Classic Lasagna Bolognese with Bechamel Sauce

Name: Classic Lasagna Bolognese with Bechamel Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 -8 servings
Ingredients: 1 recipe Classic Italian Ragu; 12-16 dried lasagna pasta noodles; 2 cups freshly grated Parmigiano cheese; 3 tbsp Butter Unsalted; 3 tbsp all-purpose flour all purpose; 2 cups milk; 1 tablespoon Parmigiano; ⅛ teaspoons nutmeg; ¼ teaspoons salt or to taste

User Reviews

5.0

63 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 -8 servings
Calories
923 kcal
Course
Main Course
Cuisine
Italian

Classic Lasagna Bolognese with Bechamel Sauce

Kristin Morrison

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Lasagna Bolognese includes only fresh egg pasta, Bolognese ragù (slow-cooked meat sauce), creamy béchamel (white sauce) and plenty of grated Parmigiano cheese. The result is a melt in your mouth, creamy, decadent, and satisfying lasagna that is distinct to Italy. When you make this recipe you will feel like you are dining at an Italian trattoria on the streets of Italy. It is a recipe loved by all and bring me back to my home in Italy. This is the recipe I grew up eating at large tables filled with family, love, and laughter. I hope you love it as much as I do!

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Ingredients

Servings

1 recipe Classic Italian Ragu Meat Sauce
12-16 dried lasagna pasta noodles
2 cups freshly grated Parmigiano cheese

Bechamel Sauce:

3 tbsp Butter Unsalted
3 tbsp all-purpose flour all purpose
2 cups milk
1 tablespoon Parmigiano
⅛ teaspoons nutmeg
¼ teaspoons salt or to taste

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Instructions

Make the ragu sauce recipe and set aside (can be made days in advance and stored in fridge)
Make the Bechamel Sauce (can be made days in advance and stored in fridge): In a medium saucepan on low medium heat melt the butter.
Whisk in the flour until well combined with butter. Keep whisking for about 2 to 3 minutes. Add the rest of ingredients: milk, nutmeg and salt and whisk everything together.
Cook for another 5 minutes and keep whisking as it gets thicker. Add the parmigiano and stir to combine. You will know it is ready when it sticks to the back of the spoon. Turn off heat and set aside.*
Preheat oven to 400 degrees F
Make the Bechamel Sauce (can be made days in advance and stored in fridge): Bring a large pot of salted water to a boil. Cook the pasta (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes).
Set the al dente pasta noodles on a clean tea towels as you are layering the lasagna. Cover with another tea towel so the pasta doesn't dry out or stick together.
Grease a 9X13 rectangular baking sheet with the olive oil, add a large dollop of ragu sauce and spread it around the bottom of the pan.
Put a layer of lasagna pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of ragu sauce, one-third of the bechamel sauce, and one-third of the parmigiano cheese (use your fingers to spread it evenly).
Season with salt and pepper if desired. Repeat this process until layers are complete ending with bechamel and cheese on top.
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30-40 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Notes

*Know your béchamel is done: A properly thickened roux should “coat the back of the spoon,” which means dip your spoon into the béchamel and then draw a finger through the coated spoon. Does the sauce wipe clean, leaving an open space? Then your béchamel is done and ready.

Nutrition Information

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Calories 923kcal (46%) Carbohydrates 112g (37%) Protein 46g (92%) Fat 32g (49%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 154mg (51%) Sodium 940mg (39%) Potassium 970mg (28%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 2561IU (51%) Vitamin C 15mg (17%) Calcium 606mg (61%) Iron 5mg (28%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 923 kcal

% Daily Value*

Calories	923kcal	46%
Carbohydrates	112g	37%
Protein	46g	92%
Fat	32g	49%
Saturated Fat	15g	75%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	154mg	51%
Sodium	940mg	39%
Potassium	970mg	21%
Fiber	7g	28%
Sugar	12g	24%
Vitamin A	2561IU	51%
Vitamin C	15mg	17%
Calcium	606mg	61%
Iron	5mg	28%