Ultimate Bechamel Lasagna

Here is my favorite bechamel lasagna recipe, with a rich, creamy white sauce, tender pasta layers, and a mix of cheese and herbs that makes this comfort food absolutely perfect.

This bechamel lasagna is what my family asks for whenever they want something special for dinner. I always make extra because the leftovers taste even better the next day. There’s nothing quite like a big slice of homemade lasagna, right?

What Kind of Ground Beef Should I Use?

For bechamel lasagna, you’ll want to use ground beef with a good balance of flavor and fat content – 80/20 or 85/15 work perfectly. The fat helps keep the meat sauce rich and prevents it from drying out during the long cooking process. If you only have leaner ground beef like 90/10, that’s fine too, but you might want to add a bit more olive oil when browning it. Make sure to break up the meat well as it cooks so you get nice, even pieces throughout your sauce rather than large chunks.

Options for Substitutions

This classic bechamel lasagna is pretty forgiving when it comes to swaps and substitutions:

• Ground beef: You can easily swap ground beef for ground turkey, pork, or even a mix of beef and Italian sausage for extra flavor. Ground lamb works great too if you want something different.
• Red wine: No wine on hand? Replace it with extra beef stock or even grape juice mixed with a splash of vinegar. You’ll still get that rich depth without the alcohol.
• Dried lasagna sheets: Fresh lasagna sheets work beautifully here – just reduce the cooking time slightly. You can also use no-boil lasagna noodles, but add an extra 1/2 cup of liquid to your meat sauce.
• Milk for bechamel: Whole milk gives the creamiest results, but you can use 2% milk or even half-and-half. Avoid skim milk as your sauce might turn out thin and less rich.
• Cheese blend: Feel free to mix up the cheeses! Ricotta can replace some of the cheddar, or try using all mozzarella and parmesan for a more traditional approach. Gruyere adds a nice nutty flavor too.
• Crushed tomatoes: Diced tomatoes work fine – just crush them a bit with your spoon while cooking. Tomato sauce can work too, but reduce the added water to 1/4 cup.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bechamel lasagna is rushing the white sauce – cook your flour and butter mixture for at least 2-3 minutes to eliminate that raw flour taste, and add the milk gradually while whisking constantly to prevent lumps from forming. Another common error is not cooking your meat sauce long enough, so let it simmer for at least 20-30 minutes to develop rich flavors and allow excess liquid to evaporate, which prevents a watery lasagna. Don’t forget to cook your lasagna sheets until they’re just shy of al dente since they’ll continue cooking in the oven, and always let your finished lasagna rest for 15-20 minutes before cutting – this cooling time helps the layers set and makes serving much cleaner. For extra insurance against a soggy bottom, try placing your baking dish on a preheated baking sheet in the oven.

What to Serve With Bechamel Lasagna?

A crisp Caesar salad is my go-to side for bechamel lasagna since the fresh, crunchy romaine cuts through all that rich, cheesy goodness perfectly. Garlic bread is another must-have – you’ll want something to mop up any extra bechamel sauce on your plate! A simple arugula salad with lemon vinaigrette also works great if you want something lighter, and roasted vegetables like zucchini or bell peppers add nice color and balance to the meal. Don’t forget a good bottle of red wine like Chianti or Sangiovese to complement those hearty beef and tomato flavors.

Storage Instructions

Keep Fresh: This bechamel lasagna actually tastes even better the next day! Cover it tightly with foil or plastic wrap and store in the fridge for up to 4 days. The flavors really meld together beautifully overnight, making it perfect for meal prep or feeding a crowd over several days.

Freeze: Lasagna is one of those dishes that freezes like a dream. You can freeze the whole pan for up to 3 months, or cut it into individual portions and wrap them separately for easy single servings. Just make sure it’s completely cooled before wrapping it well in plastic wrap and then foil.

Reheat: To warm up your lasagna, cover it with foil and bake at 350°F for about 20-30 minutes if it’s from the fridge, or 45-60 minutes if frozen. You can also microwave individual portions on medium power, but the oven gives you that nice bubbly top again. Let it rest for 5 minutes before serving so it holds together nicely when you cut it.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4500
• Protein: 220-250 g
• Fat: 220-250 g
• Carbohydrates: 290-320 g

Ingredients

For the meat sauce:

• 2 large onions
• 2 tbsp olive oil
• 2 lb ground beef
• 5 garlic cloves
• 3 beef bouillon cubes
• 3/4 cup red wine
• 2 cans (28 oz each) crushed or chopped tomatoes
• 1 tbsp granulated sugar
• 1 tbsp worcestershire sauce
• 2 tbsp dried oregano
• 1 tbsp dried italian herb blend
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

For the béchamel:

• 6 tbsp unsalted butter
• 3/4 cup all-purpose flour
• 1 pinch dry mustard
• 6 cups milk
• Salt and black pepper, to taste

For assembling and topping:

• 10 oz uncooked lasagna noodles
• 1/2 cup shredded cheddar or monterey jack
• 1/2 cup shredded mozzarella
• 1/2 cup grated parmesan cheese
• Chopped fresh parsley or basil, for garnish

Step 1: Prepare the Onion and Beef Ragu

• 2 large onions, peeled and finely chopped
• 2 tbsp olive oil
• 2 lb ground beef
• 5 garlic cloves, crushed
• 3 beef bouillon cubes, crumbled
• 3/4 cup red wine
• 2 cans (28 oz each) crushed or chopped tomatoes
• 1 tbsp granulated sugar
• 1 tbsp Worcestershire sauce
• 2 tbsp dried oregano
• 1 tbsp dried Italian herb blend
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

Peel and finely chop the onions.

Heat the olive oil in a large heavy-based pan over medium heat.

Add the chopped onions and cook for about 5 minutes, stirring occasionally, until softened but not colored.

Add the ground beef, increase the heat, and use a spatula to break it apart.

Cook until the beef is starting to brown.

Crush in the garlic and crumble the beef bouillon cubes over the mixture.

Pour in the red wine and cook for about 2 minutes to let the alcohol evaporate.

Stir in the crushed or chopped tomatoes, granulated sugar, Worcestershire sauce, dried oregano, Italian herb blend, salt, black pepper, and water.

Bring everything to a simmer.

Cover the pan with a lid and cook on low heat for 2 hours.

Remove the lid and cook for another 30 minutes to allow the sauce to soften and thicken.

I like to let the sauce cook low and slow for extra depth of flavor.

Step 2: Make the Béchamel Sauce

• 6 tbsp unsalted butter
• 3/4 cup all-purpose flour
• 1 pinch dry mustard
• 6 cups milk
• salt and black pepper, to taste

In a medium saucepan, melt the unsalted butter over medium-low heat.

Sprinkle in the flour and mustard powder, then whisk constantly for about 1 minute until the mixture forms a paste.

Gradually add the milk, starting with 1/2 cup and stirring until incorporated.

Add another 1/2 cup and whisk until lump-free.

Continue adding the remaining milk a little at a time, whisking continuously to prevent lumps.

Increase the heat to medium and cook for 6-8 minutes, stirring regularly, until the sauce thickens.

Once thick, season well with salt and black pepper to taste.

Step 3: Preheat Oven and Assemble the Lasagna

• beef ragu (from Step 1)
• béchamel sauce (from Step 2)
• 10 oz uncooked lasagna noodles

Preheat the oven to 350ºF (180ºC).

In a 13 x 9 x 3-inch roasting dish, spoon a thin layer of the beef ragu (from Step 1) to cover the base.

Add a layer of uncooked lasagna noodles.

Spread a layer of beef ragu over the noodles, then spoon just over a cup of béchamel sauce (from Step 2) on top.

Repeat these layers twice more.

On top of the fourth layer of lasagna noodles, pour out the remaining béchamel sauce to create a thick top layer.

I like to ensure a generous amount of béchamel on top for a rich, creamy finish.

Step 4: Top with Cheese and Bake

• 1/2 cup shredded cheddar or Monterey Jack
• 1/2 cup shredded mozzarella
• 1/2 cup grated Parmesan cheese

Sprinkle the top layer with shredded cheddar or Monterey Jack cheese, shredded mozzarella, and grated Parmesan cheese.

Bake the lasagna in the preheated oven for 30 to 40 minutes, or until the top is golden and bubbling.

Step 5: Rest, Garnish, and Serve

• chopped fresh parsley or basil

Let the lasagna stand for 10 minutes after removing it from the oven to allow it to set and make slicing easier.

Garnish with chopped fresh parsley or basil before serving.

I like to let the lasagna rest so the layers hold together beautifully on the plate.

Ultimate Bechamel Lasagna

Delicious Ultimate Bechamel Lasagna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 7 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 3 hours hrs 22 minutes mins

Servings 4

Calories 4300 kcal

Ingredients

  

For the meat sauce:

• 2 large onions
• 2 tbsp olive oil
• 2 lb ground beef
• 5 garlic cloves
• 3 beef bouillon cubes
• 3/4 cup red wine
• 2 cans (28 oz each) crushed or chopped tomatoes
• 1 tbsp granulated sugar
• 1 tbsp Worcestershire sauce
• 2 tbsp dried oregano
• 1 tbsp dried Italian herb blend
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

For the béchamel:

• 6 tbsp unsalted butter
• 3/4 cup all-purpose flour
• 1 pinch dry mustard
• 6 cups milk
• salt and black pepper, to taste

For assembling and topping:

• 10 oz uncooked lasagna noodles
• 1/2 cup shredded cheddar or Monterey Jack
• 1/2 cup shredded mozzarella
• 1/2 cup grated Parmesan cheese
• chopped fresh parsley or basil, for garnish

Instructions

 

• Peel and finely chop the onions. Heat the olive oil in a large heavy-based pan over medium heat. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until softened but not colored. Add the ground beef, increase the heat, and use a spatula to break it apart. Cook until the beef is starting to brown. Crush in the garlic and crumble the beef bouillon cubes over the mixture. Pour in the red wine and cook for about 2 minutes to let the alcohol evaporate. Stir in the crushed or chopped tomatoes, granulated sugar, Worcestershire sauce, dried oregano, Italian herb blend, salt, black pepper, and water. Bring everything to a simmer. Cover the pan with a lid and cook on low heat for 2 hours. Remove the lid and cook for another 30 minutes to allow the sauce to soften and thicken. I like to let the sauce cook low and slow for extra depth of flavor.
• In a medium saucepan, melt the unsalted butter over medium-low heat. Sprinkle in the flour and mustard powder, then whisk constantly for about 1 minute until the mixture forms a paste. Gradually add the milk, starting with 1/2 cup and stirring until incorporated. Add another 1/2 cup and whisk until lump-free. Continue adding the remaining milk a little at a time, whisking continuously to prevent lumps. Increase the heat to medium and cook for 6-8 minutes, stirring regularly, until the sauce thickens. Once thick, season well with salt and black pepper to taste.
• Preheat the oven to 350ºF (180ºC). In a 13 x 9 x 3-inch roasting dish, spoon a thin layer of the beef ragu (from Step 1) to cover the base. Add a layer of uncooked lasagna noodles. Spread a layer of beef ragu over the noodles, then spoon just over a cup of béchamel sauce (from Step 2) on top. Repeat these layers twice more. On top of the fourth layer of lasagna noodles, pour out the remaining béchamel sauce to create a thick top layer. I like to ensure a generous amount of béchamel on top for a rich, creamy finish.
• Sprinkle the top layer with shredded cheddar or Monterey Jack cheese, shredded mozzarella, and grated Parmesan cheese. Bake the lasagna in the preheated oven for 30 to 40 minutes, or until the top is golden and bubbling.
• Let the lasagna stand for 10 minutes after removing it from the oven to allow it to set and make slicing easier. Garnish with chopped fresh parsley or basil before serving. I like to let the lasagna rest so the layers hold together beautifully on the plate.