Lasagna with Bolognese Sauce and Béchamel
By Zeina Haddad
Published:
Hi there 👋 I’m Zeina Haddad. I believe that food doesn't need to "look perfect", but to "taste more than perfect"! As author of “My Mama Knows Best!”, I share authentic Lebanese and global recipes. My Promise to You: 100% AI-Free recipes. Every dish is written by me, tested by me, and tasted by my family. Join me in celebrating the joy of slow, intentional cooking.
Description
Discover the ultimate comfort food with this Lasagna with Bolognese and Béchamel recipe. Unlike quick versions that rely on ricotta, this classic Italian lasagna (Lasagna al Forno) stays true to tradition. We layer tender pasta sheets with a rich, slow-cooked meat sauce and a velvety, nutmeg-infused Béchamel white sauce. If you are looking for the best homemade lasagna for a Sunday family dinner, this authentic recipe delivers perfect, cheesy layers every time.
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Notes
📌
For the lasagna in the picture, we used spinach lasagna sheets for the upper layers.
If you use the Barilla Oven-Ready Lasagne, you don't need to blanch the pasta before baking; simply add it directly to your pan.
Lasagna with Bolognese Sauce and Béchamel
🍴 Main Course
🌍 Italian
Yields:
9 servings
The ultimate comfort food: Classic Lasagna featuring layers of homemade meat Bolognese, creamy Béchamel sauce, and gooey mozzarella cheese. A perfect weekend family meal.
Ingredients
For the Bolognese
For the Béchamel
Instructions
Phase 1: Prep the pan
1.
Grease the bottom and sides of a large and deep glass baking dish (9"x13").
Phase 2: Prepare the bolognese
2.
Heat olive oil in a deep skillet over medium heat, and add the onion and celery; when wilted add garlic and stir for a minute.
3.
Add the meat and sauté until browned.
4.
Add spices, wine, tomato paste dissolved in water, bay leaf, and tomatoes. Bring to a boil and simmer partially covered for 20 minutes.
5.
Stir in fresh oregano and remove from heat.
Phase 3: Prepare the béchamel
6.
Melt butter in a pot on low heat.
7.
Add flour, mix well, and fry it for 1–2 minutes.
8.
Gradually add in the milk while continuously stirring.
9.
Season with salt, pepper, and nutmeg, and simmer for 4–5 minutes.
Phase 4: Assemble the lasagna and bake
10.
Spread a layer of béchamel on the bottom of the baking dish and sprinkle with some cheese.
11.
Repeat the next 3 steps x3 times:
Cover with a layer of lasagna (about 4.5 sheets).
Spread a layer of béchamel and sprinkle some cheese.
Cover with a layer of bolognese sauce.
12.
Blanch the lasagna sheets of the last layer in boiling water until slightly soft, then drain. (See Note.)
13.
Lay the blanched sheets of lasagna on top, cover with béchamel and generously sprinkle with cheese.
14.
Bake at 190 °C (170 °C fan) for 40–43 minutes.
Note:
If you use an Oven-Ready Lasagne, you don't need to blanch the pasta before baking; simply add it directly to your pan.
Nutrition
per serving (slice):
Calories: 680 Kcal | Fat: 38 g | Carbs: 50 g | Sugar: 9 g | Protein: 32 g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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