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–+ servings
Italian Béchamel For Lasagna

Homemade Italian Béchamel for the Perfect Lasagna

A creamy and comforting Italian béchamel sauce perfect for lasagna, elevating your dish with rich flavors and a silky texture.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Béchamel
  • 4 cups Whole Milk Substitute with half-and-half for richer sauce.
  • 4 tablespoons Unsalted Butter Margarine can be used as alternative.
  • 4 tablespoons All-Purpose Flour Use gluten-free blend for gluten-free options.
  • 1 teaspoon Morton Kosher Salt May substitute with sea salt.
  • 1 teaspoon Black Pepper White pepper can be used for milder taste.
  • 1 teaspoon Ground Nutmeg Can be omitted for a more neutral flavor.
For the Lasagna
  • 12 sheets Lasagna Pasta Sheets Dried pasta can be used directly.
  • 3 cups Bolognese Ragu Sauce Can use vegetarian Bolognese for meatless option.
  • 1 cup Finely Shredded Parmesan Cheese Substitute with Grana Padano or pecorino.

Equipment

  • heavy-bottom saucepan
  • separate saucepan
  • Whisk
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Pour the whole milk into a heavy-bottom saucepan and heat it over medium heat, stirring occasionally until steaming but not boiling (about 6-7 minutes).
  2. In a separate saucepan, melt 4 tablespoons of unsalted butter over low heat, then add 4 tablespoons of all-purpose flour, whisking constantly for about 2 minutes.
  3. Gradually whisk the steaming milk into the roux to avoid lumps and cook until thickened (about 5-7 minutes), seasoning with salt, pepper, and nutmeg.
  4. Preheat the oven to 375°F (190°C). In a large baking dish, spread a thin layer of béchamel, add lasagna sheets, then Bolognese, béchamel, and Parmesan. Repeat layers.
  5. Cover the lasagna with aluminum foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until bubbling and golden brown.
  6. Let the lasagna rest for 15 minutes before slicing to allow layers to set, then serve and enjoy.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUCalcium: 300mgIron: 2mg

Notes

Whisk continuously while adding milk to prevent lumps and avoid letting the béchamel sit too long before assembling your lasagna.

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