Indulge in the flavors of an Authentic Italian Lasagna with Béchamel Sauce. This homemade recipe features a rich meat sauce, creamy béchamel, and layers of lasagna sheets and mozzarella cheese. Learn how to make, store, and serve this classic dish. Perfect for family dinners or gatherings, this Italian lasagna recipe will leave everyone craving for more.
When it comes to comfort food, few dishes can compare to a warm, hearty lasagna. This classic Italian dish is a favorite in households around the world, and for good reason. Layered with rich meat sauce, creamy béchamel sauce, and gooey cheese, every bite is a delight for the taste buds.
In this recipe, we'll show you how to create an authentic Italian Lasagna with Béchamel Sauce that will impress your family and friends. So roll up your sleeves, put on your apron, and let's get cooking!
Jump to:
- 1. Ingredients for this Homemade Lasagna Recipe
- 2. How to make this Italian Lasagna with Béchamel Sauce
- 2.6. Rest Lasagna before serving:
- 3. Storage Instructions
- 4. FAQ
- 5. What wine goes with lasagna?
- 6. Creating the Perfect Italian Lasagna Feast - A few serving suggestions:
- More Delicious Italian Recipes to try!
- Authentic Italian Lasagna with Béchamel Sauce
1. Ingredients for this Homemade Lasagna Recipe
Homemade Ragu Meat Sauce
- Olive oil
- Ground beef
- Ground pork
- White onions
- Carrots
- Celery
- Garlic
- Fresh rosemary
- Fresh oregano
- Bay leaves
- Fennel seeds
- Chili flakes
- 2 Cans whole peeled tomatoes
- Tomato paste
- Red wine
- Beef stock
- Salt and black pepper to taste
Lasagna Sheets and Cheese
Choose one of the following options:
- 12 - 16 Homemade pasta sheets or,
- 12 - 16 Fresh pasta sheets (store-bought) or,
- 12 - 16 Dried lasagna sheets (oven-ready) or, This is our personal go-to!
- 12 - 16 Dried Lasagna Noodles (Requires Boiling)
Creamy Bechamel Sauce
- Milk
- White onion
- Bay leaf
- Peppercorns
- Butter
- All-purpose flour
- Grated nutmeg
- Coarse salt
- Freshly ground pepper
Assembly
- Mozzarella Cheese
- Parmesan Cheese
See the recipe card for quantities.
2. How to make this Italian Lasagna with Béchamel Sauce
2.1. Make the Meat Sauce
Brown the meat:
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the ground beef and pork and season with salt and pepper. Cook the meat until browned, breaking it up with a wooden spoon. Remove the meat from the pot and set aside.
(Chef's Tip: We like to do 500g at a time so that we don't overcrowd the pot. This will cause the meat to boil rather than brown.)
Sauté the vegetables and add the flavorings:
- Heat the remaining olive oil over medium heat and add the onion, carrot, and celery. Sauté until softened.
(Did you know: This mixture of onions, carrots, and celery gently fried in a generous amount of extra virgin olive oil is called Soffritto and it forms the flavorful base of many Italian dishes)
- Add the garlic, rosemary, oregano, bay leaves, fennel seeds, and chili flakes, and cook for another minute to release their flavors.
- Add the tomato paste and cook for another minute.
Add the rest of the ingredients and simmer the sauce:
- Return the browned meat to the pot and add the red wine, cook over low heat until most of the wine has cooked away.
- Stir in the whole peeled tomatoes and beef stock. Bring the sauce to a simmer, then reduce the heat to low. Let it cook uncovered for at least 1 hour, stirring occasionally to prevent sticking. The longer it simmers, the more flavorful it will become. You can add more stock or water as needed.
Season:
- Taste the sauce and season with a little more salt and pepper.
2.2. Prepare the Lasagna Sheets:
You have a couple of options when it comes to lasagna sheets. Choose the one that suits you best.
- Homemade Pasta Sheets: If you want to go the extra mile, make your own pasta sheets using our favorite pasta dough recipe. Roll out the dough into thin sheets and cut them into rectangular lasagna sheets.
- Fresh Pasta Sheets (Store-Bought): If you're short on time, you can find fresh lasagna sheets in the refrigerated section of your grocery store. They're usually pre-cut to fit a standard lasagna dish.
- Dried Lasagna Sheets (Oven-Ready): This is our personal favorite! No-boil lasagna sheets are a convenient option that doesn't require precooking. Simply follow the instructions on the package for layering them in your lasagna.
- Dried Lasagna Noodles (Requires Boiling): If you prefer the traditional method, boil lasagna sheets are the way to go.
How to cook lasagna noodles without sticking
Bring water to a boil
- Fill a large pot with water and bring it to a rolling boil.
- Add a generous amount of salt to the boiling water. This will help flavor the pasta.
Boil lasagna noodles
- Carefully add the lasagna noodles to the boiling water. (Make sure there's enough space for them to move around freely.)
- Cook the lasagna sheets according to the package instructions minus 1 minute, or just under al dente (a little undercooked).
Store
- Once cooked, drain the noodles.
- Layer the lasagna noodles between clean damp tea towels. Cover the lasagna noodles until needed.
Chef's Tips:
- Do not overcook the lasagna noodles, they are more likely to stick together and get mushy.
- Do not leave your noodles in the pot of hot water while layering your lasagna. Cook all of the noodles and set aside before you start to assemble your lasagna.
- Do not rinse your noodles. When you rinse pasta you rinse away all the starch that helps the noodles bind to the sauce ingredients.
2.3. Make Béchamel Sauce:
Start by scalding the milk
- In a small, heavy-based saucepan, heat the milk with the onion, bay leaf, and peppercorns until just below boiling point. Remove from heat.
- Cover with a lid and infuse the milk for 20-30 minutes, then strain and discard the flavorings.
Make the roux
- Melt the butter in a medium saucepan over low heat. Add the flour while whisking constantly. Keep whisking until the mixture is smooth, ensuring the roux doesn't brown.
Add the milk
- Gradually add hot milk, whisking constantly until smooth.
- Bring to a boil and simmer gently for 3 - 5 minutes stirring from time to time until the sauce becomes thick and creamy.
Season
- Add freshly grated nutmeg and season with salt and pepper
2.4 Assemble the Lasagna:
Now comes the fun part - layering the lasagna!
How to layer a lasagna
- Spread a thin layer of meat sauce on the bottom of a large baking dish, more or less 25cm x 30cm (9x13-inch).
- Place a layer of lasagna sheets on top of the sauce, covering it completely.
- Spread a layer of béchamel sauce over the lasagna sheets, followed by a layer of meat sauce.
- Sprinkle a generous amount of shredded mozzarella cheese and grated Parmesan cheese over the sauces.
- Repeat the layers until all the ingredients are used, finishing with a layer of sauce and cheese on top. (A traditional lasagna has 3 - 5 layers of pasta)
2.5 Bake the Lasagna:
- Preheat your oven to 180°C (350°F).
- Cover the baking dish loosely with aluminum foil, ensuring it doesn't touch the cheese.
- Bake the lasagna in the preheated oven for 30 - 35 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbling.
2.6. Rest Lasagna before serving:
The aroma of a freshly baked lasagna wafting through the kitchen is truly irresistible, tempting you to dig in right away. Yet, there's an essential step that stands between your cravings and culinary perfection: resting the lasagna.
As much as patience might feel like a challenge, allowing your lasagna to rest uncovered for 20 - 30 minutes after baking is a game-changer.
This pause allows the flavors to meld and intensify, resulting in a harmonious symphony of taste. But it's not just about flavor - the resting period also contributes to the lasagna's structural integrity. As it cools down, the layers set and firm up, ensuring each serving is a delightful stack of well-defined layers instead of a messy landslide.
So, before you eagerly dive in, remember that a short pause can make a world of difference. Your patience will be richly rewarded with lasagna that's not only delicious but beautifully composed - a true masterpiece on your plate.
3. Storage Instructions
Lasagna is a dish that's perfect for leftovers or for making in advance.
Here's how you can store and reheat it:
3.1. Storing Leftover Lasagna in the Refrigerator
Allow the lasagna to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 2-3 days.
3.2. Freezing an Uncooked Lasagna
If you want to freeze an uncooked lasagna, assemble it as instructed but skip the baking step. Cover the dish tightly with plastic wrap and aluminum foil to prevent freezer burn. Remember to label and date your lasagna. Freeze it for up to 3 months.
When you're ready to bake the lasagna, remove it from the freezer and let it thaw in the refrigerator overnight. Allow the lasagna to come up to room temperature outside of the fridge while you preheat the oven. Bake it according to the recipe instructions.
3.3. Freezing a Cooked Lasagna
Allow the cooked lasagna to cool completely. Cut it into individual portions or leave it whole, depending on your preference. Wrap each portion tightly in plastic wrap and aluminum foil or place the whole lasagna in a freezer-safe container. Remember to label and date your lasagna. Freeze it for up to 3 months.
To reheat, let the lasagna thaw in the refrigerator overnight, then heat individual portions in the microwave or the whole lasagna in the oven until heated through.
3.4. Reheating Instructions
To reheat leftover or frozen lasagna, preheat your oven to 175°C (350°F).
If reheating individual portions, place them in a baking dish and cover with foil. Bake for about 20-25 minutes or until heated through.
If reheating a whole lasagna, allow the lasagna to come up to room temperature outside of the fridge while you preheat the oven. Cover it loosely with foil to prevent the cheese from burning and bake for about 30 - 40 minutes or until heated through.
4. FAQ
Yes, you can assemble the lasagna a day or two in advance and refrigerate it. Just make sure to cover it tightly before storing it. When you're ready to bake, allow it to come to room temperature for about 30 minutes before putting it in the oven.
Yes, you can cook frozen lasagna without defrosting it first. Cook lasagna covered at a lower temperature of 150°C (302°F) and add 20 - 30 minutes to the cooking time. Remove the foil 15 - 20 minutes before it's done and test that your lasagna is hot in the middle before removing lasagna from the oven. Please take note that although it is perfectly safe to cook lasagna from frozen, your lasagna might become a bit watery.
Yes, you can freeze uncooked lasagna. Assemble the lasagna as you normally would, but instead of baking it, cool completely, and cover it tightly with plastic wrap and aluminum foil to prevent freezer burn. Remember to label and date your lasagna. When you're ready to use it, allow it to thaw in the refrigerator overnight before baking.
You can freeze lasagna for up to 3 months. Properly wrapped and stored in an airtight container or wrapped well with plastic wrap and foil, lasagna can maintain its quality for up to 3 months in the freezer.
Absolutely! You can use ground turkey, chicken, or even a meat substitute like crumbled tofu or mushrooms for a vegetarian option.
Of course! While mozzarella and Parmesan cheese are traditional choices, you can experiment with other cheeses like cheddar, provolone, or fontina to add your own twist to the recipe.
5. What wine goes with lasagna?
Pairing the right wine with your Italian Lasagna with Béchamel Sauce can elevate your dining experience.
Here are a few wine options that complement the rich flavors of this lasagna recipe:
Chianti Classico: A classic Italian choice that pairs well with tomato-based dishes. Its acidity and bright red fruit flavors (think cherries and plums) complement the tanginess of the tomato sauce and the richness of the meat.
Sangiovese: Another great Italian option, Sangiovese wines are known for their versatility. They have a good balance of acidity and tannins that work well with the layers of flavors in the lasagna.
Cabernet Sauvignon: This full-bodied red wine has strong tannins and rich dark fruit flavors that can stand up to the bold flavors of the rich beef ragu.
Merlot: If you're looking for a wine with softer tannins but still good structure, Merlot can be a great choice. Its plummy and velvety characteristics can harmonize with the meat and cheese.
Malbec: Known for its ripe dark fruit flavors, Malbec can add a touch of elegance to your lasagna. It's a bit more robust, so it pairs especially well if your lasagna has a bit of a spicy kick.
Barbera: This Italian wine offers a lively acidity that cuts through the richness of the lasagna, making it a delightful pairing.
Remember, personal preferences play a role in wine pairings, so feel free to explore these options and find the one that matches your taste and the specific flavors of your beef lasagna.
6. Creating the Perfect Italian Lasagna Feast - A few serving suggestions:
Imagine a hot, flavorful Italian beef lasagna freshly out of your oven - a culinary masterpiece. Yet, the journey doesn't end here. Enhance your experience by pairing it with carefully chosen appetizers, sides, and desserts that perfectly complement your main dish.
Appetizers
- Try Bruschetta for tangy bursts of flavor
- Enjoy the simplicity of Caprese Salad
- Explore variety with an Antipasto Platter, featuring Italian cured meats and cheeses
Side Dishes
- Enjoy the comfort of Homemade Focaccia, Garlic Bread or Cheesy Garlic Ciabatta
- Add crunch with a simple Green Salad, arugula, and parmesan salad, or Caesar Salad
- or add some wholesome veggies with Roasted Vegetables or blanched Green Beans sautéed with toasted almonds and a hint of lemon zest
Desserts
- Indulge in homemade Tiramisu or Cannoli for a sweet finish.
- Savor the delicate satisfaction of Panna Cotta
- Treat yourself to homemade Gelato or refreshing Lemon Sorbet
Now that you have the secrets to making an authentic Italian Lasagna with Béchamel Sauce, it's time to roll up your sleeves and get cooking. This recipe will fill your home with mouth watering aromas and bring everyone together for a memorable meal. So gather your ingredients, follow the steps, and enjoy the satisfaction of serving a homemade lasagna that would make any Italian nonna proud.
Buon appetito!
More Delicious Italian Recipes to try!
Authentic Italian Lasagna with Béchamel Sauce
- Total Time: 2 hours 30 minutes
- Yield: 8 - 10 servings
Description
Indulge in the flavors of an Authentic Italian Lasagna with Béchamel Sauce. This homemade recipe features a rich meat sauce, creamy béchamel, and layers of lasagna sheets and mozzarella cheese. Learn how to make, store, and serve this classic dish. Perfect for family dinners or gatherings, this Italian lasagna recipe will leave everyone craving for more.
Ingredients
Homemade Ragu Meat Sauce:
2 - 3 tablespoons olive oil
500g ground beef
500g ground pork
1 - 2 white onions, finely chopped (200g)
2 - 3 carrots, finely chopped (200g)
3 - 4 celery stalks, finely chopped (200g)
2 - 3 cloves of garlic, minced (20g)
4 - 5 sprigs of fresh rosemary, chopped
4 - 5 sprigs of oregano, chopped
2 bay leaves
½ teaspoon fennel seeds
¼ teaspoon chili flakes
2 cans whole peeled tomatoes, whizzed
2 tablespoons tomato paste
250ml red wine (1 cup)
250ml beef stock (1 cup)
Salt and black pepper to taste
Lasagna Sheets:
Choose one of the following options:
12 - 16 Homemade pasta sheets or,
12 - 16 Fresh pasta sheets (store-bought) or,
12 - 16 Dried lasagna sheets (oven-ready) or, This is our personal go-to!
12 - 16 Dried Lasagna Noodles (Requires Boiling)
Creamy Bechamel Sauce:
1liter milk
A thick slice of white onion
1 bay leaf
5 peppercorns
70g butter
70g all-purpose flour
Pinch of freshly grated nutmeg
½ teaspoon coarse salt
Freshly ground pepper
Assembly:
400g Mozzarella Cheese, grated
50g Parmesan Cheese, finely grated
Instructions
1. Make the Meat Sauce:
Brown the meat - In a large pot, heat the 1 tablespoon of olive oil over medium heat. Add the ground beef and pork and season with salt and pepper. Cook the meat until browned, breaking it up with a wooden spoon. Remove the meat from the pot and set aside.
Sauté the vegetables and add the flavorings - Heat the remaining olive oil over medium heat and add the onion, carrot, and celery. Sauté until softened. Add the garlic, rosemary, oregano, bay leaves, fennel seeds, and chili flakes, and cook for another minute to release their flavors. Add the tomato paste and cook for another minute.
Add the rest of the ingredients and simmer the sauce - Return the browned meat to the pot and add the red wine, cook over low heat until most of the wine has cooked away. Stir in the whole peeled tomatoes and beef stock. Bring the sauce to a simmer, then reduce the heat to low. Let it cook uncovered for at least 1 hour, stirring occasionally to prevent sticking. The longer it simmers, the more flavorful it will become. You can add more stock or water as needed.
Season - Taste the sauce and season with a little more salt and pepper.
2. Prepare the Lasagna Sheets - You have a couple of options when it comes to lasagna sheets. Choose the one that suits you best:
Homemade Pasta Sheets: If you want to go the extra mile, make your own pasta sheets using our favorite pasta dough recipe. Roll out the dough into thin sheets and cut them into rectangular lasagna sheets.
Fresh Pasta Sheets (Store-Bought): If you're short on time, you can find fresh lasagne sheets in the refrigerated section of your grocery store. They're usually pre-cut to fit a standard lasagna dish.
Dried Lasagna Sheets (Oven-Ready): This is our personal favorite! No-boil lasagna sheets are a convenient option that doesn't require precooking. Simply follow the instructions on the package for layering them in your lasagna.
Dried Lasagna Noodles (Requires Boiling): If you prefer the traditional method, boil lasagna sheets are the way to go.
3. Make Béchamel Sauce:
Start by scalding the milk - In a small, heavy-based saucepan, heat the milk with the onion, bay leaf, and peppercorns until just below boiling point. Remove from heat. Cover with a lid and infuse the milk for 20-30 minutes, then strain and discard the flavorings.
Make the roux - Melt the butter in a medium saucepan over low heat. Add the flour while whisking constantly. Keep whisking until the mixture is smooth, ensuring the roux doesn't brown.
Add the milk - Gradually add hot milk whisking constantly until smooth. Bring to a boil and simmer gently for 3 - 5 minutes stirring from time to time until the sauce becomes thick and creamy.
Season - Add freshly grated nutmeg and season with salt and pepper.
4. Assemble the Lasagna - Now comes the fun part - layering the lasagna!
How to layer a lasagna:
- Spread a thin layer of meat sauce on the bottom of a large baking dish, more or less 25cm x 30cm (9x13-inch).
- Place a layer of lasagna sheets on top of the sauce, covering it completely.
- Spread a layer of béchamel sauce over the lasagna sheets, followed by a layer of meat sauce.
- Sprinkle a generous amount of shredded mozzarella cheese and grated Parmesan cheese over the sauces.
- Repeat the layers until all the ingredients are used, finishing with a layer of sauce and cheese on top. (A traditional lasagna has 3 - 5 layers of pasta)
5. Bake the Lasagna - Preheat your oven to 180°C (350°F). Cover the baking dish loosely with aluminum foil, ensuring it doesn't touch the cheese. Bake the lasagna in the preheated oven for 30 - 35 minutes. Then, remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbling.
6. Rest Lasagna before serving - as much as it's tempting you to dig in right away, allowing your lasagna to rest uncovered for 20 - 30 minutes after baking is a game-changer. As it cools down, the layers set and firm up, ensuring each serving is a delightful stack of well-defined layers instead of a soupy mess.
Notes
Storing Instructions:
Storing Leftover Lasagna in the Refrigerator - Cool lasagna completely. Cover tightly with plastic wrap or or place in an airtight container. Store in the refrigerator for 2-3 days.
Freezing an Uncooked Lasagna - Assemble in a freezer friendly oven casserole dish, but don't bake. Wrap tightly with plastic wrap and foil after the lasagna is completely cool. Freeze for up to 3 months.
Freezing a Cooked Lasagna - Cool completely. Wrap portions in plastic wrap and foil or place in an airtight freezer-safe container. Freeze for up to 3 months.
Reheating Instructions - Preheat oven to 175°C (350°F). Reheat individual portions covered for 20-25 minutes or whole lasagna covered for 30-40 minutes or until heated through.
- Prep Time: 15 - 20 minutes
- Meat Sauce & Bechamel: 1 hour
- Cook Time: 45 - 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: serving
- Calories: 539
- Sugar: 9.4 g
- Sodium: 842.1 mg
- Fat: 22.4 g
- Carbohydrates: 36.2 g
- Protein: 42.2 g
- Cholesterol: 93.9 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Tina says
Made this recipe for the first time, and the only thing I was suggesting is Adding more red pepper flakes, cutting the milk to about half, since it was very hard to thicken and we kept adding more flour mixed with water to thicken. Very time consuming but It was amazing and worth it!
Grant and Rochelle Murchie says
Hi Tina, thank you for your feedback and we really appreciate that you took the time to try this time consuming recipe. This recipe has been in our family for many years. We noticed that the recipe was in metric only and not in US standard, and think this is where the challenge arose. We are fixing it. Thank you.