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One-Pot Lasagna with Béchamel Sauce for Stress-Free Dinners

This One-Pot Lasagna with Béchamel Sauce is a simplified, stress-free version of traditional lasagna that combines all the flavors you love in one easy-to-make dish. The rich béchamel sauce adds a creamy, comforting element that complements the meat sauce and cheese perfectly.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian, American
Servings 6 People
Calories 450 kcal

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

  • For a vegetarian version, substitute the ground beef with a mixture of mushrooms and spinach.
  • You can prepare the lasagna ahead of time and refrigerate it overnight before baking.
  • For extra creaminess, add a layer of ricotta cheese between the béchamel and meat sauce.
  • If you don't have fresh lasagna noodles, use the no-boil variety.
  • The baking time may vary slightly depending on your skillet material and oven temperature.
Keyword lasagna, béchamel, one-pot, stress-free, dinner, Italian