Lasagna with béchamel sauce

Lasagna with béchamel sauce is a true Italian comfort food that layers rich ragù, silky white sauce, and tender pasta into a dish that feels both rustic and elegant. Unlike American-style versions heavy on ricotta, this traditional approach uses creamy béchamel to bind everything together, creating a lighter yet deeply flavorful result. Whether you are cooking for a family gathering or a weekend project, this lasagna guarantees a beautiful balance of textures and flavors that make every bite worth the time it takes to prepare.

Why You’ll Love This Recipe

• Creamy, balanced texture. Béchamel coats each layer so the pasta stays tender and the sauce stays smooth.
• Clean, tidy slices. A short rest after baking sets the layers for neat portions.
• Authentic flavor path. Parmigiano and a slow-simmered ragù deliver deep, savory notes without heavy ricotta.
• Make-ahead friendly. Prep the sauces in advance, then assemble and bake when you are ready with freezer-friendly lasagna tips.
• Flexible build. Use fresh, dried, or no-boil sheets with clear guidance for each option.

Ingredients Needed

For the Ragù (Meat Sauce)

• 2 oz pancetta, finely chopped
• 1 medium onion, finely chopped
• 1 rib celery, finely chopped
• 1 carrot, finely chopped
• 4 tbsp unsalted butter
• 11 oz ground beef
• 4 oz ground pork
• 4 oz Italian sausage, casing removed
• Pinch of ground clove
• Dash of ground cinnamon
• 1 tsp freshly ground black pepper
• 2 lb peeled and chopped tomatoes, or one 28 oz can whole peeled
• 1 cup whole milk
• 1/2 tsp sea salt

For the Béchamel Sauce

• 2 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• Sea salt to taste
• Pinch of nutmeg (optional, traditional touch)

For the Pasta and Assembly

• About 16 lasagna sheets (fresh, dried, or no-boil, depending on preference)
• 1 cup Parmesan cheese, freshly grated
• Butter for greasing the pan

Ingredient Notes & Substitutions

• Milk in Béchamel: Whole milk creates a creamy sauce, but you can use 2% if that’s what you have, or learn the basics of classic béchamel.
• Parmesan: Love the nutty bite of Parmigiano, make our creamy garlic parmesan chicken pasta on a weeknight for more parmesan-forward comfort.
• Pasta Sheets: Fresh sheets don’t need parboiling. If using no-boil, add slightly more sauce for hydration.
• Meats: You can replace pork with ground turkey or make the ragù fully beef-based.
• Gluten-Free: Gluten-free lasagna method uses rice flour for béchamel and gluten-free sheets without losing flavor.
• Dairy-Free: Try oat milk for béchamel and nutritional yeast instead of Parmesan.

How to Make Lasagna with Béchamel Sauce

1) Make the ragù

1. Warm a wide pot over medium heat. Cook pancetta, onion, celery, carrot, and butter until the onion turns pale gold. Stir often so the soffritto does not brown.
2. Add beef, pork, and sausage. Raise the heat. Break up the meat and cook until well browned. Season with clove, cinnamon, and black pepper.
3. Stir in tomatoes. Simmer 15 minutes and crush any whole pieces with a spoon.
4. Add milk and salt. Lower the heat to a gentle bubble. Cook about 2 hours 30 minutes, stirring every 20 minutes, following our slow-simmered Bolognese guide.
   Cues: The sauce should look thick, glossy, and spoonable, not soupy.

2) Cook the béchamel

1. Heat milk in a small pot until steaming. Do not boil.
2. In a second pot, melt butter over low heat. Whisk in flour. Cook 1 minute to form a blond roux.
3. Off the heat, whisk in half the hot milk until smooth. Return to low heat and add the rest in a slow stream, whisking the whole time.
4. Simmer gently until the sauce coats the back of a spoon, a classic nappé cue taught by the Culinary Institute of America.
   Fixes: Too thin? Simmer 2 to 3 minutes longer. Too thick? Whisk in warm milk by the tablespoon.

3) Prep the pasta

• Dried sheets: Boil in salted water until very al dente, about 8 minutes. Rinse briefly under cold water and lay on towels.
• Fresh sheets: No parboil needed. Keep covered so they do not dry out.
• No-boil sheets: Use slightly more ragù and béchamel in each layer so the pasta hydrates in the oven.

4) Heat the oven and prep the pan

• Heat oven to 375°F.
• Lightly butter a 13 by 9 inch baking dish.

5) Layer the lasagna

1. Spread a thin smear of ragù on the bottom of the pan.
2. Add a single layer of pasta.
3. Spoon on ragù, then béchamel, then a light shower of Parmesan.
4. Repeat to build 4 pasta layers total, finishing with pasta, a little béchamel, and Parmesan on top.
   Order to remember: pasta, ragù, béchamel, Parmesan.

6) Bake

• Cover the pan loosely with foil so the top does not stick.
• Bake 20 to 30 minutes until the edges bubble and the top looks lightly golden. Uncover for the final 5 minutes if you want more color.

7) Rest and slice

• Rest 10 to 15 minutes so the layers set.
• Slice with a sharp knife and lift out with a thin spatula.

Make-ahead plan: Cook both sauces 1 to 2 days in advance and chill. Assemble up to 24 hours before baking. If baking from cold, add 5 to 10 minutes.

Pro Tips & Troubleshooting

Expert Tips

• Cook sauces ahead: Both ragù and béchamel taste better after resting overnight. Chill, then reheat before layering.
• Control béchamel thickness: Aim for sauce that lightly coats the back of a spoon. It should not drip like milk or sit like pudding.
• Salt in layers: Lightly season béchamel and ragù so the flavors balance without becoming salty once combined.
• Rest after baking: Ten to fifteen minutes makes all the difference for clean slices and firm layers.

Common Mistakes to Avoid

• Watery lasagna: Caused by under-reduced ragù or skipping the rest. Cook sauce longer and always let it rest.
• Thick, pasty béchamel: Happens if the roux cooks too long or if milk is added too quickly. Add warm milk slowly and whisk constantly.
• Burnt top: Cover loosely with foil during most of the bake, then uncover for the last few minutes.
• Overcooked pasta: Parboil only to very al dente. It will finish cooking in the oven.

Quick Fixes for Béchamel

• Too thin: Simmer 2 to 3 minutes more.
• Too thick: Whisk in warm milk a tablespoon at a time.
• Lumpy: Blend briefly with an immersion blender or whisk hard off the heat.
• Grainy texture: Happens if overheated. Strain through a fine sieve and adjust with fresh warm milk.
• Bonus: Lumpy? Fix lumpy sauces with a quick blend, or whisk hard off the heat.

Serving, Storage & Variations

Serving Ideas

• Spoon extra béchamel over warm slices for a luxe finish.
• Building a full spread for guests, slice and serve Stuffed Italian Meatloaf alongside the lasagna for a hearty, crowd-friendly table.
• Finish with chopped parsley or basil and a little extra Parmesan.
• Pair with a light red like Sangiovese or a dry white if you prefer.

Storage

• Fridge: Cover leftovers and refrigerate for up to 4 days, which USDA FSIS lists as safe for properly handled leftovers.
• Freeze whole: Wrap the baked, cooled lasagna tightly and freeze for up to 2 months, in line with USDA FSIS guidance that casseroles keep best quality for about 2 to 3 months.
• Freeze slices: Wrap individual pieces, then place in a freezer bag for easy meals.

Reheating

• Oven: Cover and bake at 350°F until the center reaches 165°F, the USDA FSIS recommended internal temperature for reheating leftovers, usually 20 to 25 minutes for a chilled slice.
• Microwave: Reheat a slice on medium power in 60 second bursts until hot.
• From frozen: Thaw overnight in the fridge. Reheat covered at 350°F until warmed through.

Variations

• Authentic Bolognese track: Stick to Parmigiano and skip mozzarella for a classic texture.
• US-style: If you prefer a bright, lighter main for the following night, pair leftovers with Lemon Chicken with Lemon Butter Sauce for a fresh citrus contrast.
• Vegetarian: Swap ragù for sautéed mushrooms and spinach. Keep béchamel and Parmesan.
• No-boil route: Add a touch more sauce per layer and extend the rest time after baking.
• Gluten-free: Use gluten-free sheets and make béchamel with rice flour.
• Dairy-free: Use oat milk béchamel and finish with a sprinkle of nutritional yeast.

Nutritional Information

Nutrient (per serving)	Amount
Calories	~664 kcal
Protein	34 g
Carbohydrates	54 g
Fat	35 g
Saturated Fat	17 g
Fiber	4 g
Sugar	8 g
Sodium	890 mg

How this was calculated: Values are based on standard ingredient amounts from the recipe. If you adjust meat type, pasta, or dairy substitutes, your numbers will shift.

Tip: Use tools like Cronometer or MyFitnessPal if you need precise values for your own swaps.

Conclusion

Lasagna with béchamel sauce delivers silky layers, deep flavor, and clean slices that make any table feel special. You get tender pasta, savory ragù, and a creamy white sauce that ties everything together without feeling heavy. You can prep the sauces ahead, assemble with ease, and serve a pan that wins over guests every time.

If you tried this recipe, leave a comment and a star rating. Your feedback helps other cooks. Share a photo on Pinterest or Facebook to show your result. What twist did you add, mozzarella for stretch or the classic Parmigiano route? Tell me below.

Frequently Asked Questions