Classic Lasagna with Bechamel Sauce

Classic Lasagna with bechamel sauce is the lovely comfort food for family and friends’ dinner gatherings! Flavorful layered pasta with rich bolognese meat sauce, white bechamel sauce, and full of melted cheese.

Yesterday, my sister’s friends came to my house to work on a project together. Then, my sister asked me to make enough food for her friends. She wanted food that was not too heavy but still filling too. I thought pasta might be the right choice for them.

The lasagna recipe that I like is the classic lasagna recipe from my mother. The first time my mother made this lasagna recipe was when she met my father’s big family after marriage. After that, my mother often made lasagna for family gatherings, especially when many children came.

This simple pasta recipe inspired me to make it today and share the recipe with you. Actually, I’ve also shared a bolognese rigatoni pasta casserole recipe. The recipe is almost similar to that. If you like more pasta layers, this recipe will suit with your taste.

Let’s make it. If you are from Italy, you can add information and suggestions for this best classic lasagna recipe.

Lasagna History

Lasagna pasta is a dish that is typical of the Italian countryside. Lasagna is a pasta that contains minced meat and other ingredients such as vegetables, fish, and cheese and then grilled until completely cooked.

Regarding Lasagna Pasta, something is interesting about it. Various versions of opinion tell how the origin of the creation history of this lasagna.

The first opinion states that Lasagna does not come from Italy but Ancient Greece. In Greek, Lasagna means flatbread with a thin and unleavened layer. Lasagne is said to have come from the word Lasana or Lasanon (Greek).

While the second opinion states that lasagne comes from the word Lasanum which in Latin means pan. The word lassum refers to the place where lasagna is made. Romans claim that the Lasagna most likely came from there.

For the third opinion, Lasagna is a traditional dish that came from English cookbooks. It was in the 14th century during the reign of Richard II under the name Losyen. From the discovery of this book, Lasagna may also come from England.

Although there are many opinions about the history of Lasagna, Lasagna is famous as a food that is unique to the Italian countryside. Lasagna can be a food that continues to be refined from traditional Ancient Greek food to traditional Roman cuisine. Also later became a typical British recipe and refined again in Italy both in terms of the main ingredients, spices, and cooking techniques.

Can I omit the bechamel sauce?

Some recipes today do not use this sauce. This recipe without bechamel sauce usually uses marinara sauce and cheese. However, in this recipe, the bechamel sauce must remain because this recipe uses a classic recipe.

You can find béchamel sauce or white sauce in various foods, such as lasagna, pasta, monsieur croque, and so on. This Béchamel is also one of the main sauces of the five sauces in classic French cuisine. Therefore, removing this sauce from a classic recipe will change the classic taste. No need to be afraid, the main ingredients of this sauce are only three kinds. It’s not complicated.

What do you need to prepare?

Lasagna

• Lasagna Sheets – you can choose dried or fresh lasagna noodles. Make sure to know the kind of lasagna sheet because there is some lasagna that needs to pre-boil.
• Mozzarella Cheese – the key to the creaminess in every layer.

Bolognese Sauce

• Ground Beef – I use it to make the ragu sauce. Yet, I found that sausage can suit the sauce also.
• Tomato Paste and Canned Tomatoes – I use them because the tomato taste here is different from the other country tomato. Moreover, it simpler to use in this recipe.
• Onion, Garlic – give the strong taste and flavorful aroma.
• Olive oil – to saute the sauce.
• Seasoning – I use Italian Seasoning, Chicken Stock Powder, Sugar, Salt, and Pepper. You can adjust to taste.

White Sauce (Béchamel)

• Butter – you can use salted or unsalted butter.
• Flour and Milk – the combination of these white ingredients will make a creamy, soft, and thick sauce.
• Parmesan Cheese – to add more cheesy flavor.

How to Make Classic Lasagna

Bolognese Sauce

Heat olive oil in a pan over medium heat. Add onion then sauteed until translucent for about 3 minutes.

Add garlic, ground beef, and a pinch of salt. Sauteed for 3 minutes.

Add tomato paste, stir and cook for 1 minute until caramelized.

Add canned tomato, Italian seasoning, chicken stock powder, and sugar, and then mix well. While stirring, crush the tomatoes using a spatula.

Adjust salt and black pepper to your taste.

Cook and occasionally mixing until the sauce has thickened. Turn off heat. Set aside.

White Sauce (Béchamel)

In a pan, melt butter over medium heat. After melted, add the flour and toast until the flour turns a little bit golden.

Reduce heat down to low, then add milk while mixing so there is no lump on the saucepan.

After the sauce thickens, add parmesan cheese and mix until the cheese is melted.

Lasagna

Preheat oven to 350°F or 180°C.

To assemble, add a layer of meat bolognese sauce to a 7.5×9.5×2-inch glass rectangular dinnerware.

Add a layer of béchamel sauce on top of bolognese sauce, then cover with lasagna sheets. thrice following with the order. Lastly, top with mozzarella cheese.

Bake for 25 minutes. Enjoy!

Tips & Trick Best Classic Lasagna

Although it looks simple, it turns out that we need a trick so that the Lasagna that we make is delicious and the pasta is not soggy and the sauce is not too thick. Here are Tips for Making the Best Lasagna:

• Make sure the Lasagna topping ingredients use the best quality beef.
• Use whole milk mozzarella and ricotta whenever possible.
• Use at least 3 inches deeps skillet to make lasagna. Then, make sure to put a little sauce first in the pan so that the first layer of pasta doesn’t stick to the pan.
• Should you boil the lasagna noodle or not? Some lasagna sheets have to boil.

• Cover the top layer of the lasagna with the best possible sauce to prevent the noodles from crumbling.
• If the composition of the pasta is crumbly, make sure the consistency of your bolognese sauce is just right. If using dried pasta, make sure the consistency of the ragu sauce contains enough water to hydrate the dry noodles.
• To make it less messy, you can add the sauce little by little. I suggest not having too much sauce on each layer.
• If you really want to add vegetables, stir-fry them first and drain the excess liquid.
• After removing it from the oven, let it rest for 10 minutes before cutting it. This keeps the lasagna layer from coming off immediately.

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