This guide shows you a clear recipe for making lasagna with bechamel sauce.
You will find a complete recipe guide with clear steps, ingredients, and tips.
What is the Lasagna Recipe with Bechamel Sauce?
This lasagna recipe uses layers of pasta, meat sauce, and a creamy bechamel sauce.
It offers a rich taste and smooth texture.
The dish is easy to make and uses common ingredients.
Ingredients for Lasagna Recipe with Bechamel Sauce
- Lasagna noodles
- Ground beef
- Italian sausage
- Onion, chopped
- Garlic cloves, minced
- Crushed tomatoes
- Tomato paste
- Fresh basil leaves
- Dried oregano
- Salt
- Black pepper
- Olive oil
- Butter
- All-purpose flour
- Milk
- Nutmeg
- Parmesan cheese, grated
- Mozzarella cheese, shredded
- Water (as needed)
Directions for Lasagna Recipe with Bechamel Sauce
Step 1
Gather all the ingredients. Wash and chop the vegetables. Prepare the meat by removing excess fat.
Step 2
Cook the pasta. Boil lasagna noodles in salted water until they are al dente. Drain the water and set the noodles aside.
Step 3
Heat olive oil in a large skillet. Add chopped onions and minced garlic. Sauté until the onions are soft and clear.
Step 4
Add ground beef and Italian sausage to the skillet. Brown the meat until it is fully cooked. Drain excess fat.
Step 5
Stir in crushed tomatoes and tomato paste. Add dried oregano, salt, and black pepper. Mix the ingredients well. Simmer the meat sauce for 20 minutes.
Step 6
Prepare the bechamel sauce. Melt butter in a saucepan over medium heat. Add all-purpose flour and stir for one minute. Gradually pour milk while stirring continuously. Allow the sauce to thicken. Add a pinch of nutmeg and salt. Stir until the sauce is smooth.
Step 7
Preheat your oven to 375°F. Begin layering the lasagna in a large baking dish. Start with a thin layer of meat sauce.
Step 8
Place a layer of lasagna noodles over the sauce. Add a layer of meat sauce next. Drizzle a layer of bechamel sauce over the meat sauce. Sprinkle a small amount of grated Parmesan and shredded mozzarella over the top.
Step 9
Repeat the layers. Alternate layers of noodles, meat sauce, and bechamel sauce until the dish is nearly full. End with a layer of bechamel sauce and a generous sprinkle of mozzarella and Parmesan cheese.
Step 10
Cover the baking dish with foil. Bake in the oven for 25 minutes. Remove the foil and bake for an additional 15 minutes. Check the cheese until it is bubbly and lightly browned.
Step 11
Remove the lasagna from the oven. Let it rest for 10 minutes before serving. Cut into portions and serve warm.
Expert Tips for Lasagna Recipe with Bechamel Sauce
Use a large skillet for even browning of the meat.
Stir the meat sauce regularly while simmering. Prepare the bechamel sauce slowly to avoid lumps. Use fresh basil for better flavor.
Check the seasoning of both sauces before assembling the lasagna.
Let the lasagna rest after baking to allow the layers to set. These steps help you achieve a balanced taste and a smooth texture.
Lasagna Recipe with Bechamel Sauce Variations
- Vegetable lasagna
- Chicken lasagna
- Spinach and ricotta lasagna
- Seafood lasagna
- Gluten-free lasagna
- Whole wheat pasta lasagna
Things that I can serve with Lasagna Recipe with Bechamel Sauce
- Garlic bread
- Caesar salad
- Steamed vegetables
- Mixed green salad
- Roasted asparagus
- Tomato soup
Topping Options for Lasagna Recipe with Bechamel Sauce
The topping options add a burst of flavor and texture to the lasagna.
You may add extra Parmesan cheese to increase the savory taste.
Fresh basil leaves can add a herbaceous note on top.
A light drizzle of olive oil after baking can boost flavor and sheen. Crushed red pepper flakes provide a small heat kick.
Each topping enhances the dish without overpowering its classic flavors.
Storing, Freezing, and Reheating Lasagna Recipe with Bechamel Sauce
Store any leftovers in an airtight container in the refrigerator for up to three days. Cool the lasagna completely before storing.
For freezing, wrap individual portions tightly in plastic wrap and then in foil.
Freeze for up to one month. To reheat, place the lasagna in an oven-safe dish and warm at 350°F until heated through.
You may also reheat a portion in a microwave.
Add a splash of water to prevent drying.
Ways to Make Vegan Chocolate Chia Pudding Recipe
- Use an overnight method by mixing chia seeds with almond milk and cocoa powder.
- Prepare the pudding in a slow cooker for a warm twist.
- Blend ingredients in a food processor for a smoother texture.
- Layer the pudding with fresh fruits for added taste.
- Add a drizzle of maple syrup for natural sweetness.
Cooking Times and Nutritional Information
| Item | Details |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 40 minutes |
| Baking Time | 40 minutes |
| Total Time | 1 hour 50 minutes |
| Servings | 8 portions |
| Calories (approx.) | 450 per serving |
| Protein (approx.) | 28 grams per serving |
| Fat (approx.) | 22 grams per serving |
| Carbohydrates (approx.) | 35 grams per serving |
The table provides key cooking times and nutritional details. It helps you plan the meal and balance your diet.
Faq
Q: Can I use no-boil lasagna noodles?
A: Yes. Use no-boil noodles and adjust the liquid in the meat sauce accordingly.
Q: Can I prepare the lasagna ahead of time?
A: Yes. Assemble the lasagna, cover it, and refrigerate it overnight. Increase the baking time by 10 minutes when you reheat.
Q: Can I use other meats in the recipe?
A: Yes. Substitute the ground beef and sausage with ground turkey or chicken.
Q: How do I avoid a watery lasagna?
A: Drain the meat sauce well and use a thick bechamel sauce. Let the lasagna rest before cutting.
Q: Can I add extra vegetables?
A: Yes. Add spinach, zucchini, or mushrooms to the meat sauce.
Q: What cheese can I use instead of Parmesan?
A: You can use Pecorino Romano or Asiago for a different flavor.
Q: How many layers should the lasagna have?
A: Use three to four layers for balanced flavor and texture.
Q: Can I freeze the lasagna?
A: Yes. Freeze individual portions and reheat in the oven or microwave.
Q: Is this recipe suitable for a crowd?
A: Yes. The recipe can be doubled or tripled for larger servings.
Q: What is the best method to reheat the lasagna?
A: Reheat in the oven at 350°F until the dish is warmed through.
Conclusion
This guide gives a clear method for making lasagna with bechamel sauce.
The recipe uses common ingredients and simple steps. Enjoy the dish with your favorite sides.
One-Pot Lasagna with Béchamel Sauce for Stress-Free Dinners
Equipment
- 1 large deep skillet or Dutch oven
- 1 Mixing bowl
- 1 Wooden spoon
- 1 grater
- 1 Measuring Cup
- 1 set of measuring spoons
Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 1 medium onion diced
- 3 garlic cloves minced
- 1 24 oz jar marinara sauce
- 2 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
Instructions
- Prepare the Meat Sauce
- Heat olive oil in a large deep skillet or Dutch oven over medium heat.
- Add ground beef, onion, and garlic. Cook until the beef is browned and the vegetables are softened.
- Stir in marinara sauce, salt, pepper, basil, and oregano. Simmer for 15 minutes.
- Make the Béchamel Sauce
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour and cook for 2 minutes to make a roux.
- Gradually whisk in milk until smooth.
- Continue cooking until the sauce thickens, about 5-7 minutes.
- Remove from heat and set aside.
- Assemble the Lasagna
- Spread a thin layer of meat sauce on the bottom of the skillet.
- Layer lasagna noodles over the sauce.
- Spread half of the remaining meat sauce over the noodles.
- Pour half of the béchamel sauce over the meat sauce.
- Sprinkle with half of the mozzarella and Parmesan cheese.
- Repeat layers: noodles, remaining meat sauce, remaining béchamel sauce, and remaining cheese.
- Bake
- Cover the skillet with a lid or foil and bake in a preheated 375°F (190°C) oven for 25 minutes.
- Uncover and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Serve
- Let the lasagna cool for 5 minutes before serving.
- Garnish with fresh basil if desired.
Notes
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For a vegetarian version, substitute the ground beef with a mixture of mushrooms and spinach.
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You can prepare the lasagna ahead of time and refrigerate it overnight before baking.
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For extra creaminess, add a layer of ricotta cheese between the béchamel and meat sauce.
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If you don’t have fresh lasagna noodles, use the no-boil variety.
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The baking time may vary slightly depending on your skillet material and oven temperature.
