Lasagna With Bechamel Recipe
This classic Lasagna with Bechamel recipe combines layers of rich meat sauce, homemade marinara, and a creamy béchamel sauce, creating an irresistible Italian comfort dish. Perfect for family dinners, this lasagna is made with fresh ingredients, ensuring every bite is filled with flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- Lasagna:
- 12 oz lasagna noodles (12 sheets dry)
- 1 lb mozzarella cheese, shredded
- 8 oz parmesan cheese, freshly grated
- Marinara:
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine (optional)
- 1/2 tsp sugar
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 28 oz crushed San Marzano tomatoes
- 12 fresh basil leaves, finely chopped
- Béchamel Sauce:
- 3 cups milk (any variety)
- 1/4 cup butter or oil or fat drippings
- 1/4 cup all-purpose flour
- 1/8 tsp kosher salt
- 1/8 tsp white pepper
- Meat Sauce:
- 1 lb lean ground beef
- 1 lb hot Italian sausages, casings removed
- 1 tbsp olive oil
- 1 tbsp fennel seeds
- 1/2 tsp red pepper flakes
- 6 cloves garlic, minced
- 1 large white onion, chopped
- 1 marinara sauce (entire batch of above recipe)
Instructions
- Prepare the Marinara: Sauté garlic in olive oil until fragrant. Add tomato paste, red wine, sugar, oregano, salt, red pepper flakes, and crushed tomatoes. Simmer with basil until thickened.
- Cook the Meat Sauce: Brown the beef and sausage in olive oil with fennel seeds, red pepper flakes, garlic, and onion. Stir in the prepared marinara sauce and simmer.
- Make the Béchamel: Heat milk, then whisk in butter and flour until smooth. Season with salt and white pepper.
- Assemble the Lasagna: Layer lasagna noodles, meat sauce, béchamel, and shredded cheeses in a baking dish. Repeat layers, finishing with a generous amount of cheese on top.
- Bake: Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake an additional 25 minutes until bubbly and golden.
Notes
- Tomato Paste: Enhances the flavor of the marinara sauce.
- San Marzano Tomatoes: Preferred for their rich flavor, but any high-quality crushed tomatoes can be used.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Find it online: https://elianarecipes.com/lasagna-with-bechamel-recipe/