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Classic Lasagna with Béchamel

Classic Lasagna with Béchamel: Comforting Layers of Love

This Classic Lasagna with Béchamel is a comforting dish filled with savory ragu and creamy béchamel, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 large Onions Base flavor for the ragu; swap for shallots or leeks for a milder taste.
  • 2 tablespoons Olive Oil Cooking fat for sautéing onions; substitute with butter or another neutral oil.
  • 500 grams Ground Beef Main protein, providing richness; can substitute with ground turkey or a meat alternative.
  • 3 cloves Garlic Adds aromatic depth; use garlic powder if fresh is unavailable.
  • 2 cubes Beef Bouillon Enhances the meat sauce flavor; use homemade broth or a vegetable alternative for less richness.
  • 1 cup Red Wine Adds depth to the sauce flavor; substitute with beef broth if desired.
  • 800 grams Canned Crushed/Chopped Tomatoes Forms the base of the ragu; fresh tomatoes can also work if properly prepared.
  • 1 teaspoon Sugar Balances acidity from tomatoes; omit if desired to reduce sweetness.
  • 1 tablespoon Worcestershire Sauce Adds umami flavor; substitute with soy sauce for a similar flavor profile.
  • 1 teaspoon Dried Oregano Provide herbal notes; fresh herbs can be used in a larger quantity.
  • 1 teaspoon Italian Mixed Herbs Provide herbal notes; fresh herbs can be used in a larger quantity.
  • to taste Salt and Black Pepper Basic seasoning; adjust according to taste.
  • 1 cup Water To adjust sauce consistency.
For the Béchamel
  • 4 tablespoons Butter Fats for the béchamel; can replace with margarine for a dairy-free version.
  • ½ cup All-Purpose Flour Thicken béchamel sauce; can't be substituted without affecting texture significantly.
  • 1 teaspoon Mustard Powder Adds subtle flavor depth to béchamel; can be omitted if unavailable.
  • 4 cups Milk Main liquid for béchamel; use any plant-based milk for a dairy-free version.
For Assembly
  • 12 sheets Dried Lasagna Sheets Forms layers of the dish; no-boil sheets can be used for convenience.
  • 2 cups Cheese (Cheddar/Monterey Jack, Mozzarella, Parmesan) Provides richness and flavor on top; can be mixed or replaced with your favorite cheeses.
  • to taste Parsley/Basil For garnish; use any fresh herbs you enjoy.

Equipment

  • large skillet
  • medium saucepan
  • baking dish

Method
 

Ragu Preparation
  1. In a large skillet, heat a splash of olive oil over medium heat. Sauté the chopped onions until they become translucent, about 5-7 minutes. Add the ground beef and cook until browned, stirring frequently to break it apart.
  2. Mix in minced garlic and beef bouillon cubes, allowing the garlic to sizzle for 1 minute. Pour in red wine to deglaze the pan, scraping up any bits.
  3. Add canned tomatoes, sugar, Worcestershire sauce, dried herbs, salt, pepper, and a splash of water. Let the sauce simmer on low heat, covered, for 2 hours, then uncover and cook for an additional 30 minutes until thickened.
Béchamel Preparation
  1. While your ragu simmers, melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in ½ cup of all-purpose flour and mustard powder, cooking for about 1 minute to form a roux.
  2. Gradually whisk in 4 cups of milk until smooth, increasing the heat and stirring continuously. Cook the béchamel until it thickens, about 5-7 minutes, and then season with salt and pepper. Set aside once it reaches a creamy consistency.
Assembly
  1. Preheat your oven to 350°F (180°C). In a deep baking dish, spoon a thin layer of ragu bolognese on the bottom.
  2. Arrange dried lasagna sheets over the sauce, followed by another layer of ragu and a generous portion of béchamel. Repeat this layering process two more times, ending with a thick layer of béchamel on top.
  3. Sprinkle a mix of cheeses evenly across the surface to create a deliciously cheesy crust.
Baking
  1. Place the assembled Classic Lasagna with Béchamel in the preheated oven. Bake for 30-40 minutes or until the top is bubbly and golden brown.
  2. Let it rest for 10 minutes before slicing into this luscious dish. Garnish with fresh parsley or basil before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Letting the ragu simmer longer enhances the flavors. Make ahead for convenience, taste and adjust the salt as needed, and choose your favorite cheeses for added richness.

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