This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy. This is the ultimate family dinner recipe.
Most of the lasagnas I've had have been made with ricotta cheese, but I made this one with béchamel sauce because it's so much better in my opinion. Once you use béchamel in lasagna, you'll never go back.
In this béchamel lasagna, I used my bolognese recipe, but it can also be made meatless, with a traditional tomato sauce. You are going to love this classic lasagna recipe.
Jump to:
What is béchamel?
Béchamel is a building block of French cooking and is comprised of butter and flour that has been cooked together to make a roux with milk, salt and nutmeg. The sauce is thick and creamy and can be used as a base for other sauces, and in dishes such as mac and cheese and lasagna.
Ingredients
You can find the full ingredient list in the recipe card below, but here are a few ingredient notes:
- Ground turkey- makes for a lighter bolognese sauce. However, ground beef and ground pork are also great options.
- Red wine- gives the sauce added richness and robustness. Leave out if you prefer to cook without alcohol. Optional to add in 2 tablespoons of balsamic vinegar instead.
- Crushed tomatoes- use a can of crushed tomatoes and not diced tomatoes because they are more sauce-like.
- Flour- all-purpose flour and a gluten-free 1:1 flour both work.
- Milk- any unsweetened dairy or non-dairy milk will do.
- Nutmeg- adds vibrant flavor to the béchamel.
- Lasagna noodles- use white, wheat or gluten-free lasagna noodles. Follow the preparation instructions on the box. Some noodles do not need to be pre-boiled.
Instructions
Begin by making your bolognese sauce. You'll want a large pot or Dutch oven to make the bolognese.
Next, you'll make the béchamel sauce. The first step is to make a roux with butter and flour. Start by heating the butter and whisk in equal parts flour, cooking it just until it turns a light golden color. Next, gradually whisk in milk and stir until it thickens into a silky, pourable sauce, about 10 minutes or so.
Now, you'll assemble the lasagna. Preheat the oven to 375 degrees F and spoon a thin layer of bolognese on the bottom of a 9x13 inch pan or casserole dish.
Add a layer of lasagna noodles. Then, spread a layer of bolognese over the layer of noodles, then add a layer of béchamel. Sprinkle parmesan cheese on top.
Then, repeat the layers two to three more times. Top the final layer of lasagna noodles with the last of the béchamel, remaining parmesan cheese and mozzarella cheese.
Finally, bake until golden and the cheese is slightly bubbling. Let rest and enjoy!
FAQs
I've used both gluten-free lasagna noodles from Jovial Foods and traditional lasagna noodles. Make sure you follow the preparation directions on the box of whatever kind of noodles you use. Some noodles need to be pre-boiled and some do not. I recommend no-boil noodles for less work.
You can prepare lasagna ahead of time and store it in the fridge or freezer depending on how long you want to store it. It can be frozen cooked or uncooked for 2-3 months. This is also perfect if you have leftovers. If you are freezing the lasagna uncooked, leave lasagna noodles raw. If cooking after freezing, defrost in the fridge overnight or on the counter for up to four hours before baking. Then bake as normal.
Yes. I know you want to cut right into the lasagna as soon as it comes out of the oven. However, letting it rest, helps each piece to hold its shape. Let it rest for at least 20-30 minutes, before serving, preferably longer.
Storage and Reheating
If you have leftovers, they can be stored in the fridge in an airtight container for about 4 days. Reheat by the slice in the microwave for 1-2 minutes.
You can also freeze leftover lasagna as a whole or as individual pieces. Thaw in the fridge overnight and then reheat in the microwave.
Similar Recipes
30 Minute Air-Fried Caprese Chicken
5 Easy Weeknight Dinner Recipes!
Recipe
Classic Lasagna with Béchamel
Equipment
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 red wine optional
- 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 to taste
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk of choice
- salt and black pepper to taste
- ¼ cup parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon nutmeg
Lasagna
- Lasagna noodles
- ½ cup parmesan cheese
- ½ cup mozzarella cheese
Instructions
Bolognese
- Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
- Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
- Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
- Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
- Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
Béchamel Sauce
- Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
- Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
- Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
Lasagna
- Preheat the oven to 375 degrees F. Using a 13x9 inch baking pan, spoon a thin layer (about ¼-1/3 cup) of bolognese on the bottom of the pan.
- Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately ⅓ cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
- Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and ½ cup of mozzarella cheese.
- Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!
Video
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Cate says
I only used the bechamel recipe as I cheated with pasta sauce but will try the bolognaise recipe soon because my husband LOVED the lasagna and said it was the best he had ever had in his life! That is a lot of years of having lasagna, so I reckon that the sauce recipe will be just as good! Thank you - you have converted me to this easy and beautiful bechamel sauce instead of cottage cheese which I have always used.
Sarah Holt says
Hi Cate, thank you so much for this positive review! I'm so happy you enjoyed it and hope you try it with bolognese soon. Bechamel is the best 🙂
Tania says
This was easy and delicious (although my sister said it needed more garlic).
Step 2 for the bolognese instructs to add salt and garlic. I checked the ingredients list, and there was no garlic quantity listed. I added three small cloves but probably could have added more.
Sarah Holt says
Hi Tania, I'm glad you loved it! Thanks for pointing this out, just added the garlic into the ingredients list. I usually use 3-4 cloves depending on size, but you can always add more if you love garlic 🙂
Tania says
Thank you Sarah. For Christmas dinner we ordered a pan of lasagna from a local Italian restaurant. My sister said "Your lasagna was better." I can't wait to make this again!
Sarah Holt says
Hi Tania,
This makes me so happy to hear! I'm glad you loved it. Happy New Year 🙂
laura says
Tell me, do you pre-cook the noodles or do they go in dry? especially if you are going to freeze it before baking?
Sarah Holt says
Hi Laura, I follow the directions on the box of the noodles I am using, some noodles say to pre-cook and others don't need to be boiled. However, if you are freezing, I would recommend not cooking the noodles beforehand. Let me know if you have any more questions!
Chloe Edges says
I must be odd because it would never have occurred to me to use anything other than a béchamel in a lasagne! I'm not actually the worlds biggest fan of the dish but your photos have made this look so appetising, I might have to give it another go!
Sarah Holt says
Hi Chloe, some people put ricotta in theirs instead but béchamel is so much better in my opinion! Thanks for the kind words 🙂
Beth Sachs says
This is ultimate comfort food! My kids loved it and asked for seconds #CookBlogShare
Sarah Holt says
Glad to hear! Thanks so much Beth
Jessica Formicola says
I love a good lasagna, and add in a béchamel sauce? YES please! I can't wait to try this!
Sarah Holt says
Béchamel makes the lasagna for sure!
Kathryn McGinnis says
Sarah
I used your recipe to feed a Italian family who are from Italy. I gave you the credit for the recipe. They loved it!!
Katy
Sarah Holt says
Hi Katy, omg that makes me so happy to hear!! So glad you all enjoyed it 🙂
Gloria says
Lasagna is always a hit here. Love the sauce in this recipe. I know this would disappear in a flash for sure.
Sarah Holt says
I always go back for seconds!
Lizet Bowen says
People love it when I make your recipe. They always comment that there is something different, and I always say, it's the Béchamel Sauce! makes a big difference. Very delicious!
Sarah Holt says
Thanks so much Lizet!
Mahy says
Fabulous lasagna that looks truly amazing. I was wondering which recipe to go with but I think I am sure now 😉
Sarah Holt says
Really appreciate it Mahy, hope it comes out great!
Pam Greer says
This is the best classic lasagna recipe!! I love that perfectly crispy top!
Sarah Holt says
The crispy top is my favorite!!