Klassische Lasagne Meat Béchamel

This classic meat and béchamel lasagna is the ultimate comfort food combining rich meaty ragù creamy white sauce and gooey cheese between layers of pasta The method comes straight from my Italian grandmother and it is always the centerpiece of any family gathering

I first made this lasagna for a Sunday dinner when I wanted to spoil my loved ones and it has now become many friends birthday dinner request

Ingredients

• Olive oil: Essential for sautéing and helps build the base flavor Choose a rich green extra virgin oil for best results
• Yellow onion: Adds subtle sweetness and depth to the sauce Look for firm onions with papery skin
• Garlic: Brings a signature Italian aroma and warmth Fresh garlic cloves are best for punchy flavor
• Ground beef or pork: Mixture increases richness and complexity Source your meat from a quality butcher for best texture
• Tomato paste: Intensifies the tomatoes and brings umami Make sure it is bright red and smooth
• Crushed tomatoes: The heart of the sauce Choose San Marzano or high quality Italian tomatoes for best taste
• Dried oregano: Infuses an herbal note Use recently purchased dried oregano so its fragrant
• Salt and black pepper: Brings balance and depth Season as you go for layers of seasoning
• Fresh basil: Optional for a finishing burst of freshness Always use vibrant green leaves
• Butter: For the béchamel Look for unsalted and high fat butter for a silky result
• All purpose flour: Thickens the béchamel Unbleached flour gives a cleaner flavor
• Whole milk: Warm for a creamier sauce Avoid skimmed versions or the béchamel can be thin
• Nutmeg: Adds warmth and a subtle nutty note Use freshly grated nutmeg for best results
• Lasagna sheets: Either fresh or no boil Select good Italian pasta for perfect bite
• Parmesan or Grana Padano: Provides savory tang and golden top Finer grating will melt better
• Mozzarella: Melts into the layers for stretch and gooey texture Use real mozzarella for true flavor
• Fresh parsley or basil: For garnish Brightens the final dish

Step by Step Instructions

Prepare the Ragù:

Begin by heating the olive oil in a large skillet over medium heat Drop in the chopped onion and let it soften slowly until translucent Usually takes about seven minutes for the sweetness to come out Stir in minced garlic until fragrant about one minute Add the ground meat breaking it up thoroughly with a spoon Continue cooking until it is browned with no pink spots Mix in the tomato paste and cook another two minutes to deepen the flavor Pour in the crushed tomatoes and sprinkle in oregano salt and pepper Let this gently simmer uncovered for at least twenty five minutes You will notice the sauce reduces and the flavors combine beautifully Taste and adjust the seasoning before stirring in fresh basil if using

Make the Béchamel Sauce:

Melt the butter in a saucepan over medium heat Add all purpose flour and whisk constantly making a smooth roux Cook it for just about one to two minutes until pale golden Slowly pour in the warmed milk whisking as you go to avoid any lumps Continue stirring until sauce thickens This will take about five to seven minutes Off the heat whisk in a pinch of nutmeg salt and a little white pepper

Assemble the Lasagna:

Set oven to one hundred ninety degrees Celsius which is three hundred seventy five Fahrenheit Use a deep ceramic baking dish Spread just enough meat sauce on the bottom to cover Add a layer of lasagna sheets over the sauce Then add more meat sauce some béchamel sauce and a mix of both types of cheese Repeat this set of layers until you run out of ingredients usually three to four layers End with béchamel and a thick blanket of remaining cheese

Bake:

Cover the baking dish loosely with foil and bake for twenty five minutes Remove the foil and continue baking for another fifteen to twenty minutes until the top is golden brown and bubbling Let the lasagna rest for ten minutes before slicing which keeps the layers neat

Save

My favorite ingredient is the béchamel sauce which turns the dish creamy and luxurious Every time I make this my kids run to the kitchen just from the aroma and my father always tells the story of making lasagna with his mother in Naples

Storage Tips

Store leftover lasagna wrapped tightly in the fridge for up to four days Individual slices hold up well and reheat in a low oven or microwave For longer storage wrap tightly in foil and freeze up to two months Lasagna tastes even better after a day as the flavors meld

Ingredient Substitutions

You can swap half the beef for pork for extra richness In a pinch use pre shredded mozzarella but real mozzarella always melts better For a lighter béchamel try semi skimmed milk but remember it will be a bit less creamy For gluten free use gluten free lasagna sheets and a one to one flour blend in the béchamel sauce

Serving Suggestions

This lasagna shines when served with a simple green salad dressed in olive oil and lemon and some warm crusty bread A spoonful of pesto or a grating of extra cheese also make a great finishing touch For gatherings serve in the baking dish for that rustic family style feel

A Bit of History

Lasagna’s roots are in Emilia Romagna Northern Italy but families across Italy have their own twist Growing up my family always made it on special occasions especially at Christmas and birthdays In Italian kitchens a bubbling lasagna means celebration

Recipe FAQs

→ How do I prevent lasagna from becoming watery?

Simmer the ragù until thick, and avoid overusing sauce. Let the assembled dish rest before slicing to help set the layers.

→ Can I use pre-cooked lasagna sheets?

Yes, both fresh and pre-cooked sheets are suitable. Ensure there is enough sauce to fully hydrate and soften the pasta during baking.

→ What cheeses work best for this lasagna?

Parmesan or Grana Padano adds sharpness, while mozzarella gives melt and stretch. Using both creates a well-balanced texture and flavor.

→ How can I make the béchamel lump-free?

Whisk warm milk into the roux slowly and constantly, keeping the heat moderate to achieve a smooth, creamy sauce.

→ Is it possible to prepare lasagna in advance?

The assembled dish can be refrigerated before baking for up to a day, or baked and reheated for easy serving later.