Homemade lasagna with béchamel sauce is a traditional Italian dish that has become a favorite all around the world. With its rich layers of meat sauce, creamy béchamel (white) sauce, and melted cheese, it’s the ultimate comfort food that brings families together. Homemade lasagna with béchamel sauce recipe uses simple ingredients but creates a dish full of complex flavors and hearty satisfaction.
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Ingredients:
For the Meat Sauce:
500g ground beef or chicken
1 medium onion, finely chopped
1 tbsp garlic paste
3 medium tomatoes, blended
2 tbsp tomato paste
1 tsp red chili powder
½ tsp black pepper
1 tsp dried oregano or Italian seasoning
Salt to taste
2 tbsp oil
For the Béchamel Sauce (White Sauce):
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (room temperature)
½ tsp salt
¼ tsp black pepper
A pinch of nutmeg (optional, but enhances flavor)
Other Ingredients:
Lasagna sheets (8 to 10, boiled or oven-ready)
Grated mozzarella and cheddar cheese (as much as you like)
A baking dish (preferably glass or ceramic)
Instructions:
- Prepare the Meat Sauce:
In a pan, heat oil and sauté onions until golden. Add garlic paste and cook for a minute. Add the ground meat and cook until it changes color. Mix in blended tomatoes, tomato paste, and all spices. Let it simmer for 15–20 minutes until the sauce thickens. Turn off the heat and set aside. - Prepare the Béchamel Sauce:
In another pan, melt butter and add flour. Stir continuously for 1–2 minutes to remove the raw taste. Gradually add milk while whisking to avoid lumps. Once smooth, add salt, pepper, and nutmeg. Cook on medium heat until it thickens into a smooth sauce. - Assemble the Lasagna:
In a greased baking dish, start with a layer of meat sauce, then lasagna sheets, then béchamel sauce, and sprinkle cheese. Repeat the layers until ingredients are used up. End with a generous layer of cheese on top. - Bake:
Preheat oven to 180°C (350°F). Bake lasagna for 30–40 minutes until the top is golden brown and bubbly. Let it rest for 10 minutes before slicing and serving.
Tip:
You can prepare lasagna a day ahead and refrigerate it before baking. It tastes even better the next day!
