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A big tray of freshly baked lasagna with a slice missing.

Classic Lasagna with Béchamel

4.92 from 23 votes
Course: Dinner
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 Servings
Calories: 227.03kcal
Author: Sarah Holt
This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy.
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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

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!

If you make this recipe, please leave a rating and a comment. I love to know what you are making and ratings help me to create more delicious recipes for you!

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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. See Simple Dairy-Free Turkey Bolognese for the full instructions. 
  • For best results, let the lasagna rest 20-30 minutes before serving. 

Nutrition

Nutrition Facts
Classic Lasagna with Béchamel
Serving Size
 
1 Serving
Amount per Serving
Calories
227.03
% Daily Value*
Fat
 
10.88
g
17
%
Cholesterol
 
49.81
mg
17
%
Sodium
 
848.8
mg
37
%
Potassium
 
350.14
mg
10
%
Carbohydrates
 
8.82
g
3
%
Fiber
 
0.8
g
3
%
Sugar
 
4.88
g
5
%
Protein
 
20.98
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
 
2795.47
IU
56
%
Vitamin C
 
2.31
mg
3
%

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.

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