Classic Lasagna with Béchamel Sauce
A beloved dish of Italian cuisine, juicy and incredibly delicious. Classic lasagna with béchamel sauce is essentially a layered casserole made from special pasta sheets, minced meat, tomato, and creamy sauces. The process is simple enough that even a beginner can handle it, and the result will delight you.
Updated : 07 July, 2025
Easy
About 45 min.
Ingredients
9
Lasagna sheets
200 grams
Hard cheese
Bolognese sauce
500 grams
Ground meat
350 grams
Tomato
1
Onion
2
Garlic
2 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Ground black pepper
to taste
Salt
Béchamel sauce
700 milliliters
Milk
70 grams
Butter
70 grams
Wheat flour
0.5 teaspoon
Nutmeg
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start with the Bolognese sauce. The classic recipe uses ground beef, but you can use other meats like pork, chicken, or turkey. Besides onions, tomatoes, and garlic, you can add other vegetables - carrots, bell peppers, or celery. Tomatoes can be either fresh or crushed, as I’ve used.
Step 2
Peel the onion and finely chop it into small cubes.
Step 3
Finely mince the garlic cloves.
Step 4
Heat a pan over medium heat, pour in some vegetable oil. Add the onion and garlic. Sauté, stirring, until translucent, about 2-3 minutes.
Step 5
Add the ground meat to the pan. Break up large lumps and cook until the color changes from red to gray.
Step 6
Add the tomatoes to the meat. If using fresh tomatoes, first peel off the skins and puree them with a blender or grater. Season the meat with salt, pepper, and dried Italian herbs. Stir well, reduce the heat, cover the pan with a lid, and let the sauce simmer for 10-15 minutes, depending on the amount of meat.
Step 7
Next, prepare the béchamel sauce. Use high-quality butter without vegetable fats. Milk can be any fat content.
Step 8
Take a saucepan with a thick bottom and place the butter in it. Melt it over low heat. Add all the flour and stir quickly to avoid lumps. Fry the resulting roux for about one minute.
Step 9
While constantly stirring, slowly pour in the milk in a thin stream. To break up any lumps, it’s easier to use a whisk. Achieve a completely smooth sauce.
Step 10
Add ground nutmeg, salt, and pepper to the sauce. Cook the béchamel over medium heat, stirring continuously, until it thickens. Once the first bubbles appear, remove the saucepan from the heat. If you’re preparing the sauce in advance, cover it with plastic wrap touching the surface to prevent a skin from forming.
Step 11
Also, prepare the lasagna sheets and hard cheese. Be sure to read the package instructions on how to use the sheets (whether they need pre-boiling or can be used dry). Mine can be used dry.
Step 12
Grate the cheese. Set some aside immediately to sprinkle on top of the lasagna.
Step 13
Take a suitable baking dish. Mine is 17×33 cm (about 6.7×13 inches). Spread a little béchamel sauce on the bottom. Place the lasagna sheets slightly overlapping. If they don’t fit, break or cut them to size.
Step 14
Spread a layer of Bolognese sauce over the sheets.
Step 15
On top of the meat layer, spread some béchamel sauce evenly.
Step 16
Sprinkle these layers with grated cheese.
Step 17
Next, repeat - lasagna sheets, Bolognese, béchamel, cheese. Keep layering until you reach the top of the dish. I made two layers.
Step 18
Finish the top of the lasagna with sheets. Spread béchamel sauce over them. Place the lasagna in an oven preheated to 180°C (about 350°F) for 40-50 minutes, depending on the height of your dish.
Step 19
Then remove the lasagna from the oven and sprinkle the remaining cheese on top. Return it to the oven for another 5-10 minutes. The cheese will melt and turn golden brown.
Step 20
Serve the hot lasagna with meat sauce at the table. Enjoy your meal!