This homemade lasagna with bechamel sauce or white sauce is rich, cheesy, and absolute comfort food. Made with homemade meat sauce, cheesy bechamel sauce, and no-boil lasagna noodles this one is absolute perfection.
Table of Content
Our homemade lasagna is an absolute favorite and you can see the different types of lasagna recipes I shared with you. My kids love all things with cheesy white sauce so this one always gets special approval from them.
Over the years, I've made a few variations, from simple penne lasagna to skillet one-pot lasagna, and of course my lasagna with ricotta.
Why make this lasagna?
- The recipe is very simple and easy to make with classic lasagna ingredients.
- I am making the lasagna meat sauce from scratch, but you can also use the ready-made marinara sauce and add browned ground meat.
- The meat sauce takes about 40 minutes to make, the bechamel cheese sauce takes only 10 minutes to make. Of course, I am using no-boil lasagna sheets.
- In addition, you can make everything on the day or plan ahead and make some of the components a few days ahead of time like the meat sauce.
Ingredients and substitutes
- Meat - I am using lean ground beef with Italian sausage meat. But, you can also use all ground beef.
- Tomato sauce - I am using three different varieties or cans of tomatoes. This adds a nice flavor as well as texture to the sauce.
- Tomato paste - Adds a nice thickness, color, and depth of flavor to the sauce without too much liquid.
- Noodles - I prefer to use the no-boil Barilla lasagna noodles but you can use any including fresh lasagna sheets. I will leave instructions for the other noodles below.
- Cheese - I am using a bechamel sauce with Italian cheese, mozzarella, and parmesan which makes it creamy and cheesy.
Easy lasagna with bechamel sauce
Lasagna meat sauce (beef ragout)
- In a Dutch oven or heavy bottom saute pan, over medium heat add olive oil. Saute garlic, carrots, celery, and onions until translucent.
Pro tip - I like to start with a cold pan with oil and garlic, to get more flavor from the garlic before I add the rest of the veggies - Then, add ground beef and pork. Break apart the beef into smaller pieces. Saute on medium-high heat until the meat is no longer pink.
Pro tip - It is important to break the meat apart now or the sauce will be very lumpy when layering the lasagna. - Add the Italian seasoning, thyme, and bouillon. Followed by canned tomatoes and tomato paste.
Pro tip - Alternatively, you can use 4 cups of ready-made marinara sauce instead. - Season with salt and pepper. Add the water, whole basil sprigs, and chopped parsley.
Pro tip - Depending on the type of canned tomatoes you may need a little less or more water for the sauce.
- Cover and cook for an hour on low stirring every 15 minutes until you have a thick delicious meat sauce.
Pro tip - Add a little water if necessary to prevent it from sticking to the bottom of the pan. Alternatively, take the lid off to help evaporate excess moisture. - Taste and adjust seasoning. Remove the basil sprigs and discard them. Set aside to cool completely before using.
Pro tip - I find cooled tomato sauce works better when layering the lasagna.
Bechamel Sauce
- In a heavy-bottom saucepan or pot add the oil and butter. Melt butter and add the flour and cook on medium to low heat for two minutes.
Pro tip - the oil is optional but it prevents the butter from burning which can give the sauce a creamy rather than white color. - Next, add 1 cup of milk and continue to cook until the flour thickens, followed by the remaining milk adding one cup at a time.
Pro tip - we add the milk slowly as the flour needs to cook. Use a whisk if necessary to prevent lumps. - Then, add the grated cheese. Season with salt, pepper, and a generous sprinkle of nutmeg.
Pro tip - taste and adjust seasoning. Depending on the cheese you use you may or may not need more salt.
Layering the lasagna
- Preheat the oven to 375°F / 190°C/ Gas Mark 5.
- In a 9 x 13 baking dish or casserole dish -
- Spread one cup of the meat sauce on the bottom of the pan
- Top with 3 or 4 lasagna noodles
- Spread about ½ cup bechamel sauce on top with an offset spatula
- Sprinkle on some parmesan and mozzarella cheese
- Repeat the process 3 more times until you have used up the meat sauce and bechamel sauce.
Pro tip - It is important to plan the amount of each component you will use ahead of time. Otherwise, you will have uneven layers in your lasagna.
- After the last layer, sprinkle any remaining mozzarella and Parmesan cheese. Cover the baking dish with aluminum foil.
Pro tip - Place the baking dish on a baking sheet for easy clean up just incase of any spilover.
Bake the lasagna
- Bake for 30 minutes covered, remove the aluminum foil and cook another 20 to 25 minutes until the top is golden and bubbling.
Pro tip - Covering with the foil will help the noodles cook in the steam created in the pan. Baking uncovered will ensure you have a nice golden top, which looks appetizing and delicious. - Allow the lasagna to cool on a rack for at least 15 minutes before serving. This will give you nicer slices that won't fall apart when cut.
Tips for Success
- Use a Dutch oven or deep soup pot when making tomato-based sauces as tomato spatters while cooking
- Don't make haste, give every step the time it needs to saute, sweat, and stew.
- Cook the carrots and onions until they are soft and translucent so later they will almost disappear in an effort to thicken the sauce.
- Use a variety of canned tomatoes - different types of tomatoes bring different flavors and sweetness
- The white sauce is very delicious, make extra and save some in the freezer for later.
- Lasagna noodles - I am using no-boil lasagna noodles but you can also use boiled and drained noodles. Simply follow the package directions for boiling the pasta in salted water until al dante. It is better to undercook than overcook as these will continue to cook when baked in layers. Drain and leave in cold water to prevent the noodles from sticking to each other.
- How to layer lasagna - Ideally the best combination is three layers of Sauce followed by noodles then cheese
- Sauce - noodles - cheese
- and more sauce - noodles - cheese
- all remaining sauce and cheese
- Spinach lasagna - thaw and drain well the frozen spinach. Then add them to the lasagna over the ricotta layer along with the cheese.
Variations
- Lasagna with Ricotta - If you don't want to make a cooked white sauce or bechamel you can also use ricotta cheese to layer the lasagna sheets.
- Skillet Lasagna - One Pot Beef Lasagna - This is a quick and easy way to make lasagna in a pot without all the layering. Perfect quick lasagna lunch on a busy weekday.
- Baked Penne Pasta Lasagna - If you have cooked pasta sauce on hand boil some penne pasta and pour the sauce over with some cheese. Bake until done.
- Lasagna with marinara sauce - if you have tomato sauce or marinara sauce made with canned or fresh tomatoes use it as a base for your ground beef sauce
- Lasagna with fresh homemade pasta - if you've never tried lasagna with fresh pasta, you are in for a treat. There is no lasagna as delicious as fresh homemade lasagna sheets.
Delicious sides with lasagna
How long will this lasagna with bechamel keep?
Lasagna is best served when freshly baked. Leftover lasagna will keep in the fridge for 4 to 5 days. It can also be frozen for up to a month.
How to layer a lasagna?
Ideally, the best combination is three layers of
Sauce followed by noodles then cheese
Sauce - noodles - cheese
and more sauce - noodles - cheese
all remaining sauce and cheese. I prefer to add more sauce to my noodles so you will see in the video I have
sauce, noodles, sauce, cheese, and repeat.
How to freeze lasagna?
Freezing unbaked lasagna - I like to layer my lasagna in freeze safe aluminum tray. Then wrap well with aluminum and plastic wrap. Once frozen you can remove the lasagna block from the aluminum tray and freeze it for up to a month. Remove from the freeze and place in a baking dish. Thaw overnight then bake as directed
Freezing baked lasagna - layer and bake the lasagna in a freezer-safe aluminum tray. Once baked cool completely in the fridge then into the freezer. Once frozen you can remove it from the aluminum tray and wrap it in aluminum or plastic wrap. To thaw, place in the baking dish and in the fridge overnight.
How long to bake lasagna with bechamel?
I like to bake the lasagna covered for 30 minutes, then remove the aluminum foil and cook another 20 to 25 minutes.
Covering with the foil will help the noodles cook in the steam created in the pan, which gives soft melt-in-your-mouth noodles. Also, baking uncovered will ensure you have a nice golden top that looks appetizing and delicious.
Printable Recipe
Lasagna with Béchamel Sauce
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F / 190°C/ Gas Mark 5
Difficulty: Easy
Calories: 381kcal
Adjust Servings Here: 8 servings
Description
This homemade lasagna with bechamel sauce is rich, cheesy, and an absolute comfort food. Made with homemade meat sauce, cheesy bechamel sauce, and no-boil lasagna noodles this dish is absolute perfection.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Lasagna meat sauce
- 2 tablespoon Olive oil
- ½ cup Onions (finely chopped)
- 1 teaspoon Garlic (thinly sliced)
- ¼ cup Carrots (finely chopped)
- ¼ cup Celery (finely chopped)
- 1 lb (500 g) Ground beef
- 4 oz (100 g) Ground pork (or pancetta)
- 1 tablespoon Brown sugar ((optional))
- 2 cans (30 oz) Tomatoes ((15 x 2 oz or 4 cups) crushed)
- 4 tablespoon (65 g) Tomato paste
- 2 tablespoon Italian seasoning
- ½ teaspoon Dried thyme (Or 1 tablespoon fresh )
- ½ cup (120 ml) Water
- 1 tablespoon Bouillion (chicken or beef)
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 sprigs Basil (fresh)
- 2 tablespoon Parsley (finely chopped)
Bechamel sauce/ White sauce
- 4 tablespoon (60 g) Butter (unsalted)
- 1 tablespoon Cooking oil (large)
- ¼ cup (4 tablespoon) Flour ((all-purpose flour) )
- 3 cups (700 ml) Milk
- ½ cup (56 g) Mozzarella cheese
- ½ cup (50 g) Parmesan cheese
- ¼ teaspoon Pepper
- ¼ teaspoon Salt
- ⅛ teaspoon Nutmeg (freshly grated)
Plus
- 1 lb (500 g) No-boil lasagna noodles
- 2 cup (225 g) Mozarella cheese (grated)
- ½ cup (50 g) Parmesan cheese (grated)
Instructions
Lasagna meat sauce
- In a Dutch oven or heavy bottom saute pan on medium heat, add olive oil. Saute garlic, carrots, celery, and onions until translucent. Pro tip - I like to start with a cold pan with oil and garlic, to get more flavor from the garlic before I add the rest of the veggies (see video).
- Then, add the ground beef and pork. Break apart the beef into smaller pieces. Saute on medium-high heat until the meat is no longer pink.Pro tip - It is important to break the meat apart now or the sauce will be very lumpy when layering the lasagna.
- Next, add the Italian seasoning, thyme, and bouillon. Followed by the canned tomatoes and tomato paste. Pro tip - Alternatively, you can use 4 cups of ready-made marinara sauce instead.
- Season with salt and pepper. Add the water, whole basil sprigs and chopped parsley.Pro tip - Depending on the type of canned tomatoes you may need a little less or more water for the sauce.
- Cover and cook for an hour on low stirring every 15 minutes until you have a thick delicious meat sauce. Pro tip - Add a little water if necessary to prevent it from sticking to the bottom of the pan. Alternatively, take the lid off to help evaporate excess moisture.
- Taste and adjust seasoning. Remove the basil sprigs and discard them. Set aside to cool completely before using. Pro tip - I find cool tomato sauce works better when layering the lasagna.
Bechamel White Sauce
- In a heavy-bottom saucepan, add the oil and butter. Once the butter has melted, add the flour and cook on medium to low heat for two minutes. Pro tip - The oil is optional but it prevents the butter from burning, which can give the sauce a creamy rather than white color.
- Next, add 1 cup milk and continue to cook until the flour thickens, followed by remaining milk, one cup at a time. Pro tip - We add the milk slowly as the flour needs to cook. If necessary, use a whisk to prevent lumps.
- Then, add the grated cheeses. Season with salt, pepper, and a generous sprinkle of nutmeg. Pro tip - Taste and adjust seasoning. Depending on the cheese you use you may or may not need more salt.
Layering the lasagna
- Preheat the oven at 375°F / 190°C / Gas Mark 5.
- In a 9 x 13 baking dish or casserole dish. - Spread one cup of the meat sauce on the bottom of the pan- Top with 3 or 4 lasagna noodles - Spread about ½ cup bechamel sauce on top with an offset spatula - Sprinkle on some parmesan and mozzarella cheeseRepeat the process 3 more times until you have used up the meat sauce and bechamel sauce. Pro tip - It is important to plan the amount of each component you will use ahead of time. Otherwise, you will have uneven layers in your lasagna.
- After the last layer, sprinkle any remaining mozzarella and Parmesan cheese. Cover the baking dish with aluminum foil. Pro tip - Place the baking dish on a baking sheet for easy clean up just incase of any spilover.
Bake the lasagna
- Bake for 30 minutes covered, remove the aluminum foil and cook another 20 to 25 minutes until the top is golden and bubbling. Pro tip - Covering with the foil will help the noodles cook in the steam created in the pan. Baking uncovered will ensure you have a nice golden top, which looks appetizing and delicious.
- Allow the lasagna to cool for at least 15 minutes before serving. This will give you nicer slices which won't fall apart when cut.
Recipe Notes & Tips
- Use a Dutch oven or deep soup pot when making tomato-based sauces as tomato spatters while cooking
- Don't make haste, give every step the time it needs to saute, sweat, and stew.
- Cook the carrots and onions until they are soft and translucent so later they will almost disappear in an effort to thicken the sauce.
- Use a variety of canned tomatoes - different types of tomatoes bring different flavors and sweetness
- The sauce is very delicious, make extra and save some in the freezer for later.
- Lasagna noodles - I am using no-boil lasagna noodles but you can also use boiled and drained noodles. Simply follow the package directions for boiling the pasta in salted water until al dante. It is better to undercook than over-cook as these will continue to cook when baked in the layers. Drain and leave in cold water to prevent the noodles from sticking to each other.
- How to layer lasagna - Ideally the best combination is three layers of
- Sauce followed by noodles then cheese
- Sauce - noodles - cheese
- and more sauce - noodles - cheese
- all remaining sauce and cheese
- Spinach lasagna - thaw and drain well the frozen spinach. Then add them to the lasagna over the ricotta layer along with the cheese.
- Freezing unbaked lasagna - I like to layer my lasagna in freeze safe aluminum tray. Then wrap well with more aluminum and plastic wrap. Once frozen you can remove the lasagna block from the aluminum tray and freeze it for up to a month. Remove from the freeze and place in a baking dish. Let thaw overnight then bake the next day.
- Freezing baked lasagna - layer and bake the lasagna in a freezer-safe aluminum tray. Once baked cool completely in the fridge then into the freezer. Once frozen you can remove it from the aluminum tray and wrap it well in more aluminum foil or plastic wrap. To thaw, place in the baking dish and let thaw in the fridge overnight.
- Reheating lasagna - my kids reheat their lasagna in the microwave. Place the slice of lasagna on a plate and cover it with a wet paper towel. Then heat on high for a minute or more until hot. The steam created by the wet paper towel will hydrate the noodles making them soft as freshly made lasagna.
Alternatively, you can reheat leftover lasagna in the oven. Cover the baking dish with aluminum foil and bake at 375F/190C/Gas Mark 5 for about 25 minutes.
Nutrition Information
Calories: 381- kcalCarbohydrates: 11- gProtein: 28- gFat: 24- gSaturated Fat: 11- gTrans Fat: 1- gCholesterol: 107- mgSodium: 796- mgPotassium: 416- mgFiber: 2- gSugar: 4- gVitamin A: 1207- IUVitamin C: 5- mgCalcium: 423- mgIron: 4- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Helen Georgiou
Just made it for dinner. This was the best recipe for lasagna I ever tried. Thank you again!
Veena Azmanov
Thank you so much for the lovely feedback, Helen. I am so happy you enjoyed this lasagna.
Tiffany Smith
This is a really excellent recipe. I can finally stop searching for an amazing lasagna recipe. I am not a fan of ricotta and have made a lot of bechamel sauces over the years, so thought I’d give this a try. It’s perfection. I will add a bit more flour to my roux next time as my bechamel was a bit thin and I had to make a quick slurry to thicken it prior to adding the cheese. I also added more mozzarella on my last layer simply because I must have been a bit heavy handed on a lower layer. The rest was unchanged. The red sauce is amazing and I will now use it for other recipes as well. Thanks so much for publishing this.
Veena Azmanov
Thank you so much Tiffany for the lovely feedback. You really made my day.
Eva
Fantastic recipe. Family loved it. Great for freezing to have on hand for company. Very helpful pro tips. Thank you for sharing this recipe.
Veena Azmanov
Thank you, Eva. I am happy to hear you enjoyed this recipe.