Savory Beef Béchamel Lasagna

$To make Classic Beef Béchamel Lasagna, you need to gather some simple ingredients. Here’s what you will need: - 1 pound ground beef - 9 lasagna noodles - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups marinara sauce - 4 cups whole milk - 1/2 cup all-purpose flour - 4 tablespoons unsalted butter - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and black pepper to taste These ingredients come together to create a rich and tasty dish. The ground beef adds protein, while the cheeses bring creaminess. The noodles hold everything together beautifully. Fresh onion and garlic give it flavor. Marinara sauce adds tang, and the béchamel sauce makes it extra special. Using whole milk is key for a creamy béchamel. The herbs add a nice touch of aroma and taste. Make sure to season well with salt and pepper. This blend of ingredients makes every bite a delight. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This temperature helps the lasagna cook evenly and get that nice, golden crust. In a large skillet, add 1 pound of ground beef, 1 finely chopped onion, and 3 minced garlic cloves. Season with salt, black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Sauté on medium heat for about 7-10 minutes until the beef turns brown and the onions soften. If there is too much fat, drain it off to keep it light and tasty. Once the beef is cooked, stir in 2 cups of marinara sauce. Let this mixture simmer on low heat for 5 minutes. This step helps the flavors blend together and makes the sauce richer. Set the skillet aside to cool slightly. Bring a large pot of salted water to a boil. Cook 9 lasagna noodles according to the package instructions, which usually takes about 8-10 minutes. You want them to be al dente. Drain the noodles and lay them flat on parchment paper or a clean kitchen towel to stop them from sticking together. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted, whisk in 1/2 cup of all-purpose flour and cook for about 2 minutes. Stir constantly to avoid lumps. Gradually pour in 4 cups of whole milk, whisking until the sauce thickens, which takes about 5-7 minutes. Season this béchamel sauce with salt and black pepper to taste for added flavor. In a 9x13 inch baking dish, start with a layer of the beef mixture. Place 3 lasagna noodles over the sauce. Spoon a layer of 2 cups of ricotta cheese over the noodles. Drizzle some béchamel sauce on top and sprinkle with shredded mozzarella cheese. Repeat these layers until you reach the top, finishing with a generous layer of mozzarella and a sprinkle of grated Parmesan cheese for a lovely crust. Cover the baking dish tightly with aluminum foil to keep moisture in. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbly. After taking the lasagna out of the oven, let it rest for 10 minutes. This helps it set and makes slicing easier. Serve warm with a fresh side salad or some crusty bread for a full meal experience. To make a great beef mixture, start with fresh ground beef. Use a medium heat to cook it. This keeps the beef juicy. Add finely chopped onion and minced garlic for flavor. Season with salt, black pepper, oregano, and basil. Sauté until the beef is brown and onions are soft. If there's too much fat, drain it off. This step lightens the dish and lets the flavors shine. Béchamel sauce can be tricky. If it’s too thick, just whisk in more milk until it’s creamy. If it’s lumpy, keep whisking and heat it gently. To avoid lumps, add flour to melted butter first. Stir it well before adding milk. This creates a smooth base. Season it with salt and black pepper for extra flavor. When you layer, be sure to spread each layer evenly. Start with beef mixture on the bottom. Then add noodles, ricotta, and béchamel. Use three noodles per layer for balance. Repeat the layers until you reach the top. Finish with a thick layer of mozzarella and Parmesan. This helps prevent sticking and ensures each bite is delicious. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor profile of your lasagna. Consider adding fresh basil or oregano between layers for a burst of freshness. Let it Rest: Allowing the lasagna to rest for at least 10 minutes after baking helps the layers set, making it easier to slice and serve. Mix Cheeses: For a more complex flavor, mix different types of cheese in the ricotta layer, such as adding goat cheese or cream cheese for creaminess. Freezing Tips: If you plan to freeze the lasagna, assemble it without baking and cover it tightly with foil. When ready to eat, bake from frozen, adding extra time to ensure it's heated through. {{image_4}} You can easily make a vegetarian lasagna. Instead of beef, try these tasty substitutes: - 1 pound of mushrooms, finely chopped - 1 pound of lentils, cooked - 1 pound of zucchini, sliced thin These options add great taste and texture. You can mix them up, too! Cheese makes lasagna special. Besides ricotta and mozzarella, you can try: - Goat cheese for a tangy flavor - Fontina for creaminess - Havarti for a smooth melt Mixing cheeses gives your dish a unique flavor. Feel free to get creative! Want to boost the flavor? Here are some great add-ins: - Spinach or kale for greens - Roasted red peppers for sweetness - Olives for a salty kick Adding these ingredients will make your lasagna even more delicious. Don't be afraid to experiment! To store leftover lasagna safely, first let it cool to room temperature. Then, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. This helps keep the flavors fresh. Leftover lasagna stays good for about 3 to 5 days in the fridge. If you want to save lasagna for later, freezing is a great option. First, cool the lasagna completely. Then cut it into single portions. Wrap each piece in plastic wrap, then place it in a freezer bag. Remove as much air as possible. Lasagna can last in the freezer for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight before reheating. To reheat lasagna without losing quality, use the oven. Preheat your oven to 375°F (190°C). Place the lasagna in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes, or until it's hot throughout. If you want a crispy top, remove the foil for the last 5-10 minutes. You can also use the microwave for quick reheating, but it may not keep the texture as nice. Heat in short bursts and check often. To reheat lasagna, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the lasagna in a baking dish. Add a few drops of water to keep it moist. Cover the dish with foil to trap steam. Bake for about 20-25 minutes. If you want a bubbly top, remove the foil for the last 5 minutes. This keeps the texture great and warms it evenly. Yes, you can make lasagna ahead of time. Assemble it completely, but do not bake it. Cover it tightly with foil or plastic wrap. You can store it in the fridge for up to 24 hours. When ready, bake it as usual. If it’s cold from the fridge, add 10-15 minutes to the baking time. Lasagna pairs well with several side dishes. A fresh green salad is a great choice. You can add a light vinaigrette for extra flavor. Garlic bread is another favorite to serve. It adds a nice crunch and complements the dish well. Steamed vegetables like broccoli or carrots also work well. Lasagna can last in the refrigerator for about 3-5 days. Be sure to store it in an airtight container. If you see any mold or an off smell, it’s best to toss it. Enjoy the leftovers within the week for the best taste and safety. Yes, you can use no-boil noodles in your lasagna. They work great and save time. Just layer them as you would regular noodles. They will absorb moisture from the sauce while baking. This gives you a nice, tender lasagna without the need for pre-cooking. In this blog, I shared the key ingredients and steps for making lasagna. I covered cooking the beef, preparing the béchamel, and layering the dish for the best taste. I also offered tips to perfect each part, suggested variations, and provided storage options. Lasagna is a rewarding meal to make. With practice, you can create your own delicious version. Enjoy experimenting with flavors and wow your family and friends. Now, you have all the tools to bake a tasty lasagna!$

Savory Beef Béchamel Lasagna

A delicious layered lasagna featuring savory ground beef, creamy béchamel sauce, and a blend of cheeses.

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Prep Time 30

Cook Time 50

Total Time 1 20

Course Main Course

Cuisine Italian

Servings 6

Calories 500 kcal

Ingredients

1 pound ground beef
9 pieces lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups marinara sauce
4 cups whole milk
0.5 cup all-purpose flour
4 tablespoons unsalted butter
1 teaspoon dried oregano
1 teaspoon dried basil
to taste Salt and black pepper

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef, onion, and garlic. Season with salt, black pepper, oregano, and basil. Sauté for 7-10 minutes until browned.
Stir in the marinara sauce and let it simmer for 5 minutes. Set aside to cool slightly.
Boil salted water in a large pot and cook the lasagna noodles until al dente, about 8-10 minutes. Drain and lay flat to prevent sticking.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking until thickened (5-7 minutes). Season with salt and black pepper.
In a 9x13 inch baking dish, layer the beef mixture, 3 noodles, ricotta cheese, béchamel sauce, and mozzarella cheese. Repeat layers until finished, topping with mozzarella and Parmesan.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Serve warm.

Notes

Let the lasagna rest before slicing for better presentation.

Keyword béchamel, beef, cheese, lasagna