Lasagna is such a classic recipe that I hesitated to even write this recipe. But about a year ago, I started adding a bechamel sauce to my lasagnas, and it’s so good! It gives the lasagna an extra creaminess and buttery flavor. I wanted to share how this classic dish can be made even more delicious! Follow along as I make my bechamel lasagna recipe.
Bechamel Lasagna Ingredients:
1 box of lasagna noodles (my favorite are Jovial’s gluten-free lasagne noodles, 9 oz box)
1 lb of ground beef
2 tsp of salt
2 tsp of pepper
1 tsp of dried basil
25 ounce jar of your favorite tomato sauce
12 ounces of ricotta (Bellwether Farms Jersey cow ricotta is delicious!)
8 ounces of shredded mozzarella
3/4 cup of grated Pecorino Romano
2 eggs
2 cups of milk
3 tbs butter
3 tbs of flour
Bechamel Lasagna Recipe:
Start by preheating the oven to 350F. Then brown your ground beef on the stove top. Season the ground beef with 1 tsp of salt and pepper and 1 tsp of dried basil. Once the meat is fully cooked, add the tomato sauce and reduce heat to low.
Shred the mozzarella cheese. Use 3/4 of the cheese for the cheese mixture. Save the remaining shredded mozzarella for the top of the lasagna.
Prepare the cheese mixture by adding the ricotta, 1/2 cup of Pecorino Romano, eggs, mozzarella, and 1 tsp of salt and pepper. Mix together well incorporating the eggs fully.
Make a roux by melting the butter in a sauce pan over a low/medium heat, then add the flour. This will make a thick paste. Slowly add your milk while continually mixing until all of the milk is added. Stir often until the milk, flour, and butter are fully incorporated. This will create a thick creamy bechamel sauce.
Start layering the lasagna in a 9×13 baking pan. Cover the bottom of the pan with a thin layer of the meat and sauce mixture. Add a layer of lasagna noodles, then add thin layer of cheese mixture, a thin layer of bechamel, and a thin layer of meat and sauce mixture. Repeat the layers. You will have three layers.
After adding the sauce for the last layer top with the remaining shredded mozzarella and grated Pecorino Romano.
Cover the lasagna with a sheet of parchment paper, then a sheet of tin foil. Place in the oven and bake covered for 45 minutes. Then remove the parchment paper and foil cover and continue to bake for another 10 to 15 minutes until the top is lightly browned.
Remove from the oven. For easier cutting and serving, allow the lasagna to cool for 5 to 10 minutes. Your bechamel lasanga is ready. Enjoy!
Follow along @homesteadonlakeside for more homemade family inspiration and recipes.
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
Bechamel Lasagna Recipe
Ingredients
- 1 Box of lasagna noodles
- 1 lb ground beef or ground meat of your choice
- 2 Tsp salt
- 2 Tsp Pepper
- 1 Tsp Dried basil
- 2 Eggs
- 2 Cups Milk
- 3 Tbsp Butter
- 3 Tbsp Einkorn all-purpose flour
- 8 Ounces Shredded mozzarella
- 3/4 Cup Grated Pecorino Romano
- 25 Ounces Your favorite tomato pasta sauce
- 12 Ounces Ricotta cheese
Instructions
- Start by preheating the oven to 350F. Then brown your ground beef on the stove top. Season the ground beef with 1 tsp of salt and pepper and 1 tsp of dried basil. Once the meat is fully cooked, add the tomato sauce and reduce heat to low.
- Shred the mozzarella cheese. Use 3/4 of the cheese for the cheese mixture. Save the remaining shredded mozzarella for the top of the lasagna.
- Prepare the cheese mixture by adding the ricotta, 1/2 cup of Pecorino Romano, eggs, mozzarella, and 1 tsp of salt and pepper. Mix together well incorporating the eggs fully.
- Make a roux by melting the butter in a sauce pan over a low/medium heat, then add the flour. This will make a thick paste. Slowly add your milk while continually mixing until all of the milk is added. Stir often until the milk, flour, and butter are fully incorporated. This will create a thick creamy bechamel sauce.
- Start layering the lasagna in a 9×13 baking pan. Cover the bottom of the pan with a thin layer of the meat and sauce mixture. Add a layer of lasagna noodles, then add thin layer of cheese mixture, a thin layer of bechamel, and a thin layer of meat and sauce mixture. Repeat the layers. You will have three layers.
- After adding the sauce for the last layer top with the remaining shredded mozzarella and grated Pecorino Romano.
- Cover the lasagna with a sheet of parchment paper, then a sheet of tin foil. Place in the oven and bake covered for 45 minutes. Then remove the parchment paper and foil cover and continue to bake for another 10 to 15 minutes until the top of lightly browned.
- Remove from the oven. For easier cutting and serving, allow the lasagna to cool for 5 to 10 minutes. Your bechamel lasanga is ready. Enjoy!
Leave a Reply