This is a truly authentic Italian lasagna that is as delicious as it is beautiful.
In the vast array of irresistibly delectable Italian dishes, lasagna is the one that for many people tops the list. There’s just something about those layers of wide noodles, savory meat, and tangy, melty cheese baked to perfection that delights and satisfies like nothing else. But did you know that what most of us think of as traditional lasagna—noodles layered with meat sauce, ricotta cheese, and mozzarella—actually has a precursor? Yep, the original lasagna from the Emilia-Romagna region of Italy was made with a bolognese, a béchamel sauce, and Parmesan (no ricotta in sight!). In our version of this OG, you’ll get to experience a layering of savory richness and velvety creaminess that just might make this lasagna bolognese béchamel the only lasagna you’ll ever want to eat.
The first time I made this version of lasagna was many years ago when I received a copy of The Essentials of Classic Italian Cooking by Marcella Hazan for my birthday. Sometimes referred to as “the Julia Child of Italian Cooking,” Hazan—who passed away in 2013—is considered by chefs and home cooks alike the master of Italian cuisine for her authentic recipes and techniques, and for educating Americans about the kinds of ingredients (like extra virgin olive oil and Parmigiano-Reggiano) that were necessary to real Italian cooking. Once I tried her recipe for lasagna bolognese, I understood why she is still so revered.
Despite the combination of two rich sauces, a generous amount of Parmesan cheese, and layers of shredded mozzarella, our lasagna bolognese béchamel possesses an extraordinary lightness: the noodles snuggled between the super delicious saucy and cheesy layers retain the most delicious mouth-feel, just the perfect texture to hold the combination of those deep, complex flavors. Take your time doing the layering—after all, that is the signature characteristic of a perfect lasagna—and remember that your top layer must be béchamel topped with Parmesan cheese (just wait until you see how that combo bakes up!).
One of the things I love about our recipe for lasagna bolognese béchamel is how approachable it is, especially in terms of some time-saving techniques. But if you do have some extra time, you can make this authentic Bolognese Sauce, or this meaty and veggie-laced Tomato Sauce for Lasagna to give the dish even more depth. You can also replace the jarred marinara with this Tomato Sauce, made from fresh tomatoes.
Béchamel Sauce
Béchamel, one of the five French “mother sauces” (the others are velouté, espagnole, hollandaise, and tomato), is a white sauce that is often the base for other, more complex sauces, such as Mornay or cheese sauce for a beloved Macaroni and Cheese. Traditionally, béchamel begins with a roux, where you would cook flour and fat—usually butter—together and then add in milk and/or cream and cook slowly to achieve the perfect thickness.
In our version of béchamel here, we aren’t making a roux; instead, we combine heavy cream with milk and when it’s warm, whisk in a generous amount of Parmesan cheese. The result? A velvety, lushly creamy white sauce that binds the layers of bolognese, noodles, and mozzarella to produce what may well be the most delicious lasagna you have ever eaten.
How to Make Ahead and Store
Both the bolognese and the béchamel can be stored separately in airtight containers in the refrigerator for up to 3 days and in the freezer for up to 3 months. The assembled uncooked lasagna can last, tightly covered, in the fridge for up to 2 days and in the freezer for up to 3 months before you are ready to bake it (thaw the frozen one in the fridge overnight first). Finally, the cooked and cooled lasagna bolognese béchamel should be stored in an airtight container and will last in the fridge for up to 3 days and in the freezer for up to 3 months.
Serving Suggestions
Classic pairings for a dinner starring lasagna bolognese béchamel include a crisp salad, such as this traditional Caesar or this Kale Caesar with Parmesan Crisp Croutons, some wonderful bread like Focaccia or the French Fougasse, and some Whipped Butter (or Bread Dipping Oil). But we also love to serve this lasagna with Grilled Green Beans and Italian Fried Artichoke Hearts.
You know how much I love to do a themed dinner when I’m entertaining, and a true showstopper starts with Antipasto Skewers, followed by a House Salad tossed in Italian Dressing and served with some good bread and this Whipped Ricotta; then we serve the lasagna bolognese béchamel with a side of Sausage Meatballs, some Roasted Brussel Sprouts, and finish with Iced Cappuccinos and a plate of Pizzelles.
Lasagna Bolognese Béchamel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion diced
- 2 pounds ground beef
- 4 garlic cloves minced (or 1/2 teaspoon garlic powder)
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- 40-ounce jar marinara sauce
- 1 cup heavy cream
- 1 1/2 cups milk
- 1 1/2 cups Parmesan cheese grated (set aside 1/2 cup for topping)
- 1/4 cup fresh basil chopped
- 1 package lasagna noodles
- 2 cups mozzarella cheese shredded (add more if desired)
Instructions
- The Bolognese: In a large skillet over medium-high heat, add olive oil. Once hot, sauté the diced onion for about 4-5 minutes until translucent. Add the ground beef, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook until the beef is thoroughly browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess grease from the skillet. Stir in the marinara sauce and let the mixture simmer on low heat while you prepare the béchamel sauce.
- The Béchamel: In a medium saucepan, gently heat the heavy cream and milk over medium heat until it reaches a simmer. Then, reduce the heat to low. Gradually whisk in 1 1/2 cups of Parmesan cheese until it's completely melted and the sauce is velvety smooth. Remove the saucepan from the heat and stir in the chopped basil. Season the béchamel with the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil over high heat. Gently add the lasagna noodles and cook them until they are tender but still have a bit of bite, stirring occasionally to prevent sticking, for about 8 to 10 minutes. Once cooked, drain the noodles and set them aside. If you’re short on time or prefer a simpler method, feel free to use oven-ready lasagna noodles, which do not require pre-cooking.
- Preheat your oven to 375°F (190°C). Grab a 9×13-inch baking dish and spread a thin layer of the bolognese sauce on the bottom. Place a layer of cooked lasagna noodles over the sauce. Spoon a layer of bolognese sauce over the noodles, followed by a generous drizzle of béchamel sauce. Sprinkle a layer of mozzarella cheese on top. Repeat these layers until all ingredients are used, finishing with a layer of noodles topped with béchamel sauce and the remaining 1/2 cup of Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 20 minutes, or until the top is golden and bubbly. Let the lasagna rest for about 10 minutes before slicing. Don't skip the resting time as it allows the layers to set.
Amazing
Thanks Fabianni!