Lasagna with Béchamel: The Comfort Food You’ll Crave

Indulge in the comforting layers of Lasagna with Béchamel, combining savory ragu and creamy béchamel sauce.

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Prep Time 30

Cook Time 2 30

Resting Time 10

Total Time 3 10

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ragu

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

For the Béchamel

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

For Assembly

12 sheets dried lasagna Can substitute with fresh pasta
1 cup cheddar cheese Shredded
1 cup mozzarella cheese Shredded
1 cup parmesan cheese Grated

Equipment

large pot
medium saucepan
Baking dish

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté 2 chopped onions and 4 minced garlic cloves for about 5 minutes until softened.
Add 1 pound of ground beef and brown for 8–10 minutes.
Pour in 1 cup of red wine, deglazing the pot.
Add 2 cans of crushed tomatoes, 2 tablespoons of sugar, 1 tablespoon of dried oregano, salt, and black pepper. Simmer for 2.5 hours on low, stirring occasionally.
Melt 4 tablespoons of butter in a medium saucepan over low heat. Whisk in 4 tablespoons of all-purpose flour and 1 teaspoon of mustard powder for 2 minutes until golden.
Gradually stir in 4 cups of milk, whisking continuously for 8–10 minutes until thickened. Season with salt and pepper.
Preheat the oven to 350°F (180°C). Spread a layer of meat ragu in a baking dish, layer 3–4 dried lasagna sheets, ragu, and béchamel. Repeat two more times, finishing with béchamel.
Top with a mix of mozzarella, cheddar, and parmesan cheeses.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly. Let it rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

For best results, prepare the ragu a day ahead and ensure the béchamel is thick before layering. Store leftovers in an airtight container for up to 3 days.

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