Classic Lasagna with Béchamel Recipe

Nothing says comfort food quite like Classic Béchamel Lasagna. With silky sheets of pasta layered between a rich, aromatic ragu and luxurious homemade béchamel, each bite is pure Italian-inspired bliss. This recipe is a tried-and-true favorite in my kitchen—made for special gatherings but simple enough to enjoy any weeknight when you crave something hearty and spectacular.

Ingredients You’ll Need

This Classic Béchamel Lasagna shines because of its honest, humble ingredients—each plays a starring role in building flavor or texture. The magic is in the layering, and with just a handful of pantry staples, you’ll quickly see why homemade always wins.

• Large onions: Finely chopped onions add gentle sweetness and depth to the ragu base—any variety works, but yellow or red onions are especially flavorful.
• Olive oil: A generous glug helps soften the onions and brown the beef, lending richness right from the start.
• Ground beef: For a meaty and hearty ragu, use standard ground beef with a bit of fat; it ensures a juicy, savory filling.
• Garlic cloves: Freshly crushed garlic infuses the sauce with its signature warmth and aroma.
• Beef bouillon cubes: These amplify the umami and bring that classic “Sunday sauce” flavor without hours of simmering bones.
• Red wine: Adds subtle acidity and richness—don’t worry, the alcohol cooks off, leaving behind deep flavor.
• Canned crushed tomatoes: Go for high-quality tomatoes here—they’re the heart of the ragu and make it beautifully saucy.
• Sugar: Just a spoonful balances the tomatoes’ natural acidity and rounds out the flavors.
• Worcestershire Sauce: One of my secret weapons for an undercurrent of savory complexity in the sauce.
• Dried oregano & Italian mixed herbs: Herbs bring that comforting, familiar aroma you crave in lasagna.
• Salt & black pepper: Essential for drawing out flavors—taste as you go!
• Water: Helps the sauce gently simmer to the perfect consistency.
• Butter: Forms the luxurious base of the béchamel—don’t skimp here for real flavor.
• All-purpose flour: For thickening the sauce into that signature creamy texture.
• Mustard powder: Just a pinch brightens the béchamel and adds a subtle savory note.
• Milk: The core of béchamel—use whole milk for the creamiest result.
• Lasagna sheets: Dried sheets hold up beautifully, but you can swap for fresh if you prefer (see notes below!)
• Shredded cheddar or Monterey jack: Brings melty, bold flavor to each cheesy bite.
• Mozzarella cheese: Adds those irresistible gooey, stretchy pockets as it bakes.
• Grated parmesan: Provides nutty, salty depth—don’t skip the sprinkle on top.
• Fresh parsley or basil: For a final flash of color and fresh flavor when serving.

Variations

One of the joys of Classic Béchamel Lasagna is how beautifully it welcomes tweaks and substitutions. Don’t hesitate to make it your own—just a few swaps can turn this into your family’s signature version!

• Vegetarian Lasagna: Swap the beef ragu for a medley of sautéed spinach, mushrooms, zucchini, and bell peppers for a colorful, meatless twist.
• Fresh Pasta Sheets: Use sheeted fresh pasta for even silkier, lighter layers—just layer and bake, no pre-cooking required.
• Gluten-Free Adaptation: Use gluten-free lasagna noodles and substitute a 1:1 gluten-free flour blend for the béchamel to keep all the creamy goodness without wheat.
• Cheese Lovers’ Lasagna: Go wild with your cheese selection by adding fontina, provolone, or even a little smoked gouda to the top layer for extra flavor dimension.

How to Make Classic Béchamel Lasagna

Step 1: Build the Ragu Bolognese

Start by softening your finely chopped onions in olive oil until translucent, letting them melt gently into the background. Once fragrant, add the ground beef and increase the heat, breaking the meat up with your spatula so it browns beautifully—those crispy edges are pure gold for flavor. Stir in fresh garlic and crumbled beef bouillon cubes, ensuring the seasonings cling to every morsel of beef. Pour in that splash of red wine and let it reduce for a minute; then introduce crushed tomatoes, sugar, Worcestershire sauce, dried herbs, salt, pepper, and water. The ragu should simmer, covered, for two hours, then uncovered for another 30 minutes to thicken and develop truly intense, heartwarming flavors.

Step 2: Prepare the Creamy Béchamel Sauce

While your ragu is reaching perfection, get started on the béchamel. In a saucepan over medium-low, melt the butter, then whisk in flour and a pinch of mustard powder. Let this cook for just a minute—enough to lose the raw flour taste. Gradually add milk, whisking the entire time so the mixture stays lump-free and creamy smooth. As the sauce thickens (after about 6-8 minutes), season generously with salt and pepper. The goal is a glossy, pourable sauce that will drape luxuriously over your pasta layers.

Step 3: Assemble and Layer

Preheat your oven to 350ºF (180ºC). Spread a scant layer of ragu on the bottom of your baking dish—this prevents sticking and sets the stage for layering. Add lasagna sheets (no need to precook if they’re dried!), then top with a hearty scatter of ragu and a generous ladle of béchamel. Continue layering—ragu, béchamel, pasta—repeating until you’ve built up magnificent tiers. On your top pasta layer, pour all remaining béchamel, then finish with a trio of shredded cheddar, mozzarella, and parmesan for that essential golden crust.

Step 4: Bake to Golden Perfection

Slide your assembled Classic Béchamel Lasagna into the oven and bake for 30-40 minutes, or until the cheese is melted, golden, and bubbling. Let the dish stand for at least 10 minutes before slicing—this makes serving a breeze and helps the layers stay picture-perfect. Just before serving, shower with fresh parsley or basil for an irresistible burst of freshness and color.

How to Serve Classic Béchamel Lasagna

Garnishes

Just before serving, sprinkle your Classic Béchamel Lasagna with a generous handful of fresh parsley or basil. The herbs add a welcome burst of color and a hint of aromatic freshness, making every slice look—and taste—even more enticing.

Side Dishes

Keep things simple with a crisp green salad tossed in lemony vinaigrette and a side of warm, crusty garlic bread. If you want a little more color on your plate, roasted vegetables like carrots or zucchini are always a hit with Classic Béchamel Lasagna.

Creative Ways to Present

For a charming dinner-party twist, serve individual slices on wide plates and drizzle with a little extra béchamel. Or, bake in smaller personal ramekins for an adorable, single-serve effect—guests love getting their own mini lasagna!

Make Ahead and Storage

Storing Leftovers

Let leftover Classic Béchamel Lasagna cool to room temperature, then cover and refrigerate for up to 4 days. The flavors deepen as it sits, so leftovers are even more delicious the next day—perfect for lunchboxes or quick, indulgent dinners.

Freezing

This recipe freezes beautifully! Slice it into portions, wrap them tightly in foil or freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for the ultimate comfort meal, ready on demand.

Reheating

For best results, reheat gently in the oven, covered with foil, at 350ºF until heated through—about 20-25 minutes. Individual portions can also be microwaved in a covered dish for 4-5 minutes until bubbly and piping hot.

FAQs

Final Thoughts

This Classic Béchamel Lasagna is everything I love about Italian comfort food—rich, layered, and made to be shared. If you’re looking for a meal to wow your loved ones or just want an excuse for a cozy, extra-special dinner, give this recipe a try. I truly hope it becomes a forever favorite at your table, just as it is at mine!

Classic Lasagna with Béchamel Recipe

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• Author: Wesley
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

Indulge in the ultimate comfort food with this Classic Lasagna featuring rich Ragu Bolognese, creamy Béchamel sauce, and layers of cheesy goodness. Perfect for family dinners or special gatherings!

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Ingredients

Units USM Scale 1x2x3x

For the Ragu Bolognese:

• 2 large onions, finely chopped
• 2 tablespoon olive oil
• 2 lb ground beef
• 5 garlic cloves
• 3 beef bouillon cubes
• 3/4 cup red wine
• 2 cans crushed/chopped tomato 28oz/800g cans
• 1 tablespoon sugar
• 1 tablespoon Worcestershire Sauce
• 2 tablespoon dried oregano
• 1 tablespoon dried Italian mixed herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup water

For the Béchamel (White Sauce):

• 6 tablespoon butter
• 3/4 cup AP flour
• pinch mustard powder
• 6 cups milk
• salt and pepper

For the Lasagna:

• 10 oz dried lasagna sheets
• 1/2 cup shredded cheddar/Monterey jack
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan
• finely chopped parsley/basil for garnish

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Instructions

1. Ragu Bolognese: Peel and chop onions. Heat oil, sauté onions, then add beef. Cook until brown. Add garlic, bouillon, wine, tomatoes, sugar, Worcestershire Sauce, herbs, salt, pepper, and water. Simmer for 2.5 hours.
2. Béchamel: Melt butter, add flour and mustard, whisk in milk until thickened. Season with salt and pepper.
3. To Assemble: Layer ragu, lasagna sheets, ragu, and béchamel. Repeat layers. Top with remaining béchamel, cheeses, and bake.

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Notes

• You can use different types of onions.
• Beef bouillon cubes add great flavor.
• Fresh pasta sheets can be substituted.
• Top layer should have a generous béchamel layer.

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Nutrition

• Serving Size: 1 serving
• Calories: 680 kcal
• Sugar: 13g
• Sodium: 1167mg
• Fat: 37g
• Saturated Fat: 15g
• Carbohydrates: 46g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 111mg