This authentic Italian Lasagna with Béchamel is layered with a rich bolognese, pasta, lots of cheese, and of course a pesto & parmesan béchamel. No ricotta is needed! It is a total comfort food that anyone would love.
I have had so many requests to share my homemade lasagna recipe so I have been testing it over the last few months to make sure it is perfect for you.
This recipe is pretty standard, but my version is heavy on the cheese, well seasoned, and uses pesto in the béchamel to jazz things up.
The meat sauce in this recipe is very similar to my Creamy Bolognese Recipe if you do not feel like assembling a lasagna.
If you want an easier dish with similar flavors, try my Sausage Gnocchi with Spinach or my Cheesy Baked Spaghetti with Meat Sauce.
Table of Contents
What Is a Béchamel Sauce?
It is a French sauce that consists of two components: roux and milk. A roux is a paste made by cooking equal parts butter and flour. The sauce is cooked until silky smooth and thickened. It is usually seasoned with nutmeg, salt, and pepper.
This white sauce is often used as the base for other sauces, like in my Chicken Pot Pie with Puff Pastry recipe or Homemade Mac and Cheese Sauce.
Why Is Béchamel Used in Lasagna?
Lasagna typically has a creamy filling. The cream layer either consists of seasoned ricotta, cottage cheese, or like this recipe is a béchamel.
This layer is used to add creaminess and sauciness to the dish. It also contrasts the bolognese nicely.
In my opinion, béchamel is superior (compared to ricotta) for a couple of reasons. It has a richer flavor, makes the lasagna creamier and more moist, and is more authentic.
Why You’ll Love This Recipe
- Slow simmered bolognese – A lasagna is only as good as its components. This sauce is the perfect base. It has three different meats, red wine, and tons of herbs to add flavor.
- Béchamel sauce – This recipe uses a creamy pesto béchamel instead of ricotta or cottage cheese. It is richer and more moist.
- Super cheesy – This recipe has over one pound of cheese.
- Decadent – This dish is the ultimate Italian comfort food.
- No boil pasta – These are easier to work with and save a little time.
- Can be prepped in advance – You can prepare the whole dish ahead of time or just some/all of the individual components.
- Feeds a crowd – This recipe serves 10 people. It is 4 layers tall!
- Great leftover – With that being said, if you still want to make this recipe, but do not have 10 people to feed, it reheats wonderfully in the microwave.
Ingredients & Substitutions
Bolognese Ingredients
Béchamel Ingredients
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Red Wine: I recommend a dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon. An inexpensive bottle will do. I highly recommend using wine, but for an alcohol free substitute mix 3 Tablespoons of balsamic vinegar with 1/2 cup of beef broth.
- Pesto: My absolute favorite brand is Seggiano’s Fresh Basil Pesto. I usually can find this at Whole Foods, but unfortunately they do not always have it. You can also find pesto in the refrigerated section that is better quality than most shelf stable options. Homemade pesto is also great if you have that on hand.
- Lasagna Sheets: Any brand of oven-ready or no boil lasagna will work. You will not use the entire 16 ounce package. I probably used 10-12 ounces to create four layers.
Find out the 12 Best Substitutes for Celery if you do not like it.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Lasagna with Béchamel Sauce
Quick Overview
- Make the bolognese.
- Make the béchamel.
- Assemble the lasagna.
- Bake and rest.
Step by Step Instructions
Simmer the sauce for at least an hour so it can develop more flavor.
Step 1: In a large dutch oven or heavy bottom pot, brown the beef, sausage, and pancetta over medium high heat.
Step 2: Once the meat is almost cooked through, add the onion, carrot, and celery. Reduce the heat to medium. Sauté for 8 minutes.
Step 3: Push the meat/veggies up the sides of the pot to create some space in the center. Add the tomato paste and caramelize for 3 minutes, stirring occasionally.
Step 4: Add the garlic, oregano, basil, thyme, sugar, salt, and pepper. Stir until the mixture is all combined and sauté for 2 minutes.
Step 5: Deglaze the pot with the red wine, scraping any brown bits off the bottom. Reduce for 2-3 minutes.
Step 6: Stir in 2 cups of the beef broth, crushed tomatoes, and the parmesan rind. Bring to a light boil.
Add only 1/2 cup of the milk to the roux at a time to ensure the sauce does not become lumpy or gritty.
Step 7: Cover and reduce the heat to low. Simmer for at least 1 hour and for up to 4, stirring occasionally. If simmering for more than 1 hour, add the additional 1/2 cup of broth if the sauce looks too thick. After simmering, taste and add more salt if needed.
Step 8: When the sauce has almost finished simmering, make the béchamel. Melt the butter in a medium saucepan over medium heat and whisk in the flour.
Step 9: Slowly add in about 1/2 cup of the milk while whisking continuously. Do not add anymore until the milk has been completely incorporated and the mixture is smooth.
Step 10: Repeat until you have whisked in all of the milk.
Step 11: Stir in the salt and pepper. Reduce the béchamel, until it is just thick enough to coat the back of a spoon, stirring consciously.
Step 12: Remove the béchamel from the heat and stir in the pesto and parmesan. Remove the bolognese from the heat as well.
Broil if you want the top to be extra brown and bubbly.
Step 13: Preheat the oven to 375 degrees. In a 9 x 13 x 3.5 inch baking dish (deep enough to hold 4 layers), ladle a thin layer of bolognese to cover the bottom.
Step 14: Arrange a single layer of pasta on top of the bolognese, breaking the sheets if needed to fit.
Step 15: Add another layer of bolognese (about 2 1/2 cups) and a layer of béchamel (about 3/4 cup). Use an offset spatula or butter knife to spread the sauces gently without mixing them.
Step 16: Layer the pasta, bolognese, and béchamelagain to create the second layer. Sprinkle about half of the mozzarella on top of the béchamel. (Note: The mozzarella is only for the second and fourth layer.
Step 17: Layer the pasta, bolognese, and béchamel again to create the third and the fourth layer. On top of the last layer of béchamel, sprinkle on the remaining mozzarella.
Step 18: Spray a large piece of foil with some cooking spray and cover the baking dish tightly so the greased side is touching the cheese (this prevents it from sticking). Bake covered for 40-45 minutes. Uncover and bake for an additional 10-15 minutes. Broil for 2-3 minutes to brown the top, watching carefully so it does not burn. Let stand for 10-15 minutes before cutting.
Recipe Serving Suggestions
I like to garnish the top with fresh basil leaves.
Other than a glass of the red wine that was used in the bolognese, here are some of my favorite sides to serve with lasagna:
- Baguette or french bread baked with this Garlic Bread Spread
- Warm Easy Rustic Bread
- Chewy Parmesan and Rosemary Bread
- Simple Caesar Salad without egg or anchovies
Check out 14 More Sides To Serve With Lasagna.
Expert Tips & Variations
- Use high quality ingredients. Since lasagna is made of mostly simple meats, cheese, and pantry staples, it is important to use high quality ones for the best flavor. I recommend splurging for real parmigiano reggiano.
- Shred the cheese fresh. Do not use pre-shredded mozzarella or parmesan. It will not melt as well or have as much flavor because it is coated in anti-caking agents. Buy blocks of cheese and shred it at home.
- Simmer the bolognese. This recipe can’t be rushed. It is a labor of love, but so worth it. The sauce needs to simmer on low so the flavors can develop and meld together.
- Add the milk slowly to the roux. If your béchamels never come out smooth, it is likely that you dump all of the milk into the roux at once. I have found that if you add only about 1/2 cup at a time, and slowly go from a thick paste to a sauce, it will be creamy and lump free every time.
Recipe FAQs
Yes. From my research it is traditionally used. It is more of an American thing to use ricotta or cream cheese.
Yes! It adds a great flavor and texture.
They typically just use béchamel.
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Lasagna with Béchamel Sauce
Ingredients
Bolognese
- 1 pound ground 90/10 beef
- 1 pound mild or spicy italian sausage
- 4 ounces diced pancetta or bacon
- 1 large yellow onion, finely diced
- 1 cup finely diced carrot
- 1 cup finely diced celery
- 1 6 ounce can tomato paste
- 8-10 cloves garlic, finely minced
- 2 Tablespoons dried oregano
- 1 Tablespoon EACH dried basil, thyme, & granulated sugar
- 3/4 teaspoon Morton kosher salt*
- 1/2 teaspoon black pepper
- 3/4 cup dry red wine*
- 1 28 ounce can crushed tomatoes
- 2 – 2 1/2 cups beef broth or stock
- 1 small parmigiano reggiano rind, optional
Béchamel
- 4 Tablespoons unsalted butter
- 1/3 cup all purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon Morton Kosher salt
- 1/4 teaspoon freshly ground cracked pepper
- 1 7 ounce jar high quality basil pesto*
- 1 cup (3 ounces) è grated parmigiano reggiano
For Assembling
- 1 16 ounce package no boil lasagna sheets*
- 1 pound (4 cups) low moisture mozzarella, shredded
Instructions
- In a large dutch oven or heavy bottom pot, brown the beef, sausage, and pancetta over medium high heat.
- Once the meat is almost cooked through, add the onion, carrot, and celery. Reduce the heat to medium. Sauté for 8 minutes.
- Push the meat/veggies up the sides of the pot to create some space in the center. Add the tomato paste and caramelize for 3 minutes, stirring occasionally.
- Add the garlic, oregano, basil, thyme, sugar, salt, and pepper. Stir until the mixture is all combined and sauté for 2 minutes.
- Deglaze the pot with the red wine, scraping any brown bits off the bottom. Reduce for 2-3 minutes.
- Stir in 2 cups of the beef broth, crushed tomatoes, and the parmesan rind. Bring to a light boil.
- Cover and reduce the heat to low. Simmer for at least 1 hour and for up to 4, stirring occasionally. If simmering for more than 1 hour, add the additional 1/2 cup of broth if the sauce looks too thick. After simmering, taste and add more salt if needed.
- When the sauce has almost finished simmering, make the béchamel. Melt the butter in a medium saucepan over medium heat and whisk in the flour.
- Slowly add in about 1/2 cup of the milk while whisking continuously. Do not add anymore until the milk has been completely incorporated and the mixture is smooth.
- Repeat until you have whisked in all of the milk.
- Stir in the salt and pepper. Reduce the béchamel, until it is just thick enough to coat the back of a spoon, stirring consciously.
- Remove the béchamel from the heat and stir in the pesto and parmesan. Remove the bolognese from the heat as well.
- Preheat the oven to 375 degrees. In a 9 x 13 x 3.5 inch baking dish (deep enough to hold 4 layers), ladle a thin layer of bolognese to cover the bottom.
- Arrange a single layer of pasta on top of the bolognese, breaking the sheets if needed to fit.
- Add another layer of bolognese (about 2 1/2 cups) and a layer of béchamel (about 3/4 cup). Use an offset spatula or butter knife to spread the sauces gently without mixing them.
- Layer the pasta, bolognese, and béchamelagain to create the second layer. Sprinkle about half of the mozzarella on top of the béchamel. (Note: The mozzarella is only for the second and fourth layer.
- Layer the pasta, bolognese, and béchamel again to create the third and the fourth layer. On top of the last layer of béchamel, sprinkle on the remaining mozzarella.
- Spray a large piece of foil with some cooking spray and cover the baking dish tightly so the greased side is touching the cheese (this prevents it from sticking). Bake covered for 40-45 minutes. Uncover and bake for an additional 10-15 minutes. Broil for 2-3 minutes to brown the top, watching carefully so it does not burn. Let stand for 10-15 minutes before cutting.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Red Wine: I recommend a dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon. An inexpensive bottle will do. I highly recommend using wine, but for an alcohol free substitute mix 3 Tablespoons of balsamic vinegar with 1/2 cup of beef broth.
- Pesto: My absolute favorite brand is Seggiano’s Fresh Basil Pesto. I usually can find this at Whole Foods, but unfortunately they do not always have it. You can also find pesto in the refrigerated section that is better quality than most shelf stable options. Homemade pesto is also great if you have that on hand.
- Lasagna Sheets: Any brand of oven-ready or no boil lasagna will work. You will not use the entire 16 ounce package. I probably used 10-12 ounces to create four layers.
- Use high quality ingredients. Since lasagna is made of mostly simple meats, cheese, and pantry staples, it is important to use high quality ones for the best flavor. I recommend splurging for real parmigiano reggiano.
- Shred the cheese fresh. Do not use pre-shredded mozzarella or parmesan. It will not melt as well or have as much flavor because it is coated in anti-caking agents. Buy blocks of cheese and shred it at home.
- Simmer the bolognese. This recipe can’t be rushed. It is a labor of love, but so worth it. The sauce needs to simmer on low so the flavors can develop and meld together.
- Add the milk slowly to the roux. If your béchamels never come out smooth, it is likely that you dump all of the milk into the roux at once. I have found that if you add only about 1/2 cup at a time, and slowly go from a thick paste to a sauce, it will be creamy and lump free every time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
DELICIOUS!!