Classic Lasagna with Bechamel

Lasagna is the quintessential comfort food, perfect for gatherings or a hearty family meal. This classic lasagna recipe combines rich marinara, savory meat sauce, creamy béchamel, and layers of tender noodles with gooey cheese. Here’s how to create this delicious dish step by step.

Ingredients

Lasagna

• 12 oz lasagna noodles (12 sheets dry lasagna noodles)
• 1 lb mozzarella cheese, shredded
• 8 oz parmesan cheese, freshly grated

Marinara Sauce

• 3 tbsp olive oil
• 6 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional)
• 1/2 tsp sugar
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 28 oz crushed San Marzano tomatoes
• 12 fresh basil leaves, finely chopped

Béchamel Sauce

• 3 cups milk (any variety)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/8 tsp kosher salt
• 1/8 tsp white pepper

Meat Sauce

• 1 lb lean ground beef
• 1 lb hot Italian sausages, casings removed
• 1 tbsp olive oil
• 1 tbsp fennel seeds
• 1/2 tsp red pepper flakes
• 6 cloves garlic, minced
• 1 large white onion, chopped
• 1 marinara sauce (from above)

Directions

Marinara Sauce

1. In a large skillet, heat the olive oil over a medium-high flame and add the minced garlic. Sauté for 2 minutes.
2. Reduce the heat to medium, add the wine (if using), tomato paste, sugar, oregano, salt, and red pepper flakes. Sauté for another 2 minutes.
3. Add the crushed tomatoes and chopped basil. Simmer until the sauce reduces slightly, about 20 minutes. Adjust the salt to taste. Blend if a smoother texture is desired.

Béchamel Sauce

1. Warm the milk in a separate saucepan.
2. In a medium saucepan, melt the butter over low heat. Add the flour, salt, and white pepper. Cook for 1-2 minutes, stirring constantly.
3. Gradually add the warm milk, whisking continuously until smooth. Continue to cook until the sauce thickens, about 5-7 minutes.

Meat Sauce

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the fennel seeds and red pepper flakes, cooking until fragrant.
2. Add the chopped onion and minced garlic. Cook until the onions are soft and translucent.
3. Add the ground beef and sausage. Cook until browned and fully cooked. Pulse the mixture in a food processor for a finer texture.
4. Combine the meat mixture with the prepared marinara sauce. Simmer on low heat until well combined.

Assembly

1. Preheat the oven to 350°F (175°C).
2. Soak the lasagna noodles in hot water for 20 minutes.
3. In a greased 9×13-inch baking dish, start by spreading a layer of meat sauce on the bottom.
4. Add a layer of lasagna noodles over the meat sauce.
5. Spread a layer of béchamel sauce over the noodles.
6. Sprinkle shredded mozzarella and grated parmesan cheese over the béchamel.
7. Repeat the layers, ending with a generous layer of mozzarella and parmesan cheese on top.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Serving

Let the lasagna rest for about 10 minutes before serving. This allows the layers to set and makes it easier to slice. Serve with a fresh salad and crusty bread for a complete meal.

Nutrition

• Prep Time: 45 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Calories: 870 kcal per serving
• Servings: 6

Enjoy this classic lasagna with béchamel sauce as a comforting and satisfying meal that’s sure to become a family favorite!