Search

Lasagna with béchamel

This lasagna with bechamel and ricotta is layered with homemade pasta, hearty beef, delicious marinara, a creamy white sauce, then topped with ricotta and mozzarella! A meal the whole family will love! Homemade lasagna is the ultimate comfort food!

Lasagna may take a little bit of time to make, but it is definitely worth it. Plus it can be made in advance making it great for entertaining or a busy weekend.

baked lasagna with bechamel sauce on a wooden cutting board with a metal knife next to it and a rubber spatula

Lasagna consists of layers of meat sauce, homemade pasta sheets and a creamy white béchamel sauce that is seasoned to perfection. A lasagna is layered in a deep sided baking dish with these incredible ingredients and then cooked in the oven until the pasta is cooked and everything has melted and merged together.

Ingredient

  • 2 pounds ground beef
  • 32 oz Rao marinara sauce
  • 1 onion
  • 4 garlic cloves
  • 1 tsp Italian seasoning
  • 1 1/2 tsp ground black pepper (divided)
  • 1 1/2 tsp salt (divided)
  • 3 tbl flour
  • 5 tbl butter ( divided)
  • 2 cups milk
  • 1/4 cup parmesan cheese
  • 8 oz whole milk ricotta cheese
  • 1 pound freshly grated mozzarella cheese
  • fresh basil

Homemade pasta

get the homemade pasta recipe here

homemade pasta sheets drying on a pasta maker machine on a counter top dusted with flour

what is a béchamel sauce?

The first thing you’ve got to know about béchamel is that it’s what’s known as a “mother sauce.” It is a basic sauce that other sauces use as a base in French cuisine. In it’s purest form, béchamel is created of butter and flour that have been cooked together. After the butter and flour cooked to become golden and fragrant, the milk is added to make it saucy. (also known as a roux) The result is a silky cream sauce that can be used either on its own or as the base for countless other sauces.

bechamel sauce in a pot with a wooden spoon

Adding a béchamel sauce to lasagna makes an ultra creamy lasagna that is so much better than using just a plain red sauce base, in my opinion.

Why you will love lasagna with béchamel sauce

  • simple wholesome ingredients
  • creamy, savory, and warm – The addition of béchamel sauce takes this lasagna to the next level. 
  • make ahead – This recipe can easily be made ahead of time and kept in the the fridge until its ready to bake.

How to make lasagna with béchamel

First, start with making the homemade noodles. It takes the longest to make, but trust me you DO NOT want to skip this part. The homemade noodles completely transforms lasagna!

Second, chop 1 onion thinly into small cubes. Place a large pan on medium heat, add 2 tbl butter and sauté the onion until it is golden and translucent. Then add in the meat you are using, sauté with the onions until the meat is browned. Season the meat with 1 tea spoon salt, 1 tea spoon ground black pepper, 1 teaspoon Italian seasoning, and 2 gloves of garlic.

onions sauteing in a cast iron pan then cooked with ground beef

Drain the oil from the meat. (do not drain it down your sink, pour it into a jar then discard once it cools off)

Third, once the meat is cooked and you have drained the oil, add in the marinara sauce to the meat. Bring it to a light simmer and simmer the meat in the sauce for 10 minutes. Turn the heat off.

Now is the time to make the star of the dish, the bechamel sauce!

Melt 3 tbl butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.

hand holding a glass measuring cup with milk in it and a pot with roux in it

Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes. The sauce should be thick enough to coat the back of a spoon. Turn the heat off and season with 1/2 tsp salt, 1/2 tsp ground black pepper, 2 cloves of garlic, and parmesan cheese. Mix till the bechamel sauce becomes smooth.

ingredients laid out on a countertop to assemble lasagna with bechamel sauce

Next, grate the mozzarella cheese. You can use pre shredded, although I do not recommend it. The cheese melts better when its freshly grated.

Lastly, this is where the lasagna with bechamel sauce combines!

you will layer all the ingredients. Start with adding the meat sauce to the bottom of a 13x 9 baking dish just enough to cover the bottom, then add the uncooked homemade pasta sheets, next add half of the meat sauce that is left. Spread the meat sauce equally all over the pasta sheets.

meat sauce in a deep baking sheet with homemade pasta sheets over it

Next, pour half of the bechamel sauce and spread it evenly over the meat sauce.

bechamel sauce spread over the meat sauce in a baking dish for lasagna

Take half of the ricotta cheese and use a table spoon to dot the ricotta cheese into little balls all over the bechamel sauce.

Cover with shredded mozzarella cheese.

ricotta cheese spooned in top of bechamel sauce with shredded mozzarella cheese for lasagna

Repeat the layering process.

Cover with foil and bake at 375F for 35 minutes. Uncover and broil for 3 minutes just to make the top golden. ( or place in the fridge to bake when your ready)

Chop fresh basil and sprinkle over the lasagna with bechamel sauce.

Pin it for later!

pintrest homemade lasagna with bechamel

LASAGNA WITH BÉCHAMEL

This lasagna with bechamel and ricotta is layered with homemade pasta, hearty beef, delicious marinara, a creamy white sauce, then topped with ricotta and mozzarella! A meal the whole family will love! Homemade lasagna is the ultimate comfort food!
5 from 3 votes
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Course Main Course, noodles
Cuisine Italian
Servings 10 people

Ingredients
  

  • 2 lbs 80% ground beef
  • 32 oz Rao marinara sauce
  • 1 onion
  • 4 cloves garlic
  • 1 tsp Italian seasoning
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground black pepper
  • 3 tbl flour
  • 5 tbl butter
  • 2 cups milk
  • 1/4 cup parmesan cheese
  • 8 oz whole milk ricotta cheese
  • 1 lbs shredded mozzarella cheese
  • fresh basil ( garnish)

Instructions
 

  • First, start with making the homemade noodles. It takes the longest to make, but trust me you DO NOT want to skip this part. The homemade noodles completely transforms lasagna!
  • Second, chop 1 onion thinly into small cubes. Place a large pan on medium heat, add 2 tbl butter and sauté the onion until it is golden and translucent. Then add in the meat you are using, sauté with the onions until the meat is browned. Season the meat with 1 tea spoon salt, 1 tea spoon ground black pepper, 1 teaspoon Italian seasoning, and 2 gloves of garlic.
  • Drain the oil from the meat. (do not drain it down your sink, pour it into a jar then discard once it cools off)
  • Third, once the meat is cooked and you have drained the oil, add in the marinara sauce to the meat. Bring it to a light simmer and simmer the meat in the sauce for 10 minutes. Turn the heat off.
  • NOW IS THE TIME TO MAKE THE STAR OF THE DISH, THE BECHAMEL SAUCE!
    Melt 3 tbl butter in a large saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
  • Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes. The sauce should be thick enough to coat the back of a spoon. Turn the heat off and season with 1/2 tsp salt, 1/2 tsp ground black pepper, 2 cloves of garlic, and parmesan cheese. Mix till the bechamel sauce becomes smooth.
  • Next, grate the mozzarella cheese. You can use pre shredded, although I do not recommend it. The cheese melts better when its freshly grated.
  • Lastly, this is where the lasagna with bechamel sauce combines!
  • you will layer all the ingredients. Start with adding the meat sauce to the bottom of a 13x 9 baking dish just enough to cover the bottom, then add the uncooked homemade pasta sheets, next add half of the meat sauce that is left. Spread the meat sauce equally all over the pasta sheets.
  • Next, pour half of the bechamel sauce and spread it evenly over the meat sauce.
  • Take half of the ricotta cheese and use a table spoon to dot the ricotta cheese into little balls all over the bechamel sauce.
    sprinkle half of the shredded mozzarella cheese all over the bechamel sauce and ricotta cheese.
  • Repeat the layering process with the rest of the ingredients
  • Cover with foil and bake at 375F for 35 minutes. Uncover and broil for 3 minutes just to make the top golden. ( or place in the fridge to bake when your ready)
  • Chop fresh basil and sprinkle over the lasagna with bechamel sauce.
Keyword bechamel, homemade noodles, lasagna

ИНГРЕДИЕНТЫ

  • 2 фунта 80% говяжьего фарша
  • 32 унции соуса Rao маринара
  • 1 луковица
  • 4 зубчика чеснока
  • 1 чайная ложка итальянской приправы
  • 1 1/2 чайной ложки соли
  • 1 1/2 чайной ложки молотого черного перца
  • 3 ст л муки
  • 5 столовых ложек сливочного масла
  • 2 стакана молока
  • 1/4 чашки сыра пармезан
  • 8 унций сыра рикотта из цельного молока
  • 1 фунт тертого сыра моцарелла
  • свежий базилик (для украшения)

ИНСТРУКЦИИ

  • Во-первых, начните с приготовления домашней лапши. Это займет больше всего времени, но поверьте мне, вы НЕ захотите пропустить эту часть. Домашняя лапша полностью преображает лазанью!
  • Во-вторых, мелко нарежьте 1 луковицу мелкими кубиками. Поставьте большую сковороду на средний огонь, добавьте 2 столовые ложки сливочного масла и обжарьте лук, пока он не станет золотистым и прозрачным. Затем добавьте мясо, которое вы используете, обжаривайте с луком, пока мясо не подрумянится. Приправьте мясо 1 чайной ложкой соли, 1 чайной ложкой молотого черного перца, 1 чайной ложкой итальянской приправы и 2 зубчиками чеснока.
  • Слить масло с мяса. (не сливайте его в раковину, перелейте в банку и выбросьте, как только он остынет)
  • В-третьих, как только мясо будет приготовлено и вы сольете масло, добавьте к мясу соус маринара. Доведите до легкого кипения и тушите мясо в соусе 10 минут. Выключите тепло.

СЕЙЧАС ВРЕМЯ ПРИГОТОВИТЬ ГЛАВУ БЛЮДА, СОУС БЕШАМЕЛЬ!

  • Растопить 3 ст.л. сливочное масло в большой кастрюле на среднем огне. Когда смесь растопится, добавьте муку и готовьте 2-3 минуты, пока она не станет светло-золотистого цвета. Медленно влейте молоко, взбивая.
  • доведите соус до кипения и регулярно помешивайте, пока он не загустеет, около 10 минут. Соус должен быть достаточно густым, чтобы покрывать тыльную сторону ложки. Выключите огонь и приправьте 1/2 ч.л. соли, 1/2 ч.л. молотого черного перца, 2 зубчика чеснока и сыр пармезан. Перемешивайте, пока соус бешамель не станет однородным.
  • Далее натереть сыр моцарелла. Вы можете использовать предварительно измельченный, хотя я не рекомендую это делать. Сыр лучше плавится, если он свеженатертый.
  • Наконец, здесь сочетается лазанья с соусом бешамель!
  • вы будете наслаивать все ингредиенты. Начните с добавления мясного соуса на дно формы для запекания 13×9, чтобы покрыть дно, затем добавьте сырые листы домашней пасты, затем добавьте половину оставшегося мясного соуса. Равномерно распределите мясной соус по листам пасты.
  • Затем вылейте половину соуса бешамель и равномерно распределите его по мясному соусу.
  • Возьмите половину сыра рикотта и столовой ложкой выложите сыр рикотта в маленькие шарики по всему соусу бешамель.
  • посыпьте половину тертого сыра моцарелла соусом бешамель и сыром рикотта
  • Повторите процесс наслоения с остальными ингредиентами.
  • Накройте фольгой и запекайте при 375F в течение 35 минут. Раскройте и жарьте в течение 3 минут, чтобы верх стал золотистым. (или поставить в холодильник, чтобы испечь, когда будете готовы)
  • Нарежьте свежий базилик и полейте лазанью соусом бешамель.

Share:

Facebook
Twitter
Pinterest

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Table of Contents

On Key

Related Posts

Syrniki (farmer’s cheese pancakes)

This is my favorite recipe for syrniki (farmer’s cheese pancakes). It is easy to whip up these delectable, fluffy Russian cheese pancakes for a scrumptious

Farmer’s cheese ( Tvorog)

This recipe uses a simple method to make farmer’s cheese (tvorog), which turns out very soft! This makes THE BEST cheese for syrniki! Growing up,

Sugar snap pea salad

Say hello to the most delicious summer salad! This sugar snap pea salad is so tasty and easy to make! This snap peas salad will

Serbian potato moussaka 

Serbian potato moussaka has layers of thinly sliced potatoes, meat, onion with mushrooms, and a creamy cheese sauce which is then baked until golden brown!

Verified by MonsterInsights