Bechamel Lasagna + Video (2024)

Lasagna with bechamel, marinara, sausage and beef is much better than a classic lasagna This recipe makes a fantastic Christmas dinner.

During a visit to Italy several years ago, I gathered as many authentic lasagna recipes as I was given. The chefs and home cooks gave me a lot of tips, too. As a result, I can honestly say that this is the best lasagna recipe I’ve ever made.

Lasagna is the epitome of comfort food, and it tastes so much better when it’s made from scratch. Not only that, but it’s a traditional Christmas dinner for many Italians.

Lasagna with bechamel

Authentic Italian lasagna recipes call for bechamel sauce instead of ricotta or cottage cheese. That is because it gives the dish a creamier and saucier texture.

Plus, layering lasagna with bechamel allows the sauce to seep into all of the nooks and crannies. Combine that with hot Italian sausage, beef bolognese, and tender noodles for an incredible Italian homemade lasagna!

Ingredient notes and substitutions

• Lasagna noodles– Another bonus for this recipe is that the noodles aren’t cooked separately. They go right into the baking dish and the sauces provide the liquid to cook them! Do NOT use no-boil noodles; they don’t have enough structure to hold the weight of a three sauce lasagna!

• Crushed tomatoes – San Marzano tomatoes have a sweeter flavor and lower acidity, but you can easily substitute your favorite brand instead.

• Tomato paste – This is great for when you’re short on time because it helps thicken the sauce. If you’ll be simmering the marinara sauce low and slow, leave it out altogether.

• Fresh basil – I highly recommend using fresh leaves if you can, but you can use about 2 teaspoons of dried basil in a pinch. Rub it between your palms before adding to the pot to make the flavor and fragrance bolder.

• Hot Italian sausage – Feel free to use mild or sweet Italian sausage for a less spicy bolognese sauce. You can also use bulk sausage if you don’t want to deal with removing the casings.

Lasagna sauces

• Meatless spaghetti sauce – Homemade marinara is better than anything from a jar. Feel free to adjust the spices to suit your taste preferences. This will then be used to make the bolognese sauce.

• Bechamel for lasagna – Considered one of the five “mother sauces” in Italian cooking, this white sauce can be used as a base to make other things, like homemade alfredo sauce or baked mac and cheese.

• Sausage and beef bolognese sauce – I recommend starting the bolognese sauce first. This way, it cooks while you work on everything else. Or, make it ahead of time in a big batch, then save the rest for other dishes.

Video: Making bechamel lasagna

This may be the best lasagna recipe, but it is definitely not the quickest recipe. Making homemade lasagna isn’t difficult, but it’s a labor of love. Honestly, after the sauces are made, the time-intensive work is out of the way. Assembling the lasagna is a snap.

To see the process from start to finish, watch the video located in the recipe card at the bottom of this post.

How to assemble lasagna

Start by prepping all of your ingredients and making the three sauces needed for the lasagna.

Then, place the dry noodles in a baking dish and cover with hot water to soften them. Drain well and assemble as follows:

1. Spread a thin layer of bolognese on the bottom. Make a single layer of noodles, then add more meat sauce.
2. Next, spread some of the bechamel over the top.
3. Then, add a couple handfuls of mozzarella and parmesan, making sure to sprinkle it to the edges.
4. Add another layer of noodles on top of the cheese.

5. Continue layering until you have used up all of the ingredients.

   This should be a 3 or 4 layer lasagna with bechamel, ending with a layer of shredded cheese on top.

6. Bake until warmed all the way through. The cheese should be browned and bubbly, but if it starts to burn you can put some foil on top.
   
7. Let the lasagna rest so it can firm up before slicing.

Recipe notes

• Shred cheese by hand: Pre-bagged shreds are covered with a preservative to prevent clumping. The cheese has a waxy texture and doesn’t melt properly. Always use freshly grated cheese if you’re able to.

• Make ahead: All three lasagna sauces can be made in advance and refrigerated until you are ready to assemble. However, I would recommend putting the lasagna together just before baking for best results.

• Adjust servings: You can easily halve this recipe if needed. Or, double it so you have one for dinner and one to freeze for later!

• Storage and freezing: Keep leftover beef and sausage lasagna covered in the refrigerator for 3 to 4 days. Or, wrap tightly in foil or transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.

• Reheating: Heat in the oven or microwave until warmed through. If it was frozen, leave the foil on while baking and remove just at the end so the cheese can get brown and bubbly.