Lasagna with Béchamel Sauce

Slice of Lasagna on a plate with a bowl of freshly baked lasagna on the side.

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Lasagna with Béchamel Sauce

Lasagna with homemade bechamel sauce combines layers of pasta, rich bolognese sauce, and creamy bechamel for a comforting and hearty meal. This dish symbolizes abundance and unity, perfect for family gatherings.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Precious

Equipment

9 by 13 inch baking dish

Ingredients

Bolognese Sauce

2 tbsp olive oil
2 celery stalks finely chopped, 120 g.
2 medium onions finely chopped, 300 g.
2 medium carrots finely chopped, 400 g.
2 pounds ground beef (900 g.)
4 cups grated tomatoes (about 8 medium tomatoes), sub with canned crushed tomatoes
6 tbsp tomato paste
4 cups beef broth 1 l.
2 bay leaves
1 tsp dried oregano
Black pepper to taste
1/2 tsp paprika
1 tsp salt

Bechamel

250 g all-purpose flour 2 cups
250 g butter 17 tablespoons
6 cups whole milk (1.4 liters)
1/4 cup Parmesan cheese (30 g.) grated
Pinch of grated nutmeg
Pinch of salt as needed

Assembling the Lasagna

1 tsp butter for greasing pan
Prepared bolognese sauce
Prepared béchamel sauce
24 lasagna pasta sheets
2 cups shredded mozzarella cheese (200 g.)
1 cup shredded Parmesan cheese (100 g.)

Instructions

Sauté Vegetables: Heat oil in a large pot over medium heat. Add the chopped onion, celery, and carrots. Cook until the vegetables are soft and the onion is translucent about 5-7 minutes.
2 medium onions, 2 celery stalks, 2 medium carrots, 2 tbsp olive oil
Add Tomatoes and Paste: Stir in the grated tomatoes and tomato paste. Mix well to combine.
4 cups grated tomatoes, 6 tbsp tomato paste
Cook Meat: Add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes.
2 pounds ground beef
Simmer: Pour in the beef broth, then add the bay leaves, oregano, black pepper, paprika, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 1.5 hours, stirring occasionally.
4 cups beef broth, 2 bay leaves, 1 tsp dried oregano, 1/2 tsp paprika, 1 tsp salt
Make Roux: In a large saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously to form a roux. Cook for 2-3 minutes until slightly golden.
250 g all-purpose flour, 250 g butter
Add Milk: Gradually add the warm milk, whisking constantly to prevent lumps. Continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon.
6 cups whole milk
Season and Finish: Remove the saucepan from heat and stir in the grated Parmesan cheese and nutmeg. Season with a pinch of salt if needed. Set aside.
1/4 cup Parmesan cheese (30 g.), Pinch of grated nutmeg
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish with the teaspoon of butter.
Layering: Spread a thin layer of Bolognese sauce at the bottom of the prepared baking dish. Cover with a layer of lasagna sheets. Spread a layer of bolognese sauce over the pasta, followed by a layer of béchamel sauce. Repeat these layers (pasta, bolognese, béchamel) until you have 3-4 layers, ending with a layer of béchamel sauce on top.
Prepared bolognese sauce, 24 lasagna pasta sheets, Prepared béchamel sauce
Add Cheese: Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
2 cups shredded mozzarella cheese, 1 cup shredded Parmesan cheese
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting and serving.

Notes

You could half all the ingredients in the béchamel sauce, and you will still get a great amount of béchamel sauce for the lasagna. If you make the full amount of béchamel and end up with leftover béchamel sauce, serve it with pasta, vegetables, fish, or steak.
This Lasagna tastes even better the next day! To reheat, I recommend covering it with foil and heating it in a 350 degrees F oven until heated through.

How To Fix Common Mistakes With Béchamel Sauce

- Lumps: If there are lumps in your sauce, which happens if you didn't whisk vigorously enough, you can blend it and return it to a clean pot to finish cooking until it reaches the desired consistency.

- Burnt Bottom: If a hard layer forms at the bottom, taste the bechamel. If it doesn't taste burnt, you can save it by immediately removing it from the heat and transferring it to another pot without scraping the bottom.

- Hardened Top Layer: If you make the meat sauce and bechamel a day before and a hard layer forms on top (this happens if you don't cover it with plastic wrap), add a bit more milk and blend it again.

Nutrition