Classic Lasagna with Béchamel Recipe

Classic Lasagna with Béchamel is the ultimate comfort food that brings together rich, slow-simmered ragu, creamy white sauce, and layers of tender pasta, all bubbling beneath a crisp, cheesy topping. This is not just any lasagna—it’s the kind of crowd-pleaser that makes a family dinner feel extra special, yet the methodical layering and gentle baking is so meditative, you’ll find yourself looking forward to making it just as much as eating it. Whether you’re feeding a holiday crowd or craving leftovers that taste even better the next day, this classic Italian-inspired dish never disappoints.

Ingredients You’ll Need

The best part about this Classic Lasagna with Béchamel is how each ingredient shines through, playing an essential role in the finished masterpiece. From the robust ragu to the velvety sauce and perfectly melted cheeses, every component adds flavor, texture, and gorgeous color to the dish.

• Onions: Provide a subtle sweetness and build the foundation of deep flavor for your ragu—don’t rush this step!
• Olive Oil: Helps soften the onions and gives the meat richness to carry all the savory tastes through the dish.
• Ground Beef: The heart of a hearty ragu! Choose lean beef for a lighter result or a blend for extra juiciness.
• Garlic Cloves: Infuse the sauce with irresistible aroma and an authentic Italian soul.
• Beef Bouillon Cubes: A fast track to deep, savory flavor—just crumble for even distribution.
• Red Wine: Adds an elegant, subtle undertone that elevates every bite (and if you wouldn’t drink it, don’t cook with it!).
• Crushed or Chopped Tomatoes: These bring body and tang; San Marzano varieties are especially prized for richness.
• Sugar: Just a touch! It softens the acidity of the tomatoes and helps the sauce round out.
• Worcestershire Sauce: Adds an extra layer of umami depth. Trust the process!
• Dried Oregano & Italian Mixed Herbs: Your shortcut to classic Italian flavor—just the right balance of herbal brightness.
• Salt & Black Pepper: Essential to bring everything together; adjust to taste as you go.
• Water: Ensures the sauce doesn’t get too thick during its long, luxurious simmer.
• Butter: The base for a silky-smooth béchamel—don’t skimp!
• All-Purpose Flour: Turns that butter into a roux for a thick, luscious white sauce.
• Mustard Powder: Just a pinch adds subtle warmth and complexity to the béchamel.
• Milk: The backbone of your béchamel; full fat makes it irresistibly creamy.
• Lasagna Sheets: Go for high-quality dried or fresh—the sheets create those signature, satisfying layers.
• Cheddar or Monterey Jack: Melts into the cheese topping for a hint of sharpness and gooeyness.
• Mozzarella Cheese: Delivers that classic stretchy, golden finish atop your lasagna.
• Parmesan: Brings a nutty depth to the topping—don’t skip the sprinkle!
• Parsley or Basil: Fresh, vibrant herbs make the whole dish look and taste beautifully finished.

How to Make Classic Lasagna with Béchamel

Step 1: Prepare the Ragu Bolognese

Start by finely chopping your onions and warming olive oil in a large, heavy-based pan. Swirl the onions around on medium heat until they’re soft and fragrant—a good five minutes—then crank up the heat and tumble in the ground beef. Break it up so it browns evenly, savoring the aroma as it sizzles. Next, crush in those garlic cloves and let the beef bouillon cubes melt right over the meat, infusing deep umami. Pour in the red wine, letting it reduce as you scrape up all the golden bits from the pan. Tip in your tomatoes, sugar, Worcestershire sauce, herbs, salt, pepper, and just enough water to loosen everything up. Bring to a gentle simmer, then cover and cook on the lowest heat for two hours—trust me, the patience pays off! Take off the lid for a final half-hour to let the sauce reduce into a thick, glossy ragu.

Step 2: Make the Béchamel Sauce

While your ragu is quietly transforming, start the béchamel. Melt butter in a medium saucepan, then whisk in the flour and a pinch of mustard powder for zing. Cook this roux for a good minute, whisking constantly to toast out any raw flavors. Slowly add the milk in stages, whisking hard after each addition to keep things creamy and lump-free. Once all the milk is in, turn up the heat and keep whisking until your sauce is thick and luscious, about 6 to 8 minutes. Finish with salt and pepper to taste. The béchamel should be silky, not stodgy—think of it as a cozy blanket for your lasagna layers.

Step 3: Assemble the Lasagna

Now comes the best part—layering! Preheat your oven to 350ºF (180ºC). Spoon just enough ragu to coat the bottom of a large 13 x 9-inch roasting dish—this keeps the pasta from sticking. Lay down your lasagna sheets, overlapping ever so slightly. Top with a generous helping of ragu, then swirl over a cupful of béchamel. Repeat this cozy layering until you run out of ragu (usually three full, hearty layers), then finish with a lavish layer of béchamel on top. Don’t be shy—this thick crown becomes toasted and golden in the oven.

Step 4: Add the Cheesy Topping

This is where Classic Lasagna with Béchamel gets its irresistible crust. Sprinkle the combined cheddar (or Monterey Jack), mozzarella, and parmesan generously over that cloud of béchamel. You want an even covering for bubbling, golden perfection.

Step 5: Bake and Rest

Bake uncovered for 30 to 40 minutes, until the cheese is bronzed and little edges are bubbling invitingly. Let the lasagna stand for at least 10 minutes before slicing—this step is essential! It gives the layers time to settle, making for clean slices and maximum flavor.

How to Serve Classic Lasagna with Béchamel

Garnishes

A final scattering of finely chopped parsley or fresh basil brings a pop of color and verdant aroma to every plate. The herbs brighten the richness of Classic Lasagna with Béchamel and signal that something truly special is coming to the table.

Side Dishes

This rich, comforting lasagna pairs beautifully with a fresh, zippy salad—think arugula or mixed greens with a lemony vinaigrette—or classic garlic bread to swipe up all that luscious sauce. For a heartier spread, add roasted vegetables or a platter of marinated olives.

Creative Ways to Present

If you want to get playful, try layering your Classic Lasagna with Béchamel in individual ramekins for a dinner party, or cut it into slender slices and stack them upright for a dramatic effect on the plate. For a rustic family meal, simply bake and serve straight from the pan, letting everyone scoop up their slab of cheesy perfection.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover Classic Lasagna with Béchamel can be covered tightly and stored in the refrigerator for up to four days. The flavors deepen as they mingle, making those next-day squares even more delightful.

Freezing

Classic Lasagna with Béchamel is a champion freezer meal! Wrap individual portions or the entire pan tightly in plastic wrap and aluminum foil, then freeze for up to three months. For best results, thaw in the fridge overnight before reheating.

Reheating

To reheat, cover with foil and warm in a 350ºF oven until bubbly and heated through, about 25 minutes. If you like a crispier top, remove the foil for the last few minutes. Microwaving works in a pinch, but oven reheating gives you that coveted cheesy crust.

FAQs

Can I use fresh pasta sheets instead of dried?

Absolutely! Fresh pasta gives your Classic Lasagna with Béchamel an even more tender bite. Cut them to fit your dish and reduce the baking time by about 10 minutes since they cook much faster.

Why does my béchamel turn out lumpy?

Lumps in béchamel often happen when the milk is added too quickly or the flour isn’t cooked enough. Add your milk gradually, whisking thoroughly between each addition, and be sure to cook the roux for a full minute to ensure total smoothness.

Can I make Classic Lasagna with Béchamel vegetarian?

Definitely! Swap the beef for a hearty mix of mushrooms, spinach, or lentils, and use vegetable bouillon instead of beef cubes. You’ll still get those classic creamy and savory layers.

What type of cheese is best for the topping?

A mix of cheddar or Monterey Jack, mozzarella, and parmesan strikes the perfect balance between gooey, stretchy, and flavorful. If you prefer a smoky note, try smoked mozzarella or add a little fontina to the blend.

Can I assemble the lasagna a day ahead?

Yes! Assembling Classic Lasagna with Béchamel a day in advance develops even more flavor—just cover and refrigerate before baking. Add an extra 10-15 minutes to the baking time if going straight from the fridge.

Final Thoughts

I hope you’ll welcome Classic Lasagna with Béchamel into your recipe rotation—every bite is a cozy embrace, packed with flavor, tradition, and joy. Give it a try, share it with friends and family, and savor the magic of homemade lasagna made with love. Happy cooking!

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