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Lasagna with Béchamel Recipe

Lasagna with Béchamel

A classic Italian comfort dish combining rich ground beef meat sauce layered with creamy béchamel, tender pasta sheets, and melted cheese. Perfect for family dinners and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 12 lasagna sheets
  • 500 g ground beef
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 800 g canned crushed tomatoes
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 50 g grated Parmesan cheese
  • 300 g mozzarella cheese sliced
  • 60 g butter
  • 60 g all-purpose flour
  • 750 ml milk
  • A pinch of nutmeg
  • Salt and white pepper

Method
 

  1. Heat olive oil in a pan, sauté onions and garlic until translucent. Add ground beef and cook until browned. Stir in crushed tomatoes, season with salt and pepper, and simmer for 20 minutes.
  2. In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk while whisking constantly. Cook until thickened, then season with salt, white pepper, and nutmeg.
  3. Boil lasagna sheets in salted water for 8 minutes or until al dente. Drain and lay them flat on a towel to prevent sticking.
  4. Spread a thin layer of meat sauce in a baking dish. Layer with pasta sheets, béchamel sauce, meat sauce, mozzarella, and Parmesan. Repeat layers, finishing with béchamel and cheese on top.
  5. Preheat the oven to 180°C (350°F). Cover the dish with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until golden and bubbly. Let it rest before serving.

Notes

Let the lasagna rest for 10 minutes after baking to set the layers. Use fresh basil or parsley as garnish for extra aroma and color. Leftovers can be gently reheated in the oven to preserve texture. For a vegetarian version, substitute ground beef with sautéed mushrooms and spinach.