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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.