Name: Lasagna with Béchamel: The Comfort Food You’ll Crave
Prep time: 30 min
Cook time: 150 min
Total time: 190 min
Ingredients: 2 tablespoons olive oil (Essential for sautéing); 2 large onions (Chopped); 4 cloves garlic (Minced); 1 pound ground beef (Can substitute with ground turkey or plant-based); 1 cup red wine (Can substitute with beef broth); 2 cans crushed tomatoes; 2 tablespoons sugar (Balances acidity of tomatoes); 1 tablespoon dried oregano; to taste salt (Essential for seasoning); to taste black pepper (Essential for seasoning); 4 tablespoons butter (Can substitute with margarine or olive oil); 4 tablespoons all-purpose flour (Can use gluten-free flour); 1 teaspoon mustard powder (Can be omitted); 4 cups milk (Whole or low-fat; non-dairy alternatives work too); 12 sheets dried lasagna (Can substitute with fresh pasta); 1 cup cheddar cheese (Shredded); 1 cup mozzarella cheese (Shredded); 1 cup parmesan cheese (Grated)

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The inviting aroma of simmering beef ragu wafts through my kitchen, instantly transporting me to a quaint Italian trattoria where each plate of Classic Lasagna with Béchamel feels like a warm embrace. This recipe is a heartfelt nod to tradition, featuring layers of tender pasta enveloped in a rich, savory sauce and a luxuriously creamy béchamel. Not only is it a comforting masterpiece perfect for family gatherings, but it’s also a make-ahead option, ensuring you have more time to unwind with loved ones. So, gather your ingredients, roll up your sleeves, and let’s dive into crafting this hearty dish that’s sure to impress at your next dinner table. Are you ready to savor every bite of cheesy goodness?

What makes this lasagna special?

Layers of Love: This Classic Lasagna with Béchamel is all about rich, thin layers of pasta soaking up the savory beef ragu and creamy béchamel. Family-Friendly: It’s a dish that even picky eaters will love! Serve it at family gatherings, and watch everyone come back for seconds. Make-Ahead Magic: Prepare it a day in advance, pop it in the fridge, and bake when you’re ready. Versatile Options: You can easily switch it up with veggies or different cheeses, making it perfect for any crowd. Whether it’s a cozy weeknight or a festive gathering, this lasagna will always have a place at your table! Want to add a refreshing side? Pair it with a vibrant Strawberry Spinach Dressing for an enticing meal.

Lasagna with Béchamel Ingredients

For the Ragu

Large onions – Adds flavor and sweetness to the ragu; use brown, white, or yellow onions.
Olive oil – Essential for sautéing onions and browning the beef; can substitute with vegetable oil.
Ground beef – Provides the primary protein in the ragu; try ground turkey or plant-based beef for a lighter alternative.
Garlic cloves – Enhances the sauce’s flavor; fresh is best, but garlic powder works in a pinch.
Beef bouillon cubes – Intensifies sauce flavor; substitute with beef broth for a lighter taste.
Red wine – Adds depth to the ragu; replace with beef broth for a non-alcoholic option.
Crushed/chopped tomatoes – Forms the base of the ragu; alternatives include diced tomatoes or tomato puree, depending on the texture desired.
Sugar – Balances the acidity of the tomatoes; reducing or omitting is fine based on preference.
Worcestershire sauce – Adds complexity to the ragu; omit for a gluten-free version.
Dried oregano and Italian mixed herbs – Provide aromatic flavorings; fresh herbs can be a delightful substitute.
Salt and black pepper – Essential for seasoning; adjust to taste.
Water – Helps adjust the ragu’s consistency; feel free to use additional broth instead.

For the Béchamel

Butter – Key for making this creamy sauce; can be replaced with margarine or olive oil for a dairy-free option.
All-purpose flour – Thickens the béchamel; use gluten-free flour for a gluten-free version.
Mustard powder – Adds subtle flavor in the béchamel; can be omitted if you don’t have it on hand.
Milk – The base of the béchamel sauce; whole or low-fat is fine, but non-dairy alternatives can work for lactose-free diets.

For Assembly

Dried lasagna sheets – Simplifies preparation without pre-cooking; substitute with fresh pasta and adjust baking time accordingly.
Cheddar/Monterey Jack, mozzarella, and parmesan cheese – Provide flavor, creaminess, and a beautiful topping; adjust the quantities based on personal preference.

This delightful Lasagna with Béchamel will surely become a cherished dish in your home, evoking warm memories of family meals and joyful gatherings.

Step‑by‑Step Instructions for Classic Béchamel Lasagna with Traditional Ragu

Step 1: Prepare the Ragu
In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté 2 chopped onions and 4 minced garlic cloves for about 5 minutes until softened and fragrant. Add 1 pound of ground beef, browning it for around 8–10 minutes. Pour in 1 cup of red wine, stirring to deglaze the pot, followed by 2 cans of crushed tomatoes, 2 tablespoons of sugar, and seasoning with 1 tablespoon of dried oregano, salt, and black pepper. Let this simmer for 2.5 hours on low, stirring occasionally.

Step 2: Make the Béchamel
While the ragu simmers, prepare the béchamel sauce. In a medium saucepan, melt 4 tablespoons of butter over low heat. Gradually whisk in 4 tablespoons of all-purpose flour and 1 teaspoon of mustard powder, cooking for about 2 minutes until golden. Slowly stir in 4 cups of milk, whisking continuously for 8–10 minutes until thickened. Season with salt and pepper, and then set aside.

Step 3: Assemble the Lasagna
Preheat your oven to 350°F (180°C). In a baking dish, spread a thin layer of the meat ragu at the bottom. Layer on 3–4 dried lasagna sheets, followed by another layer of ragu and a generous amount of béchamel. Repeat this process two more times, finishing with a thick layer of béchamel on top. Sprinkle with a mix of mozzarella, cheddar, and parmesan cheeses.

Step 4: Bake the Lasagna
Cover the assembled lasagna with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for an additional 10–15 minutes until the top is golden and bubbly. The edges should be slightly crisp, indicating it’s perfectly baked. Allow it to rest for 10 minutes before serving, making it easier to cut and serve.

Make Ahead Options

These Classic Lasagna with Béchamel are perfect for busy weeknights! You can prepare the ragu up to 24 hours in advance; simply let it cool and store it in the refrigerator to allow the flavors to meld beautifully. Additionally, you can make the béchamel sauce and assemble the lasagna, covering it tightly and refrigerating for up to 3 days. When you’re ready to serve, bake it straight from the fridge for about 15 extra minutes to ensure it’s heated through evenly. For the best quality, prevent the béchamel from becoming too runny by ensuring it thickens properly before layering, resulting in a delicious meal with all its comforting flavors intact.

How to Store and Freeze Lasagna with Béchamel

Fridge: Store leftover lasagna in an airtight container for up to 3 days. Reheat gently in the oven or microwave until warmed through for a quick meal.

Freezer: For longer storage, freeze unbaked lasagna wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight before baking.

Reheating: To reheat frozen, baked lasagna, preheat the oven to 350°F (180°C) and cover with foil. Bake for 20-30 minutes or until heated through, carefully removing the foil for the last 10 minutes for a golden top.

Make-Ahead Option: Prepare lasagna with béchamel a day in advance, refrigerate it overnight, and bake when ready to serve, saving time for family gatherings!

Expert Tips for Lasagna with Béchamel

Flavorful Ragu: Prepare the ragu a day ahead for a deeper flavor. This will help the ingredients meld together deliciously overnight.
Thickness Matters: Ensure your béchamel is thick before layering. A runny sauce can lead to a watery lasagna, defeating the creamy purpose!
Avoid Burnt Toppings: If the cheese begins to brown too quickly, tent the baking dish with foil. This prevents overcooking while allowing the dish to finish cooking through.
Heavy Pan Required: Use a heavy-based pot for the ragu to avoid burning and promote even cooking. A lighter pan can lead to sticking and uneven textures.
Layering Techniques: Be generous with your layers, alternating ragu and béchamel. Proper layering ensures every bite of your lasagna with béchamel is filled with flavor!

Lasagna with Béchamel Variations

Embrace the joy of personalization in your lasagna by exploring these delightful variations that will tease your taste buds!

Vegetarian: Substitute ground beef with lentils or sautéed mushrooms for a hearty plant-based option. This swap not only keeps the dish satisfying but adds an earthy depth you’ll love.
Spinach Boost: Layer in fresh spinach or other leafy greens for an added nutrient punch. They wilt beautifully as they cook, mingling their flavors with the sauce.
Different Cheeses: Try swapping in ricotta or goat cheese atop for a creamy twist. Each cheese variant brings its unique flavor profile, allowing you to cater to your cheese-loving crowd.
Spicy Kick: Add red pepper flakes to the ragu for a little heat. This simple addition transforms your classic lasagna into a dish bursting with flavor that warms the soul.
Homemade Pasta: Use fresh pasta sheets instead of dried for a sublime texture. Fresh pasta cooks perfectly, yielding a luxurious, melt-in-your-mouth experience.
Nut-Free Option: Replace traditional béchamel with a simple olive oil and flour roux, finished with non-dairy milk for a nut-free creamy sauce—just as comforting minus the nutty taste.
Flavorful Extras: Toss in chopped green olives or capers for a burst of brininess that pairs unexpectedly well with the rich layers. It’s all about finding that flavor balance!
Herb Infusion: Use fresh basil or parsley instead of dried herbs for a vibrant aroma. Fresh herbs punch up the flavor, leaving you with a dish that feels truly farm-to-table.

With these suggestions, your Lasagna with Béchamel can adapt to everyone’s tastes. Want to enhance your flavor experience further? Serve it alongside a crisp and refreshing Berry Salad Lime that complements lasagna beautifully!

What to Serve with Classic Béchamel Lasagna

A delightful meal deserves perfect companions to elevate your dining experience and create a satisfying spread.

Garlic Bread: This crispy, buttery delight soaks up delicious sauce remnants, making every bite memorable. The crunchy exterior contrasts with the soft interior, complementing the lasagna beautifully.
Caesar Salad: The freshness of crisp romaine, tangy dressing, and crunchy croutons adds a refreshing bite that pairs perfectly with the rich flavors of the lasagna. It’s a classic accompaniment that never disappoints.
Roasted Vegetables: A medley of seasonal veggies like zucchini, bell peppers, and carrots adds earthy sweetness and vibrant color to your meal. The caramelization brings out their natural flavors, making them a fantastic balance to the savory lasagna.
Italian Chianti: A glass of this classic red wine enhances the rich, hearty flavors of the beef ragu, making it an excellent pairing. The wine’s acidity cuts through the creaminess of the béchamel, elevating every bite.
Tiramisu: For dessert, this luscious coffee-flavored treat is the perfect way to end an Italian-themed meal. Its light and creamy texture offers a delightful contrast after the hearty lasagna.
Spinach & Feta Stuffed Mushrooms: These bite-sized appetizers are packed with flavor and offer a nice earthy element before the main dish. They’re also a great way to incorporate more greens into your meal.

Lasagna with Béchamel Recipe FAQs

What type of onions are best for the ragu?
I recommend using brown or yellow onions for a perfect balance of sweetness and flavor in the ragu. However, white onions can also work splendidly if you’re looking for something with a sharper taste.

How should I store leftover lasagna?
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. Just reheat it gently in the oven or microwave until it’s warmed through. It makes for a fantastic quick meal!

Can I freeze lasagna with béchamel?
Absolutely! You can freeze unbaked lasagna wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. To bake it, thaw in the refrigerator overnight, then follow your normal baking instructions, but keep an eye on it as it may need extra time.

What should I do if my béchamel sauce is too runny?
If your béchamel is runny, don’t worry! Simply return it to the stove over low heat, and gradually whisk in a bit more flour (start with 1 tablespoon) mixed with a small amount of cold milk to avoid lumps. Cook for a few minutes until it thickens.

Any dietary considerations for this recipe?
Definitely! To make a gluten-free version, substitute all-purpose flour with gluten-free flour, and use gluten-free lasagna sheets. For a dairy-free option, replace butter and milk with plant-based alternatives. Always remember to check for any specific allergies related to your ingredients!

How can I ensure my lasagna stays firm when serving?
Make sure to let your lasagna rest for about 10 minutes before slicing. This time allows the layers to set, making it easier to cut and serve without everything sliding apart. Happy cooking!