Classic Lasagna with Béchamel

This Classic Lasagna with Béchamel is a rich and comforting dish that combines layers of hearty beef ragu with creamy béchamel sauce. The ragu, simmered to perfection with red wine and aromatic herbs, is layered with tender lasagna sheets and topped with a generous amount of cheese. The béchamel sauce, smooth and velvety, adds a luscious creaminess to each bite. Ideal for a family dinner or special occasion, this lasagna is sure to impress with its deliciously layered flavors and satisfying textures.

Ingredients:

For the Ragu Bolognese:

2 large onions
2 tablespoons olive oil
2 lbs ground beef
5 garlic cloves
3 beef bouillon cubes
¾ cup red wine
2 cans crushed/chopped tomato (28oz/800g cans)
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 tablespoons dried oregano
1 tablespoon dried Italian mixed herbs
1 teaspoon salt
½ teaspoon black pepper
½ cup water
For the Béchamel (White Sauce):

6 tablespoons butter
¾ cup all-purpose flour
Pinch mustard powder
6 cups milk
Salt and pepper
For the Lasagna:

10 oz dried lasagna sheets
½ cup shredded cheddar/Monterey jack
½ cup shredded mozzarella cheese
½ cup grated Parmesan
Finely chopped parsley or basil (for garnish)
Instructions:
Prepare the Ragu Bolognese:

Peel and finely dice the onion.
Heat the olive oil in a large, heavy-bottomed pan.
Add the diced onion and cook for 5 minutes until softened but not browned.
Add the ground beef, breaking it apart with a spatula as it cooks.
Increase the heat to brown the beef.
Add the minced garlic and crumble in the beef bouillon cubes.
Pour in the red wine and cook for a few minutes.
Stir in the crushed tomatoes, sugar, Worcestershire sauce, oregano, mixed herbs, salt, pepper, and water.
Bring to a simmer, cover, and cook on low for 2 hours. Remove the lid and continue cooking for an additional 30 minutes until the sauce thickens.
Prepare the Béchamel Sauce:

Melt the butter in a medium saucepan over medium-low heat.
Add the flour and mustard powder, whisking constantly for about a minute.
Gradually add ½ cup of milk to the flour mixture, stirring until smooth.
Continue adding milk in small amounts, whisking until the mixture is smooth each time.
Increase the heat and cook for 6-8 minutes, stirring regularly, until the sauce thickens.
Season with salt and pepper.
Assemble the Lasagna:

Preheat your oven to 350ºF/180ºC.
Spoon a thin layer of the ragu into the bottom of a 13 x 9 x 3″ baking dish.
Place a layer of lasagna sheets over the ragu.
Spread some ragu over the lasagna sheets, followed by a little over a cup of béchamel sauce.
Repeat the layering process twice more.
On the top layer of lasagna sheets, spread the remaining béchamel sauce generously.
Sprinkle with shredded cheddar, mozzarella, and Parmesan cheese.
Bake for 30 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before garnishing with parsley or basil and serving.
Notes:
You can use brown, white, or red onions.
Beef bouillon cubes add flavor; you can use any brand or Beef Better than Bouillon.
Either “No cook” or “Instant” lasagna sheets work, or use fresh pasta sheets.
The top layer should have a thick creamy béchamel layer. If you have leftover sauce, you can freeze it.
To Make Ahead:
Prepare the lasagna as directed, cover, and refrigerate. Before baking, let it sit at room temperature for 30 minutes, then bake for 45 minutes. You may need to cover with foil to prevent the cheese from burning.
To Reheat:
Microwave individual portions covered for 4-5 minutes until hot.
For lunch, use a Thermo Flask: Heat the thermos with boiling water, microwave the lasagna until bubbling, pour out the water, add the hot lasagna, and seal tightly.

Notes:

Ingredient Variations: You can substitute brown, white, or red onions for the ragu. For beef bouillon cubes, any brand or Beef Better than Bouillon can be used. If you prefer a different cheese blend, feel free to swap the cheddar/Monterey Jack, mozzarella, or Parmesan with your favorites.

Lasagna Sheets: You can use ‘No cook’ or ‘Instant’ lasagna sheets for convenience. Alternatively, fresh pasta sheets can be used. If using regular lasagna sheets, they will need to be pre-cooked before assembling.

Béchamel Consistency: The béchamel sauce should be thick and creamy. If you have extra béchamel, you can freeze it for future use. Adjust the thickness by adding a little more milk if needed.

Make-Ahead Tips: Prepare the lasagna ahead of time and refrigerate it covered. Allow it to sit at room temperature for 30 minutes before baking. It may require a longer baking time if coming straight from the refrigerator.

Reheating: For reheating, microwave individual portions covered for 4-5 minutes. For a thermos lunch, heat the lasagna until bubbly and hot, then keep it warm in a pre-heated thermos.

Cooking Time: Ensure that the lasagna bakes until the top is golden and bubbly. Let it stand for 10 minutes before serving to allow the layers to set.

Cheese Layer: The top layer should have a thick, creamy béchamel with a generous sprinkle of cheese for a crispy, golden crust.

Flavor Adjustments: Taste and adjust seasoning of the ragu and béchamel sauce as needed, particularly with salt, pepper, and herbs.

Serving Suggestions: Garnish with freshly chopped parsley or basil for added freshness and color.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

Nutrition Information:

Frequently Asked Questions:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for the ragu?

Yes, you can substitute the ground beef with ground turkey, pork, or chicken if you prefer.

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Adjust the cooking times and seasoning as needed.

Can I use store-bought marinara sauce instead of making the ragu?

Yes, you can use store-bought marinara or pasta sauce.

For best results, choose a high-quality sauce and add extra seasoning to enhance the flavor.

Can I make this lasagna ahead of time?

Absolutely! You can prepare the lasagna a day or two in advance.

Cover it tightly and refrigerate until ready to bake.

Allow it to come to room temperature before baking, or bake directly from the refrigerator, adding extra time if needed.

How do I freeze lasagna?

To freeze, assemble the lasagna as directed but do not bake it.

Cover it tightly with plastic wrap and aluminum foil.

Freeze for up to 3 months.

To bake, thaw in the refrigerator overnight and bake according to the recipe instructions.

Can I use no-cook lasagna noodles?

Yes, you can use no-cook lasagna noodles. Just layer them directly into the dish as instructed.

They will absorb moisture from the sauce during baking.

What can I use instead of Parmesan cheese?

If you don’t have Parmesan, you can use Grana Padano, Pecorino Romano, or a similar hard cheese.

Adjust the amount to taste.

Can I add vegetables to this lasagna?

Yes, you can add vegetables like spinach, mushrooms, or zucchini to the ragu.

Cook them with the beef to ensure they are tender.

How can I make this recipe vegetarian?

To make the lasagna vegetarian, omit the ground beef and use a mixture of vegetables or meat substitutes.

You can also add extra cheese for flavor.

Can I use a different type of cheese in the béchamel?

Yes, you can use different cheeses like Gruyère or a blend of cheeses, but the texture and flavor of the béchamel may vary.

How do I know when the lasagna is fully cooked?

The lasagna is done when it is bubbling around the edges and the top is golden brown.

A knife inserted in the center should come out hot.

Let it rest for 10 minutes before serving to allow the layers to set.