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Lasagna With Bechamel Recipe

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This lasagna with béchamel recipe combines layers of rich Bolognese sauce and creamy béchamel, nestled between tender lasagna noodles and topped with mozzarella and Parmesan. It's a classic Italian dish perfect for family gatherings or a cozy dinner. Optional ground pork adds extra richness to the Bolognese, while a hint of nutmeg in the béchamel enhances the flavor.

Ingredients

Scale

For the Bolognese Sauce:

  • 1 lb ground beef
  • 1/2 lb ground pork (optional)
  • 1 medium onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2-3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed or diced tomatoes
  • 1/2 cup red wine (optional)
  • 1 bay leaf
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1/2 cup milk

For the Béchamel Sauce:

  • 1/4 cup butter (4 tbsp)
  • 1/4 cup all-purpose flour
  • 3 cups milk, warmed
  • Pinch of nutmeg
  • Salt and pepper, to taste

For the Lasagna Assembly:

  • 12-16 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese

Instructions

  • Bolognese Sauce: In a large pot, heat olive oil over medium heat. Sauté onion, carrot, and celery until soft. Add garlic and cook for 1 minute. Add ground beef (and pork, if using) and cook until browned. Stir in tomato paste, cook for 2 minutes, then add the canned tomatoes, red wine, bay leaf, oregano, salt, and pepper. Simmer for 45 minutes, then stir in milk and cook for an additional 10 minutes. Remove bay leaf.
  • Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes to form a roux. Gradually whisk in warm milk, stirring constantly until thickened. Season with nutmeg, salt, and pepper.
  • Assembly: Preheat oven to 375°F (190°C). Spread a layer of Bolognese sauce on the bottom of a baking dish. Add a layer of lasagna noodles, followed by béchamel sauce, mozzarella, and Parmesan. Repeat layers, finishing with béchamel and cheeses on top.
  • Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes until golden and bubbly. Let rest for 10 minutes before serving.

Notes

  • You can make the Bolognese sauce a day ahead to deepen the flavors.
  • For a vegetarian version, replace meat with sautéed mushrooms and spinach.

Nutrition

Find it online: https://avarecipes.com/lasagna-with-bechamel-recipe/