Lasagna Bolognese with Bechamel
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
10 mins
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Servings
6 people
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Calories
338 kcal
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Course
Main Course
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Cuisine
Italian
Lasagna Bolognese with Bechamel
Description
This lasagna begins with a meat sauce combining sautéed onions and browned ground beef spiced with allspice, cinnamon, black pepper, and salt. Tomato sauce, paste, Italian seasoning, garlic powder, and a touch of brown sugar balance acidity and create a robust base, simmered for 30 minutes with added hot water to meld flavors. The béchamel sauce is made by browning butter and flour to a golden color, then gradually whisking in warm milk and cream infused with minced garlic and a pinch of nutmeg, finishing with shredded Parmesan for depth.
Assembly involves layering no-boil lasagna noodles with the meat sauce, béchamel, shredded mozzarella, and optional Parmesan. The lasagna is baked until the cheese melts and surfaces golden. The final dish offers tender noodles, a rich tomato-beef flavor accented by aromatic spices, and a creamy sauce that softens and binds the layers.
Lasagna Bolognese with Bechamel is ideal as a main course for family dinners or gatherings. It pairs well with light salads or steamed vegetables to balance the rich flavors. Serving warm ensures the béchamel and cheese retain their creamy texture.
Since the recipe comes from a family source, it reflects a tried and favored preparation style that balances spices and creaminess. Using no-boil noodles simplifies assembly while still achieving tender texture after baking.
Ingredients
For the meat sauce:
- 2 tablespoon vegetable oil
- 1 onion diced
- 500 g ground beef 1 lb
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- black pepper to taste (approx 1/2 tsp
- salt to taste (approx 1 tsp
- 4 garlic cloves, minced
- 1 large can tomato sauce (15 oz or 400g)
- 1 small carton tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1/2 cup water hot
For the béchamel:
- 1/4 cup butter 1/2 stick
- 1/4 cup flour
- 2 cups milk
- 1 cup heavy cream
- 2 garlic cloves, minced
- pinch nutmeg
- 1/4 cup Parmesan Cheese shredded
For assembling:
- 9-12 lasagna noodles one box is more than enough, no bake
- 1 cup mozzarella cheese shredded
- Parmesan Cheese handful, shredded, optional
Instructions
For the meat sauce:
- In a medium saucepan over medium high heat, heat the vegetable oil then sauté the onion for a few minutes until soft and translucent. Add the ground beef and cook until it browns, breaking up the beef with a wooden spoon to prevent clumps.
- Add the all spice, cinnamon, black pepper, salt and minced garlic.
- Add the tomato sauce, tomato paste, Italian seasoning, garlic powder and brown sugar. Boil for 5 minutes. Add the water, reduce heat to low, and simmer for 30 minutes.
To make the béchamel:
- In a medium saucepan, over medium heat, melt the butter with the flour. Whisk until the mixture becomes golden brown (About 3 minutes)
- Warm the milk and heavy cream by combining them in a large microwave safe bowl for a minute so until warm but not boiling.
- Pour the warm milk and cream over the butter/flour mixture, whisking constantly. Add the garlic, nutmeg, salt and pepper. Reduce the heat to medium low (so mixture simmers) and continue to whisk constantly until mixture has thickened. This will take a good 8-10 minutes.
- Once béchamel sauce has formed, turn off the heat and mix in the parmesan cheese. Set pan aside to cool slightly.
To assemble:
- Preheat oven to 180 C (350 F). Coat the bottom of a 9x13 inch pyrex or ceramic baking pan with a little béchamel sauce just so the lasagna noodles don't stick to the bottom.
- Place one layer of uncooked lasagna noodles on the bottom of the pan-if you need to, break up some noodles into thinner strips or pieces in order to fully cover the bottom of the pan.
- Top dry noodles with 1/3 of the meat sauce, and top this with 1/3 of the béchamel . Layer again with dry noodles, 1/3 of the meat sauce, 1/3 of the béchamel, then the final layer of meat sauce and béchamel. Top with mozzarella cheese and shredded parmesan.
- Loosely cover lasagna with foil, then bake for 30 minutes. Remove the foil and bake another 5-10 minute until lasagna is golden brown and bubbling. To brown further, you can turn on the broiler for the last minute or so.
Notes
- This family-favorite recipe features a balance of warm spices in the meat sauce complemented by a garlic-infused béchamel with Parmesan.
- Using no-boil lasagna noodles simplifies preparation without sacrificing texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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