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–+ servings

Lasagna with Bechamel

Get ready to dive into the deliciousness of a classic Italian favorite, LASAGNA but this time with bechamel! Packed with flavorful meat sauce, creamy bechamel, and layers of gooey cheese, every bite is truly an explosion of flavor. This recipe is perfect for any occasion, whether it's a cozy family dinner or a gathering with friends. It’s the best way to feed a crowd!
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Yields8 servings
Print Recipe Pin Recipe
Servings8 servings

Ingredients

MEAT SAUCE

  • 1/2 tablespoon olive oil
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • 1 1/2 pound ground beef
  • 1 1/2 teaspoon Italian seasoning
  • 1 1/2 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, adjust to taste
  • 24 ounce jar marinara
  • 1/2 cup beef broth
  • 1 tablespoon basil, chopped
  • 1 tablespoon parsley, chopped

BECHAMEL

  • 3/4 cup unsalted butter
  • 3/4 cup all-purpose flour
  • 5 cups warm whole milk
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons cream cheese
  • 1/3 cup parmesan, freshly grated
  • dash of nutmeg

ASSEMBLY

  • 12 oven-ready lasagna sheets
  • 1/4 cup parmesan, grated
  • 3 cups mozzarella, shredded

Instructions 

MEAT SAUCE

  1. Heat olive oil and unsalted butter in a large skillet or saucepan over medium heat.
  2. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Add ground beef to the skillet along with the Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper, and salt.
  4. Mix together and cook until browned, breaking it apart with a spatula as it cooks.
  5. Once the beef is browned, stir in marinara sauce and beef broth. Bring the mixture to a simmer and cover.
  6. Add chopped basil, parsley, and parmesan to the sauce and stir to combine.
  7. Cover and let it simmer for 30 minutes while you make the bechamel sauce next.

BECHAMEL SAUCE

  1. In a separate saucepan, melt unsalted butter over medium heat.
  2. Once the butter is melted, whisk in all-purpose flour to form a roux. Cook the roux for 2 to 3 minutes, stirring constantly, until it turns a light golden color.
  3. Gradually pour in whole milk while whisking continuously to prevent lumps from forming.
  4. Add salt, black pepper, cream cheese, freshly grated parmesan, and a dash of nutmeg to the saucepan. Whisk until smooth and well combined.
  5. Allow the sauce to simmer for a few minutes until it thickens slightly. Remove from heat and set aside.

ASSEMBLY

  1. Preheat your oven to 350°F.
  2. In a large baking dish, spread a thin layer of meat sauce on the bottom.
  3. Place a layer of oven-ready lasagna sheets over the meat sauce, covering the bottom of the dish.
  4. Spoon a layer of meat sauce over the lasagna sheets, followed by a layer of bechamel sauce.
  5. Sprinkle a handful of shredded mozzarella over the sauces.
  6. Repeat the layers 2 times for a total of 3 layers and then end with a layer of lasagna sheets, bechamel sauce, and shredded mozzarella with parmesan on top of the last lasagna sheets.
  7. Bake in the preheated oven for about 45 to 50 minutes, monitoring it closely. After 20 to 30 minutes, check on it and if the cheese is browning too fast, cover with foil and continue letting it cook.
  8. Once the lasagna is cooked through and the cheese is bubbly and golden, remove it from the oven and let it cool for 10 to 15 minutes before slicing and serving.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!