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Classic Lasagna with Béchamel

Classic Lasagna with Béchamel: Comfort Food Done Right

Classic Lasagna with Béchamel brings comforting layers of flavor and a creamy béchamel sauce that enhances this traditional dish.
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu Bolognese
  • 2 large Onions Adds sweetness and depth; substitute with shallots for a milder flavor.
  • 3 tablespoons Olive Oil Can be replaced with vegetable oil if desired.
  • 1 pound Ground Beef Substitute with ground turkey for a leaner option.
  • 4 cloves Garlic Fresh garlic preferred.
  • 2 cubes Beef Bouillon Use Better Than Bouillon for a richer taste.
  • 1 cup Red Wine Replace with beef broth for a non-alcoholic option.
  • 28 ounces Canned Crushed Tomatoes Use passata or homemade tomato sauce if preferred.
  • 1 teaspoon Sugar Omit if you prefer a more tart sauce.
  • 1 tablespoon Worcestershire Sauce Can be substituted with soy sauce.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Italian Mixed Herbs Fresh herbs can be used—double the amount.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
  • 1 cup Water Substitute with more red wine or broth for added flavor.
For the Béchamel Sauce
  • 4 tablespoons Butter Margarine can be used as a dairy-free substitute.
  • 1/4 cup All-Purpose Flour Gluten-free flour works for a gluten-free dish.
  • 1 teaspoon Mustard Powder Omit if unavailable.
  • 3 cups Milk Use almond or soy milk for a dairy-free version.
For the Lasagna Assembly
  • 12 sheets Dried Lasagna Sheets No-cook sheets save prep time.
  • 2 cups Shredded Cheddar/Monterey Jack, Mozzarella Cheese, Parmesan Any preferred cheese blend can be used.
  • 1/4 cup Parsley/Basil Fresh herbs enhance presentation; omit if unavailable.

Equipment

  • large baking dish
  • medium saucepan
  • whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare the Ragu Bolognese - Finely chop large onions and sauté in olive oil until golden, about 5 minutes. Add ground beef, cooking until browned, around 7-10 minutes. Stir in garlic and bouillon. Pour in red wine, simmer, then add tomatoes, sugar, Worcestershire sauce, herbs, salt, pepper, and water. Cover and simmer for 2 hours, uncovering for the last 30 minutes to thicken.
  2. Step 2: Make the Béchamel Sauce - In a saucepan, melt butter over low heat. Stir in flour and mustard powder, whisking for about a minute. Gradually add milk while whisking to ensure a lump-free mixture. Cook for 10-15 minutes until thickened. Season with salt and pepper.
  3. Step 3: Layer the Lasagna - Preheat oven to 350ºF (180ºC). Start with ragu on the bottom of a baking dish. Layer lasagna sheets, followed by more ragu and béchamel. Repeat two more times, then top with remaining béchamel and cheeses.
  4. Step 4: Bake - Bake assembled lasagna for 30-40 minutes until golden-brown. Let stand for 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

This Classic Lasagna with Béchamel is not just a recipe; it's an experience worth savoring!

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