Classic Lasagna with Béchamel Sauce

Classic lasagna with béchamel sauce is a rich, layered Italian comfort dish made with tender pasta sheets, savory meat sauce, creamy béchamel, and melted cheese. I love how every bite delivers a perfect mix of textures and flavors—hearty, cheesy, and deeply satisfying. It’s the kind of dish I make when I want to feed a crowd or serve something warm and comforting for a special occasion.

Why You’ll Love This Recipe

I love this version of lasagna because the béchamel adds a luxurious creaminess that balances the robust meat sauce beautifully. Unlike ricotta-based lasagna, this one is smooth, elegant, and authentically Italian. It’s great for making ahead, freezes well, and tastes even better the next day. Whether I’m serving it to guests or enjoying leftovers, it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meat sauce:

• Ground beef
• Onion, finely chopped
• Garlic, minced
• Crushed tomatoes or tomato passata
• Tomato paste
• Olive oil
• Dried oregano
• Salt and pepper

For the béchamel sauce:

• Butter
• All-purpose flour
• Whole milk, warmed
• Nutmeg (optional)
• Salt and pepper

For assembly:

• Lasagna noodles (fresh or no-boil)
• Grated mozzarella cheese
• Grated Parmesan cheese

Directions

1. I start by making the meat sauce:
   I heat olive oil in a large pan, sauté the onions until soft, then add the garlic and cook for another minute. I brown the ground meat, then stir in tomato paste, crushed tomatoes, oregano, salt, and pepper. I let it simmer for 20–30 minutes until thick and flavorful.
2. I make the béchamel sauce:
   In a saucepan, I melt butter over medium heat, whisk in the flour, and cook for a minute to form a roux. I slowly whisk in the warm milk, stirring constantly until the sauce thickens. I season it with salt, pepper, and a pinch of nutmeg if I’m using it.
3. I assemble the lasagna:
   I spread a thin layer of meat sauce in the bottom of a baking dish, followed by a layer of noodles, more meat sauce, a few spoonfuls of béchamel, and a sprinkle of mozzarella. I repeat the layers, finishing with béchamel on top and a generous layer of mozzarella and Parmesan cheese.
4. I bake it at 375°F (190°C) for 40–45 minutes, until the top is golden and bubbling. I let it rest for 10–15 minutes before slicing so it holds together when served.

Servings and timing

This recipe makes 6 to 8 hearty servings. It takes me about 30 minutes to prepare the sauces and another 45 minutes to bake, so I plan for a total of 1 hour and 15 minutes, plus resting time.

Variations

Sometimes I add spinach or sautéed mushrooms between the layers for extra veggies. I also like using fresh pasta sheets for a more delicate texture. For a vegetarian version, I skip the meat and layer roasted vegetables with the béchamel and tomato sauce.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm slices in the oven at 350°F until hot or microwave individual portions. I also freeze the lasagna before or after baking—it keeps well for up to 2 months. I just make sure to thaw it in the fridge overnight before reheating.

FAQs

Can I make this lasagna ahead of time?

Yes, I often assemble it a day in advance and refrigerate it. I bake it the next day, adding 10 extra minutes to the cook time.

What’s the difference between béchamel and ricotta lasagna?

Béchamel creates a smoother, creamier texture, while ricotta is thicker and more rustic. I love how béchamel gives the dish a classic Italian feel.

Do I need to cook the noodles first?

If I use no-boil noodles or fresh pasta, I layer them directly. For dried noodles, I cook them until just tender before layering.

Can I use only mozzarella?

Yes, but I like adding Parmesan for extra sharpness and a golden crust on top.

How do I prevent watery lasagna?

I let the meat sauce simmer until thick, and I allow the lasagna to rest after baking so the layers set properly.

Conclusion

Classic lasagna with béchamel sauce is one of my all-time favorite comfort foods. I love how the creamy sauce, hearty meat, and melty cheese come together in every bite. It’s a timeless dish that’s perfect for gatherings, special dinners, or just when I’m craving something deeply satisfying. Once I started making it this way, I never looked back.

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