This classic lasagna with béchamel recipe is made with creamy béchamel sauce and rich and meaty bolognese sauce. Homemade lasagna is the ultimate comfort food and an easy dinner recipe the whole family will love!
Lasagna is usually made with ricotta cheese, but this delicious recipe uses a rich béchamel sauce instead with parmesan cheese. Adding béchamel to lasagna bolognese makes an ultra-creamy lasagna that is so much better in my opinion!
I use my turkey meat sauce recipe in this lasagna, but you can also make it meatless or use a marinara-style sauce like Authentic Italian Pasta Sauce or even use tomato-free sauce like my Nut-Free Pesto.
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Why you’ll love this recipe
- Simple ingredients. It’s made with simple and fresh ingredients.
- Rich and savory. The addition of béchamel sauce takes this lasagna to the next level.
- Make ahead. This recipe can be easily made ahead of time and stored in the refrigerator or freezer.
What is béchamel sauce?
Béchamel sauce is a building block of French cuisine. It is a creamy white sauce made from a roux of butter and flour, 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.
For this classic Italian lasagna recipe, the béchamel is layered with bolognese meat sauce to make the best lasagna recipe ever!
You can also use béchamel sauce to make a white lasagna or vegetarian lasagna.
Ingredients and substitutions
- Ground turkey - I use ground turkey for a lighter bolognese sauce. However, ground beef, ground pork, and Italian sausage can be substituted for a more rich meat sauce.
- Red wine - Use a dry red wine, like cabernet sauvignon. Wine gives the sauce added richness and robustness. You can leave it out if you prefer to cook without alcohol. Option to add in 2 tablespoons of balsamic vinegar instead.
- Crushed tomatoes - Using crushed tomatoes instead of diced tomatoes gives the tomato sauce a better texture. I like using San Marzano tomatoes when possible.
- Flour - Use all-purpose flour. You can substitute for gluten-free 1:1 flour.
- Milk - Classically made with whole milk, but any 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 lasagna sheets do not need to be precooked before adding them to the lasagna.
- Mozzarella cheese - Use a low-moisture mozzarella, as fresh mozzarella can cause the final dish to be watery.
See the recipe card below for quantities and remaining ingredients.
Instructions
This traditional lasagna recipe can be broken down into 3 parts: make the bolognese, make the béchamel, and assemble.
How to make bolognese sauce for lasagna
Heat olive oil & butter in a large pot or large Dutch oven over medium-high heat. Add the onion, carrots & celery (mirepoix) and sauté until the onion is translucent for 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. After simmering, taste and add a pinch of salt if needed.
Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to the package directions
See Ground Turkey Spaghetti for instructions on how to make this bolognese sauce with a slow cooker or instant pot!
How to make Béchamel sauce for lasagna
Melt butter in a large 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. The sauce should be thick enough to coat the back of a spoon. Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
How to layer lasagna
Preheat the oven to 375 degrees F. Spoon a thin layer (about ¼ - ⅓ cup) of bolognese on the bottom of a 13x9 baking dish.
Add a layer of lasagna noodles.
Spread a layer of the bolognese over the layer of pasta, then add a layer of béchamel (approximately ⅓ cup béchamel). Sprinkle about 2 tablespoons of parmesan cheese on top.
Repeat the layers two to three more times until you run out of noodles, adding ingredients in an even layer. Top the last layer of lasagna noodles with the last of the béchamel sauce. Add the remaining parmesan cheese and ½ cup of mozzarella cheese to the top of the sauce.
Bake uncovered for 45 minutes until golden and the cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!
Frequently Asked Questions
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 the 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, it is better to let the lasagna rest before serving. 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.
Chef Tips
- Try using no-boil lasagna noodles to save time (and dishes)!
- If you skip the red wine, substitute for 2 tablespoons of balsamic vinegar to add in extra depth of flavor.
- If you use a less lean meat, like pork or beef, you may want to drain the grease before adding the rest of the ingredients.
- You can make the bolognese in a slow cooker or instant pot.
- For best results, let the lasagna rest 20-30 minutes before serving, although I know you'll want to dig in immediately!
What to serve with béchamel lasagna
Try serving this lasagna with a salad like Prosciutto, Burrata and Grilled Peach Salad.
Great side dish ideas to serve with lasagna: Roasted Garlic Air Fryer Carrots, Sheet Pan Maple Bacon Brussels Sprouts, Air Fryer Smashed Potatoes or Air Fryer Frozen Green Beans.
For dessert, I would go with a Cranberry Lemon Tart or Simple Honey and Olive Oil Oat Flour Cake.
More Delicious Pasta Recipes
Simple Creamy Tomato Pasta Sauce
Creamy Vegan Pumpkin Pasta Sauce
🍳Recipe
Classic Lasagna with Béchamel Recipe
Equipment
- Large pot or Dutch oven
- Baking dish or casserole dish
- Saucepan
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° 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!
Notes
- Try using no-boil lasagna noodles to save time (and dishes)!
- If you skip the red wine, substitute for 2 tablespoons of balsamic vinegar to add in extra depth of flavor.
- If you use a less lean meat, like pork or beef, you may want to drain the grease before adding the rest of the ingredients.
- You can make the bolognese in a slow cooker or instant pot.
- For best results, let the lasagna rest 20-30 minutes before serving.
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.
Veronica says
Loved the bechamel sauce,I make my own meat bolognese it’s takes three hours time consuming but so worth it.
Loved the lairing method.
Sarah Holt says
Hi Veronica, thanks so much for the kind words. I love that you made it your own by making your own sauce, it sounds delicious!