This lasagna is super creamy and delicious, with a rich béchamel sauce layered over a tasty bolognese meat sauce and pasta. Without the ricotta, the flavors of the bolognese and the creamy sauce really take center stage, making every bite so satisfying. It’s a classic Italian dish that’s sure to make your taste buds do a happy dance!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why This is the Best Lasagna Recipe
This homemade lasagna is made from scratch with fresh ingredients, creating a comforting and delicious meal you’ll love. It makes a big batch, so it’s perfect for feeding a crowd at family dinners or potlucks.
Plus, it’s super versatile – you can easily make it gluten-free or dairy-free by swapping ingredients and adding your favorite veggies to the meat sauce. If you’re short on time, you can also use store-bought marinara sauce instead of making your own bolognese.
And it’s freezer-friendly too, making it great for meal prep – just freeze individual portions for a quick and easy weeknight dinner.
Bolognese Sauce Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Butter and Olive Oil: These two fats work together to create a rich and flavorful base for the sauce.
- Italian Pork Sausage: The star of this meat sauce, the sausage adds a delicious and savory flavor.
- Onion, Celery, Carrots, Garlic: Also known as mirepoix, these aromatic vegetables add depth and flavor to the sauce.
- Italian Seasoning, Salt, Black Pepper, Red Pepper Flakes: These seasoning add a delicious Italian flair to the sauce.
- Milk and Crushed Tomatoes: The milk adds creaminess and balances out the acidity of the tomatoes.
- Tomato Sauce and Tomato Paste: These two ingredients help thicken the sauce and give it a deeper tomato flavor.
- Beef Broth and Sugar: The broth adds richness to the sauce, while the sugar helps balance out the acidity of the tomatoes.
Bechamel Sauce Ingredients
- Milk: The base for this creamy and indulgent sauce.
- Flour and Butter: These two ingredients combine to create a roux, which thickens and adds richness to the sauce. For best results, use all-purpose flour.
- Salt, Pepper, Garlic Powder: Simple yet essential seasonings that enhance the flavors of the sauce.
Lasagna Ingredients
- Oven Ready Lasagna Noodles: These no-boil noodles make assembling this lasagna a breeze.
- Mozzarella and Parmesan Cheese: The perfect combination of melty and tangy cheeses for that classic lasagna flavor.
How to Make Homemade Lasagna with Béchamel Sauce Recipe (Step-by-Step Instructions)
[Step 1] Bolognese Sauce: Melt butter with the olive oil in a large saucepan over medium-high heat. Add the chopped onions, celery, and carrots and sauté for two minutes. Add the garlic and sausage to the pan and cook until no longer pink. Sprinkle in the salt, pepper, Italian seasoning, and red pepper. Stir in the milk and allow the mixture to simmer for about 5 minutes.
[Step 2] Add the crushed tomatoes, tomato sauce, tomato paste, and beef broth. Bring to a boil, then lower the heat and simmer for 15 minutes.
[Step 3] Creamy Bechamel Sauce:While the Bolognese sauce simmers, melt 4 tablespoons of butter in a large pan then add and whisk flour. Stir constantly to combine and create a roux for 1-2 minutes. Gradually whisk in the milk. Add the salt, pepper, and garlic powder. Keep whisking the bechamel sauce constantly to ensure that it doesn't burn and continue to cook over medium-low heat. Cook until the sauce begins to thicken and stick to the back of a spoon, about 5-7 minutes.
[Step 4]Layer the Lasagna: Grease the bottom of a 9x13 baking pan and add about ½ cup of Bolognese sauce to cover the bottom. Add a layer of oven-ready uncooked lasagna noodles. Layer ⅓ of the remaining red sauce, ⅓ of the white sauce, ⅓ of the Parmesan, and ⅓ of the mozzarella. Repeat these layers two more times, using up the remaining ⅔ of ingredients.
[Step 5] Grease a piece of aluminum foil and cover the lasagna dish. Bake for 40 - 45 minutes at 375 degrees. Remove the foil and bake for an additional 5 minutes. Let the lasagna sit for 10-15 minutes before cutting and serving.
Helpful Kitchen Tools
- Sauce Pan
- Whisk
- Wooden Spoon
- 9x13 Casserole Dish
- Aluminum Foil
Make Ahead Instructions
You can make this lasagna ahead of time and freeze it for later. Simply assemble the lasagna as instructed but do not bake it. Instead, cover it with a layer of plastic wrap and then aluminum foil and place in the freezer. When ready to cook, remove the plastic wrap and cover with fresh aluminum foil before baking. Bake at 375 degrees for an hour.
Storage & Reheating Instructions
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 2-3 minutes or bake in the oven at 375 degrees for 15-20 minutes.
Lasagna Bolognese Recipe Variations
- Swap out the pork sausage for ground beef or turkey for a lighter option.
- Add in your favorite vegetables such as spinach, mushrooms, or zucchini to the bolognese sauce for added nutrition and flavor.
- Use gluten-free noodles and dairy-free cheese to make this recipe suitable for those with dietary restrictions.
Frequently Asked Questions
- Can I use regular lasagna noodles instead of oven-ready? Yes, but you will need to boil them first before layering in the lasagna.
- Can I make this recipe vegetarian? Absolutely! Simply omit the sausage and substitute it with your favorite vegetables or plant-based protein.
- What is Bechamel Sauce? Bechamel Sauce, also known as classic white sauce, is a classic French mother sauce made with milk and thickened with a roux. It adds richness and creaminess to dishes like lasagna. Other variations include adding cheese for a cheesy bechamel or using stock instead of milk for a veloute sauce.
Final Thoughts
This classic Italian lasagna recipe with bechamel sauce is a comforting and delicious meal that can easily be customized to fit your dietary needs and preferences. You'll love the comforting layers of pasta, bolognese, and creamy white sauce.
With a little bit of prep work, you can have a freezer-friendly dinner ready for those busy weeknights or make ahead for special occasions. Don't be afraid to experiment with different ingredients and flavors to create your own unique twist on this classic dish.
More Italian Recipes to Try:
- Easy Homemade Spaghetti Sauce
- Lasagna with Ricotta Cheese
- Easy Tortellini Bake
- Olive Garden Fettuccini Alfredo
- Spaghetti Alfredo
- Browned Butter Spaghetti with Mizithra Cheese
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Lasagna with Bechamel Sauce
Ingredients
Bolognese Sauce (Red Sauce)
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 Pound Italian Pork Sausage
- 1 Cup Onion chopped
- ½ Cup Celery chopped
- ½ Cup Carrots chopped
- 1 Tablespoon Garlic Minced
- 2 Tablespoons Italian Seasoning
- 2 Teaspoons Salt
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Red Pepper Flakes
- 1 Cup Milk
- 1 28 oz Can Crushed Tomatoes
- 1 8 oz Can Tomato Sauce
- 3 Tablespoons Tomato Paste
- ½ Cup Beef Broth
- 1 Teaspoon Sugar
Bechamel Sauce (White Sauce)
- 3 Cups Milk
- 5 Tablespoons flour
- 4 Tablespoons Butter
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Teaspoon Garlic Powder
Lasagna Assembly
- 1 Box Oven Ready Lasagna Noodles
- 4 Cups Mozzarella Cheese shredded
- 2 Cups Parmesan Cheese shredded
Instructions
- Bolognese Sauce: Melt butter with the olive oil in a large saucepan over medium-high heat. Add the chopped onions, celery, and carrots and sauté for two minutes. Add the garlic and sausage to the pan and cook until no longer pink. Sprinkle in the salt, pepper, Italian seasoning, and red pepper. Stir in the milk and allow the mixture to simmer for about 5 minutes.
- Add the crushed tomatoes, tomato sauce, tomato paste, and beef broth. Bring to a boil, then lower the heat and simmer for 15 minutes.
- Creamy Bechamel Sauce: While the Bolognese sauce simmers, melt 4 tablespoons of butter in a large pan then add and whisk flour. Stir constantly to combine and create a roux for 1-2 minutes. Gradually whisk in the milk. Add the salt, pepper, and garlic powder. Keep whisking the bechamel sauce constantly to ensure that it doesn't burn and continue to cook over medium-low heat. Cook until the sauce begins to thicken and stick to the back of a spoon, about 5-7 minutes.
- Layer the Lasagna: Grease the bottom of a 9x13 baking pan and add about ½ cup of Bolognese sauce to cover the bottom. Add a layer of oven-ready uncooked lasagna noodles. Layer ⅓ of the remaining red sauce, ⅓ of the white sauce, ⅓ of the Parmesan, and ⅓ of the mozzarella. Repeat these layers two more times, using up the remaining ⅔ of ingredients.
- Grease a piece of aluminum foil and cover the lasagna dish. Bake for 40 - 45 minutes at 375 degrees. Remove the foil and bake for an additional 5 minutes. Let the lasagna sit for 10-15 minutes before cutting and serving.
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