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Classic Lasagna with Béchamel

Classic Lasagna with Béchamel: A Cozy Family Delight

Classic Lasagna with Béchamel is a heartwarming Italian dish perfect for family gatherings, featuring comforting layers of ragu, creamy béchamel, and bubbling goodness.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 1 pound Ground Beef or ground turkey for a lighter dish
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 2 cubes Beef Bouillon or beef better than bouillon
  • 1 cup Red Wine or beef broth for substitution
  • 28 ounces Canned Tomatoes (Crushed)
  • 1 tablespoon Sugar to balance acidity
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Italian Herbs
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 cup Water to adjust sauce consistency
For the Béchamel Sauce
  • 4 tablespoons Butter for richness
  • 1/4 cup All-Purpose Flour to thicken the béchamel
  • 2 cups Milk whole milk for a richer sauce
For the Lasagna Layers
  • 12 sheets Dried Lasagna Sheets or no-cook variety
  • 1 cup Shredded Cheddar/Monterey Jack for topping
  • 2 cups Shredded Mozzarella for topping
  • 1/2 cup Parmesan Cheese for topping
  • 1/4 cup Fresh Parsley for garnish
  • 1/4 cup Fresh Basil for garnish

Equipment

  • medium saucepan
  • baking dish
  • Stirring spoon
  • whisk

Method
 

Step-by-Step Instructions
  1. Finely chop the onions and sauté them in olive oil over medium heat for about 5 minutes, until softened and translucent.
  2. Add the ground beef and cook until browned, breaking it into small pieces for even cooking.
  3. Stir in crushed garlic and beef bouillon cubes, then pour in red wine. Let it simmer for 2-3 minutes.
  4. Add canned tomatoes, sugar, Worcestershire sauce, oregano, salt, and water. Simmer the ragu for 2.5 hours, stirring occasionally.
  5. In a medium saucepan, melt 4 tablespoons of butter over medium heat.
  6. Whisk in 1/4 cup of flour and cook for about 2 minutes until bubbling.
  7. Gradually add 2 cups of milk, whisking continuously to ensure a smooth mixture. Cook for 5-7 minutes until thickened.
  8. Preheat your oven to 350°F (180°C) before layering.
  9. Layer in your baking dish by spreading a thin layer of the ragu at the bottom, followed by lasagna sheets, more ragu, and a generous pour of béchamel.
  10. Finish with a final layer of béchamel sauce and top with shredded cheeses.
  11. Bake in the preheated oven for 30-40 minutes or until the top is golden brown and bubbly.
  12. Let the lasagna rest for at least 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 600IUVitamin C: 4mgCalcium: 250mgIron: 3mg

Notes

This Classic Lasagna with Béchamel is perfect for make-ahead meals and can be customized with various proteins and veggies.

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