Classic Lasagna Bolognese with Bechamel Sauce

5 from 26 votes

Classic Lasagna Bolognese with Bechamel Sauce

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 Northern Italian-style lasagna that uses béchamel instead of the ricotta filling found in many Italian-American versions.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course, Pasta

Cuisine: Italian

Keyword: lasagna bolognese, lasagna recipe, lasagne bolognese

Servings: -8 servings

Author: Elena Davis

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

US Customary - Metric

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