Classic Béchamel Lasagna Recipe
This Classic Béchamel Lasagna recipe is made with béchamel sauce and bolognese for an easy hearty and cheesy comfort food everyone will enjoy!
Prep Time20 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Dinner
Cuisine: Italian
Servings: 8 Servings
Calories: 253.23kcal
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
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk of choice
- salt and black pepper to taste
- ¼ cup parmesan cheese
- ½ teaspoon nutmeg
Lasagna
- 9-12 Lasagna noodles prepared according to package directions
- ½ cup parmesan cheese
- ½ cup mozzarella cheese
Bolognese
Heat olive oil & butter in a large pot over medium-high heat. Sauté onion, carrots, and celery for 5 minutes until onion is translucent.
Next, add 2 teaspoons of salt & garlic and cook for 1-2 more minutes. Brown the meat of choice for 10 minutes, stirring occasionally.
Pour in red wine (optional), deglaze the bottom of the pot & cook for 5 minutes. Add crushed tomatoes, salt, pepper, thyme & basil and stir to combine.
Bring to a boil then 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.
Simmer and whisk regularly until it thickens, about 10 minutes.
Turn off heat, add salt, pepper, nutmeg and stir in parmesan.
Lasagna
Preheat oven to 375° F. Spread a thin layer (about ¼-1/3 cup) of bolognese on the bottom of a 13x9-inch baking pan.
Add layer of lasagna noodles. Top with bolognese, then a layer of béchamel and a sprinkle of parmesan.
Repeat 2-3 more times until you run out of noodles. Cover the top layer of noodles with the remaining béchamel, parmesan and the mozzarella cheese.
Bake uncovered for 45 minutes until golden and cheese is bubbling. Rest for at least 30 minutes and enjoy!
- 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 extra depth of flavor.
- If you use fattier meat like pork or beef, you may want to drain the grease before adding the rest of the ingredients.
- You can also make the bolognese in a slow cooker or instant pot. See how to make it these ways in my ground turkey spaghetti recipe!
- Let the lasagna rest 20-30 minutes before cutting so it doesn't fall apart!
- Let cool completely before storing. Leftovers can be stored in the fridge in an airtight container for about 4 days.
- Reheat each slice in the microwave for 1-2 minutes. You can also reheat in the oven at 350 degrees F for about 20 minutes until warm.
- Freeze leftover lasagna as a whole or as individual pieces for up to 3 months. Thaw in the fridge overnight before reheating.
Serving: 1Serving | Calories: 253.23kcal | Carbohydrates: 11.65g | Protein: 22.35g | Fat: 11.97g | Saturated Fat: 5.15g | Polyunsaturated Fat: 0.96g | Monounsaturated Fat: 4.73g | Trans Fat: 0.01g | Cholesterol: 55.1mg | Sodium: 861.21mg | Potassium: 411.7mg | Fiber: 0.83g | Sugar: 6.38g | Vitamin A: 2851.07IU | Vitamin C: 2.3mg | Calcium: 283.2mg | Iron: 0.84mg