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Classic Lasagna with Béchamel

Lasagna is a dish that sparks joy in any home—it’s creamy, flavorful, and absolutely heartwarming! Imagine layers of tender pasta harmonizing with a rich meat sauce, all topped off with a velvety béchamel sauce and gooey cheese. This classic lasagna with béchamel is not just another meal; it's an experience that will bring your family together around the dinner table.
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Ingredients
  

  • 1 lb 450g ground beef (or a mix of beef)
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt & black pepper
  • 1 teaspoon sugar optional
  • 1/2 cup red wine or beef broth optional
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk warm
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • 9-12 lasagna noodles pre-cooked or oven-ready
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese for topping

Instructions
 

  • Prepare the Meat Sauce:
  • In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until soft. Then, add the ground beef and cook until browned, draining any excess fat. Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, pepper, and sugar. If using, pour in the red wine or beef broth and let the mixture simmer for 20-30 minutes, until it has thickened.
  • Prepare the Bé Chamel Sauce:
  • In a separate saucepan, melt the butter over medium heat. Whisk in the flour for 1-2 minutes until smooth. Gradually pour in the warm milk while whisking continuously to prevent lumps. Add salt and nutmeg, cooking until the sauce thickens. Finally, remove from heat and stir in grated Parmesan cheese.
  • Assemble the Lasagna:
  • Preheat your oven to 375°F (190°C). Begin by spreading a thin layer of meat sauce at the bottom of a baking dish. Then, add a layer of lasagna noodles, followed by more meat sauce, béchamel sauce, and a generous sprinkle of shredded mozzarella. Repeat the layers until all ingredients are used, finishing with béchamel sauce and the remaining Parmesan cheese on top.
  • Bake & Serve:
  • Cover the lasagna with aluminum foil and bake for 30 minutes. Afterward, remove the foil and bake for an additional 15 minutes until the surface is golden and bubbly. Once baked, let it rest for about 10 minutes before slicing. Garnish with fresh basil and serve warm!