Go Back
–+ servings
Creamy homemade lasagna with fresh basil on a white plate. Perfect comfort food dinner, layered with meat, cheese, and pasta.

Lasagna Bolognese Béchamel

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner, pasta
Cuisine Italian
Servings 10
Calories 528 kcal

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.
    Sautéed chopped onions in a black skillet on a stove.
  • 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.
    Creamy milk being topped with grated cheese from a blue container into a speckled white pot.
  • 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.
    Butter melting in a saucepan for baking recipes.
  • Preheat your oven to 375°F (190°C). Grab a 9x13-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.
    Ground beef lasagna in white baking dish with tomato sauce and melted 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.
    Aluminum foil-covered tray for baking or food storage.

Nutrition

Calories: 528kcalCarbohydrates: 13gProtein: 30gFat: 40gSaturated Fat: 19gSodium: 1465mgFiber: 2g
Keyword lasagna
Tried this recipe?Let us know how it was!