Beef Lasagna with Béchamel

Beef Lasagna with Béchamel is the rich, Italian-style lasagna you dream about. Slow-simmered beef ragù and silky béchamel create tender, melt-in-your-mouth layers.

A rich, Italian-style lasagna layered with slow-simmered beef ragù, creamy béchamel and Parmesan. Comfort food at its finest. It's a labor of love, but every bite is worth it, especially on a cozy weekend.

Why You’ll Love This Recipe

• Rich slow-simmered ragù
• Silky béchamel
• Tall, beautiful layers
• Perfect for special occasions

Ingredients for Beef Lasagna with Béchamel

• 12 lasagna sheets
• 2 lbs (900 g) ground beef
• 1 onion, 1 carrot and 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup (240 ml) beef broth
• 1/2 cup (120 ml) milk (for the ragù)
• 1 tsp oregano
• Salt and pepper
• Béchamel: 6 tbsp butter, 1/2 cup flour, 4 cups warm milk, 1/4 tsp nutmeg
• 1 1/2 cups (150 g) grated Parmesan
• 1 cup (100 g) shredded mozzarella

Equipment You’ll Need

• Large pot for boiling pasta
• Large deep skillet or Dutch oven for the meat sauce
• Medium saucepan and whisk for the béchamel
• 9×13-inch (23×33 cm) baking dish
• Cheese grater
• Sharp knife and spatula for clean slices

Ingredient Notes

• Ragù: Slow simmering builds deep flavor.
• Béchamel: Replaces ricotta for creaminess.
• Parmesan: Adds nutty, savory flavor.

Why This Recipe Works

This lasagna works because the ragù is simmered long enough to become thick and concentrated, and the béchamel adds creaminess without being heavy. Thin layers mean every forkful has the perfect balance.

The Secret to Restaurant-Quality Lasagna

Simmer the ragù until very thick and use plenty of béchamel. Letting the lasagna rest after baking allows the layers to set for clean slices.

Full measurements and printable instructions are in the recipe card below.

How to Make Beef Lasagna with Béchamel

Step 1

Sauté onion, carrot and celery 8 minutes. Add beef and brown.

Step 2

Add garlic, tomato paste, tomatoes, broth, milk and oregano. Simmer 1 hour until thick.

Step 3

Make the béchamel: cook butter and flour, whisk in warm milk until thick, add nutmeg and salt.

Step 4

Cook lasagna sheets if needed.

Step 5

Preheat oven to 375°F (190°C).

Step 6

Layer sauce, sheets, ragù, béchamel and Parmesan; repeat 4 times. Finish with béchamel, Parmesan and mozzarella.

Step 7

Bake 40-45 minutes until golden. Rest 20 minutes.

Tips for the Best Results

• Simmer ragù at least 1 hour.
• Don't skimp on béchamel.
• Rest 20 minutes.

Cook’s Notes

If you're new to béchamel, don't worry: it's simply butter, flour and milk cooked together. The key is warm milk added a little at a time while whisking. Keep the heat at medium and stir until the sauce coats the back of a spoon. A thinner béchamel is better for lasagna than a very thick one because it soaks into the pasta sheets as the dish bakes.

Variations to Try

• Add spinach layers.
• Use half ground veal.
• Add mushrooms.

What to Serve With It

Serve with a green salad and garlic bread.

Storage and Reheating

A splash of milk in the ragù makes it tender and rich. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

A Little Background

Lasagna with béchamel and ragù is the traditional style of Bologna, Italy, known as lasagne alla bolognese. Ricotta versions are more common in southern Italy and America.

Perfect for Any Occasion

Great for holidays, birthdays and Sunday family dinners.

Make-Ahead and Freezing Tips

Make the ragù up to 2 days ahead. Assembled lasagna freezes for 3 months.

Frequently Asked Questions

Can I use no-boil noodles?

Yes, use a little extra sauce.

Ricotta or béchamel?

Béchamel is traditional in Bologna.

Can I freeze it?

Yes.

How long to rest?

At least 20 minutes.

Can I make it ahead?

Assemble a day ahead and bake.

Final Thoughts

Rich, creamy and layered with love, this lasagna is worth the effort.

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