Lasagna with Bechamel Sauce
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Lasagna with bechamel sauce, homemade meat sauce, mozzarella, and Parmesan. A creamy lasagna without ricotta, perfect for a comforting family dinner.
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This lasagna with béchamel sauce is layered with homemade meat sauce, tender noodles, mozzarella, and Parmesan. We use a creamy white sauce instead of ricotta for rich, creamy layers throughout. It’s one of our favorite dinners. You can even make this into a Dairy Free Lasagna!
We love a dinner that makes enough to share and still leaves something for lunch the next day. This lasagna takes a little extra prep, but you can make the noodles and béchamel while the meat sauce simmers.
I also like to double or triple the recipe so I can freeze some, since it freezes beautifully. I’ll even make one lasagna and one baked ziti for the freezer while prepping as our Baked Ziti without Ricotta also uses bechamel.
Quick Bites About This Recipe
Flavor: Hearty meat sauce, creamy béchamel, and melted cheese.
Skill Level: Simple steps with a little extra prep.
Swaps: Use all ground beef or red wine instead of balsamic vinegar.
Make Ahead: Assemble and refrigerate up to 1 day ahead.
Freezer Friendly: Freeze baked portions for up to 3 months.
Variations & Substitutions: Add extra crushed tomatoes for a saucier lasagna.
Lasagna with Béchamel Sauce Ingredients
Ground beef and pork: We use both for a flavorful meat sauce. All ground beef works too.
Celery, carrots, and onion: Chop these finely so they soften into the sauce.
Garlic: We use five cloves, but you can add more if you love garlic like we do.
Olive oil: For cooking the vegetables. You can also use a little reserved meat grease.
Balsamic vinegar: Adds depth to the sauce. Red wine works as a substitute.
Beef bouillon: Adds extra savory flavor to the sauce. Taste before adding more salt.
Crushed tomatoes: Use an extra small can if you prefer more sauce.
Herbs and seasonings: Basil, oregano, parsley, granulated garlic, and granulated onion season the meat and sauce.
Butter and flour: These thicken the béchamel. Cook them together briefly before adding the milk.
Whole milk: Makes a creamy white sauce. Warm it before whisking it in.
Mozzarella and Parmesan: Mozzarella adds melty cheese throughout, while Parmesan brings extra flavor.
Lasagna noodles: Use regular noodles cooked before assembling. Oven ready noodles may need changes to the liquid and cooking time.
How to Make Lasagna with Béchamel Sauce
Brown the ground beef and pork with the seasonings, breaking the meat into small pieces. Drain the excess grease.
Cook the finely chopped vegetables in olive oil until they begin to soften. Add the garlic, balsamic vinegar, bouillon, and seasonings, followed by the tomatoes, water, and browned meat. Let the sauce simmer while you prepare the noodles.
For the béchamel, melt the butter and whisk in the flour. Cook briefly, then gradually whisk in the warm milk. Once thickened, stir in the Parmesan and seasonings.
Spread a little meat sauce in a deep 9×13 inch baking dish. Layer noodles, meat sauce, béchamel, mozzarella, and Parmesan. Repeat, finishing with sauce and cheese.
Cover and bake at 350°F until hot and bubbling. Let the lasagna rest for 20 minutes before slicing.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container for 3-4 days.
Freeze: Wrap baked portions or an assembled, unbaked lasagna well and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen in a freezer-to-oven-safe dish. For a whole frozen lasagna, cover with foil and bake at 350°F for approximately 1 1/2-2 hours, or until the center reaches 165°F. Uncover for the last 15 minutes, then rest for 20 minutes before slicing. Avoid putting a frozen glass dish directly into a hot oven.
Reheat: Cover and warm at 350°F until hot throughout, or microwave individual portions. Add a little water or sauce if needed.
Recipe Tips and Notes
- Keep the béchamel pourable. Whisk in a little more milk if it thickens while sitting.
- Cook the noodles just shy of tender so they don’t become too soft during baking.
- Cover exposed noodle edges with sauce to prevent them from drying out.
- Use a deep baking dish and avoid filling it to the rim.
- Rest for 20 minutes to help the slices hold together.
- Assemble up to 1 day ahead and refrigerate. Allow extra baking time when chilled.
Lasagna with Bechamel Sauce
Video
Ingredients
Ground Meat
- 1 lb ground beef
- 1 lb ground pork
- 1 teaspoon granulated garlic
- 1 teaspoon dried parsley
- Salt and pepper to taste
Meat Sauce
- 1 tablespoon olive oil or reserved meat grease
- 2 stalks celery finely chopped
- 2 medium carrots peeled and finely chopped
- 1 large yellow onion finely chopped
- 5 cloves garlic minced
- 1-2 tablespoons balsamic vinegar or 2 tablespoons red wine
- 1/2 tablespoon Beef Better Than Bouillon
- 1 teaspoon dried basil omit if the tomatoes contain basil
- 1 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 28 oz crushed tomatoes
- 1/2 cup water
- Salt and pepper to taste
- 15 oz crushed tomatoes optional for extra sauce
Béchamel Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2-2 1/2 cups whole milk warmed
- 2 tablespoons grated Parmesan
- 1/2 teaspoon granulated garlic
- Salt and pepper to taste
Lasagna
- 12-16 lasagna noodles
- 4 oz mozzarella shredded
- 2-4 oz Parmesan grated
Instructions
- In a large skillet over medium heat, brown the ground beef and pork, breaking the meat into small pieces. Season with the granulated garlic, parsley, salt, and pepper. Cook through, then drain the excess grease. Reserve 1 tablespoon for the vegetables if desired.1 lb ground beef, 1 lb ground pork, 1 teaspoon granulated garlic, 1 teaspoon dried parsley, Salt and pepper to taste
- Heat the olive oil or reserved grease in a Dutch oven over medium heat. Add the celery, carrots, and onion. Cook for 5-8 minutes, stirring occasionally, until beginning to soften. Add the garlic and cook for another minute.1 tablespoon olive oil, 2 stalks celery, 2 medium carrots, 1 large yellow onion, 5 cloves garlic
- Stir in the balsamic vinegar, bouillon, basil, oregano, granulated garlic, and granulated onion. Add the crushed tomatoes. Use the water to rinse the tomato can, then pour it into the pot.1-2 tablespoons balsamic vinegar, 1/2 tablespoon Beef Better Than Bouillon , 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, 28 oz crushed tomatoes, 1/2 cup water, 15 oz crushed tomatoes
- Stir in the cooked meat and bring to a gentle simmer. Reduce the heat and simmer while preparing the noodles and béchamel, stirring occasionally. Taste and adjust the salt and pepper. Add the optional extra tomatoes if desired.Salt and pepper to taste
- Cook the lasagna noodles according to the package directions, stopping just shy of fully tender. Drain and lay them flat on a lightly oiled baking sheet to prevent sticking.12-16 lasagna noodles
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes without browning.1/4 cup butter, 1/4 cup all-purpose flour
- Reduce the heat to medium low and gradually whisk in 2 cups of the warm milk. Cook, stirring frequently, until smooth and thick enough to coat the back of a spoon.2-2 1/2 cups whole milk
- Stir in the Parmesan, granulated garlic, salt, and pepper. Add the remaining milk as needed for a smooth, pourable sauce. Remove from the heat.2 tablespoons grated Parmesan, 1/2 teaspoon granulated garlic, Salt and pepper to taste
- Preheat the oven to 350°F, 177°C. Spread a thin layer of meat sauce over the bottom of a deep 9×13 inch baking dish.
- Arrange a layer of noodles over the sauce, trimming to fit if necessary. Top with meat sauce, béchamel, mozzarella, and Parmesan. Repeat for 3-4 noodle layers, dividing the sauces and cheeses between them. Finish with sauce and cheese covering the top noodles.4 oz mozzarella, 2-4 oz Parmesan
- Cover with foil, tenting it slightly above the cheese. Bake for approximately 30 minutes, until heated through and bubbling. Allow additional time if needed, especially if the ingredients have cooled.
- Carefully remove from the oven and take off the foil. Let rest for 20 minutes before slicing and serving.
Notes
- Substitutions: Use all ground beef if preferred, or replace the balsamic vinegar with 2 tablespoons of red wine. Use regular lasagna noodles.
- Make Ahead: Assemble, cover, and refrigerate up to 1 day ahead. Follow your baking dish manufacturer’s guidance for baking from chilled and allow extra time for the center to heat through.
- Storage: Refrigerate leftovers for 3-4 days. Freeze baked portions or an assembled, unbaked lasagna, tightly wrapped, for up to 3 months.
- Bake From Frozen: Remove any plastic wrap and cover with foil. Bake in a freezer-to-oven-safe dish at 350°F for about 1 1/2-2 hours, or until the center reaches 165°F, allowing more time if needed. Uncover for the last 15 minutes and rest for 20 minutes before slicing. Do not place a frozen glass dish directly into a hot oven.
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Nutrition Information
Nutrition information is automatically calculated, so should only be used as an estimate.