Classic Lasagna Bolognese with Bechamel Sauce
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This classic Italian lasagna layers tender pasta with slow-cooked Bolognese, creamy béchamel, and freshly grated Parmigiano-Reggiano. Classic Lasagna Bolognese with Bechamel Sauce is a traditional Italian lasagna that uses béchamel instead of the ricotta filling found in many Italian-American versions.
See this post for What to Serve with Lasagna (Best Side Dishes). Try my Lasagna Soup next.
Quick Look: Classic Lasagna Bolognese with Bechamel Sauce
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6-8
- Method: Layered and baked
- Technique: Layer pasta with Bolognese, béchamel, and Parmigiano
- Flavor/Texture: Rich, savory, creamy, tender
A Lasagna I Grew Up With
This lasagna recipe is my Nonna Laura’s. I grew up eating it at large tables filled with family, love, and loud laughter. I hope you love it as much as I do! Honestly, it is the BEST lasagna recipe!
Traditional lasagna Bolognese typically features only fresh egg pasta, Bolognese ragù (a slow-cooked simmer meat sauce), creamy béchamel (a white sauce), and an abundance of grated Parmigiano cheese. The result is a melt-in-your-mouth, creamy, decadent, and satisfying lasagna that differs from traditional Italian-style lasagna recipes.
When you make this lasagna with bechamel, you will feel like you are dining at an Italian trattoria on the streets of Italy. This recipe brings me back to my home in Italy! My Italian family has made this classic Italian lasagna recipe (lasagne al forno) for generations. I know you will love it too! I wrote a story about my love for lasagna here: Sunday Story: Lasagna Love.
Made With AmorE,
Table of Contents
Simple Ingredients
This classic lasagna is built around three main components: Bolognese ragu, béchamel sauce, and pasta, layered with Parmigiano.
- Lasagna Noodles: Use your favorite lasagna noodles, or make your own Homemade Pasta Recipe.
- Meat Sauce: Use Classic Italian Ragu Meat Sauce or Bolognese. Beef Short Rib Ragu also works.
- Béchamel Sauce: Make Bechamel Sauce with butter, flour, whole milk, Parmigiano-Reggiano, nutmeg, salt, and optional black pepper.
- Parmigiano: Freshly grate the cheese for layering and finishing the lasagna.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Pasta Variation: Use oven-ready or boiled dried lasagna sheets.
- Meat Variation: Use all beef or a mix of ground beef and ground pork. You will love my white chicken lasagna with spinach.
- Dietary Variations: Use dairy-free milk and butter in the béchamel (texture may vary) for a lactose-free meal. You can also use gluten-free lasagna sheets and swap all-purpose flour in the béchamel for a 1:1 gluten-free flour.
- Add Vegetables: Sautéed mushrooms and spinach pair beautifully with the ragù. Try my spinach and garlic pasta.
How To Make Lasagna Bolognese
The lasagna comes together in three parts: prepare the Bolognese, make the béchamel, then layer the pasta with both sauces and Parmigiano before baking.
- Make sure the salted water is at a roaring boil before adding the lasagna noodles. This will ensure the pasta cooks evenly and has plenty of room to swim so it doesn’t stick. Cook the pasta until al dente (a little undercooked). If the pasta is overcooked, it is more likely to stick together and get mushy. Don’t touch it while it boils! No, not even stirring occasionally. This could break the pasta! Make sure to put the lasagna noodles on a clean tea towel and cover them while you are waiting to layer them in the lasagna pan or baking dish.
- While cooking the lasagna noodles, prepare the tomato sauce or ragu meat sauce and the bechamel sauce. Start building your lasagna by adding a little bit of sauce to the bottom of the pan to prevent the pasta from sticking. (This will also make some delicious browned bits at the bottom of the lasagna!) Add the first layer of pasta (lasagna noodles). Depending on the exact shape of the pan you may need to cut the ends to fit the pan.
- Top with a layer of ragu sauce, one-third of the bechamel sauce, and one-third of the parmigiano cheese (use your fingers to spread it evenly).
- Add another layer of lasagna noodles.
- Repeat the process until all the layers are complete.
- Finish the final layer with bechamel sauce and extra parmigiano cheese (and mozzarella, if desired).
- Bake to perfection!
- Slice and serve.
Authentic Italian Lasagna FAQs
Classic American-style lasagna uses layers of ricotta, mozzarella, and meat sauce. Authentic Lasagna Bolognese, on the other hand, swaps the ricotta for a silky béchamel and features thin layers of pasta, hearty ragù, and grated Parmigiano.
The result? A lighter, more balanced dish that lets the slow-cooked flavors of the ragù shine.
Lasagna Bolognese hails from Bologna, while the ricotta-based version is more common in Southern Italy—especially Naples. Both are beloved, but this traditional Northern style is a true taste of Italian comfort.
Ragù is a rich, slow-cooked Italian meat sauce made with ground beef (sometimes pork or veal), onions, carrots, celery, tomato, and a splash of wine. It’s deeply flavorful and the heart of a true Lasagna Bolognese—simple, rustic, and made with love- you’ll love my nonna’s recipe we use for this lasagna.
Béchamel sauce (besciamella in Italian) is of French origin and has long been part of Italian culinary tradition. It is a smooth, creamy white sauce made with just 3 ingredients: flour, hot milk, and butter. If you want to make it the true Italian way, add a nutmeg pinch.
Know your béchamel is done: when it is thick enough, it will “coat the back of a wooden spoon,” which means dip your spoon into the béchamel and then draw a finger through the coated spoon. The sauce shouldn’t run together, and you should see a clean line. The sauce will wipe clean, leaving an open space.
Store leftover lasagna in an airtight container or tightly covered baking dish in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the lasagna with foil and warm it in a 350°F oven until heated through. Lasagna freezes well before or after baking. If already cooked, let the baked lasagna cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This homemade lasagna recipe is filling and delicious! For sides, I recommend a few light dishes. Start with a fennel and orange salad, and serve with sautéed green beans and ciabatta bread. Finish with authentic tiramisu.
My Pro Tips
Recipe Tips
- Use fresh pasta sheets – Thin, delicate fresh egg pasta (homemade or store-bought) is traditional and gives a melt-in-your-mouth texture.
- Make the sauces ahead – Both the ragù alla Bolognese and béchamel taste better when made in advance. This also makes assembly stress-free.
- Layer thoughtfully – Don’t overload each layer. Keep a balance of pasta, béchamel, and ragù so the lasagna isn’t heavy or soggy.
- Grate real Parmigiano – Adds umami, saltiness, and structure to each layer. Always use freshly grated Parmigiano Reggiano.
- Let it rest – After baking, rest the lasagna 10–15 minutes. This helps it set for cleaner slices and better flavor.
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Classic Lasagna Bolognese with Bechamel Sauce
Ingredients
- Classic Italian Ragu, Meat Sauce
- 12-16 dried lasagna pasta noodles
- 2 cups freshly grated parmigiano cheese
Bechamel Sauce:
- 3 tbsp butter unsalted
- 3 tbsp all-purpose flour all purpose
- 2 cups milk
- 1 tablespoon parmigiano
- ⅛ teaspoons nutmeg
- ¼ teaspoons salt or to taste
Instructions
- Make the ragu sauce recipe and set aside (can be made days in advance and stored in fridge)
- Make the Bechamel Sauce (can be made days in advance and stored in fridge): In a medium saucepan on low medium heat melt the butter.
- Whisk in the flour until well combined with butter. Keep whisking for about 2 to 3 minutes. Add the rest of ingredients: milk, nutmeg and salt and whisk everything together.
- Cook for another 5 minutes and keep whisking as it gets thicker. Add the parmigiano and stir to combine. You will know it is ready when it sticks to the back of the spoon. Turn off heat and set aside.*
- Preheat oven to 400 degrees F
- Bring a large pot of salted water to a boil. Cook the pasta (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes).
- Set the al dente pasta noodles on a clean tea towels as you are layering the lasagna. Cover with another tea towel so the pasta doesn’t dry out or stick together.
- Grease a 9X13 rectangular baking sheet with the olive oil, add a large dollop of ragu sauce and spread it around the bottom of the pan.
- Put a layer of lasagna pasta (use 4-5 depending on size) in the dish (you may need to cut any excess to make them fit) top with a layer of ragu sauce, one-third of the bechamel sauce, and one-third of the parmigiano cheese (use your fingers to spread it evenly).
- Season with salt and pepper if desired. Repeat this process until layers are complete ending with bechamel and cheese on top.
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30-40 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Notes
- Use fresh pasta sheets – Thin, delicate fresh egg pasta (homemade or store-bought) is traditional and gives a melt-in-your-mouth texture.
- Make the sauces ahead – Both the ragù alla Bolognese and béchamel taste better when made in advance. This also makes assembly stress-free.
- Layer thoughtfully – Don’t overload each layer. Keep a balance of pasta, béchamel, and ragù so the lasagna isn’t heavy or soggy.
- Grate real Parmigiano – Adds umami, saltiness, and structure to each layer. Always use freshly grated Parmigiano Reggiano.
- Let it rest – After baking, rest the lasagna 10–15 minutes. This helps it set for cleaner slices and better flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for Christmas dinner and everyone loved it!!
Yes! A yummy classic. We had for NYE!
When and how much mozzarella??? This and the amount is missing from the instructions
Optional: add a little bit of mozzarella cheese in the layers after the parmigiano.
Thank you for sharing this recipe. How far in advance can I make the fully assembled lasagna, stored in the refrigerator prior to baking? Thank you!
Hi! You can make 24 hours ahead of time!
This was so delicious! The Bechamel sauce made it so creamy. Everyone loved it. I’m excited to try more of your recipes. Thanks for sharing.
Hi Jenny! You are most welcome. There are many more to try. Enjoy!
This lasagna was delicious! Everyone loved it. The bechamel sauce was very easy too. This is my new favorite lasagna recipe. I did add some mozzarella cheese to the parmagiano cheese because I love mozzarella cheese.
Yes! This is a true Italian classic. Happy everyone loved it.
The most delicious lasagna. My little kids loved this and my husband said it was his favorite lasagna I have ever made. If I want to use fresh pasta next time, do I need to cook if first?
So happy you loved it! I hope you can make it again and again. Enjoy.
For fresh pasta- if you use my fresh pasta recipe- boil the pasta sheets for about 3 minutes before layering and baking.
Very delicious! This will be the only lasagna recipe I will ever make again from now on! Everyone had thirds. Thank you!!
Hi Ellen! This makes me so happy. I hope you enjoy it for years to come!
This will be the only lasagna recipe I will make from now on. Very delicious!! Everyone had thirds. Thank you!!!
No garlic anywhere in this???
No, you can add it to the ragu if you like. Traditionally, we do not. Feel free to add.
Elena, going to make your recipe for lasagna tonight! Haven’t left comment before for your recipes but I’ve liked all that I tried. Going to Amafi coast in April! Will l ace comment after I make it!
Mike
Hi Mike! Thanks for reaching out. Happy you love all the recipes. I hope to bring you many more!