Lasagna With Bechamel Recipe

Lasagna is a beloved dish that has found its way into the hearts (and stomachs) of food lovers around the world. A rich, layered pasta dish, lasagna is the epitome of comfort food, perfect for gatherings, family dinners, or even a solo indulgence. The combination of savory meats, creamy béchamel sauce, rich marinara, and gooey cheeses makes for a truly unforgettable meal. If you're looking for a lasagna recipe that’s sure to impress, this is it. Stay tuned as we walk you through every step of making the ultimate lasagna with béchamel sauce from scratch. Whether you're a novice cook or an experienced chef, this detailed guide will ensure your lasagna is the star of any meal.

What is Lasagna with Béchamel Sauce?

Lasagna with béchamel sauce is a variation of the traditional Italian dish, featuring a creamy white sauce instead of, or in addition to, the more commonly used ricotta or mozzarella cheese layer. Béchamel sauce, also known as white sauce, is made from butter, flour, and milk, and serves as a rich, velvety layer that enhances the flavor and texture of the lasagna. The béchamel sauce adds a luxurious creaminess that perfectly complements the hearty meat and marinara layers, creating a well-balanced, flavorful dish.

Ingredients List for Lasagna

To create the perfect lasagna, you'll need a carefully curated list of ingredients. Here’s what you’ll need:

Lasagna Noodles

• 12 oz lasagna noodles (12 sheets dry lasagna noodles): These form the structure of your lasagna, creating layers between the fillings. Opt for high-quality, no-boil noodles for convenience, or use traditional noodles if you prefer the classic boiling method.

Cheese

• 1 lb mozzarella cheese, shredded: Mozzarella is the quintessential cheese for lasagna, providing that gooey, stretchy texture we all love.
• 8 oz parmesan cheese, freshly grated: Parmesan adds a sharp, nutty flavor that balances the richness of the other cheeses and sauces.

Ingredients List for Marinara Sauce

The marinara sauce is the backbone of your lasagna’s flavor profile, offering a tangy, savory base for the other layers.

• 3 tablespoon olive oil: Olive oil is the foundation of most Italian sauces, providing richness and helping to sauté the garlic to perfection.
• 6 cloves garlic, minced: Garlic adds a robust, aromatic flavor to the marinara, infusing the sauce with depth.
• 2 tablespoon tomato paste: Tomato paste intensifies the tomato flavor, adding richness and depth.
• ½ cup dry red wine (optional): The red wine adds complexity and depth, though it can be omitted if you prefer a non-alcoholic version.
• ½ teaspoon sugar: Sugar balances the acidity of the tomatoes, ensuring a well-rounded sauce.
• ½ teaspoon dried oregano: Oregano brings a traditional Italian flavor to the sauce, complementing the tomatoes beautifully.
• ½ teaspoon kosher salt: Salt enhances the flavors of the sauce, making the tomatoes taste even more vibrant.
• ¼ teaspoon red pepper flakes: Adds a subtle kick of heat, balancing the sweetness of the sauce.
• 28 oz crushed San Marzano tomatoes: These are known for their sweet, rich flavor and low acidity, making them perfect for a smooth, flavorful marinara sauce.
• 12 fresh basil leaves, finely chopped: Fresh basil provides a bright, herbaceous note that lifts the entire dish.

Ingredients List for Béchamel Sauce

The béchamel sauce is what sets this lasagna apart, adding a creamy, velvety texture to every bite.

• 3 cups milk (any variety): Milk forms the base of the béchamel, creating a creamy, smooth sauce.
• ¼ cup butter (or oil or fat drippings): Butter adds richness and flavor, while oil or fat drippings can add an extra layer of taste depending on what you use.
• ¼ cup all-purpose flour: Flour thickens the sauce, creating that luscious, creamy texture.
• ⅛ teaspoon kosher salt: Just a pinch of salt is enough to enhance the flavors in the béchamel.
• ⅛ teaspoon white pepper: White pepper adds a subtle spiciness without the black specks, keeping the sauce smooth and pristine.

Ingredients List for Meat Sauce

The meat sauce is the hearty, savory component that makes this lasagna so satisfying.

• 1 lb lean ground beef: Ground beef adds a robust, meaty flavor and texture.
• 1 lb hot Italian sausages, casings removed: Italian sausage brings a spicy, flavorful kick that complements the beef.
• 1 tablespoon olive oil: Used to sauté the onions and garlic, enhancing their flavors.
• 1 tablespoon fennel seeds: Fennel seeds add a unique, slightly sweet flavor that pairs perfectly with the sausage.
• ½ teaspoon red pepper flakes: Adds a bit of heat to the meat sauce, making it more dynamic.
• 6 cloves garlic, minced: Garlic infuses the meat sauce with a deep, aromatic flavor.
• 1 large white onion, chopped: Onion adds sweetness and depth to the meat sauce.
• 1 batch of marinara sauce (prepared from the above recipe): The marinara ties the meat sauce together, providing a rich, tomatoey base.

Substitutions and Variations

If you want to put your own spin on this classic recipe or need to accommodate dietary restrictions, here are some substitutions and variations you can try:

• Cheese Variations: Swap out the mozzarella for provolone or gouda for a different flavor profile. You can also use a mix of cheeses like fontina or asiago for a more complex taste.
• Meat Substitutions: If you prefer a lighter lasagna, you can substitute the ground beef and sausage with ground turkey or chicken. For a vegetarian version, replace the meat with a mix of sautéed mushrooms, zucchini, and spinach.
• Béchamel Sauce Alternatives: If you’re lactose intolerant, you can make a dairy-free béchamel sauce using almond milk or soy milk and a dairy-free butter substitute.
• Gluten-Free: Use gluten-free lasagna noodles and replace the all-purpose flour in the béchamel sauce with a gluten-free alternative like rice flour or cornstarch.
• No-Wine Option: If you prefer to skip the wine, just add an extra half cup of broth or water to the marinara sauce.

Step-by-Step Cooking Instructions

Making lasagna from scratch might seem daunting, but breaking it down into steps makes it manageable and fun. Here’s how to make this delicious dish:

Step 1: Prepare the Marinara Sauce

1. Sauté the garlic: Heat olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add tomato paste: Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.
3. Deglaze with wine: Pour in the red wine (if using) and cook for 2-3 minutes, until it’s reduced by half.
4. Add tomatoes and seasoning: Add the crushed tomatoes, sugar, oregano, salt, and red pepper flakes. Stir well.
5. Simmer: Lower the heat and let the sauce simmer for 20-30 minutes, stirring occasionally.
6. Finish with basil: Stir in the chopped basil leaves just before removing the sauce from heat.

Step 2: Cook the Meat Sauce

1. Brown the meats: In a large skillet, heat olive oil over medium heat. Add the ground beef and sausage, breaking them up with a spatula as they cook. Cook until browned and cooked through.
2. Sauté the vegetables: Add the chopped onion and garlic to the skillet and sauté until softened, about 5 minutes.
3. Add fennel and pepper flakes: Stir in the fennel seeds and red pepper flakes, cooking for another minute.
4. Combine with marinara: Pour the prepared marinara sauce into the skillet with the meat. Stir well to combine, then let the sauce simmer for an additional 10 minutes to meld the flavors.

Step 3: Prepare the Béchamel Sauce

1. Make the roux: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes, until the mixture is smooth and lightly golden.
2. Add the milk: Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
3. Season: Add the salt and white pepper, and whisk until fully incorporated. Remove from heat.

Step 4: Cook the Lasagna Noodles

1. Boil the noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente.
2. Drain and rinse: Drain the noodles and rinse them with cold water to stop the cooking process. Lay them flat on a clean kitchen towel to dry.

How to Cook Lasagna: A Step-by-Step Guide

Now that all the components are ready, it's time to assemble and bake your lasagna.

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).

Step 2: Assemble the Lasagna

1. Layer the sauces: Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
2. Add the noodles: Lay down a single layer of lasagna noodles over the sauce.
3. Layer with béchamel and cheese: Spoon a layer of béchamel sauce over the noodles, followed by a sprinkling of shredded mozzarella and parmesan cheese.
4. Repeat layers: Continue layering with meat sauce, noodles, béchamel, and cheese until you’ve used all the ingredients, finishing with a layer of cheese on top.

Step 3: Bake the Lasagna

1. Cover and bake: Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Uncover and finish baking: Remove the foil and bake for an additional 25-30 minutes, until the top is golden and bubbly.

Step 4: Rest and Serve

1. Cool before cutting: Let the lasagna rest for at least 15 minutes before slicing to allow the layers to set.
2. Serve: Cut into squares and serve hot.

Common Mistakes to Avoid

Even seasoned cooks can make mistakes when preparing lasagna. Here are some common pitfalls to avoid:

• Overcooking the Noodles: Boil the noodles until they’re al dente, not fully cooked, as they will continue to cook in the oven.
• Skipping the Resting Period: Allow the lasagna to rest after baking. Cutting too soon will cause the layers to fall apart.
• Too Much Liquid: Avoid adding too much sauce or not letting your sauces thicken properly, as this can make your lasagna soggy.

Serving and Presentation Tips

How you present your lasagna can elevate the entire dining experience. Here are some tips:

How to Serve Lasagna

• Portion Control: Cut the lasagna into equal squares for neat, even servings.
• Garnish: Sprinkle freshly chopped basil or parsley on top for a burst of color and fresh flavor.

Presentation Ideas for Lasagna

• Plating: Serve the lasagna on a large, flat plate to showcase its layers. Add a drizzle of extra béchamel or marinara sauce around the edges.
• Accompaniments: Pair with a simple green salad and garlic bread for a complete meal.

Lasagna Recipe Tips

• Make-Ahead: Lasagna can be assembled a day ahead, covered tightly, and refrigerated until ready to bake. This allows the flavors to meld together even more.
• Freezing: You can freeze unbaked lasagna for up to three months. Thaw in the fridge overnight before baking.
• Reheating: To reheat, cover the lasagna with foil and bake at 350°F until heated through.

Frequently Asked Questions (FAQs)

Q: Can I use ricotta cheese instead of béchamel sauce?
A: Yes, you can substitute ricotta cheese mixed with an egg and some parmesan if you prefer a more traditional lasagna.

Q: What type of wine is best for the marinara sauce?
A: A dry red wine like Chianti or Cabernet Sauvignon works well, adding depth and richness to the sauce.

Q: How do I prevent my lasagna from being watery?
A: Ensure that your sauces are thick enough and avoid using too much liquid in the meat sauce. Also, let the lasagna rest after baking to allow any excess liquid to be absorbed.

Conclusion

There you have it—an in-depth guide to making the ultimate lasagna with béchamel sauce. This recipe is a bit of a labor of love, but the reward is a deliciously rich and satisfying meal that’s perfect for any occasion. Whether you’re cooking for a special gathering or just craving some comfort food, this lasagna is sure to impress. So grab your ingredients, roll up your sleeves, and get cooking! Your perfect lasagna awaits.

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