Classic Beef Lasagna Béchamel

I still remember the first time I made this classic beef lasagna with béchamel; the whole kitchen smelled like a cozy Italian trattoria and my family couldn't stop praising every rich, creamy bite.

One evening, unexpected guests arrived and with a bit of hustle, this lasagna was ready just in time; their amazed faces made me feel like a kitchen hero.

Ingredients

• Beef Ragù: I always use fresh ground beef and simmer the sauce slowly to develop deep flavors
• Béchamel Sauce: Warm milk is key here to avoid lumps and get that silky smooth texture
• Lasagna Sheets: Fresh or dried works fine but fresh tends to bake up creamier
• Cheeses: Mozzarella for melting and Parmesan for that sharp finish, both fresh grated if possible
• Olive Oil: A good quality one helps with greasing and adds subtle flavor

Instructions

Get Everything Ready:

Chop your veggies finely and have all ingredients within reach; the scents of sautéed onions, garlic, and celery starting to soften are the first hints this meal is on its way.

Build the Ragù:

Brown the beef breaking up lumps, then stir in tomato paste and crushed tomatoes; the aroma will deepen as it simmers and thickens, filling your kitchen with warmth.

Whisk the Béchamel:

Melt butter then stir in flour until pale golden; gradually add warm milk whisking constantly—listen to the gentle bubbling as the sauce thickens into creamy perfection.

Assemble the Layers:

Grease your dish, then start layering ragù, pasta, béchamel, and cheese; the anticipation builds as you repeat layers, each one richer than the last.

Bake to Golden Bliss:

Cover with foil and bake until bubbling, then uncover and watch the top turn a perfect golden color; the sounds of bubbling cheese are music to any cook's ears.

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This lasagna became more than a dish when it was served on a rainy Sunday, bringing family together and turning a gloomy day into a cherished memory.

Keeping It Fresh

Using fresh herbs like basil and oregano whenever possible really brightens up the ragù and keeps the flavors vibrant without overpowering the creamy béchamel.

Serving Ideas That Clicked

A simple green salad with a zingy vinaigrette pairs beautifully with this rich lasagna and balances the meal perfectly without competing for attention.

Making It Ahead for the Freezer

This dish freezes really well when fully assembled before baking; just wrap tightly and freeze. On baking day, thaw overnight in the fridge and bake as usual.

• Always cool lasagna completely before freezing to avoid sogginess
• Label with date and contents so you can enjoy it months later worry-free
• Don't forget to let it rest after baking for perfect slices

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Thanks for spending time in the kitchen with me; I hope this lasagna fills your home with as much warmth and joy as it does mine.

Recipe Help & Support

→ What is the best way to prepare the beef ragù?

Sauté finely chopped onion, garlic, carrot, and celery in olive oil until softened. Add ground beef and brown thoroughly before simmering with crushed tomatoes, tomato paste, herbs, and optional red wine for 20-25 minutes to develop rich flavors.

→ How do I make a smooth béchamel sauce?

Start by melting butter and whisking in flour to form a pale roux. Gradually add warm milk while whisking continuously to avoid lumps, then cook until the sauce thickens and coats the back of a spoon. Season with salt, white pepper, and a pinch of nutmeg.

→ Can I substitute the pasta for a gluten-free option?

Yes, gluten-free lasagna sheets can be used along with gluten-free flour for the béchamel to accommodate dietary needs without compromising texture.

→ What cheeses are used in this lasagna?

Mozzarella cheese is layered throughout for creaminess, while grated Parmesan is sprinkled on top for a savory, golden crust after baking.

→ How long should the assembled dish be baked?

Cover with foil and bake at 180°C (350°F) for 30 minutes, then uncover and bake for an additional 15 minutes until bubbling and golden brown.