Lasagna with Béchamel (No Ricotta)
This creamy lasagna with béchamel sauce is a no-ricotta twist on a classic. Layered with savory bolognese and velvety white sauce, it’s cozy, cheesy, and perfect for Sunday dinners or special occasions.
Servings: 8 Servings
Calories: 384.57kcal
Equipment
- Large pot or Dutch oven
- Saucepan
- 9x13-inch Baking dish or casserole dish
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!
Video
Notes
- 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.
Nutrition
Serving: 1Serving | Calories: 384.57kcal | Carbohydrates: 35.24g | Protein: 25.25g | Fat: 14.18g | Saturated Fat: 6.24g | Polyunsaturated Fat: 0.95g | Monounsaturated Fat: 5.71g | Trans Fat: 0.19g | Cholesterol: 59.07mg | Sodium: 871.79mg | Potassium: 512.83mg | Fiber: 1.87g | Sugar: 7.23g | Vitamin A: 2850.36IU | Vitamin C: 2.72mg | Calcium: 294.31mg | Iron: 2.21mg
