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!


Olive oil | Butter Mirepoix | Garlic Ground turkey | Red wine Crushed tomatoes | Fresh herbs Lasagna noodles | Milk Parmesan cheese | Flour Mozzarella cheese | Nutmeg

Kitchen Tools Needed

Large pot or Dutch oven Baking dish or casserole dish Saucepan

Flour Bowl

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.

Make the bolognese

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.

Make the bolognese

Pour in red wine, deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes & seasonings. Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.

Make the bolognese

Melt butter in a saucepan over medium heat. Once melted, whisk in the flour and cook until it turns a light golden color. Slowly pour in the milk while whisking. Bring to a simmer and whisk regularly until it thickens, about 10 minutes. 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.

Make the béchamel

Spoon a thin layer (about ¼ - ⅓ cup) of bolognese on the bottom of a 13x9 baking dish. Add a layer of lasagna noodles.

Assemble the lasagna

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.

Assemble the lasagna

Repeat the layers until you run out of noodles. Top the last layer of 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.

Assemble the lasagna



For best results, let the lasagna rest 20-30 minutes before serving, although I know you'll want to dig in immediately!

Scribbled Underline