• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Main Dishes

    Classic Lasagna with Béchamel

    Updated: Jun 23rd 2021 • Published: Jul 22nd 2019 • 49 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    close up on lasagna layers with text at the top
    two pictures béchamel lasagna with text in the middle
    large white dish of lasagna with text at the top

    This Classic Lasagna is made with a traditional ragu bolognese and a creamy white Béchamel sauce.

    This lasagna is packed full of flavor with layers of lasagna noodles, a rich beef and tomato sauce, a creamy white sauce and topped with cheese. Perfect for the whole family

    Lasagna takes time, but it is definitely worth it. Plus it can be made in advance making it great for entertaining or a busy weekend.

    a white baking dish on a blue table filled with lasagna

    Apologies lasagna is so hard to photograph 🙁
    But man it tastes good 🙂

    Jump Menu

    • How to make Lasagna
    • How to layer béchamel lasagna
    • How long to cook lasagna with béchamel for?
    • How to reheat lasagna
    • How to make the Lasagna Sauce
    • How to make béchamel for lasagna
    • Which pasta to use for lasagna?
    • What to serve with Lasagna?
    • Classic Lasagna with Béchamel Recipe

    How to make Lasagna

    Lasagna consists of layers of meat sauce, long pasta sheets and a creamy white béchamel.
    These are layered together in a deep sided baking dish and then cooked in the oven until the pasta is cooked and everything has melted and merged together.

    How to layer béchamel lasagna

    To ensure the pasta doesn't stick to the bottom of your dish, start with a think layer of lasagna sauce (ragu), then add a layer of the pasta sheets. On top of this add some ragu, a cup of the white sauce, then another layer of pasta. Repeat this step twice more, then on the final layer of pasta add all of the remaining white sauce.
    This is then sprinkled with shredded cheese and the lasagna is ready to be baked.

    How long to cook lasagna with béchamel for?

    If you are layering up the lasagna and then cooking it straight away it will need 30 minutes in a 350ºF/180ºC oven.
    If you are preparing the lasagna in advance, (ie the lasagna has been uncooked in the fridge) then you will need to cook it for around 45 minutes to ensure the middle is cooked through. (I find if I make this in advance I have to tent my lasagna with foil to ensure the cheese doesn't burn.)

    a cut square of lasagna on a white and blue plate

    How to reheat lasagna

    Lasagna is the perfect leftovers meal, as it tastes just as good (maybe even better) when reheated for lunch the following day!

    I do this in the microwave. I just add a portion to a bowl, cover with a microwave cover (or cling wrap) and then microwave for 4-5 minutes until piping hot.

    I even pop it into the kids thermos flasks so they can take it for lunch.
    To do this pour boiling water into the thermos and let it sit for 20 minutes so the inside is really hot.
    Microwave the lasagna until bubbling and piping hot.
    Pour out the water and add the hot lasagna, screw the lid on tightly and add to the lunchbox and don't forget a fork.
    My kids say it is still perfect at lunchtime, although it doesn't look like lasagna anymore as you kind of have to slide it in sideways to get it to fit in the thermos! But hey if it still tastes good!

    close up on the layers of the lasagna with béchamel

    How to make the Lasagna Sauce

    The lasagna sauce, called a ragu, is cooked slowly so the flavors intensify and mellow at the same time. As the sauce cooks the dried herbs infuse into the mixture whilst the canned tomatoes lose their acidity and thanks to the addition of a little sugar become sweet and delicious.

    You want to use a pan with a heavy fitting lid to ensure the sauce doesn't dry out too much. The ragu will be wetter than for Spaghetti Bolognese, as the sauce has to have enough liquid to cook the lasagna noodles.

    Beef Bouillon Cubes

    The recipe calls for beef bouillon cubes, these really intensify the flavor of the lasagna sauce. My preference is for OXO cubes but use your favorite.
    As a substitute you could use Better Than Beef Bouillon.

    blue table with a plate of lasagna with béchamel sauce

    How to make béchamel for lasagna

    This is a classic Italian lasagna that uses a béchamel sauce rather than the American version that uses ricotta for the white layer.

    A béchamel is a classic white sauce that is thickened with a roux. A roux is a butter and flour mixture and creates a silky smooth sauce that adds a beautiful richness to the lasagne.

    Although a white sauces seems daunting, there is no need to panic, with a few simple tricks you will get the most delicious béchamel for lasagna.

    • Start by melting the butter in a heavy based sauce pan.
    • Once melted add in the flour and stir together (the mixture will resemble wet sand)
    • Then the milk is slowly added ½ a cup at a time.
    • After the first addition of milk, the mixture will look like a disaster, but don't panic, just keep whisking and adding the milk slowly it does eventually come together.
    • Once all the milk has been slowly added, you need to simmer your béchamel until you have a glossy, thick luscious white sauce.
    a silver pan of béchamel for lasagna

    Which pasta to use for lasagna?

    I like to use dried 'No Cook' lasagna sheets, you can find them in the pasta aisle. They are sometimes labeled Instant lasagna. I find that these sank up the ragu sauce better and leave you will a fuller flavored dish.

    When using dried lasagna sheets, you will need to break them to make them fit in the baking dish in a single layer. The sheets don't always break perfectly so it can lead to a fun game of Tetris as you try to get a full complete layer.

    Don't worry if you can't cover all of the ragu perfectly, it will still be great. And visa versa, if you have some overlaps of pasta don't worry. The pasta will still cook in the 30 minutes baking time.

    Try to avoid lasagna noodles that need to be cooked before hand, it is a fiddly process as you have to ensure that each sheet doesn't stick to another when you are boiling them. (it is just an added hassle!)

    You could go for fresh lasagne sheets. They are found in the refrigerator section. They tend to get softer than instant/no cook lasagna, so you will fid that your lasagna is more of a mixture of pasta and sauce rather than the defined layers. It still tastes good, but I like the distinctive layers.
    Fresh lasagna does have the advantage that you can easily cut it to fit your baking dish!

    If you can find the crinkle sided lasagna sheets then they are so much fun. my kids love it when I make crinkle lasagna 😉

    overhead view showing a lasagna with a piece taken out

    What to serve with Lasagna?

    Side: We think this Classic Lasagna with Béchamel is best paired with a green side salad and some warm ciabatta. Alternatively some garlic green beans would work well.

    Wine: The slow cooking of the ragu would suggest a bright bold red wine, but the cheese sauce makes the dish richer, so we suggest a Cabernet Sauvignon or a Malbec.
    If you aren't a red fan, an unusual but great pairing would be a rich white like a Viognier.

    close up on the lasagna sauce inside the layers

    Enjoy x

    For other delicious family favorite pasta dishes, why not try:

    • Garlic Butter Pasta with Garlic Chicken
    • Spaghetti Bolognese
    • Pasta with Chicken Broth and Butter
    • Garlic Bacon Pasta
    • Four Cheese Pasta
    • Creamy Chicken and Bacon Pasta
    • Pork Stroganoff with Buttered Noodles
    • See ALL 50+ Pasta Recipes


    Pin this recipe for Classic Lasagna with Béchamel. Pin it here.

    square photo of a piece of lasagna with béchamel on a blue plate
    Print Recipe Pin Recipe
    4.53 from 40 votes

    Classic Lasagna with Béchamel Recipe

    This Classic Lasagna with Béchamel is packed full of flavor! Layers of lasagna noodles, a rich beef and tomato sauce, a creamy white sauce and then topped with cheese. Perfect for the whole family! Lasagna takes time, but it is definitely worth it. Plus it can be made in advance making it great for casual entertaining or a busy weekend.
    Prep Time15 mins
    Cook Time3 hrs
    Total Time3 hrs 15 mins
    Course: Main
    Cuisine: Italian
    Servings: 8
    Calories: 680kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams

    For the Ragu Bolognese:

    • 2 large onions - see note 1
    • 2 tablespoon olive oil
    • 2 lb ground beef
    • 5 garlic cloves
    • 3 beef bouillon cubes - see note 2
    • ¾ cup red wine
    • 2 cans crushed/chopped tomato (28oz/800g cans)
    • 1 tablespoon sugar
    • 1 tablespoon Worcestershire Sauce
    • 2 tablespoon dried oregano
    • 1 tablespoon dried Italian mixed herbs
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ cup water

    For the Béchamel (White Sauce):

    • 6 tablespoon butter
    • ¾ cup AP flour
    • pinch mustard powder
    • 6 cups milk
    • salt and pepper

    For the Lasagna:

    • 10 oz dried lasagna sheets - see note 3
    • ½ cup shredded cheddar/Monterey jack
    • ½ cup shredded mozzarella cheese
    • ½ cup grated parmesan
    • finely chopped parsley/basil - for garnish

    Instructions

    Ragu Bolognese:

    • Peel and finely chop the onion.
    • Heat the olive oil in a large heavy-based pan.
    • Add the onion and cook for 5 minutes until softened but not coloured.
    • Add in the ground beef, and use the spatula to break it apart.
    • Turn up the heat and let the beef cook and start to brown.
    • Crush in the garlic and crumble over the beef bouillon cubes.
    • Add in the red wine and cook for a couple of minutes.
    • Add the crushed tomatoes, sugar, Worcestershire Sauce, dried oregano, Italian mixed herbs, salt, pepper and water.
    • Bring to a simmer.
    • Add the lid and cook on a low heat for 2 hours, then remove the lid and cook for a further 30 minutes until the sauce has softened and thickened.

    Once the ragu has had 2 hours make the Béchamel:

    • Melt the butter in a medium pan over medium-low heat.
    • Add the flour and mustard powder, then whisk it constantly for a minute.
    • Add ½ cup of the milk to the flour mixture and mix until it is incorporated.
    • Add another ½ cup of milk and whisk until lump free.
    • Keep adding the milk a little at a time until it has all been added.
    • Turn the heat up and cook for 6-8 minutes stirring regularly until it has thickened.
    • Season well with salt and pepper.

    To Assemble:

    • Preheat oven to 350ºF/180ºC
    • Spoon a thin layer of the ragu on the base of a 13 x 9 x 3" roasting dish.
    • Add a layer of the lasagna sheets.
    • Spread a layer of ragu over the lasagna sheets and then add a little over a cup of béchamel.
    • Repeat the layers twice more.
    • On top of the 4th layer of lasagna sheets, pour out the remaining béchamel. (It will be a thick layer but that is what you want. See note 4)
    • Sprinkle with the three cheeses and bake for 30 minutes until golden.
    • Let the lasgana stand for 10 minutes before garnishing with parsley and serving.

    Notes

    1. You can use brown, white or red onions here.
    2. Beef bouillon cubes add so much flavor. I like OXO brand, but you can replace with any brand or use Beef Better than Bouillon.
    3. Use either 'No cook' or 'Instant' lasagna sheets. Alternatively fresh pasta sheets can be used.
    4. The top layer of your lasagna should have a nice thick creamy layer of béchamel. The recipe is generous and if you have used a little less on the middle layers you might find you have leftovers. Any remaining white sauce can be frozen.
    5. TO MAKE AHEAD:
      • Prepare as instructed then cover and refrigerate until needed. To cook, remove the lasagna from the refrigerator for 30 minutes before you cook it. Then bake the lasagna for 45 minutes to ensure the middle is cooked through. (You may need to tent your lasagna with foil for some of the cooking time to ensure the cheese doesn't burn.)
    6. TO REHEAT LASAGNA:
      • To reheat this in the microwave. Add a single portion to a bowl, cover with a microwave cover (or cling wrap) and then microwave for 4-5 minutes until piping hot.
      • You can take this for lunch in a Thermo Flask: To do this pour boiling water into the thermos and let it sit for 20 minutes so the inside is really hot.
        Microwave the lasagna until bubbling and piping hot.
        Pour out the water and add the hot lasagna, screw the lid on tightly and add to the lunchbox and don't forget a fork.

    Nutrition

    Calories: 680kcal | Carbohydrates: 46g | Protein: 36g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 111mg | Sodium: 1167mg | Potassium: 883mg | Fiber: 4g | Sugar: 13g | Vitamin A: 520IU | Vitamin C: 12.5mg | Calcium: 402mg | Iron: 5mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More All Recipes

    • a hand holding a turkey sandwich with gravy
      French Dip Hot Turkey Sandwich
    • sliced rolled turkey breast on an cream oval plate
      Rolled Stuffed Turkey Breast
    • close upon sliced turkey on a slice of bread with gravy
      Open Faced Turkey Sandwich
    • close up on a single half of deviled egg
      Deviled Eggs with Fried Capers

    Reader Interactions

    Comments

    1. Kay says

      February 06, 2023 at 8:22 am

      4 stars
      Excellent!!!

      Reply
      • Claire McEwen says

        February 06, 2023 at 9:48 am

        Thank you 🙂
        Cx

        Reply
    2. Jane says

      January 16, 2023 at 7:27 am

      5 stars
      Would it be OK to omit the sugar in the ragu or is it called for for a specific reason? My husband won't eat sauce if he thinks it's too sweet. I want to try this because last time I made lasagne, the American way, the ricotta cheese was so sweet we had to throw the entire dish out. I would like to try with a béchamel sauce.

      Reply
      • Claire McEwen says

        January 16, 2023 at 8:10 am

        Hi Jane,
        You can definitely omit the sugar from the sauce, or add less. I like to add it to balance the acidity in the tomatoes, but it is totally a preference thing.
        Hope you enjoy the lasagne 🙂
        Béchamel lasagne is the best!
        Cx

        Reply
    3. Sherry Foglio says

      November 22, 2022 at 7:25 pm

      I’m having 40 for Thanksgiving. I’m going to triple the recipe. Three separate pans. Can I make this the day before and refrigerate? Thank you

      Reply
      • Claire McEwen says

        November 23, 2022 at 10:35 am

        Hi Sherry,

        You can definitely make it the day before. It tastes even better as it sits.
        I wouldn’t add the grated cheese to the top in advance. Add that just before baking to ensure it doesn’t sink into the béchamel sauce too much.

        Enjoy
        Cx

        Reply
    4. Laura says

      September 11, 2022 at 10:07 pm

      2 stars
      This looks amazing however the sodium content is just too much if you made your own beef broth it would probably decrease by half …….people with health issues (blood pressure) would really need to watch this dish …
      L.A🇨🇦

      Reply
      • Christi says

        February 09, 2023 at 2:35 am

        There are sodium free beef boulion options

        Reply
    5. Jennifer says

      August 05, 2022 at 10:43 pm

      5 stars
      Mind blown. OK, so the sauce on top is an extra step but it has made lasagna 3000 times better! So good, I never want it any other way!

      Reply
      • Claire McEwen says

        August 06, 2022 at 9:02 am

        Bechamel, just makes it so much better doesn't it!
        It is creamy and rich and soooooo good 😉
        Thank you for taking the time to come back and comment
        Cx

        Reply
    6. Glenda says

      August 05, 2022 at 10:08 am

      5 stars
      This was delicious! And a truly filling meal. The whole family loved it and we had leftovers to heat up for lunch the next day. Thank you!

      Reply
      • Claire McEwen says

        August 05, 2022 at 1:34 pm

        You are welcome Glenda, so happy everyone enjoyed it 🙂
        Cx

        Reply
    7. Sarah says

      June 04, 2022 at 3:10 am

      Is it 2 cans of 28 oz for tomatoes or 28 oz total?

      Thanks!

      Reply
      • Claire McEwen says

        June 04, 2022 at 8:51 am

        Hi Sarah,
        It is 2 cans of 28oz tomatoes.
        So 56oz in total.
        Hope that helps
        Cx

        Reply
    8. Raefani says

      May 23, 2022 at 6:40 am

      This looks amazing! I have one question, though: Do you not drain the meat before adding the tomatoes etc.? Or did I just miss that step?

      Reply
      • Claire McEwen says

        May 23, 2022 at 11:33 am

        I don't drain the meat as I find there isn't too much fat on it nd it all adds to the flavor and mouth feel of the final lasagna. But if you have a really fatty ground beef then you can pour off the fat at the end of step 5.
        Hope that helps
        Cx

        Reply
    9. missie says

      January 25, 2022 at 10:21 am

      can you add beef to this dish? And how much ground beef and cook for how long?

      Reply
      • Claire McEwen says

        February 17, 2022 at 10:49 am

        Do you mean add adding beef like chunks of beef or shredded cooked beef?
        As the recipe already uses ground beef.
        Let me know and I might be able to help further.
        Many thanks
        Claire

        Reply
    10. Mary Jo Yglesias says

      January 21, 2022 at 1:15 am

      I would like to know if this can be frozen and reheated later.

      Reply
      • Claire McEwen says

        January 21, 2022 at 2:57 pm

        Hi Mary,
        It can definitely be frozen.
        You can freeze it once it has been assembled and before it has been cooked. Or you can cook it and then freeze it, either whole or in smaller portions.
        I hope that helps 🙂
        Cx

        Reply
    11. Gail Montero says

      September 17, 2021 at 2:44 am

      5 stars
      I always love a classic and this is no exception! That bechamel sauce truly brings this to another layer of deliciousness!

      Reply
    12. Natalie says

      September 17, 2021 at 1:02 am

      5 stars
      Lasagna is my favorite pasta dish. I haven't done it in a while, thou. Well, next time when I'll make lasagna, I will try your recipe. Looks delicious.

      Reply
    13. Julie says

      September 16, 2021 at 10:52 pm

      5 stars
      I made this for the family and they loved it. IF you are looking for a gorgeous and flavorful classic lasagna recipe - this is it! A keeper for sure.

      Reply
    14. Amanda Dixon says

      September 16, 2021 at 9:02 am

      5 stars
      Everyone needs to make this lasagna! The bechamel added such a decadent touch without being too heavy. Perfect meal the whole family will love!

      Reply
    15. Dana says

      September 15, 2021 at 11:30 pm

      5 stars
      I love béchamel sauce and it is fantastic in this lasagna.

      Reply
    16. Claudia Lamascolo says

      September 15, 2021 at 11:29 pm

      5 stars
      This looks super delicious and perfect for not just the family but entertaining I know this will be a huge hit at my next dinner party! I am planning one soon that cream sauce looks divine!

      Reply
    17. Gloria says

      September 15, 2021 at 11:19 pm

      5 stars
      You can never go wrong with lasagna. This looks fantastic. I know my family will love this classic white version.

      Reply
    18. Lauren says

      August 15, 2021 at 3:45 am

      5 stars
      Best lasagna I have ever made!
      Love the Bechamel sauce!
      I add alittle bit of cheese on the top of each layer.
      Soooo, good!

      Reply
      • Claire McEwen says

        August 16, 2021 at 3:53 pm

        Oh this makes me smile so much 🙂
        I think lasagne with béchamel is the best!
        So happy you enjoyed it too.
        Cx

        Reply
    19. Helen says

      February 08, 2021 at 6:34 am

      4 stars
      Help, what did I do wrong? The lasagne collapsed. It was very tasty only that it didn’t stay together and the sauce/Béchamel was too runny. Help.

      Reply
      • Claire McEwen says

        February 16, 2021 at 1:49 pm

        Sorry to hear this Helen,

        If the béchamel was too runny that would have made the whole lasagna wetter.
        When you make it, it should have a thick consistency (similar to condensed soup) it is just a case of simmering it for longer. Also it can depend on how you measure your flour. A little extra four can help it thick up 🙂
        Cx

        Reply
    20. Amy says

      February 08, 2021 at 2:59 am

      5 stars
      This was FANTASTIC! I like to dabble in the kitchen, but I'm not a big pasta person and I've never liked putting together lasagna. My youngest son loves lasagna--but I always just throw together some beef, a jar of sauce, and ricotta. It's basic, and nothing special. Yesterday was his birthday and he requested lasagna. I decided to make it special, so I made this. All of the kids kept raving about how good it was. The Bolognese was incredible. I don't think I'm allowed to go back to basic after this.

      Reply
      • Claire McEwen says

        February 14, 2021 at 7:04 pm

        This comment has made my day!! Thank you so much for coming back to comment Amy and for using my recipe on your sons special day.
        I am beyond happy that they all loved it!
        Lasagna is my middle sons favourite meal as well!
        Cx

        Reply
    21. Carla says

      August 09, 2020 at 6:31 am

      4 stars
      I made this yesterday, FANTASTIC, the best lasagna I have ever made or eaten (even though I forgot to put the cheese on top, but did add some to the layers with the bechamel), thanks Claire

      Reply
      • Claire McEwen says

        September 21, 2020 at 12:05 pm

        Thank you so much Carla, I love lasagna with béchamel, so happy you did too 🙂
        Cx

        Reply
      • Nancy says

        August 12, 2022 at 1:56 am

        Carla! Why only four stars for a FANTASTIC lasagna?!?!?!?

        Reply
    22. Cha says

      July 09, 2020 at 5:00 pm

      Hi,

      May I ask if I can omit or sub the wine and mustard powder ingredient?

      Thanks!

      Reply
      • Claire McEwen says

        July 11, 2020 at 11:36 am

        Hi Cha,
        You can substitute the wine for extra broth.
        And just leave out the mustard powder.
        hope that helps 🙂
        Cx

        Reply
    23. christine bohrer says

      June 06, 2020 at 4:59 am

      5 stars
      fabulous recipe, i had a lasagna in the italian alps many years ago.....and i remember it to this day....this is so close to that taste. thankyou thankyou

      Reply
    24. Tracy Johnson says

      April 22, 2020 at 12:16 am

      5 stars
      This is so good and creamy! Its very flavorful , we didnt miss the cheese being in the layers. It looked very cheesy too on top. Thank you for an alternative to ricotta. I did not have any in the house .

      Reply
      • Claire McEwen says

        April 27, 2020 at 2:01 pm

        I am so pleased you enjoyed it Tracy!
        It is my youngest's favourite meal!
        He loves the thick creamy layer of béchamel!
        Cx

        Reply
    25. kathy chou says

      April 12, 2020 at 9:43 am

      5 stars
      Absolutely amazing recipe! Grewing up with American lasagna, I didn't know classic lasagna had bechamel sauce until a friend mentioned it and it sounded so good that I had to make it. Your recipe came out absolutely perfect! I made fresh pasta sheet for this and man that totally did it for me. The bechamel sauce does indeed make such a different than just ricotta cheese (the American way). The only thing I omited was Worcestershire sauce. Going in my recipe box!

      Reply
      • Claire McEwen says

        April 30, 2020 at 5:20 am

        I am so pleased you enjoyed it Kathy!
        Lasagna is a regular occurrence in our house and we love the creamy béchamel, it really is so different isn't it!
        So happy you enjoyed it too 🙂
        Cx

        Reply
    26. Olga says

      March 28, 2020 at 1:16 am

      5 stars
      Oh my goodness the absolute best lasagna I've ever had, ever! No restaurant compares! Mmmmmm mmmm mmmm so good! I do make own Bolognese sauce but it's similar to your recipe. And the bechamel sauce is so good! Just can't get enough of this lasagna. Hands down my favorite! Will never use another recipe again! Thank you!

      Reply
      • Claire McEwen says

        March 29, 2020 at 7:22 am

        Thank you so much Olga! that is high praise.
        We are big fans of bechamel sauce in our lasagna.
        So pleased you enjoy it too 🙂
        Cx

        Reply
    27. Lee says

      November 18, 2019 at 6:13 am

      Can you freeze before cooking

      Reply
      • Claire McEwen says

        November 19, 2019 at 4:53 pm

        Hi Lee,

        You can definitely freeze this before cooking. I cover it with a couple of layers of tin foil and then pop it in the freezer for up to 3 months.
        I usually defrost it fully in the fridge overnight before cooking as per the instruction.
        If you want to cook it from frozen then add 30 minutes to the cooking time. Check the centre is piping hot before serving.
        Hope that helps

        Cx

        Reply
    28. Dorothy Dunton says

      July 28, 2019 at 6:26 am

      Hello! Again, I know it has been a while. This lasagna looks delicious! I really like the no boil pasta sheets, saves the step of boiling the other ones. I have a different email address so I will send you a message privately.

      Reply
      • Claire McEwen says

        August 02, 2019 at 4:33 am

        It has my friend x I hope you are well.
        ANd I am in total agreement about no boil pasta sheets. I get in such a mess with the ones you have to cook, they are always sticking together!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in

    29885 shares