Go Back
Lasagna with Bechamel Sauce

Creamy Lasagna with Bechamel Sauce Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb ground beef (80/20)
  • 1/2 cup dry red wine (optional)
  • 2 cups tomato passata (or crushed tomatoes)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk, warmed
  • 1/4 tsp ground nutmeg
  • 9 no-boil lasagna noodles
  • 1 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)

Method
 

  1. Preheat oven to 375°F. In a large skillet, cook onion in olive oil until soft, add garlic and beef, and brown. Add wine if using, then stir in passata, salt, pepper, oregano, and red pepper flakes. Simmer 15–20 minutes until thick.
  2. Melt butter in a saucepan, whisk in flour, and cook 1–2 minutes. Slowly whisk in warm milk, cook until thickened, then stir in nutmeg, salt, and pepper.
  3. Spread 1/2 cup ragù in a 9x13 dish. Layer 3 noodles, 1/3 of the remaining ragù, 1/3 of the bechamel, and a sprinkle of Parmesan. Repeat twice, ending with bechamel and Parmesan on top.
  4. Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes until golden and bubbly.
  5. Let lasagna rest 10 minutes, then slice and serve with fresh basil and extra Parmesan if desired.

Notes

If you prefer a stretchy cheese pull, sprinkle a handful of shredded mozzarella on top before the final bake. Let the lasagna rest at least 10 minutes after baking for clean slices.