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Classic Lasagna Bolognese with Bechamel Sauce Recipe

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4.1 from 12 reviews

This Classic Lasagna Bolognese with Bechamel Sauce is a timeless Italian dish that layers rich, slow-cooked meat sauce with tender pasta, creamy bechamel, and freshly grated parmigiano cheese. Perfect for family dinners or special occasions, this recipe combines traditional techniques and simple ingredients to create a hearty, comforting meal that bakes to golden bubbly perfection.

Ingredients

Bolognese (Meat Sauce)

  • 1 recipe Classic Italian Ragu (Meat Sauce)

Lasagna Layers

  • 12-16 dried lasagna pasta noodles
  • 2 cups freshly grated parmigiano cheese, divided

Bechamel Sauce

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1 tablespoon parmigiano cheese
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt, or to taste

Other

  • Olive oil, for greasing the baking dish
  • Salt, for pasta water and seasoning
  • Black pepper, optional for seasoning

Instructions

  1. Prepare the Ragu Sauce: Make the classic Italian ragu (meat sauce) according to its recipe. This can be prepared in advance and stored in the refrigerator until ready to use.
  2. Make the Bechamel Sauce: In a medium saucepan over low-medium heat, melt the butter. Whisk in the all-purpose flour and continue whisking for 2 to 3 minutes to form a roux.
  3. Add Milk and Seasonings: Slowly whisk in the milk, nutmeg, and salt until fully combined. Continue cooking and whisking the sauce for about 5 minutes, until it thickens and coats the back of a spoon.
  4. Finish Bechamel: Stir in 1 tablespoon of parmigiano cheese until melted and integrated. Remove from heat and set aside. The sauce can be made ahead and refrigerated.
  5. Preheat Oven: Preheat your oven to 400°F (200°C) for baking the assembled lasagna.
  6. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the lasagna noodles, about 6 at a time, until tender but still slightly underdone (al dente), as they will finish cooking in the oven.
  7. Drain and Dry Pasta: Lay the cooked noodles on clean tea towels, cover with another tea towel to prevent drying or sticking while you assemble the lasagna.
  8. Prepare Baking Dish: Grease a 9x13 inch rectangular baking dish thoroughly with olive oil. Spread a generous dollop of the ragu sauce over the bottom and spread evenly.
  9. Layer the Lasagna: Place 4-5 lasagna noodles in a single layer, trimming excess to fit if necessary. Top with a layer of ragu, one-third of the bechamel sauce, and one-third of the freshly grated parmigiano cheese. Use your fingers to spread the cheese evenly.
  10. Repeat Layers: Continue layering with noodles, ragu, bechamel, and parmigiano two more times. Season with salt and pepper between layers if desired. Finish with a top layer of bechamel sauce and parmigiano cheese.
  11. Bake the Lasagna: Bake in the preheated oven for 30-40 minutes, or until the lasagna is bubbling and the cheese on top is melted and lightly browned.
  12. Rest and Serve: Remove the lasagna from the oven and let it rest a few minutes before serving. Leftovers can be cooled completely, covered, and refrigerated for up to 3 days or frozen for longer storage.

Notes

  • Making the ragu sauce and bechamel sauce in advance saves time on assembly day.
  • Cooking pasta al dente helps prevent mushy layers after baking.
  • Covering the noodles with a towel while assembling prevents them from drying out and sticking together.
  • Adjust salt and nutmeg in the bechamel sauce to your taste preference.
  • Use freshly grated parmigiano for the best flavor and melting quality.
  • Letting the lasagna rest before cutting ensures cleaner slices and better texture.

Find it online: https://simpleplatter.com/classic-lasagna-bolognese-with-bechamel-sauce-recipe/