If you've never tried lasagna with béchamel sauce, this version changes everything. Skip the ricotta and layer silky white sauce with rich bolognese for the ultimate Italian comfort food. Whether it's a Sunday dinner or a make-ahead meal, this homemade lasagna will be a favorite in your kitchen for years.
I made this over the weekend. It was the best lasagna I've ever had and certainly ever made. We all loved it…and the house smelled heavenly. - Tina
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.
In the U.S., lasagna is usually made with ricotta cheese, but this delicious recipe uses a rich bechamel sauce instead. Adding béchamel to lasagna bolognese makes a rich, silky, and saucy lasagna! If you love cheesy pasta bakes, try my pasta al forno next. It's another cozy favorite made with béchamel.
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What is béchamel sauce?
Béchamel 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 tomato-based bolognese for that signature silky finish.
It's the perfect thick and creamy base for baked mac and cheese, pesto chicken lasagna, or anything else that needs a rich touch of comfort.
Key Ingredients
- Ground meat (1 lb). Use ground turkey for a lighter bolognese or go with ground beef or pork 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 (with Photos!)
This traditional lasagna recipe can be broken down into 3 parts: make the bolognese, make the béchamel, and assemble.
- 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: Make the béchamel sauce: 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: 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 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!
- 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.
- For best results, let the lasagna rest 20-30 minutes before cutting and serving so it doesn't fall apart!
- If you skip the red wine, swap in 2 tablespoons of balsamic vinegar to add an extra depth of flavor.
- Use whole milk to get the authentic creaminess of the bechamel sauce.
⏲️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 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
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. Pair with my creamy homemade Caesar Salad or bright and crunchy chopped Greek salad.
More Delicious Pasta Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
Lasagna with Béchamel (No Ricotta)
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See the full post for extra tips and photos
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
- Use no-boil noodles for less prep and fewer dishes!
- Want a deeper flavor? Use Italian red wine like Chianti or Sangiovese - or go with balsamic for a quick sub.
- If using pork or beef, drain the grease before adding tomatoes.
- For the creamiest béchamel, use whole milk.
- Let the lasagna rest before slicing so your layers don't fall apart.
- Store leftovers in an airtight container in the fridge for up to 4 days.
⏲️ 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.
KITCHEN TOOLS NEEDED
- Large pot or Dutch oven
- Saucepan
- 9x13-inch Baking dish or casserole dish
Sarah's Favorite
Dutch Oven
This is my go-to when making sauces, soups, braised dishes and more! It's the most used item in my kitchen.
Katie McKenna says
I have made this lasagna four times. I was given a lasagna recipe by a friend from Italy and I lost my copy. This recipe is an exact match. It is delicious. I use half ground beef and half Hot Italian Sausage in my version. Everyone who I share this lasagna with also tells me that it is delicious.
Thanks Sarah !
Katie
Sarah Hill says
This is so sweet! Thank you so much Katie, this makes me so happy to hear 🙂
Allison says
So so good! I’ve made this 6 times and every time it is a hit.
Michelle says
Best lasagna I've ever made! My whole family loved it--way more than the kind with ricotta.
Gena says
So good...will be making this again soon. thanks
Gwen says
This was delicious! I will make it again.
Noune says
great recipe thanks!
Nancy says
I made this last night and it’s the best lasagna ever. My husband kept going back for more. It didn’t stand a chance becoming a leftover 😂. The creaminess of the bechamel paired with the flavors of bolognese is unmatched. Made it as written and I don’t feel it needs any adjustment. Thank you for this.
Sarah Hill says
Hi Nancy, this makes me so happy!! Lasagna is one of my favorite comfort foods, I love that there were no leftovers!
Sage says
This was so good!
jane says
So yum and very easy to make!
JEG says
I have questions. I can't give a rating yet as I have not tried the recipe. I am looking for a recipe to try because an acquaintance posted today that this is how she makes her lasagna and it looked so delicious. Can a bechamel be made ahead and frozen--thinking in terms of having extra milk. I cook for two. How could I put this together just for the two of us? And, I have a favorite lasagna roll recipe for two. Can I use this in my lasagna roll in place of the ricotta noted in the recipe?
Sarah Hill says
Hi Jeg, the lasagna can be made ahead and frozen in individual pieces to enjoy later and you can just enjoy a few pieces at first or you could possibly cut the recipe in half and just use a smaller baking dish, maybe 8x8 square.
If you want to freeze extra bechamel sauce here is what I recommend:
-Portion it out into ziplock bags or other freezer-safe containers
-To defrost the sauce, place it in the fridge overnight. Just be warned the thawed sauce will look split and watery but this will be fixed.
-Whisk the over low heat in a saucepan to return to its original consistency and then use it immediately.
I believe you can use the bechamel in place of ricotta in the lasagna roll recipe. It is a little thinner than ricotta though so it may spread out when you are rolling them.
Let me know if you have any other questions!
Ashley says
Made this last night. It tastes amazing! The homemade bolognese makes the recipe! Best lasagna I have ever had!
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!
Lolo says
Hi, thanks for recipe - can an uncooked lasagna be frozen?
Sarah Holt says
Hi Lolo, I sent you an email the other day but yes, you can freeze it for about 3 months. Just defrost in the fridge and then bake as normal. Hope that helps!
Britney says
I have made this a couple of times and we have loved it! It tasted even better on the days we ate it as leftovers. I’ll be making this for dinner on Christmas Eve and can’t decide if I should assemble it the night before and wait to bake it till time of, or bake it and just reheat it time of.
Sarah Holt says
Hi Britney, I'm so happy that you and your family love this recipe! I am also making this for Christmas Eve and I am going to make it and cook it the day before and then reheat it on Christmas Eve. If you want to just assemble it the day before, just cover it in the fridge and then cook it as normal when you are ready. Either way works!
Vickie Walker says
It was a runny mess. Very disappointed. I used no bake noodles but soaked them in water before hand. I have used them before and they did not soften. The white sauce did not have any way to give the dish structure like when you use eggs in the ricotta. It tasted good but could not find the noodles hardly. Very sad.
Sarah Holt says
Hi Vickie, I just sent you an email. I'd love to help you figure out what went wrong here 🙂