Béchamel For Lasagna

Creamy, dreamy, and totally irresistible!

Ever tasted a lasagna so rich and creamy that it felt like a warm hug? If you’re ready to elevate your pasta night to legendary status, you absolutely need to make Béchamel for Lasagna! It’s the secret weapon that transforms a regular lasagna into a showstopper. With just the right amount of creamy goodness, this one-pan dream can become the star of your dinner table. Who doesn’t love a dish that’s both indulgent and comforting?

Why make this recipe

This Béchamel sauce brings a whole new level to your lasagna experience. Here are a few reasons why you’ll want to whip this up:

• Easy Cleanup: Who has time for a sink full of dishes? With this recipe, your kitchen stays somewhat tidy, and you get to impress everyone with minimal effort.
• Family-Friendly: Kids and adults alike will dive into this delicious cheesy goodness. Just watch how quickly it disappears!
• Affordable: You don’t need to break the bank for restaurant-style lasagna. This recipe makes your taste buds sing without emptying your wallet!

Ingredients

You don’t need fancy stuff — just these basics!

• 6 cups whole milk
• 1/4 teaspoon ground nutmeg
• 8 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• 1 teaspoon Morton kosher salt
• 1/2 teaspoon black pepper
• 12 lasagna pasta sheets (10 ounces if using dried pasta sheets)
• 7 cups Bolognese ragu sauce
• 2 1/2 cups finely shredded parmesan cheese

Directions

Let’s break this down step-by-step for maximum ease:

1. Make the Béchamel Sauce:

   • In a saucepan, melt the butter over medium heat.
   • Stir in the flour and cook for about 1-2 minutes until golden brown.
   • Gradually whisk in the milk and bring to a simmer. Stir frequently for about 5-7 minutes until it thickens.
   • Add nutmeg, salt, and black pepper. Set aside.

2. Layer the Lasagna:

   • Preheat your oven to 375°F (190°C).
   • In a baking dish, spread a layer of Bolognese ragu sauce on the bottom.
   • Place lasagna sheets on top, followed by a layer of Béchamel sauce, then sprinkle half of the parmesan cheese.
   • Repeat the layers until you’ve used all ingredients, finishing with a layer of Béchamel and topping off with the remaining parmesan cheese.
   • Bake in the preheated oven for 30-40 minutes until golden and bubbly.

How to make Béchamel for Lasagna (Overview)

Making this sauce is as easy as pie! Start by melting butter and mixing in the flour until it’s nice and golden. Then you’ll whisk in that whole milk until it’s all thick and creamy. The best part? The essence of nutmeg and seasoning adds that little extra yum-factor. Pro tip: When combining the milk, do it slowly to avoid lumps. Nobody wants a chunky sauce in their life!

How to serve Béchamel for Lasagna

Once it’s out of the oven and that comforting aroma fills your kitchen, it’s time to dive into lasagna heaven! Serve it hot, garnished with fresh basil or a sprinkle of red pepper flakes for a kick. Pair it with a crisp side salad and some crusty bread for that perfect balance of textures and flavors. Imagine that golden, cheesy crust giving way to layers of warm, melting pasta—utter bliss!

How to store Béchamel for Lasagna

Got leftovers? Lucky you! This lasagna keeps well in the fridge for about 3-4 days. Just store it in an airtight container. Planning to enjoy it later? You can freeze it for up to 2-3 months. For best results, reheat it in the oven at a low temperature to retain that creamy goodness.

Tips to make Béchamel for Lasagna

Here are some quick insider secrets to amp up your lasagna game:

1. Don’t skimp on the cheese: More cheese equals more ooey-gooey goodness.
2. Add herbs: Fresh or dried herbs like basil or oregano elevate the flavor even more!
3. Layer smart: Alternate the sauces, and don’t be afraid to mix things up with your favorite veggies in between layers.

Variation

Want to change things up? Try this:

• Vegan Béchamel: Swap the milk for almond or oat milk and use vegan butter and a plant-based cheese alternative.
• Spice it up: Add some sautéed veggies or fiery sausage for an extra kick.

FAQs

Can I make Béchamel sauce ahead of time?
Absolutely! Just store it in the fridge until you’re ready to layer it into your lasagna.

What can I substitute for the cheese?
Nutritional yeast is a great cheese alternative for a nutty flavor.

Is this lasagna good for freezing?
Yes! Freeze it after baking, just make sure it cools completely before wrapping it up.

📌 Pin this recipe for your next cozy dinner night!

Béchamel Sauce for Lasagna

This rich and creamy Béchamel sauce elevates your lasagna to a whole new level of indulgence and comfort, making it the star of your dinner table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Béchamel Sauce

• 6 cups whole milk
• 1/4 teaspoon ground nutmeg
• 8 tablespoons unsalted butter
• 3/4 cup all-purpose flour
• 1 teaspoon Morton kosher salt
• 1/2 teaspoon black pepper

For the Lasagna

• 12 sheets lasagna pasta sheets (10 ounces if using dried pasta sheets)
• 7 cups Bolognese ragu sauce
• 2 1/2 cups finely shredded parmesan cheese

Method

 

Make the Béchamel Sauce

1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour and cook for about 1-2 minutes until golden brown.
3. Gradually whisk in the milk and bring to a simmer. Stir frequently for about 5-7 minutes until it thickens.
4. Add nutmeg, salt, and black pepper. Set aside.

Layer the Lasagna

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, spread a layer of Bolognese ragu sauce on the bottom.
3. Place lasagna sheets on top, followed by a layer of Béchamel sauce, then sprinkle half of the parmesan cheese.
4. Repeat the layers until you’ve used all ingredients, finishing with a layer of Béchamel and topping off with the remaining parmesan cheese.
5. Bake in the preheated oven for 30-40 minutes until golden and bubbly.

Notes

Got leftovers? This lasagna keeps well in the fridge for about 3-4 days. You can freeze it for up to 2-3 months. For best results, reheat it in the oven at a low temperature.