Lasagna with Bechamel Sauce
This lasagna with bechamel sauce has layers of homemade beef and pork meat sauce, creamy white sauce, mozzarella, and Parmesan. A comforting lasagna without ricotta!
Servings: 12 servings
Calories: 468kcal
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.
Video
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.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 37g | Protein: 25g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 446mg | Potassium: 760mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2262IU | Vitamin C: 12mg | Calcium: 244mg | Iron: 3mg