Classic Lasagna with Béchamel

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.

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

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.)

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!

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.

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.

Which pasta to use for lasagna?

I like to use dried lasagna sheets, you can find them in the pasta aisle. There is no need to pre-cook or boil them first. They are sometimes labeled as no-cook or instant lasagna sheets. They look like large sheets of dried pasta. I find these soak 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 😉

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.

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

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Classic Lasagna with Béchamel Recipe

Claire | Sprinkle and Sprouts

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.

3.98 from 249 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Main

Cuisine Italian

Servings 8

Calories 680 kcal

Ingredients

 

US CustomaryGrams

 

1x2x3x

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.

Tried this recipe?Let us know how it was!

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

Nutrition is per serving

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