Lasagna with Béchamel Sauce

Author: Veena Azmanov

Prep Time: 30

Cook Time: 1 20

Total Time: 1 50

Coooking Temperature: 375°F / 190°C/ Gas Mark 5

Calories: 19

Adjust Servings Here: 8 servings

Description

This homemade lasagna with bechamel sauce is rich and cheesy. It is an absolute comfort food. Made with homemade meat sauce, cheesy bechamel sauce, and no-boil lasagna noodles, this dish is absolute perfection.

Ingredients

Lasagna meat sauce

2 tbsp Olive oil
½ cup Onions finely chopped
1 tsp 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 tbsp Brown sugar (optional)
2 cans (30 oz) Tomatoes (15 x 2 oz or 4 cups) crushed
4 tbsp (65 g) Tomato paste
2 tbsp Italian seasoning
½ tsp Dried thyme Or 1 tbsp fresh
½ cup (120 ml) Water
1 tbsp Bouillion chicken or beef
½ tsp Salt
½ tsp Pepper
2 sprigs Basil fresh
2 tbsp Parsley finely chopped

Bechamel sauce/ White sauce

4 tbsp (60 g) Butter unsalted
1 tbsp Cooking oil large
¼ cup (4 tbsp) Flour (all-purpose flour)
3 cups (700 ml) Milk
½ cup (56 g) Mozzarella cheese
½ cup (50 g) Parmesan cheese
¼ tsp Pepper
¼ tsp Salt
⅛ tsp 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

Add olive oil to a Dutch oven or heavy bottom saute pan on medium heat. Saute garlic, carrots, celery, and onions until translucent.
2 tbsp Olive oil, ½ cup Onions, 1 tsp Garlic, ¼ cup Carrots, ¼ cup Celery
Then, add the ground beef and pork. Break apart the beef into smaller pieces. Sauté on medium-high heat until the meat is no longer pink. Add the brown sugar and let it caramelize.
1 lb Ground beef, 4 oz Ground pork , 1 tbsp Brown sugar
Next, add the Italian seasoning, thyme, and bouillon. Followed by the canned tomatoes and tomato paste. Season with salt and pepper. Add the water, whole basil sprigs, and chopped parsley.
2 cans Tomatoes, 4 tbsp Tomato paste, 2 tbsp Italian seasoning, ½ tsp Dried thyme, ½ cup Water, 1 tbsp Bouillion , ½ tsp Salt, ½ tsp Pepper, 2 sprigs Basil, 2 tbsp Parsley
Cover and cook for an hour on low, stirring every 15 minutes until you have a thick, delicious meat sauce. Taste and adjust seasoning. Remove the basil sprigs and discard them. Set aside to cool completely before using.

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.
4 tbsp Butter, 1 tbsp Cooking oil , ¼ cup Flour
Next, add 1 cup of milk and continue to cook until the flour thickens. Then, add the remaining milk, one cup at a time. Finally, add the grated cheese. Season with salt, pepper, and a generous sprinkle of nutmeg.
3 cups Milk , ½ cup Mozzarella cheese, ½ cup Parmesan cheese, ¼ tsp Pepper, ¼ tsp Salt, ⅛ tsp Nutmeg

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 1/2 cup bechamel sauce on top with an offset spatula
- Sprinkle on some parmesan and mozzarella cheese
Repeat the process three more times until you have used up the meat sauce and bechamel sauce.
1 lb No-boil lasagna noodles, 2 cup Mozarella cheese, ½ cup Parmesan cheese
After the last layer, sprinkle any remaining mozzarella and Parmesan cheese. Cover the baking dish with aluminum foil.

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. Allow the lasagna to cool for at least 15 minutes before serving. This will give you more excellent slices that won't fall apart when cut.

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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