Classic Lasagna with Béchamel: Comfort Food at Its Best

Classic Lasagna with Béchamel is a hearty and indulgent dish that nourishes both body and soul, showcasing layers of robust Ragu Bolognese and creamy béchamel.

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Prep Time 30

Cook Time 2 30

Resting Time 10

Total Time 3 10

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ragu

2 tablespoons Olive Oil Essential for sautéing the onions.
2 large Onions Brown, white, or red can be used as substitutes.
2 lb Ground Beef Can substitute with ground turkey.
5 cloves Garlic Fresh enhances the savory notes.
3 cubes Beef Bouillon Boosts flavor; swap with beef broth for lower sodium.
¾ cup Red Wine Adds depth; can replace with broth.
2 cans Crushed Tomatoes 28oz each; diced tomatoes can be used for chunkier texture.
1 tablespoon Sugar Optional to balance acidity from tomatoes.
1 tablespoon Worcestershire Sauce Adds depth; soy sauce can substitute.
2 tablespoons Dried Oregano Classic Italian seasoning.
1 tablespoon Italian Mixed Herbs Classic Italian seasoning.
1 teaspoon Salt Adjust to taste.
½ teaspoon Black Pepper Adjust to taste.
½ cup Water Provides moisture; can substitute with broth.

For the Béchamel

6 tablespoons Butter Essential base for richness.
¾ cup All-Purpose Flour Used for thickening.
6 cups Milk Whole milk is best for creaminess.

For the Lasagna

10 oz Dried Lasagna Sheets Opt for fast-cooking or 'no-boil' types.
1.5 cups Cheddar/Monterey Jack, Mozzarella, Parmesan Combined for topping.

Equipment

Large Heavy-bottomed Pan
Separate Saucepan
whisk
Large Baking Dish

Method

Step-by-Step Instructions

In a large, heavy-bottomed pan, heat olive oil over medium heat. Sauté chopped onions until translucent, about 5 minutes. Add ground beef, cooking until browned.
Stir in minced garlic, bouillon cubes, and red wine. Cook for another 2 minutes, then add crushed tomatoes, sugar, Worcestershire sauce, herbs, salt, pepper, and water. Let simmer uncovered on low heat for 2.5 hours.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to create a roux. Gradually pour in milk, whisking continuously until thick, around 10 minutes.
Preheat oven to 350°F (180°C). Spread a thin layer of ragu on the bottom of a baking dish. Layer lasagna sheets, ragu, and béchamel. Repeat layers, finishing with béchamel.
Sprinkle cheese over top and cover with foil. Bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until golden.
Allow lasagna to rest for 10 minutes before slicing for easier serving.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 3mg

Notes

This lasagna can be assembled ahead of time and stored in the fridge or freezer for later use.

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