and discard the basil sprigs before setting the sauce aside to cool.
While the meat sauce simmers, you’ll prepare the béchamel sauce. In a saucepan, heat the butter and cooking oil over medium-low heat. Once the butter melts, whisk in the flour. Continue cooking this mixture for about two minutes, stirring constantly to cook out the raw flour taste but without browning it. Gradually pour in the milk, one cup at a time, whisking continuously. The sauce will start to thicken; keep stirring until it reaches a smooth, creamy consistency. Finally, stir in mozzarella and Parmesan cheese, then season with salt, pepper, and freshly grated nutmeg for a gentle warmth and complexity. Set this sauce aside, keeping it warm for layering.
When you’re ready to assemble, preheat your oven to 375°F (190°C). In a 9 x 13 inch baking dish, spread about one cup of the meat sauce evenly over the bottom. Layer three or four no-boil lasagna noodles on top, followed by a half cup of béchamel sauce spread evenly with a spatula. Sprinkle a mixture of Parmesan and mozzarella cheeses over the béchamel. Repeat these layers three more times, ending with a generous sprinkle of mozzarella and Parmesan on the top layer.
Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 20 to 25 minutes, until the top is golden brown and bubbling. Once baked, let the lasagna cool for at least 15 minutes before cutting. This resting time helps the layers set, so your slices hold their shape nicely when served.
How to Serve Lasagna with Béchamel Sauce
Serving this lasagna is a rewarding experience because the layers come together in perfect harmony. You can slice it into generous squares and serve on warmed plates. This dish pairs wonderfully with a simple green salad dressed lightly with lemon and olive oil or a crisp side of steamed vegetables. These sides provide a fresh balance to the rich and cheesy lasagna.
If you want to add a touch of elegance, sprinkle fresh chopped basil or parsley over the top right before serving. You can also drizzle a little extra virgin olive oil for added flavor and shine.
Lasagna is best enjoyed warm, allowing you to appreciate the gooey cheese, tender noodles, and savory meat sauce in every bite. It’s a perfect centerpiece for family dinners, holiday gatherings, or any special occasion that calls for comfort food done right.
Expert Tips for Making Perfect Lasagna with Béchamel Sauce
Here are some simple tips to help you make your lasagna stand out:
- Use a heavy-bottomed pan or Dutch oven for the meat sauce to prevent burning and ensure even cooking.
- Take your time sautéing the vegetables until soft and translucent; this enhances the depth of flavor in your sauce.
- Brown sugar is optional, but it can soften the acidity of canned tomatoes without making the sauce overly sweet.
- For the béchamel, whisk constantly when adding milk to avoid lumps and get a silky texture.
- No-boil noodles save time and absorb moisture as they bake, but if you prefer boiled noodles, cook them just until al dente and rinse to stop cooking.
- Allow the lasagna to rest before slicing so the layers set well, giving clean, neat servings.
- Don’t hesitate to make extra meat sauce — it freezes well and makes a quick meal base for later.
- When reheating leftovers, cover with foil to keep the lasagna moist and reheat gently to maintain texture.
How to Store Lasagna with Béchamel Sauce
If you have leftovers, store them properly to keep the lasagna fresh and delicious.
- Place the cooled lasagna in an airtight container or cover the baking dish tightly with plastic wrap and aluminum foil.
- Refrigerate for up to 4 days.
- For longer storage, freeze the lasagna before baking by layering it in a freezer-safe dish, wrapping it well, and freezing for up to a month. When ready to bake, thaw overnight in the refrigerator.
- You can also freeze fully baked lasagna by cooling it completely, wrapping it tightly, and freezing for up to a month.
- Reheat refrigerated portions in the oven covered with foil at 375°F for about 25 minutes or microwave slices covered with a damp paper towel for moist results.
Variations of Lasagna with Béchamel Sauce
You can easily tweak this recipe to suit your taste or dietary needs.
- Vegetable Add-ins: Incorporate sautéed spinach, mushrooms, or zucchini into the layers for added nutrition and flavor. For example, spinach works beautifully when layered over ricotta cheese before adding béchamel.
- Cheese Alternatives: Swap mozzarella or Parmesan for other cheeses like fontina or provolone for a different taste experience.
- Meat Substitutes: Use ground turkey or chicken for a lighter meat sauce or try a vegetarian version by replacing meat with lentils or a mix of finely chopped mushrooms.
- Herbs and Spices: Fresh herbs like oregano, rosemary, or marjoram can enhance the sauce complexity. Adding a pinch of red pepper flakes gives a gentle kick if you like some heat.
- Gluten-Free: Substitute the no-boil noodles with gluten-free pasta sheets or thinly sliced zucchini for a low-carb option.
- Béchamel Flavor: Experiment by adding a little garlic powder or mustard powder into the béchamel for subtle extra flavor layers.
These variations make it easy to keep this recipe fresh and exciting every time you make it.
Frequently Asked Questions About Lasagna with Béchamel Sauce
What makes béchamel sauce special in lasagna?
Béchamel sauce adds a creamy, smooth texture that balances the acidity and richness of the meat sauce. It creates a silky layer that makes each bite comforting and indulgent.
Can I prepare the lasagna ahead of time?
Absolutely. You can assemble the lasagna a day in advance and refrigerate it. Just add extra baking time if it comes straight from the fridge.
Do I have to use no-boil noodles?
No-boil noodles simplify the process since they cook during baking by absorbing sauce moisture. However, you can use boiled noodles — just cook them al dente, drain well, and layer as usual.
How do I prevent the lasagna from becoming soggy?
Cook the meat sauce until thick and rich, and avoid adding too much extra liquid. Also, letting the lasagna rest after baking helps the layers set, preventing it from falling apart.
Can I freeze leftover lasagna?
Yes, both unbaked and baked lasagna freeze well. Wrap it tightly and freeze for up to one month. Thaw in the fridge overnight before baking or reheating.
What cheeses work best for lasagna?
Mozzarella and Parmesan are classic choices for their melt and flavor. You can also add ricotta for creaminess or other melting cheeses depending on your preference.
Is there a vegetarian version of this lasagna?
You can substitute the meat sauce with a vegetable-based sauce using mushrooms, lentils, or a mix of your favorite veggies cooked down with tomato sauce.
Lasagna with Béchamel Sauce
Equipment
- Heavy-Bottomed Pot or Dutch Oven
- 9 x 13 inch Baking Dish
- Saucepan
- Whisk
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Tbsp. olive oil
- ½ cup onions finely chopped
- 1 tsp. garlic thinly sliced
- ¼ cup carrots finely chopped
- ¼ cup celery finely chopped
- 1 lb. ground beef
- 4 oz. ground pork or pancetta
- 1 Tbsp. brown sugar optional
- 2 cans crushed tomatoes (30 ounces total)
- 4 Tbsp. tomato paste
- 2 Tbsp. Italian seasoning
- ½ tsp. dried thyme or 1 Tbsp. fresh thyme
- ½ cup water
- 1 Tbsp. chicken or beef bouillon
- ½ tsp. salt
- ½ tsp. black pepper
- 2 sprigs fresh basil
- 2 Tbsp. parsley finely chopped
- 4 Tbsp. unsalted butter
- 1 Tbsp. cooking oil (vegetable or canola)
- ¼ cup all-purpose flour
- 3 cups milk
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ tsp. black pepper
- ¼ tsp. salt
- ⅛ tsp. freshly grated nutmeg a pinch
- 1 lb. no-boil lasagna noodles
- 2 cups shredded mozzarella cheese for topping
- ½ cup grated Parmesan cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, onions, carrots, and celery, sautéing until soft and translucent.
- Add ground beef and pork, cooking until browned. Stir in brown sugar if using.
- Mix in Italian seasoning, thyme, salt, pepper, bouillon, crushed tomatoes, and tomato paste. Add water and fresh basil. Simmer for 1 hour.
- In a separate saucepan, heat butter and oil over medium-low heat. Whisk in flour and cook for 2 minutes.
- Gradually whisk in milk, stirring until smooth and thickened. Stir in mozzarella and Parmesan, season with salt, pepper, and nutmeg.
- Preheat oven to 375°F (190°C). In a baking dish, layer meat sauce, noodles, béchamel, and cheese. Repeat layers, ending with cheese on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20-25 minutes until golden brown.
- Let cool for 15 minutes before slicing and serving.
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