Lasagna is a classic comfort dish that has delighted families for generations. Its rich layers of pasta, savory meat sauce, creamy béchamel, and melted cheese make it a feast for both the eyes and the palate. In this recipe, we elevate the traditional lasagna by incorporating a smooth and luxurious béchamel sauce, adding depth and creaminess to every bite. Whether you’re hosting a dinner party or simply looking for a satisfying meal, this lasagna with béchamel is sure to impress. Keep reading to learn how to make this delicious dish from scratch!

What is Lasagna with Béchamel?
Lasagna with béchamel sauce is an Italian-inspired dish that combines layers of pasta, meat sauce, béchamel sauce, and cheese, all baked to perfection. The béchamel sauce, a classic white sauce made from butter, flour, and milk, adds a velvety texture and rich flavor that complements the hearty meat sauce and tender pasta. This dish is a variation of the traditional lasagna, where the béchamel replaces or complements the ricotta or cottage cheese mixture typically used in American-style lasagnas.
Ingredients List for Lasagna with Béchamel
Here’s what you’ll need to create this mouthwatering lasagna:
For the Lasagna:
- 12 oz lasagna noodles (about 12 sheets)
- 1 lb mozzarella cheese, shredded
- 8 oz parmesan cheese, freshly grated
For the Marinara Sauce:
- 3 tablespoon olive oil
- 6 cloves garlic, minced
- 2 tablespoon tomato paste (optional, see notes)
- ½ cup dry red wine (optional)
- ½ teaspoon sugar
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 28 oz crushed San Marzano tomatoes (see notes)
- 12 fresh basil leaves, finely chopped
For the Béchamel Sauce:
- 3 cups milk (any variety)
- ¼ cup butter (or oil or fat drippings)
- ¼ cup all-purpose flour
- ⅛ teaspoon kosher salt
- ⅛ teaspoon white pepper
For the Meat Sauce:
- 1 lb lean ground beef
- 1 lb hot Italian sausages, casings removed
- 1 tablespoon olive oil
- 1 tablespoon fennel seeds
- ½ teaspoon red pepper flakes
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 batch of marinara sauce (see above recipe)
Substitutions and Variations
This lasagna recipe is versatile and can be adapted to suit different dietary preferences and ingredient availability. Here are some ideas for substitutions and variations:
- Vegetarian Version: Replace the meat with a variety of sautéed vegetables, such as zucchini, mushrooms, spinach, and bell peppers. You can also use a plant-based meat substitute for a vegetarian-friendly option.
- Gluten-Free Option: Use gluten-free lasagna noodles and replace the all-purpose flour in the béchamel sauce with a gluten-free flour blend.
- Cheese Variations: While mozzarella and parmesan are classic choices, you can experiment with other cheeses such as fontina, provolone, or even a touch of gorgonzola for a unique flavor twist.
- Sauce Variations: For a richer flavor, you can add a layer of pesto sauce or even a layer of ricotta cheese mixed with spinach for added creaminess and nutrients.
Step-by-Step Cooking Instructions

Preparing the Marinara Sauce:
- Sauté the Garlic: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add 6 minced garlic cloves and sauté for about 2 minutes until fragrant.
- Add Flavorings: Reduce the heat to medium, then add 2 tablespoons of tomato paste (if using), ½ cup of dry red wine (optional), ½ teaspoon of sugar, ½ teaspoon of dried oregano, ½ teaspoon of kosher salt, and ¼ teaspoon of red pepper flakes. Sauté for another 2 minutes to allow the flavors to meld.
- Incorporate Tomatoes: Stir in 28 ounces of crushed San Marzano tomatoes. Allow the sauce to simmer gently for about 20 minutes, stirring occasionally. In the last 10 minutes of simmering, add 12 finely chopped fresh basil leaves.
- Optional Blending: If you prefer a smoother sauce, use a hand blender or regular blender to puree the sauce until smooth. Set the marinara sauce aside.
Preparing the Béchamel Sauce:
- Warm the Milk: In a saucepan, warm 3 cups of milk over low heat or microwave it in a measuring cup until just warm.
- Make the Roux: In a medium saucepan, melt ¼ cup of butter over medium-low heat. Add ¼ cup of all-purpose flour, ⅛ teaspoon of kosher salt, and ⅛ teaspoon of white pepper. Whisk continuously to form a smooth paste, and allow it to cook for 1-2 minutes without browning.
- Add Milk: Gradually whisk the warm milk into the roux, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes.
- Finish the Sauce: Once thickened, remove the béchamel sauce from the heat and set it aside.
Preparing the Meat Sauce:
- Sauté Aromatics: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 tablespoon of fennel seeds and ½ teaspoon of red pepper flakes, sautéing for about 30 seconds. Then, add 1 chopped large white onion and cook until soft, about 2 minutes.
- Cook the Meat: Add 6 minced garlic cloves, then 1 pound of lean ground beef and 1 pound of hot Italian sausage (casings removed). Cook over medium-high heat, breaking the meat into small pieces with a spoon until browned and cooked through. Drain excess grease.
- Combine with Marinara: Transfer the cooked meat to a food processor and pulse several times until crumbly but not pureed. Return the meat to the skillet, then add the prepared marinara sauce. Stir well to combine, and let the sauce simmer on low heat for about 20 minutes, stirring occasionally. If the sauce becomes too thick, add up to 1 cup of water to reach the desired consistency.
Preparing the Lasagna Noodles:
- Soak the Noodles: In a 9x13" baking dish, add the dry lasagna noodles and cover them with hot water. Let them soak for about 20 minutes, then drain them in a large colander.
How to Cook Lasagna with Béchamel: A Step-by-Step Guide
Now that all the components are ready, it's time to assemble and bake your lasagna with béchamel sauce. Follow these steps for the perfect result:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Grease the Baking Dish: Lightly grease a 9x13" baking dish with cooking spray or a bit of olive oil to prevent sticking.
- Layer the Lasagna: Begin by spreading a thin layer of meat sauce on the bottom of the prepared baking dish. Then, place 3 lasagna noodles over the sauce, ensuring they cover the bottom of the dish.
- Add the Béchamel and Cheese: Spread a generous amount of béchamel sauce over the noodles, followed by a sprinkle of shredded mozzarella and grated parmesan cheese. Repeat these layers—meat sauce, noodles, béchamel, and cheese—until you've used up all the ingredients. The final layer should be béchamel topped with a hearty amount of mozzarella and parmesan.
- Bake: Cover the lasagna with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the cheese is bubbling.
- Rest and Serve: Once baked, allow the lasagna to rest for at least 15 minutes before cutting into it. This resting time helps the layers set, making it easier to serve.
Common Mistakes to Avoid
Cooking lasagna can be a bit tricky, but avoiding these common mistakes will help you achieve the best results:
- Overcooking the Noodles: Be careful not to overcook the lasagna noodles when pre-soaking or boiling them. They will continue to cook in the oven, so undercooking slightly is better.
- Skipping the Resting Period: It’s tempting to cut into the lasagna right away, but letting it rest allows the layers to firm up, ensuring clean slices and better presentation.
- Not Seasoning the Sauces: Both the marinara and béchamel sauces should be well-seasoned. Taste as you go and adjust seasoning to ensure the final dish is flavorful.
Serving and Presentation Tips
Lasagna is a hearty dish that’s perfect for serving a crowd. Here are some tips for serving and presenting your lasagna with béchamel:
How to Serve Lasagna with Béchamel:
- Portioning: Cut the lasagna into squares or rectangles and use a spatula to lift each portion out of the dish.
- Garnishing: Sprinkle freshly chopped basil or parsley on top of each serving for a burst of color and flavor.
- Accompaniments: Serve the lasagna with a simple green salad and garlic bread to balance the richness of the dish.
Presentation Ideas for Lasagna with Béchamel:
- Family-Style Serving: Place the baking dish directly on the table with a serving spoon, allowing guests to help themselves.
- Plated Presentation: For a more formal presentation, plate each portion individually and drizzle a little extra béchamel or marinara sauce around the edges.
Lasagna with Béchamel Recipe Tips
- Make Ahead: You can assemble the lasagna a day in advance and refrigerate it, covered, until ready to bake. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.
- Freezing: Lasagna freezes well! After baking and cooling, cut it into portions and freeze in airtight containers for up to 3 months. Reheat in the oven until heated through.
- Reheating: When reheating leftovers, cover the lasagna with foil and bake at 350°F until warmed through, about 20-30 minutes.
Frequently Asked Questions (FAQs)
Q: Can I use no-boil lasagna noodles? A: Yes, no-boil lasagna noodles can be used in this recipe. Just be sure to add a bit more sauce to ensure the noodles cook properly during baking.
Q: Can I make the béchamel sauce ahead of time? A: Yes, you can prepare the béchamel sauce up to 2 days in advance. Store it in the refrigerator and reheat gently before assembling the lasagna.
Q: What can I use instead of red wine in the marinara sauce? A: If you prefer not to use wine, you can substitute beef or vegetable broth, or simply omit it altogether.
Q: How do I prevent my lasagna from becoming too watery? A: Ensure that you drain excess fat from the meat sauce and don’t add too much water during the cooking process. Also, let the lasagna rest after baking to allow the layers to set and absorb any excess moisture.
Conclusion
Lasagna with béchamel is a rich, satisfying dish that combines the best of Italian flavors with a creamy twist. By following this detailed guide, you’ll be able to create a lasagna that’s both delicious and visually stunning. Whether you’re cooking for a special occasion or simply enjoying a cozy meal at home, this lasagna is sure to become a favorite in your recipe collection. Don’t forget to experiment with variations and make this dish your own! Happy cooking!
PrintLasagna With Bechamel Recipe
This Lasagna with Béchamel combines layers of rich meat sauce, creamy béchamel, and melty mozzarella. Perfect for family dinners or special occasions.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
-
For the Lasagna:
- 12 oz lasagna noodles (about 12 sheets)
- 1 lb mozzarella cheese, shredded
- 8 oz parmesan cheese, freshly grated
-
For the Marinara Sauce:
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 2 tbsp tomato paste (optional)
- ½ cup dry red wine (optional)
- ½ tsp sugar
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp red pepper flakes
- 28 oz crushed San Marzano tomatoes
- 12 fresh basil leaves, finely chopped
-
For the Béchamel Sauce:
- 3 cups milk (any variety)
- ¼ cup butter (or oil or fat drippings)
- ¼ cup all-purpose flour
- ⅛ tsp kosher salt
- ⅛ tsp white pepper
-
For the Meat Sauce:
- 1 lb lean ground beef
- 1 lb hot Italian sausages, casings removed
- 1 tbsp olive oil
- 1 tbsp fennel seeds
- ½ tsp red pepper flakes
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 batch of marinara sauce (from above)
Instructions
- Prepare the Marinara Sauce: Heat olive oil, sauté garlic, and optionally add tomato paste. Stir in red wine, sugar, oregano, salt, red pepper flakes, and San Marzano tomatoes. Simmer, then add basil.
- Prepare the Béchamel Sauce: Melt butter in a saucepan, whisk in flour to form a roux, then gradually add milk while whisking continuously. Season with salt and white pepper.
- Prepare the Meat Sauce: Brown ground beef and sausage in olive oil with fennel seeds, red pepper flakes, garlic, and onion. Stir in marinara sauce.
- Assemble the Lasagna: Layer lasagna noodles, meat sauce, béchamel sauce, mozzarella, and parmesan in a baking dish. Repeat layers.
- Bake: Cover and bake at 375°F for 25 minutes. Uncover and bake for an additional 25 minutes until bubbly and golden.
Notes
- Tomato Paste and Red Wine are optional but add depth to the marinara sauce.
- San Marzano tomatoes provide the best flavor for the sauce.
Nutrition
- Serving Size: 1 slice (⅛th of recipe)
- Calories: 560 kcal
- Sugar: 5g
- Sodium: 900mg
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