Homemade Lasagna with Bechamel

This Homemade Lasagna with Bechamel is the ultimate comfort food—rich, savory layers of perfectly seasoned meat sauce, creamy bechamel, gooey mozzarella, and tangy marinara. It’s everything you want in a classic Italian dish, made entirely from scratch and ideal for gatherings, holidays, or a hearty family dinner.

Why You’ll Love This Recipe

This lasagna is a labor of love, and the results speak for themselves. With layers of tender pasta, a robust meat and marinara sauce, creamy bechamel, and melty cheese, it’s a restaurant-quality dish you can make at home. The bechamel sauce adds a luxurious texture that elevates it beyond traditional ricotta-based versions. Whether you’re feeding a crowd or prepping ahead for the week, this recipe offers maximum flavor and satisfying comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lasagna:
12 oz lasagna noodles (12 sheets dry)
1 lb mozzarella cheese, shredded
8 oz parmesan cheese, freshly grated

Marinara Sauce:
3 tbsp olive oil
6 cloves garlic, minced
2 tbsp tomato paste
½ cup low-sodium chicken broth
½ tsp sugar
½ tsp dried oregano
½ tsp kosher salt
¼ tsp red pepper flakes
28 oz crushed San Marzano tomatoes
12 fresh basil leaves, finely chopped

Bechamel Sauce:
3 cups milk (any variety)
¼ cup butter or oil
¼ cup all-purpose flour
⅛ tsp kosher salt
⅛ tsp white pepper

Meat Sauce:
2 lbs lean ground beef
1 tbsp olive oil
1 tbsp fennel seeds (optional)
½ tsp red pepper flakes
6 cloves garlic, minced
1 large white onion, chopped
1 full batch of prepared marinara sauce

Directions

Make the Marinara Sauce:

1. In a skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 2 minutes.

2. Lower heat to medium and stir in tomato paste, chicken broth, sugar, oregano, salt, and red pepper flakes. Cook for 2 minutes.

3. Add crushed tomatoes, stir, and simmer for 20 minutes. Stir in fresh basil during the final 10 minutes.

4. For a smooth texture, blend with a hand blender if desired. Set aside.

Make the Bechamel Sauce:

1. Warm the milk in a separate saucepan or microwave.

2. In another pan, melt butter and whisk in flour, salt, and white pepper. Cook for 1–2 minutes until the roux is golden.

3. Gradually add warm milk while whisking continuously until the sauce thickens. Set aside.

Make the Meat Sauce:

1. Heat olive oil in a large skillet or Dutch oven. Add fennel seeds and red pepper flakes, cooking for 30 seconds.

2. Add chopped onion and cook for about 2 minutes until softened. Add garlic and stir for 30 seconds.

3. Add ground beef and cook thoroughly, breaking it into small pieces. Drain excess grease.

4. Stir in the prepared marinara sauce and simmer for 20 minutes. If the sauce becomes too thick, add a splash of water.

Prepare the Noodles:

1. Place dry noodles in a 9×13-inch baking dish and cover with hot water. Let soak for 20 minutes, then drain.

Assemble the Lasagna:

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.

2. Spread a thin layer of meat sauce on the bottom of the dish.

3. Add a layer of noodles, followed by meat sauce, bechamel, mozzarella, and parmesan.

4. Repeat the layers 3–4 times, finishing with a generous layer of cheese on top.

5. Bake uncovered for 30 minutes until the top is golden and bubbly. Loosely cover with foil if it browns too quickly.

6. Let the lasagna rest for 15 minutes before slicing and serving.

Servings and timing

Servings: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 1 hour 45 minutes

Variations

• Vegetarian: Skip the meat and double the marinara. Add sautéed spinach, mushrooms, or zucchini for extra flavor.

• Spicy: Increase the red pepper flakes in the meat and marinara sauces for a bolder kick.

• Cheese Swap: Mix in ricotta or provolone for a different texture and flavor.

• Pasta Substitute: Use fresh lasagna sheets if available for an even more delicate texture.

• Herb Boost: Add fresh thyme, oregano, or parsley to the sauces for added depth.

• White Lasagna: Omit the marinara and use only bechamel with sautéed vegetables and chicken for a creamy variation.

• Gluten-Free: Use gluten-free noodles and substitute flour in the bechamel with a gluten-free blend.

• Low-Carb: Replace noodles with thin slices of zucchini or eggplant, grilled beforehand to remove moisture.

• Smoky Flavor: Use smoked mozzarella or add a bit of smoked paprika to the meat sauce.

• Make Ahead: Assemble the lasagna up to a day in advance, cover, and refrigerate before baking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices or the whole dish tightly in foil and freeze for up to 2 months. Reheat individual portions in the microwave for 2–3 minutes or reheat the entire dish in the oven at 350°F until warmed through (about 20–30 minutes).

FAQs

Can I use store-bought marinara instead of making it from scratch?

Yes, a good-quality jarred marinara can save time. Just make sure it’s well-seasoned and not too watery.

Can I assemble the lasagna ahead of time?

Absolutely. Assemble the entire dish and refrigerate it up to 24 hours before baking.

What’s the purpose of bechamel sauce in lasagna?

Bechamel adds creaminess and balances the acidity of the tomato-based meat sauce, creating a rich and smooth texture.

Do I have to boil the noodles?

No. This recipe uses a soaking method with hot water, which softens the noodles without boiling.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative to beef.

How do I keep lasagna from getting watery?

Use thickened sauces and let the lasagna rest after baking to help it set properly and absorb excess moisture.

Can I freeze lasagna before baking?

Yes, you can assemble and freeze it unbaked. Thaw overnight in the fridge and bake as directed.

Why does my lasagna fall apart when serving?

It may be too hot. Let it rest for at least 15 minutes after baking to firm up for clean slices.

How do I make a smooth bechamel?

Warm the milk before adding it to the roux and whisk continuously to prevent lumps.

Can I add vegetables to this lasagna?

Definitely. Mushrooms, spinach, zucchini, or roasted red peppers make great additions to the layers.

Conclusion

Homemade Lasagna with Bechamel is a deliciously layered dish full of bold flavors and creamy textures. It’s a true showstopper perfect for special occasions or a comforting weekend dinner. With its rich sauces, tender noodles, and cheesy topping, this lasagna is destined to become a go-to favorite in your kitchen.