Lasagna with Bolognese Sauce and Béchamel

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.

🍝 If you like pasta recipes, try out these recipes as well:

Pasta in Creamy Béchamel Mushroom Sauce

Spaghetti in Creamy Lemon Sauce

Ingredients:

  1. 200 g mozzarella, grated

  2. 18–20 lasagna sheets

For the bolognese:

  1. 2.5–3 tbsp olive oil

  2. 2 Celery stalks, finely sliced

  3. 1 large onion, diced

  4. 3–4 garlic cloves, crushed

  5. 500 g ground meat

  6. Salt, black pepper, cinnamon, sweet paprika, to taste

  7. 1/4 cup red wine

  8. 200 g tomato paste (or 100 g if it’s extra concentrated)

  9. 1/4–1/3 cup water

  10. 1 bay leaf

  11. 400 g tomatoes, peeled and chopped

  12. 1 tsp fresh oregano leaves

For the béchamel:

  1. 115 g butter

  2. 75 g all-purpose flour

  3. 2.5 cups milk

  4. Salt, black pepper, a pinch of nutmeg, to taste

Method:

  • Grease the bottom and sides of a large and deep Pyrex dish (31x22x6).

Prepare the bolognese:

  • Heat the oil in a deep skillet over medium heat, and add the onion and celery; when wilted add garlic and stir for a minute.

  • Add meat and sauté until brown.

  • Add spices, wine, tomato paste dissolved in water, bay leaf, and tomatoes. Bring to a boil and simmer partially covered for 20 minutes.

  • Stir in oregano and remove from heat.

Prepare the béchamel:

  • Melt butter in a pot on low heat.

  • Add flour, mix well, and fry it for 1–2 minutes.

  • Gradually add in the milk while continuously stirring.

  • Season with salt, pepper, and nutmeg, and simmer for 4–5 minutes.

Assemble the lasagna and bake:

  • Spread a layer of béchamel on the bottom of the baking dish and sprinkle with some cheese.

  • Repeat the next 3 steps x3 times:

    1. Cover with a layer of lasagna (about 4.5 sheets).

    2. Spread a layer of béchamel and sprinkle some cheese.

    3. Cover with a layer of bolognese sauce.

  • Blanch the lasagna sheets of the last layer in boiling water until slightly soft, then drain.

  • Lay the blanched sheets of lasagna on top, cover with béchamel and generously sprinkle with cheese.

  • Bake at 190 °C (170 °C fan) for 40–43 minutes.

📌Note:

For the lasagna in the picture, I used spinach lasagna sheets for the upper layers.

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