Classic Meat Lasagna with Béchamel Sauce Recipe
There is something truly comforting about a hearty, well-made lasagna, and this Classic Meat Lasagna with Béchamel Sauce Recipe is a shining example of that warmth on a plate. Layer upon layer of rich meat sauce, creamy béchamel, and tender pasta sheets come together to create a dish bursting with flavor and texture that’s as inviting as a warm hug. Whether you’re feeding a crowd or craving a special family dinner, this recipe balances traditional Italian roots with a luscious béchamel twist that elevates every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this unforgettable lasagna. Each component plays an essential role, from the savory meat sauce to the silky béchamel that adds that smooth finish. Here’s exactly what you’ll want on hand:
- Olive oil: A must for sautéing vegetables and layering flavors in the meat sauce.
- Garlic: Provides a fragrant base that wakes up every element of the dish.
- Carrot and celery: These finely chopped veggies add subtle sweetness and texture to the sauce.
- White onion: Gives depth and a natural savory balance.
- Ground beef and ground pork: The heart of the meat sauce, combining flavors and richness.
- Dry red wine: Adds complexity and tenderizes the meat for a luscious result.
- Tomato sauce, crushed tomatoes, and tomato paste: Together they create a robust, thick, and tangy tomato base.
- Dried Italian seasoning: A blend of herbs that infuses every bite with classic Mediterranean warmth.
- Beef broth: Keeps the sauce moist and full-bodied.
- Bay leaves: A subtle aromatic touch that enhances the sauce during simmering.
- Salt and black pepper: Basic but critical seasonings to balance and elevate flavors.
- Butter and all-purpose flour: The foundation of the béchamel sauce’s rich creaminess.
- Whole milk: Creates that velvety texture in the béchamel.
- Ground nutmeg: Adds a whisper of warm spice to the béchamel.
- Grated Parmesan cheese: Used in both the béchamel and as a finishing touch for that cheesy, savory boost.
- Oven-ready lasagna sheets: Convenient and perfect for layering without the hassle of pre-boiling.
- Fresh basil or parsley: Optional garnishes that add freshness and color to the final dish.
How to Make Classic Meat Lasagna with Béchamel Sauce Recipe
Step 1: Prepare the Meat Sauce
Start by browning the ground beef and pork in a heavy Dutch oven until nicely caramelized, then remove and set aside. In the same pot, use olive oil to sauté the finely chopped carrot, celery, onion, and garlic until soft and fragrant, which forms the flavor foundation. Return the meat to the pot, then pour in the dry red wine and let it simmer to marry those flavors wonderfully. Stir in tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, beef broth, bay leaves, and seasoning, allowing the sauce to simmer gently for about two hours or until it thickens into a rich, luscious base. Don’t forget to remove the bay leaves at the end — they’ve done their work!
Step 2: Make the Béchamel Sauce
While the meat sauce simmers, melt butter in a saucepan and whisk in the flour to create a smooth roux; cook it for just a minute to avoid a raw flour taste. Gradually add the whole milk, whisking continuously to prevent lumps, until the sauce thickens to a creamy, silky texture. Season with a pinch of ground nutmeg, salt, and black pepper, and finish by stirring in grated Parmesan cheese for that extra layer of richness and depth that makes the béchamel truly special.
Step 3: Assemble Your Lasagna Layers
Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish for easy cleanup. Start by layering 1 cup of the meat sauce on the bottom, followed by three oven-ready lasagna sheets. Add another layer of 1 cup meat sauce, then half a cup of béchamel sauce. Keep repeating these layers four more times — alternating meat, pasta, and béchamel — until all ingredients are used. Finish with a generous topping of meat sauce, béchamel, and a sprinkle of Parmesan cheese to create that irresistible golden crust on baking.
Step 4: Bake to Perfection
Cover your lasagna dish first with plastic wrap, then foil to lock in moisture, and bake for 15 minutes. Remove the plastic and foil, then bake uncovered for an additional 20 minutes to let the top brown beautifully. If you want an extra golden, bubbly finish, give it a quick broil for 1 to 2 minutes — just be careful to watch it closely so it doesn’t burn!
Step 5: Rest and Serve
Once out of the oven, let your lasagna rest for at least 5 minutes before cutting and serving. This pause helps the layers settle perfectly for clean slices and enhances the flavors. Garnish with chopped fresh parsley or basil for a pop of color and fresh aroma.
How to Serve Classic Meat Lasagna with Béchamel Sauce Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a lovely burst of color and freshness that brightens the rich lasagna, making it feel even more inviting on the plate. A few extra shavings of Parmesan cheese on top right before serving also boost the cheesy goodness and appeal.
Side Dishes
Classically, this lasagna pairs beautifully with simple green salads dressed lightly with balsamic vinegar and olive oil, crunchy garlic bread to soak up extra sauce, or steamed seasonal vegetables like green beans or roasted asparagus to balance the richness.
Creative Ways to Present
If you want to get a little fancy, serve individual slices on rustic wooden boards with a side ramekin of extra béchamel or meat sauce for dipping. Layered in clear glass baking dishes or mini casseroles makes it look elegant for a dinner party, highlighting those irresistible sauce and cheese layers.
Make Ahead and Storage
Storing Leftovers
Leftover lasagna is a treasure, so store any uneaten portions in airtight containers in the refrigerator for up to 4 days. This not only preserves the flavors but also allows them to meld further, often tasting even better the next day.
Freezing
Classic Meat Lasagna with Béchamel Sauce Recipe freezes wonderfully. Wrap individual portions tightly with plastic wrap and then aluminum foil to avoid freezer burn. Frozen lasagna keeps well for up to 3 months, making it perfect for meal prep or busy weeknights.
Reheating
To reheat, bake leftover lasagna covered with foil in a 350°F oven until warmed through, usually about 20-25 minutes. Alternatively, microwave single servings covered loosely to keep moisture, heating in short intervals while checking to avoid drying out the béchamel sauce.
FAQs
Can I make the meat sauce ahead of time?
Absolutely! The meat sauce benefits from making in advance as the flavors deepen with time. Prepare it up to two days before assembling your lasagna and keep it refrigerated until ready to use.
Do I have to use oven-ready lasagna sheets?
No, you can use traditional dried sheets, but remember to boil them according to package instructions before layering. Oven-ready sheets just simplify the process and save time.
What can I substitute for whole milk in the béchamel sauce?
You can use 2% milk, but whole milk gives the richest, creamiest béchamel. Avoid skim milk as it won’t provide the same smooth texture and flavor.
Is there a way to make this recipe vegetarian?
Yes! Substitute the meat with a mixture of sautéed mushrooms, zucchini, and lentils for a hearty vegetarian version, and keep the béchamel just as it is for that creamy finish.
How long does the lasagna need to cool before serving?
A resting time of about 5 minutes is ideal to help the layers set and make slicing neat and easy. This short wait enhances the texture and ensures it doesn’t fall apart when served.
Final Thoughts
Making this Classic Meat Lasagna with Béchamel Sauce Recipe is like inviting a warm Italian kitchen into your home. It’s a dish that impresses guests, delights family, and satisfies comfort food cravings with every forkful. Don’t hesitate to dive into this rich, layered masterpiece—the love and patience you put into it will shine through every delicious bite!
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Classic Meat Lasagna with Béchamel Sauce Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
Description
Classic Italian Lasagna al Forno featuring layers of rich meat sauce, creamy béchamel, and tender oven-ready pasta sheets baked to perfection with a golden Parmesan crust.
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced (3–5 cloves)
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- 1 cup finely chopped white onion (about ½ a large onion)
- 1 pound ground beef (90/10 lean)
- 1 pound ground pork
- 1 cup dry red wine
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- ⅛ teaspoon ground nutmeg
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
Additional Ingredients
- 9 ounces oven-ready lasagna sheets (15–17 sheets)
- ½ cup freshly grated Parmesan cheese, for topping
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Make Meat Sauce: In a Dutch oven, brown the ground beef and pork together. Once browned, remove the meat and set aside. In the same pot, heat olive oil and sauté the finely chopped carrot, celery, onion, and minced garlic until softened and fragrant.
- Add Meat and Simmer: Return the browned meat to the pot. Pour in the dry red wine and allow it to simmer for a few minutes to reduce slightly. Stir in the tomato sauce, crushed tomatoes, tomato paste, dried Italian seasoning, beef broth, bay leaves, salt, and black pepper. Let the sauce simmer gently for about 2 hours, stirring occasionally, until thickened. Remove and discard the bay leaves before assembling.
- Make Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1 minute to eliminate the raw flour taste. Slowly whisk in the whole milk, stirring continuously to avoid lumps. Add ground nutmeg and continue to simmer until the sauce thickens to a creamy consistency. Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat.
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (177°C). Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
- Assemble Lasagna: Begin layering the lasagna by spreading 1 cup of the meat sauce on the bottom of the dish. Place 3 oven-ready lasagna sheets over the sauce. Spread another 1 cup of meat sauce followed by ½ cup of béchamel sauce. Repeat these layers four more times, alternating pasta, meat sauce, and béchamel. Finish the top with an extra layer of meat sauce and béchamel, then sprinkle with the ½ cup of freshly grated Parmesan cheese.
- Bake: Cover the assembled lasagna tightly with plastic wrap, then cover again with aluminum foil to seal in moisture. Bake in the preheated oven for 15 minutes. Remove the plastic wrap and foil, then bake uncovered for an additional 20 minutes to set and brown the edges.
- Broil for Finish: If desired, place the lasagna under the broiler for 1-2 minutes to achieve a golden brown and slightly crispy top. Watch carefully to prevent burning.
- Serve: Once baked, let the lasagna cool for about 5 minutes to allow it to set. Garnish with freshly chopped basil or parsley if desired. Slice and serve warm.
Notes
- Simmer the meat sauce slowly for the full 2 hours to develop deep flavors and thick texture.
- Using oven-ready lasagna sheets eliminates the need to boil pasta beforehand, saving time.
- The béchamel sauce adds a luscious creaminess that balances the acidity of the tomato-based meat sauce.
- Covering tightly with plastic wrap and foil during the initial baking step helps prevent the pasta from drying out.
- Broiling at the end is optional but recommended for a nicely browned, cheesy crust on top.
- This lasagna freezes well and can be reheated covered in the oven at 350°F until warmed through.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
