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Classic Lasagna with Béchamel

Classic Lasagna with Béchamel for a Cozy Family Feast

A hearty Classic Lasagna with Béchamel, perfect for family gatherings and warm Italian evenings.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 1 large Onion Finely chopped
  • 2 tablespoons Olive Oil For sautéing
  • 1 pound Ground Beef Or turkey as substitute
  • 2 cloves Garlic Minced
  • 1 cube Beef Bouillon For flavor enhancement
  • ½ cup Red Wine Or beef broth as non-alcoholic option
  • 28 ounces Crushed Tomatoes Or fresh diced tomatoes
  • 1 teaspoon Sugar Balances acidity
  • 1 tablespoon Worcestershire Sauce Optional
  • 1 teaspoon Dried Oregano
  • to taste Salt & Black Pepper For seasoning
  • 1 cup Water To adjust consistency
For the Béchamel
  • 4 tablespoons Butter Or margarine for dairy-free
  • ¼ cup All-Purpose Flour Or gluten-free flour
  • 1 teaspoon Mustard Powder Optional
  • 2 cups Milk Non-dairy alternatives can be used
For the Lasagna
  • 12 sheets Dried Lasagna Or fresh sheets with adjusted time
  • 2 cups Shredded Cheese Combination of cheddar, mozzarella, and parmesan

Equipment

  • Large pot
  • Saucepan
  • baking dish
  • whisk
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat, add chopped onion, and sauté until soft.
  2. Incorporate ground beef, breaking it apart until browned for about 8-10 minutes.
  3. Stir in minced garlic, beef bouillon, and red wine, letting it simmer for 2 minutes.
  4. Add crushed tomatoes, sugar, Worcestershire sauce, oregano, salt, and pepper, then pour in water.
  5. Cover and simmer on low for 2 hours, stirring occasionally, then cook uncovered for 30 minutes.
  6. In a separate saucepan, melt butter over medium heat and whisk in flour, cooking until golden.
  7. Gradually add milk while whisking to avoid lumps, cooking until béchamel thickens.
  8. Preheat oven to 350ºF (175ºC). Layer ragu, lasagna sheets, and béchamel in a baking dish.
  9. Finish with a layer of béchamel and sprinkle cheese on top.
  10. Bake for 30-40 minutes until golden and bubbling, then let rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

For best results, refrigerate lasagna overnight before baking to enhance flavors.

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