Lasagna with Bechamel: A Classic Comfort Dish

Lasagna is a timeless favorite that brings together layers of rich flavors and comforting textures. This recipe for Lasagna with Bechamel combines a savory meat sauce, creamy bechamel, and hearty marinara with layers of lasagna noodles and melted cheese. Perfect for a family dinner or a special occasion, this dish is sure to impress. Let’s dive into the recipe!

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

Bechamel 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 batch marinara sauce (recipe above)

Directions

Marinara Sauce

1. Sauté Garlic: In a large skillet, heat the olive oil over a medium-high flame. Add the minced garlic and sauté for 2 minutes until fragrant.
2. Add Ingredients: Reduce the heat to medium and add the tomato paste, red wine (if using), sugar, oregano, salt, and red pepper flakes. Sauté for another 2 minutes.
3. Simmer Sauce: Add the crushed San Marzano tomatoes and chopped basil. Simmer the sauce until it reduces slightly, about 20 minutes. Adjust salt to taste. For a smooth texture, blend the sauce if desired.

Bechamel Sauce

1. Warm Milk: Warm the milk in a saucepan or microwave.
2. Make Roux: In a medium saucepan, melt the butter over low heat. Add the flour, salt, and white pepper, stirring constantly for 1-2 minutes to form a roux.
3. Thicken Sauce: Gradually add the warm milk to the roux, whisking continuously until smooth. Cook the sauce until it thickens to your desired consistency.

Meat Sauce

1. Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the fennel seeds and red pepper flakes, sautéing for about 1 minute. Add the chopped onion and garlic, cooking until softened.
2. Cook Meats: Add the ground beef and Italian sausage to the skillet. Cook until browned and crumbled.
3. Combine with Marinara: Pulse the cooked meat mixture in a food processor for a finer texture if desired. Combine the meat with the prepared marinara sauce and let it simmer.

Assembly

1. Prepare Noodles: Soak the lasagna noodles in hot water for 20 minutes to soften.
2. Layer Lasagna: In a greased 9×13-inch baking dish, spread a layer of the meat sauce. Place a layer of lasagna noodles on top, followed by a layer of bechamel sauce, and a sprinkle of shredded mozzarella and grated parmesan. Repeat the layers, ending with a generous layer of cheese on top.
3. Bake: Preheat the oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 30 minutes. For a golden-brown top, remove the foil during the last 10 minutes of baking.

Serving

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

Enjoy!

This Lasagna with Bechamel is a delightful dish that combines the robust flavors of meat sauce with the creamy richness of bechamel. It’s perfect for feeding a crowd or enjoying as leftovers throughout the week. Serve it with a fresh green salad and some crusty bread for a complete meal. Enjoy the hearty goodness of this classic lasagna recipe!

Lasagna with Bechamel

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• Author: Dulcia
• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Ingredients

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LASAGNA

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

MARINARA

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

BECHAMEL 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

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Instructions

MARINARA SAUCE: In a large skillet, heat the oil over a medium-high flame and add the minced garlic; sauté for 2 minutes. Reduce the heat to medium, add the wine (optional), tomato paste, sugar, oregano, salt, and red pepper flakes; sauté for 2 minutes. Add the tomatoes and basil; simmer until reduced slightly, about 20 minutes. Adjust salt to taste and blend if desired for a smooth texture.
BECHAMEL SAUCE: Warm the milk. In a medium saucepan, melt butter, add flour, salt, and white pepper. Cook on low for 1-2 minutes. Gradually add warm milk, whisking until smooth. Cook until thickened.
MEAT SAUCE: In a skillet or Dutch oven, sauté fennel seeds and red pepper flakes in olive oil. Add onion and garlic; cook until soft. Add ground beef and sausage; cook and then pulse in a food processor. Combine with marinara sauce and simmer.
ASSEMBLY: Soak lasagna noodles in hot water for 20 minutes. Layer meat sauce, noodles, bechamel sauce, and cheeses in a greased 9×13″ baking dish. Repeat layers, ending with cheese. Bake at 350°F for 30 minutes.

• Prep Time: 45 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 870 Kcal