The Best Lasagna With Bechamel Recipe: Creamy Italian Magic

Crafting a delectable lasagna with bechamel sauce promises pure culinary magic that will transport you straight to an Italian kitchen.

Layers of tender pasta embrace rich, creamy white sauce and savory ingredients.

Generations of home cooks have perfected this classic comfort dish through patient techniques and love.

Smooth bechamel creates a silky foundation that binds every delightful component together.

Pasta sheets nestle between robust meat sauce and velvety white layers, creating incredible depth of flavor.

Cheese melts throughout, adding golden moments of deliciousness to each carefully constructed bite.

We promise this recipe will become your new weekend cooking adventure.

Why Lasagna With Bechamel Is a Creamy Favorite

• Savor Rich Flavor Combinations: Dive into a symphony of tastes with perfectly balanced marinara, hearty meat sauce, and creamy bechamel that dance together in every bite.
• Master Impressive Cooking Skills: Create a restaurant-quality dish that looks and tastes like a culinary masterpiece, boosting your confidence in the kitchen with straightforward layering techniques.
• Customize for Every Palate: Easily adapt the recipe by swapping meats, adjusting spice levels, or adding extra vegetables to suit different family members' preferences and dietary needs.
• Crowd-Pleasing Comfort Food: Guarantee smiles around the table with this classic Italian dish that brings everyone together, making it perfect for family dinners, potlucks, and special gatherings.

Ingredients for Lasagna With Bechamel

• Beef: A rich and flavorful protein that provides depth to the meat sauce.
• Sausage: Adds extra richness and complexity to the meat sauce.
• Lasagna Noodles: The structural base that holds the layers of the lasagna together.
• Milk: The primary liquid for creating the creamy bechamel sauce.

• Mozzarella Cheese, Parmesan Cheese: Provide melty texture and savory flavor to the lasagna.

• Tomato Paste, Crushed Tomatoes: Create the base for the marinara sauce with deep tomato flavor.
• Olive Oil, Garlic, Onion: Aromatic ingredients that build the foundation of flavor in the sauce.
• Red Wine: Adds complexity and depth to the marinara sauce.
• Basil, Oregano: Fresh herbs that enhance the overall taste of the marinara.
• Fennel Seeds, Red Pepper Flakes: Provide warmth and subtle spice to the meat sauce.
• Sugar: Balances the acidity of the tomatoes in the marinara.

• Butter, Flour: Create a roux that thickens and enriches the bechamel sauce.
• Salt, White Pepper: Seasonings that enhance the creamy bechamel's flavor.

How to Prepare Lasagna With Bechamel

Step 1: Whip Up Robust Marinara Sauce

Sizzle minced garlic in olive oil until golden and aromatic.

Pour in tomato paste, red wine, sugar, oregano, salt, red pepper flakes, and crushed tomatoes.

Drop fresh basil leaves into the mixture and let it simmer until the sauce thickens and develops deep, rich flavors.

Step 2: Create Flavorful Meat Base

Brown ground beef and sausage in olive oil with fragrant fennel seeds, red pepper flakes, crushed garlic, and diced onions.

Stir the prepared marinara into the meat mixture and allow it to simmer, developing complex, layered tastes.

Step 3: Develop Silky Bechamel Sauce

Gently heat milk, then gradually whisk in butter and flour until the mixture transforms into a smooth, velvety sauce.

Season with salt and white pepper, creating a luxurious base for the lasagna.

Step 4: Build Delicious Layers

• Lasagna noodles
• Hearty meat sauce
• Creamy bechamel
• Shredded cheese blend

Repeat the layering process, ensuring the top is generously covered with cheese for a golden, crispy finish.

Step 5: Bake to Perfection

Cover the lasagna with foil and bake at 375F for 25 minutes.

Remove the foil and continue baking for another 25 minutes until the top turns bubbly and beautifully golden brown.

Tips for Perfect Bechamel Sauce

• Let the sauce develop deep flavors by cooking slowly, stirring occasionally to prevent burning and allow herbs to infuse thoroughly.
• Use high heat and avoid overcrowding the pan to achieve a rich, caramelized exterior on the meat, which enhances overall dish complexity.
• Eliminate lumps by gradually adding milk and whisking constantly to create a silky, velvety sauce without any raw flour taste.
• Spread each component evenly to ensure every bite contains a balanced mix of noodles, meat sauce, bechamel, and cheese for maximum flavor.
• Allow lasagna to sit for 15-20 minutes after baking, which helps layers set and makes cutting and serving much easier.

Variations to Try on Bechamel Lasagna

• Vegetarian Lasagna: Replace meat sauce with roasted vegetables like zucchini, eggplant, and bell peppers. Use plant-based ground meat substitute or lentils for protein.
• Gluten-Free Version: Swap traditional lasagna noodles with gluten-free pasta sheets or zucchini slices. Use cornstarch instead of wheat flour for bechamel sauce.
• Low-Carb Alternative: Substitute noodles with thin eggplant or squash layers. Use heavy cream instead of milk for bechamel to reduce carbohydrates.
• Dairy-Free Option: Replace milk and cheese with cashew cream and nutritional yeast. Use olive oil instead of butter in bechamel sauce.

Serving Suggestions for Lasagna With Bechamel

• Rustic Italian Feast Pairing: Serve alongside a crisp green salad with balsamic vinaigrette to balance the rich lasagna flavors.
• Bread Lover's Companion: Warm garlic bread or crusty ciabatta makes the perfect side to soak up extra sauce and complement the dish's hearty texture.
• Wine Harmony: Pair with a medium-bodied red wine like Chianti or Sangiovese to enhance the robust meat and tomato notes of the lasagna.
• Fresh Herb Finale: Sprinkle freshly chopped basil or parsley on top just before serving to add a bright, aromatic finishing touch to the classic Italian meal.

Storing Lasagna With Bechamel

• Store leftovers in an airtight container for up to 4 days. Cool completely before sealing to prevent condensation.
• Wrap tightly in plastic wrap and aluminum foil. Place in freezer-safe container for maximum 3 months. Label with date and contents.
• Cut individual portion, place on microwave-safe plate. Cover with damp paper towel. Heat on medium power for 2-3 minutes, stirring halfway through.
• Preheat oven to 350F. Cover lasagna with foil to prevent drying. Warm for 15-20 minutes until internal temperature reaches 165F. Remove foil for last 5 minutes to crisp top layer.

FAQs

• What is the key difference between this lasagna and traditional recipes?

This lasagna uses a classic French bechamel sauce, which adds a creamy, rich layer that traditional American lasagnas often skip, creating a more luxurious texture and depth of flavor.

• Why use both beef and sausage in the meat sauce?

The combination of beef and sausage provides a more complex flavor profile, with the beef offering a robust meaty base and the sausage adding additional seasoning and richness to the sauce.

• Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and refrigerate it. Just add an extra 10-15 minutes to the baking time if cooking directly from the refrigerator to ensure it’s heated thoroughly.

Lasagna With Bechamel Recipe

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4.7 from 16 reviews

• Total Time: 1 hour 45 minutes
• Yield: 8 1x

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Description

Homemade lasagna with bechamel sauce reveals layers of comfort and Italian culinary tradition. Rich pasta sheets nestled between creamy sauce and savory meat create a classic dish promising warmth and satisfaction for hungry families.

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Ingredients

Scale 1x2x3x

Cheese:

• 1 pound (454 grams) mozzarella cheese, shredded
• 8 ounces (226 grams) parmesan cheese, freshly grated

Pasta:

• 12 ounces (340 grams) lasagna noodles (12 sheets dry)

Meat and Aromatics:

• 1 pound (454 grams) lean ground beef
• 1 pound (454 grams) hot Italian sausages, casings removed
• 1 large white onion, chopped
• 12 cloves garlic, minced
• 1 tablespoon fennel seeds
• 12 teaspoon red pepper flakes

Marinara Sauce:

• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 12 cup dry red wine (optional)
• 12 teaspoon sugar
• 12 teaspoon dried oregano
• 12 teaspoon kosher salt
• 14 teaspoon red pepper flakes
• 28 ounces (794 grams) crushed San Marzano tomatoes
• 12 fresh basil leaves, finely chopped

Béchamel Sauce:

• 3 cups (720 milliliters) milk (any variety)
• 14 cup (60 grams) butter or oil or fat drippings
• 14 cup (30 grams) all-purpose flour
• 18 teaspoon kosher salt
• 18 teaspoon white pepper

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Instructions

1. Craft a robust marinara by sautéing aromatic garlic in olive oil. Introduce tomato paste, red wine, sugar, oregano, salt, red pepper flakes, and crushed tomatoes. Incorporate fresh basil and allow the sauce to reduce and intensify its flavors until thickened.
2. Create a hearty meat sauce by browning beef and sausage with fennel seeds, red pepper flakes, minced garlic, and diced onions in olive oil. Integrate the prepared marinara and let the mixture simmer, developing deep, rich flavors.
3. Develop a silky bechamel by gently heating milk, then whisking in butter and flour until achieving a smooth, luxurious consistency. Season delicately with salt and white pepper, ensuring a refined flavor profile.
4. Construct the lasagna by layering tender noodles with the robust meat sauce, creamy bechamel, and a blend of shredded cheeses in a carefully prepared baking dish. Repeat the layering process, culminating with an abundant cheese topping for a golden, indulgent finish.
5. Bake the lasagna covered with foil at 375°F for 25 minutes. Uncover and continue baking for an additional 25 minutes until the surface becomes bubbling and gloriously golden brown, signaling a perfectly prepared dish.

Notes

• Enhance marinara’s depth by using San Marzano tomatoes for richer, sweeter flavor profile.
• Improve meat sauce texture by finely chopping onions and garlic to distribute flavors evenly throughout the dish.
• Prevent bechamel from becoming lumpy by gradually adding milk while constantly whisking and maintaining medium-low heat.
• Create gluten-free version by substituting regular lasagna noodles with zucchini slices or gluten-free pasta alternatives.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 484 kcal
• Sugar: 4 g
• Sodium: 433 mg
• Fat: 23 g
• Saturated Fat: 10 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 33 g
• Cholesterol: 82 mg