Classic Lasagna with Béchamel Recipe
User Reviews
4
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
8
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Calories
680 kcal
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Course
Main Course
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Cuisine
Italian
Classic Lasagna with Béchamel Recipe
Description
This Classic Lasagna with Béchamel begins with a robust Ragu Bolognese, made from ground beef cooked with onions, garlic, and beef bouillon cubes, simmered in crushed tomatoes, red wine, and a blend of dried oregano and Italian herbs for several hours until thickened. The béchamel sauce is then prepared by whisking melted butter, flour, mustard powder, and gradually adding milk to create a smooth, creamy white sauce seasoned simply with salt and black pepper.
The lasagna assembles layers of ragu, béchamel, lasagna sheets, and three cheeses: cheddar, mozzarella, and Parmesan. It bakes to form a rich, multi-textured dish where the meaty sauce melds with creamy béchamel and melted cheese, resulting in a satisfying meal with a golden top layer. This dish is ideal for a comforting dinner and makes ample servings.
Notes suggest using various onion types and meat bouillon for flavor depth, along with options for no-cook or fresh pasta sheets. The lasagna can be made ahead and refrigerated before baking. When reheating, microwaving individual portions thoroughly or baking the whole dish with foil tenting is recommended to prevent burning and ensure even heating.
Ingredients
For the Ragu Bolognese:
- 2 onion see note 1, large
- 2 tablespoon olive oil
- 2 lb ground beef
- 5 garlic cloves
- 3 beef bouillon cube see note 2
- ¾ cup red wine
- 2 cans crushed tomato 28oz/800g cans, or chopped tomato
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoon oregano dried
- 1 tablespoon dried Italian mixed herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
For the Béchamel (White Sauce):
- 6 tablespoon butter
- ¾ cup all-purpose flour
- pinch mustard powder
- 6 cups milk
- salt
- black pepper
For the Lasagna:
- 10 oz lasagna sheets see note 3, dried
- ½ cup cheddar cheese shredded, or Monterey jack
- ½ cup mozzarella cheese shredded
- ½ cup Parmesan Cheese grated
- parsley for garnish, finely chopped, or basil
Instructions
Ragu Bolognese:
- Peel and finely chop the onion.
- Heat the olive oil in a large heavy-based pan.
- Add the onion and cook for 5 minutes until softened but not coloured.
- Add in the ground beef, and use the spatula to break it apart.
- Turn up the heat and let the beef cook and start to brown.
- Crush in the garlic and crumble over the beef bouillon cubes.
- Add in the red wine and cook for a couple of minutes.
- Add the crushed tomatoes, sugar, Worcestershire Sauce, dried oregano, Italian mixed herbs, salt, pepper and water.
- Bring to a simmer.
- Add the lid and cook on a low heat for 2 hours, then remove the lid and cook for a further 30 minutes until the sauce has softened and thickened.
Once the ragu has had 2 hours make the Béchamel:
- Melt the butter in a medium pan over medium-low heat.
- Add the flour and mustard powder, then whisk it constantly for a minute.
- Add ½ cup of the milk to the flour mixture and mix until it is incorporated.
- Add another ½ cup of milk and whisk until lump free.
- Keep adding the milk a little at a time until it has all been added.
- Turn the heat up and cook for 6-8 minutes stirring regularly until it has thickened.
- Season well with salt and pepper.
To Assemble:
- Preheat oven to 350ºF/180ºC
- Spoon a thin layer of the ragu on the base of a 13 x 9 x 3" roasting dish.
- Add a layer of the lasagna sheets.
- Spread a layer of ragu over the lasagna sheets and then add a little over a cup of béchamel.
- Repeat the layers twice more.
- On top of the 4th layer of lasagna sheets, pour out the remaining béchamel. (It will be a thick layer but that is what you want. See note 4)
- Sprinkle with the three cheeses and bake for 30 minutes until golden.
- Let the lasgana stand for 10 minutes before garnishing with parsley and serving.
Notes
- Use your preferred type of onion and beef bouillon cubes to maximize flavor in the ragu.
- No-cook, instant, or fresh lasagna sheets can all be used depending on availability and convenience.
- If making ahead, assemble and refrigerate the lasagna, bringing it to room temperature before baking time.
- When baking, tent with foil if needed to prevent the cheese topping from burning during the 45-minute bake.
- Reheat individual portions in the microwave for 4-5 minutes until hot or warm the whole dish in the oven, ensuring thorough heating.
- Leftover béchamel sauce can be frozen for later use if not fully consumed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 46g | 15% |
| Protein | 36g | 72% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 111mg | 37% |
| Sodium | 1167mg | 49% |
| Potassium | 883mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 402mg | 40% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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