This lasagna recipe is made with a creamy béchamel sauce and grated Parmigiano-Reggiano instead of ricotta cheese. Personally, I find that ricotta can often have a grainy texture that I don’t particularly enjoy, and it can sometimes be too dense for my taste. By using béchamel, the lasagna has a smoother, velvety consistency that pairs perfectly with the layers of pasta and meat sauce.
Béchamel sauce adds a rich, buttery flavor that complements the savory meat sauce and the delicate texture of the lasagna noodles. It creates a balanced dish where every bite is creamy without being overly heavy. Parmigiano-Reggiano also adds a wonderful sharpness and depth of flavor that enhances the overall taste of the lasagna.
If you’re someone who doesn’t love ricotta or prefers a lighter, silkier lasagna, this recipe is the perfect alternative. The béchamel and Parmigiano combination creates a comforting yet elegant dish that will impress your family and friends while staying true to classic Italian flavors.
Ingredients
- 12 oven-ready lasagna noodles
- 1 lb (500 g) ground beef or Italian sausage
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Béchamel Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided
Instructions
Prepare the Meat Sauce: In a large skillet, heat olive oil over medium heat. Add the ground beef or Italian sausage, breaking it apart with a spoon, and cook until browned. Season with salt and pepper. Stir in the marinara sauce and let it simmer for about 10 minutes. Set aside.
Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 2-3 minutes, until the mixture turns a light golden color. Gradually pour in the warmed milk, whisking continuously to avoid lumps. Keep cooking and stirring until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in 1 cup of grated Parmigiano-Reggiano until melted and smooth.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the meat sauce to prevent sticking. Lay 3 oven-ready lasagna noodles over the sauce. Spread about 1/3 of the béchamel sauce over the noodles, followed by a layer of meat sauce. Repeat the layers (noodles, béchamel, meat sauce) until you have used all the noodles. Finish with a final layer of béchamel sauce.- Top and Bake: Sprinkle the remaining 1/2 cup of Parmigiano-Reggiano evenly over the top layer of béchamel. Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, until the top is golden and bubbly.
Serve: Allow the lasagna to cool for 10-15 minutes before slicing. This helps the layers set. Serve warm, garnished with extra Parmigiano if desired.
Enjoy this decadent lasagna with a fresh green salad or some garlic bread on the side for a perfect cozy meal!
