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Classic Lasagna Bolognese with Béchamel

A delicious, vibrant, mouthwatering dish for the whole family. Classic lasagna Bolognese with béchamel is an Italian favorite loved the world over. Lasagna can seem complicated, but make it once and you'll see the steps are simple — and the result is spectacular.

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Classic lasagna bolognese with bechamel sauce
Classic lasagna bolognese with bechamel sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 8 g
Fats 41 % 17 g
Carbohydrates 39 % 16 g
222 kcal
GI: 13 / 75 / 13

Cooking method

  1. Step 1:

    Step 1

    How do you make lasagna Bolognese with béchamel? First make both sauces, starting with the Bolognese. Peel the carrot and onion, chop them finely, and sauté them in oil in a skillet until soft.

  2. Step 2:

    Step 2

    Add the ground beef and cook it for 8–10 minutes, until it goes from red to browned. Stir as you go, breaking up any clumps with a spatula so the meat stays fine and loose. I also added celery, but that's up to you.

  3. Step 3:

    Step 3

    Add the tomato sauce to the meat, along with a dried herb blend (Italian seasoning or basil) and salt and pepper to taste. Stir, cover, and simmer for 10–15 minutes.

  4. Step 4:

    Step 4

    Now make the béchamel. In a heavy-bottomed saucepan, melt the butter over medium heat.

  5. Step 5:

    Step 5

    Add the flour and whisk it in quickly.

  6. Step 6:

    Step 6

    Pour in the milk, add salt, pepper, and nutmeg, whisk well, and cook over low heat until thickened. It should be the consistency of a sauce, not porridge, so watch it closely and don't step away from the stove. If lumps form, you can strain the sauce or just leave them — they won't show in the finished dish.

  7. Step 7:

    Step 7

    Grate the soft cheese (mozzarella is best, but any will do).

  8. Step 8:

    Step 8

    Grate the hard cheese too (Parmesan is best).

  9. Step 9:

    Step 9

    Now assemble the lasagna. Spread a little béchamel in a baking dish and lay down a layer of lasagna sheets. They can overlap slightly; there's no need to trim them.

  10. Step 10:

    Step 10

    Spread Bolognese over the sheets — about ⅓ of the total.

  11. Step 11:

    Step 11

    Sprinkle with the grated soft cheese.

  12. Step 12:

    Step 12

    Pour béchamel over the top.

  13. Step 13:

    Step 13

    Lay down another layer of lasagna sheets, then Bolognese, cheese, and béchamel again.

  14. Step 14:

    Step 14

    Repeat all the layers one more time.

  15. Step 15:

    Step 15

    Sprinkle the hard cheese over the top layer. Every lasagna sheet should be covered with sauce so it cooks up soft instead of staying dry. Bake the lasagna in an oven preheated to 350°F (180°C) for 30–40 minutes. The time and temperature are approximate — go by your own oven.

  16. Step 16:

    Step 16

    The lasagna is best eaten hot or warm. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Camembert cheese with 50% fat content - 291  kcal/100g
  • Moobacher cheese - 350  kcal/100g
  • Saint-agur cheese - 369  kcal/100g
  • Sirius Camembert cheese - 294  kcal/100g
  • Salt - 0  kcal/100g
  • Lasagna sheets - 337  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Herb mixture - 259  kcal/100g
  • Nutmeg - 556  kcal/100g

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