If you've always made lasagna with ricotta and wondered why it never quite matched that restaurant version, lasagna with béchamel sauce is the answer. Béchamel creates a creamy, velvety layer that melts right into the bolognese and holds everything together in a way ricotta simply can't. It's richer, silkier, and more satisfying with every bite. Whether it's a Sunday dinner or a make-ahead meal, this homemade lasagna will be a favorite in your kitchen for years.
My mom and Nonna both made lasagna this way growing up, and now it's my go-to for cozy family dinners, holidays, and any night that calls for something special. My Nonna is from Milan, and this is how lasagna is done in Northern Italy, with béchamel, not ricotta. The ricotta version you're used to seeing in the U.S. is actually a Southern Italian (Neapolitan) tradition. Both are delicious, but once you try this version, it's hard to go back.
The bolognese simmers low and slow while the béchamel comes together in about 10 minutes. When they're in the oven, layered with noodles and Parmesan, the whole thing smells like an Italian grandmother's kitchen. My pesto chicken lasagna and pasta al forno are other béchamel favorites around here if you ever want a different variation to try alongside this one.
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What is béchamel sauce?
Béchamel, one of the classic French mother sauces, is a creamy white sauce made from melted butter, flour, and milk, salt, and a pinch of nutmeg. In this lasagna, it adds a rich, velvety layer that balances the bold, meaty bolognese in the best way.
It's the base I use in my baked mac and cheese because once you learn how to make a good roux and whisk in milk until it thickens, you can use that same technique in so many different dishes. It sounds fancier than it is, and it's genuinely hard to mess up once you've done it once or twice.
Key Ingredients
- Ground meat (1 lb). Use ground turkey for a lighter bolognese or go with ground beef or pork (or a mix!) for a richer, classic flavor. Sweet or hot Italian sausage will add a delicious kick to this lasagna.
- Red wine. Optional, but I never leave it out. It adds richness and robustness to the sauce. Use a dry Italian red wine like Chianti, Barbera, or Sangiovese. If you don't have one on hand, a dry Cabernet Sauvignon or Pinot Noir also works great.
- Crushed tomatoes. Using crushed tomatoes instead of diced tomatoes gives the tomato sauce a better texture. I recommend San Marzano tomatoes when possible. Add a tablespoon of tomato paste for more flavor and depth.
- Milk. A classic béchamel sauce recipe uses whole milk. You can use less-fat milk, but the sauce may not be as thick.
- Nutmeg. A pinch of nutmeg adds a warm, nutty flavor to the creamy bechamel sauce. Leave it out if you prefer.
- Mozzarella cheese. Use a low-moisture mozzarella to prevent sogginess. Fresh mozzarella works if you blot it with a paper towel first!
See the recipe card below for quantities and remaining ingredients.
How to Make Lasagna with Béchamel
This recipe has 3 parts: make the bolognese, make the béchamel, then assemble and bake.
- Step 1: Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery and sauté for about 5 minutes, until soft and fragrant.
- Step 2: Stir in the salt and garlic and cook for another 1-2 minutes. Add the ground meat and cook for 10 minutes, breaking it up, until nicely browned.
- Step 3: Pour in the wine, scrape up any browned bits from the bottom of the pot and simmer for 4-5 minutes. Stir in the tomatoes, salt, pepper, thyme & basil. Cover and simmer on medium-low heat for 45 minutes.
- Step 4: While the bolognese simmers, make the béchamel. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until lightly golden. Slowly pour in the milk, whisking constantly. Simmer, whisking regularly, until thickened (about 10 minutes). Turn off the heat, season with salt, pepper, and nutmeg, and stir in Parmesan.
- Step 5: Preheat oven to 375°F. Spoon a thin layer of bolognese on the bottom of the baking dish. Top with a layer of lasagna noodles.
- Step 6: Spread another layer of the bolognese over the noodles.
- Step 7: Next, add a layer of béchamel. Sprinkle about 2 tablespoons of Parmesan cheese on top. Repeat the layers two to three more times (noodles, bolognese, béchamel, parmesan) until you run out of noodles. Be sure to leave enough bechamel for the top layer.
- Step 8: Finish with the remaining béchamel, parmesan cheese, and a layer of mozzarella cheese. Bake uncovered for 45 minutes until the top layer of cheese is golden and bubbling. Let rest for about 30 minutes and enjoy!
Sarah's Top Tips
- Using no-boil lasagna noodles saves you time and dishes!
- Make sure your bolognese is thick before it goes in the dish. Watery lasagna almost always comes down to a sauce that hasn't reduced enough. After the 45-minute simmer, your bolognese should be dense and scoopable, not liquidy. If it still looks loose, simmer it uncovered for another 5-10 minutes. This is the single biggest thing you can do to get clean, layered slices.
- If you use fattier meat, like pork or beef, you may want to drain the grease before adding the rest of the ingredients so your sauce doesn't turn greasy.
- Whisk the béchamel constantly at first. Once you add the milk, keep whisking in a steady stream until the sauce starts to thicken. This prevents lumps and keeps the texture smooth and silky. Using whole milk makes a big difference in the final consistency and creaminess.
- Let the lasagna rest before cutting. 20-30 minutes of resting time lets everything set, so your slices hold together cleanly instead of sliding apart on the plate. It's worth the wait!
- If you skip the red wine, swap in 2 tablespoons of balsamic vinegar to add an extra depth of flavor.
- Baking uncovered at 375°F for 45 minutes gives you a golden, slightly crispy top layer of cheese. If the top is browning too quickly before the center is done, you can tent it loosely with foil for the last 10 minutes.
⏲️Make Ahead & Freezer Tips
Lasagna is great for prepping ahead and freezes very well, both cooked or uncooked.
To freeze cooked lasagna: Let it cool completely, cover tightly and freeze it whole or in individual pieces.
To freeze before baking: Assemble the lasagna with raw noodles (no need to boil as they will soak up liquid from the sauces in the freezer), then cover tightly and freeze.
To bake after freezing:
Cooked: Reheat in the oven at 350 degrees F until warmed through or microwave single servings for about 2 minutes.
Uncooked: Defrost in the fridge overnight or on the counter for up to four hours before baking. Then bake as instructed in the recipe card.
Storage and Reheating
Let the lasagna cool completely before storing. If you have leftovers, they can be stored in the fridge for about 4 days.
Reheat each slice in the microwave for 1-2 minutes or in the oven at 350 degrees F for about 20 minutes until warm.
Serving Suggestions
Top your lasagna with some fresh basil leaves and grated Parmesan cheese before serving. I love serving mine with a scoop of my Nonna's classic Italian tomato sauce on the side, it's something my mom always did growing up, and now I do the same. Warm, crusty bread for scooping up any extra sauce on the plate is basically non-negotiable in our house. Pair with my creamy homemade Caesar Salad or bright and crunchy chopped Greek salad for some freshness.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Lasagna with Béchamel (No Ricotta)
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Ingredients
Bolognese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3-4 garlic cloves, minced
- 2 teaspoons salt
- 1 pound ground turkey, ground beef or ground pork
- ½ cup dry Italian red wine, (or 2 tablespoons balsamic vinegar, optional)
- 1 (28 ounce) can crushed tomatoes, preferably San Marzano
- 2 teaspoons dried or 2 tablespoons fresh basil
- 1 teaspoon dried or 2 teaspoons fresh thyme
- salt and black pepper, to taste
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, or milk of choice
- salt and black pepper, to taste
- ¼ cup parmesan cheese
- ½ teaspoon nutmeg
Lasagna
- 9-12 Lasagna noodles, no boil or prepared according to package directions
- ½ cup parmesan cheese
- ½ cup mozzarella cheese
Instructions
Bolognese
- Heat olive oil and butter in a large pot over medium-high heat. Sauté onion, carrots, and celery for 5 minutes until softened.2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 yellow onion, 2 carrots, 2 celery stalks
- Add garlic and 2 teaspoons of salt and cook for 1-2 more minutes. Add the ground meat and brown for about 10 minutes, stirring occasionally.3-4 garlic cloves, 2 teaspoons salt, 1 pound ground turkey, ground beef or ground pork
- Pour in red wine (or balsamic vinegar), scrape up any browned bits from the pot and simmer for 5 minutes. Stir in crushed tomatoes, salt, pepper, thyme and basil.½ cup dry Italian red wine, 1 (28 ounce) can crushed tomatoes, 2 teaspoons dried or 2 tablespoons fresh basil, 1 teaspoon dried or 2 teaspoons fresh thyme, salt and black pepper
- Bring to a boil, then reduce heat and simmer covered for 45 minutes.
Béchamel Sauce
- Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 2-3 minutes until lightly golden. Slowly pour in the milk while whisking.4 tablespoons butter, 4 tablespoons all-purpose flour, 3 cups whole milk
- Simmer for about 10 minutes, whisking regularly, until thickened.
- Turn off heat, season with salt, pepper, nutmeg and stir in parmesan.salt and black pepper, ¼ cup parmesan cheese, ½ teaspoon nutmeg
Lasagna
- Preheat oven to 375° F. Spread about ¼-1/3 cup of bolognese on the bottom of a 9x13-inch baking pan.
- Add layer of lasagna noodles. Top with bolognese, then a layer of béchamel and a sprinkle of parmesan.9-12 Lasagna noodles, ½ cup parmesan cheese
- Repeat 2-3 more times until you run out of noodles. Cover the top layer with the remaining béchamel, parmesan and mozzarella.½ cup mozzarella cheese
- Bake uncovered for 45 minutes until golden and cheese is bubbling. Rest for at least 30 minutes before slicing. Enjoy!
Sarah's Tips
- Meat: Ground beef, pork, turkey, or Italian sausage all work. Half beef, half pork is the traditional combo.
- Wine: Use a dry Italian red like Chianti or Barbera. No wine? Swap in 2 tablespoons of balsamic vinegar instead.
- Noodles: No-boil noodles save a step and work great here. If using regular noodles, boil for half the time on the package.
- Béchamel: Pour the milk in a slow, steady stream while whisking constantly to keep the sauce smooth and lump-free.
- Storage: Refrigerate leftovers for up to 4 days. Reheat covered in the oven at 350°F or microwave individual slices for 1-2 minutes.
⏲️ Make Ahead & Freezing Tips
- Lasagna freezes beautifully - cooked or uncooked - for up to 3 months.
- To freeze cooked: Cool completely, wrap tightly, and freeze whole or sliced.
- To freeze uncooked: Assemble with raw noodles, wrap tightly, and freeze.
→ Thaw in fridge overnight or leave at room temp for up to 4 hours. Then bake as directed.
Tools I Use for This Recipe
- Saucepan
- 9x13-inch Baking dish or casserole dish
Cast Iron (What I Use Most)
This is the cast-iron set I use most days. I reach for both the Dutch oven and the skillet constantly, and I love that it stacks neatly instead of taking over my cabinets.
It's a splurge, but it replaced multiple pieces for me and I'd buy it again in a heartbeat.
Alicia Eakins says
I didn't make this yet, but I'm planning it for dinner in a couple of days. It looks delish but one thing I'm confused about: you include a tip about using no-boil noodles in place of traditional, boiled noodles, but you don't recommend extra moisture in the dish (either using more sauce or making the sauce with more liquid). I am concerned because when I see the suggestion to use swap traditional noodles for no-boil, in other recipes, the recipe generally suggests adding moisture, one way or another, to the dish. So....how does it work to use either type of noodle without adjusting the moisture? thanks!!
Sarah Hill says
Hi Alicia, I used no boil noddles for this recipe, the moisture level is according to that ingredient. If you want to use regular noodles, boil them first according to package instructions and add them to the lasagna. No extra moisture is needed. Béchamel is a fluid sauce—unlike ricotta and it stays in direct contact with the noodles to hydrate them. If your bolognese seems too thick, you can add some broth or 1/2 can of crushed tomatoes to be safe! I hope you enjoy it 🙂
Candace Adams says
Made this last night and the flavors were great but it turned out a little dry…
Sarah Hill says
Hi Candace, thanks so much for making it and for the feedback. I’m glad you enjoyed the flavors! 😊
If it turned out a bit dry, it can sometimes come down to the pasta absorbing more liquid than expected or the lasagna needing a little extra resting time before slicing. Adding a splash more sauce next time can help keep things extra saucy.
I appreciate you taking the time to leave a review!
Geoff Lewis says
An easy cheat is to use two jars of alfredo sause instead of bechamel.
Sarah Hill says
This is such a great tip to save some time!
Dianne Reinert says
I did make this recipe and what was completely wonderful was if you never made Lasagna with these ingredients and using a béchamel sauce Everything was covered shown explained I appreciated how it was delivered. Turned out GREAT and no one (those whose taste buds are ill) noticed that it didn't have ugh cottage cheese. But those with taste buds that are truly experienced
Sarah Hill says
This is so nice Dianne! I try to make my recipes approachable and I'm glad the instructions were helpful for you.
Macy petersen says
made lasagna way back in my early 20's. I remember I had to make the white sauce for it. thank you. I have been searching for that similar recipe for a long time. I was not going to make another till I found one! there is something about the white sauce just makes it so much better.
Trish says
This lasagna was a hit! I whipped it up on Monday and devoured it for dinner the next night. It was my first attempt at béchamel sauce, but Sarah’s recipe made it a cinch. I can’t wait to make this again!