Lasagna Bolognese with Béchamel Sauce

Loriana Shea

Lasagna Bolognese with Béchamel Sauce

Few dishes capture the heart of Italian comfort food quite like Lasagna Bolognese. With its rich layers of meat sauce, creamy béchamel, and perfectly melted cheese, this classic meal is a labor of love that never fails to impress. My version keeps the process simple — using store-bought noodles and homemade Bolognese sauce — while still delivering that authentic, slow-simmered flavor that makes every bite unforgettable. Whether for a cozy family dinner or a Sunday gathering, this lasagna is always a crowd-pleaser.

Things to know about this Lasagna Bolognese with Béchamel Sauce recipe

Make ahead: You can assemble the lasagna a day in advance and refrigerate it until ready to bake.
Freezer-friendly: Lasagna freezes beautifully — just wrap it tightly and freeze for up to 3 months.
Noodles: No-boil noodles work well here, but if you prefer, parboil traditional lasagna sheets for a softer texture.
Sauce matters: A rich, slow-cooked Bolognese sauce makes all the difference. If you’ve made extra, freeze it for your next batch.
Rest before slicing: Let the lasagna sit for 15–20 minutes after baking to set the layers and make clean slices.
Craving more Italian comfort food? Try my Meatball Sunday Sauce or cozy up with a bowl of Zuppa Toscana next. And if you love baked pasta, don’t miss my hearty Easy cheesy Stuffed Shell — all perfect for your next family meal!

Lasagna Bolognese with Béchamel Sauce

Servings: 8

Prep Time: 45 minutes Cook Time: 45 minutes Rest Time: 30 minutes

Ingredients

For the Bolognese Sauce

(https://lorianasheacooks.com/tomato-bolognese-meat-sauce/!)
You’ll need about 4–5 cups of prepared Bolognese sauce.

For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste

Instructions
Prepare the Béchamel Sauce
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes until slightly golden.
- Gradually whisk in the warm milk, stirring constantly until smooth and thickened, about 5–7 minutes.
- Season with salt, pepper, and nutmeg. Set aside.
Cook the Lasagna Noodles
- If using regular noodles, cook in salted boiling water until just al dente.
- Drain and lay flat on a lightly oiled surface to prevent sticking.
- If using no-boil noodles, skip this step.
Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of Bolognese sauce on the bottom.
- Add a layer of noodles.
- Spread a layer of béchamel, then a layer of Bolognese, followed by a sprinkle of mozzarella and Parmesan.
- Repeat the process ending with a layer of béchamel. ENJOY!!!