Classic Italian Lasagna Bolognese with Bechamel Sauce

The best Italian-style lasagna bolognese recipe is here. An incredible Italian lasagna recipe with perfectly cooked lasagna pasta, homemade bolognese and béchamel sauce, mozzarella, and Parmigiano cheeses!

Ingredient

– 1 Recipe for Classic Italian Ragu (Meat Sauce) – 12-16 dried lasagna pasta noodle – 2 cups freshly grated parmigiano cheese Bechamel Sauce: – 3 tbsp butter unsalted – 3 tbsp all-purpose flour all purpose – 2 cups milk – 1 tablespoon of parmigiano – ⅛ tsp nutmeg – ¼ tsp salt or to taste

Direction

Prepare the ragu sauce and refrigerate it for several days. Bechamel Sauce (can be made days ahead and refrigerated):  Butter melts in a medium saucepan over low heat.

Step 1

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Butter and flour should be well mixed. Keep whisking for 2–3 minutes. Whisk milk, nutmeg, and salt in. Continue whisking as it thickens for 5 more minutes. 

Step 2

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Mix in parmigiano. Ready when it sticks to the spoon. Cool and set aside. Preheat oven to 400 �. Bechamel Sauce (can be made days ahead and refrigerated): Boil a large pot of salted water. 

Step 3

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Dried pasta should be cooked six at a time until tender but underdone. The lasagna will finish cooking them. As you layer lasagna, place al dente pasta noodles on clean tea towels. Cover pasta with another tea towel to prevent drying and sticking.

Step 4

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Apply a generous amount of ragu sauce to a 9X13 baking dish greased with olive oil. Cut any excess lasagna noodles and add 4-5 (depending on size). Spread ragu, bechamel, and parmigiano cheese evenly with your fingers. 

Step 5

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Optional salt and pepper. After layers, add bechamel and cheese.Bake lasagna until bubbling and cheese is melted and lightly browned, 30–40 minutes. Cool, cover, and refrigerate for 3 days or freeze before serving.

Step 6

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also see

also see

Italian Eggplant Recipe - Sauteed With Tomatoes