Classic Lasagna Bolognese with Bechamel Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 -8 servings
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Calories
923 kcal
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Course
Main Course
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Cuisine
Italian
Classic Lasagna Bolognese with Bechamel Sauce
Description
The Classic Lasagna Bolognese with Bechamel Sauce features a traditional meat ragù layered between sheets of tender lasagna pasta and a creamy béchamel sauce. The béchamel is made by cooking butter with flour to form a roux, then whisking in milk, nutmeg, salt, and Parmesan cheese until thick enough to coat a spoon.
The ragù can be prepared in advance, improving its flavor and convenience. Pasta sheets are cooked until just underdone to finish baking in the oven with the sauces. The assembled layers of pasta, ragù, béchamel, and grated Parmesan cheese come together in a hot oven, creating a dish with moist, tender pasta, rich meat sauce, and a luscious creamy layer.
Knowing when the béchamel is properly thickened is important; it should coat the back of a spoon, leaving a clear path when wiped with a finger. This cheeefly ensures the sauce will set nicely and not be runny after baking. The recipe’s technique supports a balanced lasagna with complementary textures and flavors.
Ingredients
- 1 recipe ragù sauce Meat Sauce, classic Italian
- 12-16 lasagna noodles dried
- 2 cups Parmigiano Cheese freshly grated
Bechamel Sauce:
- 3 tbsp butter unsalted
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 tablespoon Parmesan Cheese
- ⅛ teaspoons nutmeg
- ¼ teaspoons salt or to taste
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
- A properly thickened béchamel coats the back of a spoon and wipes clean when a finger is drawn across it.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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