Lasagna With Bechamel Recipe

Lasagna is one of the ultimate comfort foods, but did you know that there’s a way to elevate this classic dish to new heights? By incorporating a rich and creamy béchamel sauce, you can create a lasagna that is truly indulgent and unforgettable. This luxurious twist on traditional lasagna brings a velvety smoothness that perfectly complements the layers of pasta, hearty meat sauce, and gooey cheese. Whether you’re cooking for a special occasion or just want to treat yourself to something special, this Lasagna with Béchamel Sauce is sure to impress. Keep reading to learn how to make this delectable dish, with step-by-step instructions, tips for success, and variations to suit your taste.

this Recipes

What Is Lasagna with Bechamel?

Lasagna with béchamel, also known as Lasagna alla Bolognese or Lasagne al Forno, is a classic Italian dish that layers sheets of pasta with a rich meat sauce, creamy béchamel sauce, and plenty of cheese. Unlike the American-style lasagna that often uses ricotta cheese, this version relies on béchamel sauce—a simple yet luxurious mixture of butter, flour, and milk—to add creaminess and depth to the dish. The béchamel sauce creates a smooth, velvety texture that perfectly balances the hearty meat sauce and tender pasta layers, resulting in a lasagna that is both comforting and elegant.

Ingredients List for Lasagna with Bechamel

To create this delicious Lasagna with Béchamel Sauce, you’ll need the following ingredients:

For the Meat Sauce:

• Ground Beef: 1 pound of lean ground beef, for a rich and hearty sauce.
• Ground Pork or Italian Sausage: ½ pound, for added flavor and texture.
• Onion: 1 medium onion, finely chopped.
• Carrot: 1 large carrot, finely chopped or grated.
• Celery: 1 stalk, finely chopped.
• Garlic: 2-3 cloves, minced.
• Tomato Paste: 2 tablespoons, for deep, concentrated flavor.
• Crushed Tomatoes: 1 can (28 ounces), or use a combination of crushed tomatoes and tomato sauce.
• Red Wine (optional): ½ cup, to deglaze the pan and add depth of flavor.
• Beef or Chicken Broth: ½ cup, to add moisture and richness to the sauce.
• Olive Oil: 2 tablespoons, for sautéing the vegetables.
• Salt and Pepper: To taste, for seasoning the sauce.
• Italian Seasoning: 1 teaspoon, or use a mix of dried basil, oregano, and thyme.
• Bay Leaf: 1-2 leaves, for added flavor while simmering.

For the Béchamel Sauce:

• Butter: ¼ cup (half a stick), for the base of the sauce.
• All-Purpose Flour: ¼ cup, to thicken the béchamel.
• Milk: 4 cups, whole milk is best for a rich sauce.
• Nutmeg: A pinch, for subtle warmth and depth.
• Salt and Pepper: To taste, for seasoning the béchamel.

For Assembling the Lasagna:

• Lasagna Noodles: 12-15 sheets, either pre-cooked or oven-ready.
• Mozzarella Cheese: 2 cups, shredded, for a gooey, cheesy topping.
• Parmesan Cheese: 1 cup, grated, for added flavor and a golden top layer.

Ingredients List for Lasagna with Bechamel (Continued)

Here are some optional ingredients and variations to consider for enhancing your Lasagna with Béchamel Sauce:

• Spinach: 1-2 cups of fresh spinach, sautéed and drained, for an extra layer of vegetables.
• Mushrooms: 1 cup of sliced mushrooms, sautéed until golden, to add an earthy flavor.
• Ricotta Cheese (optional): 1 cup, mixed with an egg and some seasoning, for those who still want a touch of ricotta in their lasagna.
• Prosciutto or Pancetta: ½ cup, chopped and sautéed, for a richer, more decadent flavor.
• White Sauce Variation: For a twist, you can replace some of the milk in the béchamel with cream or add a bit of grated Parmesan for extra richness.

Substitutions and Variations

Lasagna with Béchamel Sauce is incredibly versatile, so don’t hesitate to adapt the recipe to your preferences or dietary needs. Here are some substitutions and variations to try:

• Gluten-Free: Use gluten-free lasagna noodles and replace the all-purpose flour in the béchamel with a gluten-free flour blend or cornstarch.
• Vegetarian: Skip the meat and create a vegetable lasagna with layers of sautéed spinach, mushrooms, zucchini, and eggplant. You can also use a lentil or tofu-based filling for a hearty, meat-free option.
• Dairy-Free: Make a dairy-free béchamel using plant-based butter and milk (such as almond, oat, or soy milk). Use dairy-free mozzarella and Parmesan-style cheese for layering.
• Low-Carb: Replace the lasagna noodles with thin slices of zucchini or eggplant to reduce the carb content. This also adds extra flavor and texture.
• Seafood Lasagna: For a luxurious variation, try using a mix of seafood like shrimp, scallops, and crab in place of the meat sauce. Pair with a white wine béchamel for a delicate, elegant dish.
• Spicy Variation: Add red pepper flakes or a dash of hot sauce to the meat sauce for a spicy kick. Use a spicy Italian sausage instead of regular ground pork.

Step-by-Step Cooking Instructions

Here’s how to make Lasagna with Béchamel Sauce from start to finish:

Step 1: Prepare the Meat Sauce

1. Sauté the Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrot, and celery, and sauté until the vegetables are soft and beginning to caramelize, about 8-10 minutes.
2. Cook the Meat: Add the ground beef and pork (or Italian sausage) to the skillet. Cook, breaking up the meat with a wooden spoon, until it is browned and fully cooked. Drain any excess fat.
3. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and well combined.
4. Deglaze with Wine: If using, pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce slightly.
5. Add Tomatoes and Broth: Stir in the crushed tomatoes, beef or chicken broth, Italian seasoning, bay leaf, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low. Cover and let it cook for at least 30 minutes, stirring occasionally to develop the flavors.
6. Check Seasoning: After simmering, taste the sauce and adjust the seasoning with more salt, pepper, or herbs if needed. Remove the bay leaf before assembling the lasagna.

Step 2: Prepare the Béchamel Sauce

1. Make the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 2 minutes to form a smooth roux. It should be lightly golden, but not browned.
2. Add the Milk: Gradually pour in the milk, whisking continuously to prevent lumps from forming. Continue cooking and whisking until the sauce thickens, about 5-7 minutes.
3. Season the Béchamel: Once thickened, season the béchamel with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.

Step 3: Assemble the Lasagna

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Layer the Lasagna: Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce. Spoon a layer of meat sauce over the noodles, followed by a layer of béchamel sauce. Sprinkle with a bit of mozzarella and Parmesan. Repeat the layers (noodles, meat sauce, béchamel, cheese) until all the ingredients are used, ending with a layer of béchamel and cheese on top.
3. Cover and Bake: Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
4. Let It Rest: After baking, let the lasagna rest for about 10-15 minutes before slicing. This allows the layers to set and makes serving easier.

How to Cook Lasagna with Bechamel: A Step-by-Step Guide

Here’s a more detailed guide to ensure your Lasagna with Béchamel Sauce turns out perfectly every time:

• Cooking the Meat Sauce: For a deeply flavorful sauce, allow the meat sauce to simmer for at least 30 minutes, but if you have the time, an hour or more will develop even richer flavors. Stir occasionally to prevent sticking and to help the flavors meld.
• Making the Béchamel: The key to a smooth béchamel sauce is to whisk continuously while adding the milk to the roux. This prevents lumps from forming. If the sauce becomes too thick, you can thin it out with a little extra milk. The consistency should be thick but pourable, like a thick cream.
• Assembling the Lasagna: When layering the lasagna, make sure to spread each layer of sauce and béchamel evenly over the noodles. This ensures that every bite is full of flavor. Also, try to overlap the noodles slightly to prevent them from shifting during baking.
• Baking Tips: Covering the lasagna with foil for the first part of baking helps to keep it moist and prevents the top layer of cheese from browning too quickly. Removing the foil for the last 15-20 minutes allows the cheese to turn golden and bubbly, creating that irresistible crust.

Common Mistakes to Avoid

Making Lasagna with Béchamel Sauce isn’t difficult, but here are some common mistakes to avoid:

• Skipping the Roux: A well-made roux is essential for a smooth béchamel. Don’t rush this step—cooking the flour and butter together removes the raw flour taste and ensures the sauce thickens properly.
• Overcooking the Béchamel: If the béchamel becomes too thick, it can turn gummy. Cook it just until it coats the back of a spoon, and remember that it will thicken further as it cools.
• Using Too Much Sauce: While it’s tempting to load up on the meat sauce and béchamel, using too much can make the lasagna too heavy and soggy. Aim for thin, even layers.
• Not Letting It Rest: Cutting into the lasagna too soon after baking can cause the layers to slide apart. Letting it rest allows the layers to firm up, making it easier to cut neat slices.

Serving and Presentation Tips

How you serve and present your Lasagna with Béchamel Sauce can make the dining experience even more enjoyable:

• Cutting Techniques: Use a sharp knife to cut the lasagna into neat squares or rectangles. A metal spatula works well for lifting the slices out of the dish.
• Garnish: Garnish each serving with a sprinkle of freshly grated Parmesan, a few fresh basil leaves, or a drizzle of olive oil for a professional finish.
• Accompaniments: Serve with a simple green salad dressed in a light vinaigrette, and some crusty garlic bread or warm ciabatta to soak up the sauce.
• Wine Pairing: A glass of robust red wine, such as Chianti, Barolo, or Sangiovese, pairs wonderfully with the rich flavors of the lasagna.

How to Serve Lasagna with Bechamel

Lasagna with Béchamel Sauce is a versatile dish that can be served for various occasions:

• Family Dinner: Serve the lasagna family-style, right out of the baking dish, allowing everyone to help themselves.
• Casual Lunch: Pair a smaller portion of lasagna with a side of roasted vegetables or a light salad for a satisfying lunch.
• Special Occasion: For a more formal dinner, plate individual servings of lasagna with elegant sides like roasted asparagus or a Caprese salad.

Presentation Ideas for Lasagna with Bechamel

Take your presentation up a notch with these ideas:

• Layer Visibility: When slicing the lasagna, try to showcase the distinct layers of pasta, meat sauce, béchamel, and cheese. A clean, straight cut will help achieve this.
• Individual Portions: Consider baking the lasagna in individual ramekins or small baking dishes for a more refined presentation. This also makes serving easier.
• Herb Garnish: A sprig of fresh basil or thyme placed on top of each serving adds a touch of color and freshness.

Lasagna with Bechamel Recipe Tips

Here are some additional tips to help you make the best Lasagna with Béchamel Sauce:

• Make Ahead: Lasagna is a great dish to prepare in advance. You can assemble the lasagna up to a day ahead and store it in the refrigerator before baking. This allows the flavors to meld together beautifully.
• Freezing: Lasagna freezes well. You can freeze it either baked or unbaked. If freezing unbaked, assemble the lasagna, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed.
• Cheese Browning: If you like a deeply golden, crispy cheese topping, turn on the broiler for the last few minutes of baking. Keep a close eye on it to avoid burning.
• Béchamel Consistency: If your béchamel sauce turns out too thick, thin it with a bit of extra milk until it reaches the desired consistency. If too thin, continue cooking and whisking until it thickens.

Frequently Asked Questions (FAQs)

Q: Can I make Lasagna with Béchamel Sauce in advance?
A: Yes, you can assemble the lasagna a day ahead and store it in the refrigerator. Just bake it before serving. You can also freeze it for up to 3 months.

Q: Can I use store-bought sauce for the lasagna?
A: Absolutely! While homemade sauce is delicious, store-bought marinara or béchamel sauce can save time. Just make sure to choose a high-quality brand.

Q: How do I prevent my lasagna from being watery?
A: To prevent watery lasagna, ensure your béchamel and meat sauce are properly thickened. If using frozen spinach or other vegetables, make sure to drain and squeeze out excess moisture before adding them to the lasagna.

Q: Can I substitute the ground meat in the sauce?
A: Yes, you can substitute ground beef and pork with ground turkey, chicken, or even a plant-based meat alternative. Each option will give the sauce a different flavor profile.

Q: Is it necessary to use both mozzarella and Parmesan cheese?
A: While it’s traditional to use both for their distinct flavors and textures, you can use just one if you prefer. Mozzarella provides gooeyness, while Parmesan adds a sharp, savory kick.

Conclusion

Lasagna with Béchamel Sauce is a delightful variation on the traditional lasagna that adds a creamy, luxurious twist to the beloved classic. With its layers of rich meat sauce, smooth béchamel, tender pasta, and gooey cheese, this dish is perfect for family dinners, special occasions, or anytime you want to indulge in something truly delicious. By following the step-by-step instructions, tips, and variations provided, you can create a lasagna that’s sure to impress and satisfy everyone at the table. So, roll up your sleeves and get ready to enjoy the comforting, mouthwatering goodness of Lasagna with Béchamel Sauce. Buon appetito!

Print