Best Lasagna Recipe With Bechamel – Creamy & Rich

Lasagna is the ultimate comfort food, but the traditional béchamel version takes it to another level. Unlike ricotta-based lasagnas, this one uses a silky béchamel sauce that adds a luxurious creaminess without the graininess. It's the kind of dish that impresses at family dinners or holiday gatherings.

This recipe is built on a few key components: a slow-simmered meat ragù, a smooth béchamel, and perfectly cooked lasagna noodles. I'll guide you through each step, with exact temperatures and times, so you get a lasagna that's bubbling, golden, and perfectly set every time.

About the Ingredients

12 lasagna noodles (about 340g / 12 oz)

Use no-boil noodles for convenience, or traditional boiled noodles. If using no-boil, you'll need extra sauce; if boiling, cook al dente.

2 tbsp (30ml) olive oil

For browning the meat. You can substitute with vegetable oil.

1 large onion, finely chopped

Yellow onion works best. For a milder flavor, use shallots.

3 cloves garlic, minced

Fresh garlic is best; jarred minced garlic can be used in a pinch.

1 lb (450g) ground beef (85% lean)

You can use ground turkey or a mix of beef and pork for extra flavor.

1 tsp salt

Adjust to taste.

1/2 tsp black pepper

Freshly ground is best.

1 tsp dried oregano

Italian seasoning can be substituted.

1/2 tsp dried thyme

Or use fresh thyme if you have it.

1/4 cup (60ml) dry red wine

Optional, but adds depth. Use chicken broth if you prefer non-alcoholic.

1 can (28 oz / 800g) crushed tomatoes

San Marzano tomatoes are ideal for sweetness and low acidity.

2 tbsp (30g) tomato paste

Concentrates the tomato flavor.

4 tbsp (56g) unsalted butter

For the béchamel.

1/4 cup (30g) all-purpose flour

Use gluten-free flour if needed.

3 cups (720ml) whole milk

Whole milk gives the creamiest béchamel; 2% works but is less rich.

1/4 tsp ground nutmeg

Freshly grated nutmeg is best; it's the classic seasoning for béchamel.

1 cup (100g) grated Parmesan cheese

Freshly grated Parmigiano-Reggiano melts better than pre-shredded.

2 cups (200g) shredded mozzarella cheese

Low-moisture mozzarella is best for melting; whole milk is richer.

Tips & Tricks

Don't overcook the noodles

If boiling, cook 2 minutes less than package directions—they'll finish in the oven.

Béchamel lumps

Whisk constantly while adding milk, and ensure the butter-flour roux is smooth before adding milk.

Let it rest

After baking, let the lasagna rest for at least 15 minutes to set and cut cleanly.

Step-by-Step Instructions

1. Cook the Meat Sauce

Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute. Add ground beef, breaking it up, and cook until browned, about 8 minutes. Season with salt, pepper, oregano, and thyme. Pour in red wine and scrape up browned bits. Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, reduce heat to low (200°F/95°C), and simmer uncovered for 20 minutes, stirring occasionally.

2. Make the Béchamel

In a medium saucepan, melt butter over medium heat (300°F/150°C). Whisk in flour and cook for 2 minutes, stirring constantly, until lightly golden. Gradually whisk in milk, a little at a time, ensuring no lumps. Cook over medium heat, whisking constantly, until thickened and bubbling, about 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in 1/2 cup Parmesan until melted. Cover and set aside.

3. Boil the Noodles

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente (usually 8-10 minutes). Drain and rinse with cold water to stop cooking. Lay noodles flat on a baking sheet in a single layer to prevent sticking.

4. Preheat Oven

Preheat your oven to 375°F (190°C).

5. Assemble the Lasagna

Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Arrange 3-4 noodles over the sauce, slightly overlapping. Spread 1/3 of the remaining meat sauce over the noodles, then 1/3 of the béchamel (about 1 cup). Sprinkle with 1/3 of the mozzarella and a little Parmesan. Repeat layers twice, ending with a final layer of noodles, remaining meat sauce, remaining béchamel, and remaining cheeses on top.

6. Bake Covered

Cover the dish with aluminum foil (spray the foil with cooking spray to prevent sticking). Bake for 25 minutes at 375°F (190°C) until bubbling around the edges.

7. Bake Uncovered and Broil

Remove foil and bake for an additional 10 minutes until the top is golden and the internal temperature reaches 165°F (74°C). If you want a deeper golden crust, switch to broil for 2-3 minutes, watching closely, until the cheese is browned and bubbly.

8. Rest and Serve

Let the lasagna rest for 15 minutes before slicing. This allows it to set and prevents it from falling apart.

Delicious Variations

Vegetarian

Substitute the beef with sautéed mushrooms, zucchini, and spinach.

Spicy

Add red pepper flakes to the meat sauce for heat.

Gluten-Free

Use gluten-free lasagna noodles and gluten-free flour in the béchamel.

How to Store Classic Lasagna Recipe With Bechamel

Frequently Asked Questions

Ready to impress? Gather your ingredients and follow these steps for a lasagna that's creamy, savory, and unforgettable. Enjoy every bite!

Classic Lasagna Recipe With Bechamel

Classic Lasagna Recipe With Bechamel: a creamy, rich Italian-style comfort food that layers tender pasta with savory meat sauce and silky white sauce.

★★★★½ 4.8 (156 ratings)

30 minPrep time60 minCook time8Servings485 kcalCalories

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🧂 Ingredients

• 12 lasagna noodles (about 340g / 12 oz)
• 2 tbsp (30ml) olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450g) ground beef (85% lean)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 cup (60ml) dry red wine
• 1 can (28 oz / 800g) crushed tomatoes
• 2 tbsp (30g) tomato paste
• 4 tbsp (56g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 3 cups (720ml) whole milk
• 1/4 tsp ground nutmeg
• 1 cup (100g) grated Parmesan cheese
• 2 cups (200g) shredded mozzarella cheese

📋 Instructions

1. 1Cook the Meat Sauce — Heat olive oil in a large skillet over medium-high heat (350°F/175°C). Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute. Add ground beef, breaking it up, and cook until browned, about 8 minutes. Season with salt, pepper, oregano, and thyme. Pour in red wine and scrape up browned bits. Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, reduce heat to low (200°F/95°C), and simmer uncovered for 20 minutes, stirring occasionally.
2. 2Make the Béchamel — In a medium saucepan, melt butter over medium heat (300°F/150°C). Whisk in flour and cook for 2 minutes, stirring constantly, until lightly golden. Gradually whisk in milk, a little at a time, ensuring no lumps. Cook over medium heat, whisking constantly, until thickened and bubbling, about 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in 1/2 cup Parmesan until melted. Cover and set aside.
3. 3Boil the Noodles — Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente (usually 8-10 minutes). Drain and rinse with cold water to stop cooking. Lay noodles flat on a baking sheet in a single layer to prevent sticking.
4. 4Preheat Oven — Preheat your oven to 375°F (190°C).
5. 5Assemble the Lasagna — Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish. Arrange 3-4 noodles over the sauce, slightly overlapping. Spread 1/3 of the remaining meat sauce over the noodles, then 1/3 of the béchamel (about 1 cup). Sprinkle with 1/3 of the mozzarella and a little Parmesan. Repeat layers twice, ending with a final layer of noodles, remaining meat sauce, remaining béchamel, and remaining cheeses on top.
6. 6Bake Covered — Cover the dish with aluminum foil (spray the foil with cooking spray to prevent sticking). Bake for 25 minutes at 375°F (190°C) until bubbling around the edges.
7. 7Bake Uncovered and Broil — Remove foil and bake for an additional 10 minutes until the top is golden and the internal temperature reaches 165°F (74°C). If you want a deeper golden crust, switch to broil for 2-3 minutes, watching closely, until the cheese is browned and bubbly.
8. 8Rest and Serve — Let the lasagna rest for 15 minutes before slicing. This allows it to set and prevents it from falling apart.

👨‍🍳 Chef's Note: For the best flavor, let the meat sauce simmer longer (up to an hour) if time allows. The lasagna tastes even better the next day.

Servings: 8

Cuisine: Italian

Course: Dinner

Nutrition (per serving): 485 kcal · 28g protein · 35g carbs · 25g fat

Written by Liam O'Connor
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.