Lasagna with Béchamel Sauce
A rich and satisfying Italian classic featuring layers of meat sauce, creamy béchamel, and tender pasta.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.