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There is something truly magical about a dish that feels like a warm hug from Italy, and the Classic Italian Lasagna with Meat and Bechamel Sauce Recipe delivers exactly that. Layer upon layer of rich meat sauce, luxurious béchamel, and tender lasagna sheets come together to create a comforting, hearty masterpiece that’s perfect for family dinners or special gatherings. Each bite offers a perfect balance of savory flavors and silky textures, making this dish a timeless favorite that everyone will rave about.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, crafting a harmonious blend of flavors and textures that bring this lasagna to life. From the freshness of minced garlic to the creamy richness of béchamel, you’ll see how simple staples can elevate a classic dish into something extraordinary.
- Olive oil: Used to sauté vegetables, it adds subtle fruitiness and depth to the base flavors.
- Minced garlic (3-5 cloves): Essential for that fragrant, savory aroma that wakes up the sauce.
- Finely chopped carrot: Adds a gentle sweetness and a hint of texture to the meat sauce.
- Finely chopped celery: Brings a delicate crunch and aromatic undertone.
- Finely chopped white onion: Provides savory backbone and sweetness as it caramelizes.
- Ground beef (90/10 lean): Offers hearty flavor and richness in the meat sauce.
- Ground pork: Adds juiciness and a slightly sweet undertone complementing the beef.
- Dry red wine: Deepens the sauce with acidity and complexity.
- Tomato sauce: Gives the base its bright, tomatoey character.
- Crushed tomatoes (28-ounce can): Contributes texture and freshness to the sauce.
- Tomato paste: Intensifies the richness and thickens the sauce beautifully.
- Dried Italian seasoning: A blend of herbs that brings authentic Mediterranean flavor.
- Beef broth: Keeps the sauce hearty and savory, melding all flavors together.
- Bay leaves: Infuse subtle herbal notes during simmering.
- Salt and black pepper: Vital seasonings that enhance every ingredient.
- Butter: The base for the béchamel sauce, delivering creamy luxury.
- All-purpose flour: Thickens the béchamel to that perfect velvety consistency.
- Whole milk: Makes the béchamel smooth and luscious.
- Ground nutmeg: Adds a warm, slightly sweet hint that elevates the béchamel.
- Grated Parmesan cheese: Blended into the béchamel and sprinkled on top for sharp, salty goodness.
- Oven-ready lasagna sheets: Convenient, no-boil noodles that soak up all the flavors flawlessly.
- Fresh basil or parsley (optional garnish): Brighten the dish with a fresh herbal finish.
How to Make Classic Italian Lasagna with Meat and Bechamel Sauce Recipe
Step 1: Prepare the Meat Sauce
Start by browning the ground beef and pork in a Dutch oven until they have that beautiful, caramelized crust. Remove the meat and set it aside for a moment. Next, in the same pot, warm olive oil and sauté your finely chopped carrot, celery, onion, and garlic until everything softens and releases those irresistible aromas. Return the meat to the pot, pour in the dry red wine, and let it simmer so the alcohol cooks off and the flavors deepen. Stir in tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, beef broth, bay leaves, salt, and pepper, then let it all simmer gently for two hours until thick, rich, and utterly flavorful. Don’t forget to remove the bay leaves before moving on!
Step 2: Make the Béchamel Sauce
While the meat sauce simmers, it’s time to create the creamy béchamel. Melt butter in a saucepan, then whisk in flour to form a smooth roux cooked lightly for about a minute—this step is crucial to avoid any raw flour taste. Slowly add whole milk while whisking constantly until the sauce is perfectly smooth and beginning to thicken. Stir in a pinch of ground nutmeg, Parmesan cheese, and season with salt and pepper to taste. This creamy béchamel will bring a velvety, indulgent layer that truly sets this lasagna apart.
Step 3: Assemble the Lasagna
Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish to prevent sticking. Begin layering by spreading 1 cup of meat sauce across the bottom of the dish. Top with 3 oven-ready lasagna sheets, then cover them with another cup of meat sauce followed by half a cup of béchamel sauce. Repeat this layering process four more times, building a tower of deliciousness. Finish with a generous layer of meat sauce, béchamel, and sprinkle a final half cup of freshly grated Parmesan cheese on top. This layered construction locks in all those flavors and textures beautifully.
Step 4: Bake to Perfection
Cover the dish first with plastic wrap and then foil to lock in moisture, and bake for 15 minutes. Remove the plastic and foil, bake uncovered for another 20 minutes to let the top firm up, and if you’re feeling adventurous, broil it for 1-2 minutes for that irresistible golden-brown crust. When the timer’s done, resist the urge to dive in immediately—let it cool for five minutes. This brief rest allows the layers to settle, making each slice wonderfully neat.
How to Serve Classic Italian Lasagna with Meat and Bechamel Sauce Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley over each serving adds a pop of color and fresh herbal notes that brighten the richness. You could also dust a little more Parmesan on top for extra savory flair, making each plate look even more inviting.
Side Dishes
This lasagna pairs wonderfully with simple, fresh sides such as a crisp green salad tossed in a light vinaigrette or roasted seasonal vegetables. A basket of warm, crusty Italian bread is also perfect for sopping up every last bit of sauce on your plate.
Creative Ways to Present
For a crowd-pleasing presentation, serve in individual ramekins or mini cast-iron skillets, letting guests enjoy their own perfectly layered portion. You can also cut the lasagna into squares and garnish with microgreens or edible flowers for a sophisticated touch when entertaining.
Make Ahead and Storage
Storing Leftovers
This Classic Italian Lasagna with Meat and Bechamel Sauce Recipe actually tastes even better the next day once the flavors have melded. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To keep it neat, slice before refrigerating so you can reheat individual portions with ease.
Freezing
If you want to prepare this lasagna ahead for a busy weeknight, it freezes beautifully. Assemble the lasagna in a freezer-safe dish and wrap tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding extra time if still partially frozen.
Reheating
Reheat leftovers covered with foil in a 350°F (177°C) oven for 20-25 minutes until warmed through. Remove foil for the last 5 minutes to refresh the golden crust on top. Microwave reheating works too but may soften the béchamel layer a bit.
FAQs
Can I make this Classic Italian Lasagna with Meat and Bechamel Sauce Recipe vegetarian?
Absolutely! Simply swap the ground beef and pork with hearty vegetables like mushrooms, zucchini, and eggplant or use lentils and plant-based meat alternatives. The béchamel sauce adds plenty of richness to keep the dish satisfying without meat.
Is it necessary to use oven-ready lasagna sheets?
No, you can use traditional lasagna sheets if you prefer. Just be sure to boil them according to package instructions before layering. Oven-ready sheets save time and soak up the flavorful sauces perfectly.
What type of red wine is best for this recipe?
Choose a dry, medium-bodied red wine like Chianti or Sangiovese to complement the tomato and meat flavors. Avoid overly sweet wines, as they can alter the sauce’s balance.
Can I prepare the meat sauce and béchamel in advance?
Yes! Both sauces can be made a day ahead and refrigerated separately. This makes assembling the lasagna quicker and easier on the day of baking.
How can I tell when the lasagna is done baking?
The top should be bubbling and golden brown, and a knife inserted in the center should come out hot. Letting it rest for a few minutes helps the lasagna set, making it easier to cut and serve.
Final Thoughts
There is a reason the Classic Italian Lasagna with Meat and Bechamel Sauce Recipe has stood the test of time—it’s pure deliciousness in every bite. Whether you’re making it for a cozy family dinner or an impressive weekend feast, this recipe fills your kitchen with irresistible aromas and your table with genuine Italian comfort. Don’t hesitate to give it a try; it’s bound to become one of your most treasured dishes.
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Classic Italian Lasagna with Meat and Bechamel Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Lasagna al Forno is a classic Italian baked pasta dish featuring layers of rich meat sauce, creamy béchamel, and tender oven-ready lasagna sheets, topped with melted Parmesan cheese and fresh herbs. This comforting meal is perfect for gatherings and showcases slow-simmered flavors combined with a creamy, cheesy finish.
Ingredients
Meat Sauce
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced (3–5 cloves)
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- 1 cup finely chopped white onion (about ½ a large onion)
- 1 pound ground beef (90/10 lean)
- 1 pound ground pork
- 1 cup dry red wine
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried Italian seasoning
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- ⅛ teaspoon ground nutmeg
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
Additional Ingredients
- 9 ounces oven-ready lasagna sheets (15–17 sheets)
- ½ cup freshly grated Parmesan cheese, for topping
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Make Meat Sauce: In a Dutch oven, brown the ground beef and pork over medium heat until fully cooked; then remove the meat and set aside. In the same pot, heat olive oil, and sauté the finely chopped carrot, celery, onion, and minced garlic until softened and aromatic.
- Simmer Meat Sauce: Return the browned meat to the pot. Add dry red wine and simmer briefly to reduce alcohol content. Stir in tomato sauce, crushed tomatoes, tomato paste, dried Italian seasoning, beef broth, bay leaves, salt, and black pepper. Let the sauce simmer gently for approximately 2 hours, stirring occasionally, until thickened and flavorful. Remove the bay leaves before assembling.
- Prepare Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in all-purpose flour to form a roux and cook for 1 minute without browning. Gradually whisk in whole milk to ensure a smooth mixture. Add ground nutmeg and continue simmering while stirring constantly until the sauce thickens. Remove from heat and whisk in grated Parmesan cheese; season with salt and black pepper to taste.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (177°C). Grease a 9×13 inch baking dish to prevent sticking.
- Assemble the Lasagna: Begin by layering 1 cup of meat sauce in the bottom of the baking dish. Place 3 oven-ready lasagna sheets over the sauce. Spread 1 cup more of meat sauce, followed by ½ cup of béchamel sauce. Repeat the layering process four more times, maintaining the order of sauce, pasta sheets, sauce, and béchamel. For the final top layer, spread remaining meat sauce and béchamel sauce evenly and sprinkle with freshly grated Parmesan cheese.
- Bake the Lasagna: Cover the assembled lasagna tightly with plastic wrap first, then foil to trap moisture and prevent drying. Bake in the preheated oven for 15 minutes. Remove the plastic wrap and foil, then continue baking uncovered for an additional 20 minutes until bubbling and heated through.
- Broil for Finish: Optionally, broil the lasagna for 1-2 minutes on high to achieve a golden-brown, slightly crispy top layer. Watch carefully to prevent burning.
- Rest and Serve: Remove the lasagna from the oven and let it cool for 5 minutes to set. Garnish with chopped fresh basil or parsley if desired, slice, and serve warm.
Notes
- Using oven-ready lasagna sheets eliminates the need to boil pasta ahead of time, saving preparation steps.
- Simmering the meat sauce for 2 hours develops deep, rich flavors, but you can simmer longer for an even more intense taste.
- When layering, ensure even distribution of sauces and pasta sheets for balanced flavor in every bite.
- Broiling is optional but adds a lovely golden crust to the top of the lasagna.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Substitute ground turkey or chicken for a leaner meat option.
