Homemade Lasagna with Bechamel

Homemade lasagna with béchamel is the epitome of comfort food, layering rich, flavorful meat sauce, creamy white sauce, and gooey melted cheese between tender lasagna noodles. This classic Italian dish is perfect for any occasion, whether it’s a family dinner, a holiday feast, or a weekend gathering.

The combination of savory marinara sauce, hearty meat filling, and velvety béchamel creates a harmonious blend of textures and flavors that will have everyone coming back for seconds. With a little patience and love, this homemade lasagna will bring warmth and joy to your table!

Homemade Lasagna with Bechamel

Ingredients

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 (See Note 1)

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 (See Note 2)

12 fresh basil leaves finely chopped

BECHAMEL SAUCE

3 cups milk any variety

1/4 cup butter or oil or fat drippings

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 (entire batch of above recipe)

Instructions

For the Marinara Sauce:

Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 2 minutes until fragrant.

Reduce the heat to medium and stir in the wine (if using), tomato paste, sugar, dried oregano, salt, and red pepper flakes. Let it cook for another 2 minutes.

Add the crushed San Marzano tomatoes to the skillet and stir well. Allow the sauce to simmer for about 20 minutes, stirring occasionally. During the last 10 minutes of simmering, add the chopped basil and mix in. Taste and adjust seasoning as needed.

For a smoother sauce, you can blend it with a hand blender or transfer it to a regular blender until smooth. Set the marinara sauce aside.

For the Bechamel Sauce:

Warm the milk in a saucepan or microwave for a minute or two until it’s hot but not boiling.

In a medium saucepan, melt the butter over low heat, then stir in the flour, salt, and white pepper.

Let it cook for 1-2 minutes to form a light roux.

Gradually add the warm milk while whisking constantly to create a smooth sauce. Continue to cook on low heat for several minutes until the sauce thickens. Set it aside.

For the Meat Sauce:

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the fennel seeds and red pepper flakes and sauté for 30 seconds.

Add the chopped onion to the pan and cook for 2 minutes, until softened. Then, add the minced garlic and sauté for another 30 seconds.

Stir in the ground beef and sausage, breaking the meat apart with a spoon as it cooks. Brown the meat until fully cooked, then drain off any excess fat.

Transfer the cooked meat mixture to a food processor and pulse it several times until the meat is finely crumbled but not pureed.

Return the meat mixture to the skillet or Dutch oven and pour in the marinara sauce. Stir everything together and let it simmer on low for about 20 minutes, stirring occasionally. If the sauce thickens too much, add 1 cup of water and continue simmering.

For the Lasagna Noodles:

In a 9×13-inch baking dish, place the dry lasagna noodles. Pour hot water over the noodles, making sure they are fully submerged. Let them rest for about 20 minutes to soften.

After 20 minutes, drain the noodles in a large colander and set aside.

Assembling the Lasagna:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.

Start by spreading a thin layer of meat sauce on the bottom of the greased dish. Place 3 lasagna noodles on top of the sauce, covering the bottom.

Layer more meat sauce over the noodles, followed by a layer of bechamel sauce. Then, sprinkle a generous amount of shredded mozzarella and grated Parmesan cheese over the top.

Repeat the layering process 3-4 times, finishing with a top layer of cheese.

Bake the lasagna in the preheated oven for 30 minutes or until the top is golden brown and the cheese is bubbling. Allow the lasagna to rest for 15 minutes before serving to make it easier to slice.

Notes:

If cooking the marinara low and slow (3-4 hour simmer), omit the tomato paste, as the sauce will thicken on its own. I use it when time is tight.

San Marzano tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius. Sweeter and lower in acid than most canned tomatoes, they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. Feel free to use whatever brand you prefer.

Recipe’s Notes:

Tomato Paste in Marinara Sauce:

Tomato paste is used to give the marinara sauce extra depth and richness. If you have more time and are cooking the sauce low and slow (for 3-4 hours), you can skip the tomato paste, as the sauce will naturally thicken and deepen in flavor over time.

San Marzano Tomatoes:

San Marzano tomatoes are ideal for marinara sauce due to their low acidity, firm texture, and naturally sweet flavor. These tomatoes, grown in the volcanic soil at the base of Mount Vesuvius, are preferred by many for their unique taste. However, if you can’t find them, any high-quality canned tomatoes will work, though the flavor may differ slightly.

Bechamel Sauce Tips:

When making the béchamel sauce (white sauce), make sure to whisk constantly when adding the warm milk to the roux (flour and butter mixture). This prevents lumps from forming and ensures a smooth, creamy sauce.

You can adjust the thickness of the béchamel sauce to your preference by cooking it longer for a thicker consistency or adding a bit more milk if it becomes too thick.

Meat Sauce Texture:

After browning the ground beef and sausage, pulsing the meat mixture in a food processor gives the sauce a finer, more cohesive texture. This step is optional, but it helps the meat blend more smoothly with the marinara sauce and ensures every bite has a uniform texture.

Layering the Lasagna:

When assembling the lasagna, make sure to spread the sauces and cheese all the way to the edges of the noodles. This prevents the noodles from drying out and helps the lasagna stay moist as it bakes.

Use a light hand when layering the meat sauce, béchamel, and cheese. You don’t need to overload each layer; just enough to create a rich, flavorful lasagna without overwhelming the noodles.

Resting Time After Baking:

Allow the lasagna to rest for at least 15 minutes after baking. This helps the layers set and makes it easier to cut into neat slices. Cutting into it immediately might cause the layers to collapse and result in a mess.

Freezing Tips:

Lasagna freezes very well, so if you have leftovers, store them in an airtight container in the freezer for up to 3 months. To reheat, bake it in a covered dish at 350°F for about 30-40 minutes, or until heated through. You can also freeze the assembled lasagna before baking it, just add a few extra minutes to the cooking time if baking from frozen.

Cheese Variations:

If you want to switch up the cheeses, feel free to use a combination of ricotta and mozzarella instead of just shredded mozzarella for a creamier texture. Some people also like adding provolone or fontina cheese for extra flavor.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use no-boil lasagna noodles instead of regular ones?

Yes, you can substitute no-boil lasagna noodles for regular lasagna noodles.

However, you may need to adjust the cooking method slightly.

No-boil noodles absorb more moisture, so be sure to add extra marinara or béchamel sauce to ensure they cook properly.

Also, you may not need to soak them in hot water like regular noodles.

Just assemble and bake as directed, keeping in mind that no-boil noodles might need a few extra minutes in the oven.

Can I prepare the lasagna in advance and bake it later?

Absolutely! You can assemble the lasagna up to a day in advance, cover it tightly with plastic wrap or foil, and refrigerate it.

When ready to bake, let it sit at room temperature for about 20–30 minutes before baking, or add a few extra minutes to the baking time if you’re putting it in the oven straight from the fridge.

How can I make this recipe vegetarian?

To make the lasagna vegetarian, simply omit the ground beef and Italian sausage.

You can replace them with a variety of vegetables like mushrooms, zucchini, spinach, or eggplant for a hearty filling.

You could also use a vegetarian meat substitute (like lentils or plant-based sausage) for a more traditional “meat” lasagna feel.

Can I freeze this lasagna for later?

Yes, lasagna freezes very well!

You can either freeze it before baking or after it’s been baked.

To freeze before baking, assemble the lasagna, cover it tightly with plastic wrap and foil, and freeze for up to 3 months.

When ready to bake, let it thaw in the refrigerator overnight, and bake as directed, adding extra time if necessary.

If freezing after baking, cool the lasagna completely, then wrap it tightly and store in the freezer.

Reheat in the oven at 350°F for about 45 minutes to an hour.

Can I make this recipe without Bechamel (white sauce)?

Yes, if you prefer not to make the béchamel sauce, you can simply skip it.

Many traditional lasagna recipes use ricotta cheese as a substitute for béchamel.

You can spread a layer of ricotta mixed with a little egg and seasoning between the noodles and sauces for a creamy texture.

However, the béchamel sauce adds a rich, smooth layer that enhances the overall flavor and texture of the lasagna.

If you choose not to make it, your lasagna will still be delicious, but it may have a slightly different consistency.

Can I make the meat sauce ahead of time?

Yes, you can make the meat sauce a day or two ahead of time. In fact, letting the sauce sit for a day allows the flavors to meld and develop even more.

After cooking, simply let the sauce cool, then store it in an airtight container in the fridge.

When you’re ready to assemble the lasagna, just reheat the sauce on the stovetop before layering it with the noodles and béchamel.

How do I prevent the lasagna noodles from sticking together?

To prevent lasagna noodles from sticking, it’s important to either boil them in plenty of salted water or, if you’re using no-boil noodles, ensure that you add enough sauce to keep the noodles moist as they bake.

If you’re boiling regular lasagna noodles, make sure to stir them occasionally during cooking and drain them immediately.

If you’re soaking the noodles in hot water, be sure to drain and rinse them under cold water before layering to prevent sticking.

How do I make sure the béchamel sauce is smooth?

To ensure a smooth béchamel sauce, the key is to whisk continuously when adding the warm milk to the roux (flour and butter mixture).

If lumps form, you can use a hand whisk or even an immersion blender to smooth out the sauce.

Be sure to add the milk gradually, allowing it to incorporate fully into the roux before adding more.

Can I use a different type of cheese for the lasagna?

Yes, you can absolutely substitute other cheeses for mozzarella or Parmesan, but it will change the flavor and texture.

For example, ricotta cheese is a popular substitute for mozzarella in lasagna, giving it a creamy texture.

Other cheeses like provolone, fontina, or Gouda can add additional flavor complexity.

Just be aware that using a different type of cheese may affect the melting texture or consistency of the lasagna.

How do I know when the lasagna is fully cooked and ready to serve?

The lasagna is ready when the cheese on top is golden brown and bubbling.

If you’re using a thermometer, the internal temperature should be around 165°F (74°C).

Let the lasagna rest for 10–15 minutes after baking before slicing.

This resting time allows the layers to set, making it easier to cut clean slices.

If you cut into it too soon, it might fall apart.