Classic Italian American Beef Lasagna with Bechamel
This classic meat lasagna layers homemade bechamel sauce with rich all-beef Bolognese—no ricotta needed for an authentic Italian flavor!
or read on for step-by-step instructions with photos
Meat Lasagna with Bechamel: The Ultimate Comfort Food
This classic Italian-American meat lasagna brings together the best of both worlds. Instead of ricotta, an Italian-style creamy bechamel creates a velvety texture and plenty of American-style mozzarella provides that gooey, cheesy indulgence we all love.
What Sets this Recipe Apart:
All-Beef Bolognese: We’ll use an Italian-style beef ragu made exclusively with ground beef—no sausage or pork—for a rich, intensely beefy flavor.
Homemade Bechamel: Known as "besciamella" in Italy, this traditional white sauce is infused with nutmeg, garlic, and bay leaf. It adds a creamy, indulgent layer that balances the acidity of the tomatoes and creates cohesive layers that hold together really well—unlike with ricotta or cottage cheese.
Precise Layering Technique: With six perfectly balanced layers of sauce, cheese, and boiled lasagne noodles, each bite offers the perfect combination of flavors and textures. My step-by-step instructions will guide you on exactly how much sauce and cheese to use for every layer.
Make-Ahead Friendly: This lasagna can be prepped and frozen before baking, making it ideal for meal planning or holiday dinners.
What’s Coming Up:
My Tips: Master the art of layering and the best ingredients for lasagna.
Serving Suggestions: Pair your lasagna with sides and wine for a complete meal.
Substitutions: Simple swaps for cheese, pasta, or dietary needs.
Storage and Make-Ahead Instructions: Meal-prep with confidence, knowing how to store, freeze, and reheat perfectly.
Common Questions: I’ll answer FAQs like whether you need to pre-cook lasagna sheets and if no-boil lasagna noodles really work.
Get ready to make the best meat lasagna with bechamel that you and your family will look forward to eating for days!
What you’ll need
Ingredients
1 pound (500 g) low-moisture mozzarella, grated
2 ounces (60 g) Parmesan cheese, grated
1 box (454 g) dried lasagna noodles
olive oil
salt
Equipment
Oven preheated to 375°F
Deep rectangular casserole dish (9 x 13 inches and holds at least 4 quarts)
Large pot to cook pasta
Strainer and sheet tray
Cheese grater
Spatula and measuring cups
Aluminum foil
Makes: 8 portions Prep: 30 min
Cook: 1 hour (plus 3 hours of sauce prep if making from scratch)
How to make it
Step 1
Make the bolognese and bechamel.
Follow the steps in my all-beef bolognese sauce and classic bechamel recipes.
💡Timing Tip: The meat sauce benefits from a long, slow simmer, so it’s best to prepare it a few hours ahead or even a day or two in advance. The recipe also yields slightly more than 2 quarts, giving you extra sauce for another pasta night or to freeze for later use (yay!).
Step 2
Boil the lasagna noodles.
Fill a large pot with water, generously salt it, and bring it to a rolling boil over high heat. Add the lasagna noodles one at a time, gently stirring often to prevent them from sticking together.
Cook the noodles for the time recommended on the package instructions. For reference, I used De Cecco lasagna noodles, which suggested par-cooking for 4 minutes.
Once the noodles are cooked, drain them thoroughly in a colander. Rinse them under cold water to cool them down and stop the cooking process. Lay the noodles flat on a tray and drizzle with a splash of olive oil, tossing gently to prevent sticking while you prepare the other components.
🍝Pasta Tip: Generally, you shouldn't rinse pasta with cold water, but for lasagna noodles, it helps stop the cooking process immediately and keeps the pasta from sticking to itself—making it easier to work with. Since they’re only par-cooked, they’ll still absorb plenty of sauce and won’t result in a watery lasagna.
Step 3
Grate the cheese and assemble the lasagna.
Preheat your oven to 375°F.
Grate the mozzarella using a coarse grater and the Parmesan with a fine grater. Set up your workspace with everything handy, including a couple of measuring cups for portioning the sauces and a spatula for spreading.
Layer the lasagna as follows:
1st Layer: Spread ½ cup bolognese and ½ cup bechamel directly on the bottom of the casserole dish.
2nd Layer: Add lasagna noodles in a single layer, slightly overlapping if needed. Spread 1½ cups bolognese, a handful of mozzarella, and a sprinkle of Parmesan.
3rd Layer: Add another layer of lasagna noodles. Spread 1 cup bechamel, 1 cup bolognese, and a portion of mozzarella.
4th Layer: Repeat with lasagna noodles, 1½ cups bolognese, mozzarella, and Parmesan.
5th Layer: Lasagna noodles, 1 cup bechamel, 1 cup bolognese, mozzarella.
6th Layer: Finish with lasagna noodles and top with 1½ cups bolognese, ½ cup bechamel, mozzarella, and Parmesan.
💡Layering Tips:
Noodle placement: Lay the lasagna noodles side by side, overlapping very slightly if needed but avoid stacking too much.
Bechamel technique: Spread the bechamel on the noodles first, then spoon the bolognese on top. It’s perfectly fine if the sauces don’t fully blend—some bites with more bechamel and others with bolognese create great contrast.
Cheese distribution: Try to divide the mozzarella and Parmesan into 5 equal portions so you have enough for every layer. It’s even better if you have a little extra for the top layer!
Extra sauce or noodles: If you have leftover sauce or noodles, don’t let them go to waste! Simmer the extra noodles in a saucepan with a splash of water and the leftover sauce until tender for a quick snack while the lasagna bakes—or save them for another meal.
Step 4
Cover and bake the lasagna.
Cover the assembled lasagna tightly with foil and place it on the middle rack of the preheated 375°F oven. To catch any drips from bubbling sauce, set a tray on the rack below the dish.
Bake for 30 minutes covered, then remove the foil and continue baking for another 20 minutes until the lasagna is bubbling and golden brown around the edges and on top.
If the cheese hasn’t fully browned, switch the oven to broil and cook for 1-2 minutes until golden—watch closely as it can brown quickly.
Once baked, remove the lasagna from the oven and let it rest for at least 30 minutes (longer if possible) before slicing. This allows the layers to set properly for clean slices.
My Tips
Perfectly cooked noodles: Avoid overcooking the noodles. Most brands provide a suggested cooking time, but it's best to par-cook them since they’ll continue cooking in the oven and absorb some sauce. Overcooking can lead to mushy layers and watery sauce. I used De Cecco brand, they suggested 4 minutes and the lasagna turned out perfect.
Even layering of sauces: Alternate between bechamel and meat sauce for balanced flavor. I recommend adding meat sauce on every layer and bechamel on every other layer to avoid overwhelming the lasagna with creaminess.
Spreading the sauces evenly is ideal, but it’s perfectly fine if they don’t fully mix—some bites with more bechamel and others with more bolognese create a nice contrast.
Let the lasagna rest: Allow the lasagna to rest for at least 30 minutes, but ideally 1 hour. Leave it uncovered while resting—it will stay warm for a surprisingly long time. Plus, it’s more enjoyable to eat when it has cooled slightly and not scorching hot.
Best mozzarella for lasagna: Use low-moisture, full-fat mozzarella for the best melt without creating watery layers. Look for pizza mozzarella in a block rather than pre-shredded. A 500g (1 pound) block is perfect for one lasagna.
Quality ingredients matter: Choose high-quality ingredients where possible—good pasta brands such as De Cecco, Parmigiano Reggiano, and whole milk mozzarella. Avoid pre-grated cheese, as it often contains anti-caking agents and lacks the same depth of flavor as freshly grated.
High-quality ingredients are great of course but they can be pricey. Don’t worry! You can still make a delicious lasagna with budget-friendly options. Focus on technique—like proper layering and making homemade sauces—to build deep flavor and achieve the perfect texture.
Serving Suggestions
Salad: Serve alongside a crisp Caesar salad, a hearty chopped salad, a simple arugula salad with balsamic vinaigrette, or a refreshing caprese salad with tomatoes, fresh mozzarella, and basil.
Roasted vegetables: Try roasted Mediterranean vegetables like zucchini, bell peppers, eggplant, and onions. For a lighter option, serve marinated green beans, sautéed asparagus, or broccolini.
Garlic bread: Classic garlic bread or cheesy garlic knots are perfect for soaking up the extra sauce.
Wine pairings: Pair this rich lasagna with bold Italian reds like Chianti, Montepulciano d'Abruzzo, or a Super Tuscan for a perfect match to the hearty bolognese sauce.
Substitutions
Hard cheese: Substitute parmesan with grano padano or pecorino romano for a similar salty, nutty flavor.
Lasagna noodles: Use fresh lasagna sheets instead of dried noodles—no need to boil them before assembly as they cook in the sauce. As for oven-ready dry lasagna sheets, I haven’t personally tested it with this recipe, please see FAQs for more on this.
Bechamel sauce: For a more classic American-style lasagna, you can substitute 1 quart of ricotta or cottage cheese mixed with 2 eggs, chopped herbs, parmesan cheese, a splash of heavy cream, salt, and pepper. The cream helps keep the cheese moist during baking and ensures enough moisture for the pasta to cook properly.
Storage
Leftovers
Fridge: Store cooled, cooked lasagna in an airtight container or tightly wrapped in the casserole dish for up to 1 week.
To reheat: Reheat individual slices in the microwave or cover the entire dish with foil and warm in a 400°F oven for 15 minutes, then uncover and heat for 10 minutes longer until golden brown on top and heated through.
Freezer: Freeze fully cooked lasagna by cooling it completely, then portioning it into airtight containers, freezer bags, or wrapping individual portions tightly in plastic wrap. Freeze for up to 3 months. Defrost overnight before reheating.
Make Ahead
Freezing: Assemble the lasagna in a freezer-safe casserole dish but do not bake. Wrap tightly with plastic wrap, and freeze for up to 3 months.
Defrosting: Thaw the frozen lasagna in the fridge for 24-48 hours before baking.
Baking after defrosting: Once thawed, remove the plastic wrap, cover with foil, and bake at 375°F for 45 minutes, then uncover and bake for an additional 20-25 minutes until bubbly and golden brown on top. Broil for a couple of minutes if needed for extra browning.
Baking from frozen: If baking straight from frozen, remove the plastic wrap, cover with foil, and bake at 375°F for 1 hour, then uncover and bake for an additional 20-30 minutes until fully hot, bubbly, and golden brown on top. Broil for a couple of minutes if needed.
FAQs
Do no-boil lasagna noodles really work?
I haven’t personally tested no-boil lasagna sheets with this recipe, but they do work. For best results, soak them in very hot tap water or water boiled in an electric kettle for about 10 minutes, changing the water once during the soak. This helps soften them slightly before baking.
Since no-boil noodles absorb more liquid as they cook, it’s important to use a looser sauce to avoid dryness. It may take some trial and error to get the sauce balance just right. Personally, I find par-boiling regular noodles a more foolproof option.
Do you need to pre-cook dry lasagne sheets?
Yes, regular dry lasagna sheets should be par-cooked before assembling. I recommend following the package instructions for the best results. The brand I used suggested boiling for 4 minutes, and they came out perfect!
What type of meat is best for lasagna?
I like using lean ground beef (80/20 or 85/15) in my meat sauce for lasagna since the long simmer adds plenty of richness. But you can mix in a little ground chuck or short rib for even more depth.
For a more authentic Italian-style ragu, try a blend of beef, veal, pork, or sausage for a more complex, savory flavor.
How many layers should lasagna have?
The minimum is 2 - 3 layers, but I like having more. I usually aim to use a whole box of lasagna noodles per lasagna, though that might be too much for a shallower dish.
Five to six layers are my go-to for a deep 9x13-inch pan—it gives the perfect ratio of sauce, pasta, and cheese without being overwhelming.
Do you bake lasagna covered or uncovered?
I recommend baking lasagna covered for most of the cooking time to ensure the noodles cook properly and the dish doesn’t dry out. Uncover it for the last 20 minutes to get that bubbly, golden cheese on top—broil for a couple of minutes if needed for extra browning.
What do Italians serve with lasagna?
Italians tend to keep it simple—usually a light salad like arugula or caprese and some crusty bread to soak up the sauce. A glass of red wine like Chianti pairs beautifully too. If it’s part of a multi-course meal, lasagna is often served on its own, after the antipasti and before the meat course.
How many pieces of lasagna do you get from a 9x13 pan?
A deep 9x13 pan usually gives you eight to twelve servings, depending on how generous you slice it.
Can I assemble lasagna and cook later?
Absolutely! You can assemble the whole lasagna up to two days in advance and keep it in the fridge. When ready to bake, just add an extra 15 minutes of covered bake time so it heats through evenly. You can also pre-assemble and freeze lasagna—check the make-ahead instructions for all the details.
What is the difference between Italian lasagna and American lasagna?
Northern Italian lasagna is typically made with bechamel, a meat ragu, spinach-infused fresh pasta sheets, and Parmesan cheese. Southern Italian lasagna, on the other hand, often uses dry lasagna sheets, a rich meat ragu (sometimes with small meatballs and sausage), ricotta cheese, mozzarella, and plenty of tomato sauce.
American lasagna leans more toward the Southern style, featuring ricotta, a generous amount of mozzarella, and a slightly sweeter meat sauce. Italian lasagna tends to have a more nuanced flavor, focusing on high-quality ingredients with less cheese, while American versions go all-in on the cheese and meat.
That’s it, enjoy!
This lasagna was a hit with my family. My brother even said it was the best lasagna he’s ever had, which was so nice to hear.
Breaking up the steps made the process easier. Since the bolognese takes a while to cook, I made it along with the bechamel sauce a day in advance, then assembled and baked the lasagna the next day. It made the whole process feel so much more relaxing, and my house smelled incredible for two days straight!
Lasagna makes a perfect freezer meal. When I worked as a professional chef, we made all sorts of ready-to-cook freezer meals like chicken pot pie and small lasagnas for two. Our guests absolutely loved the simplicity of popping them straight into the oven after a long day. I highly recommend making two lasagnas—bake one now and freeze the other for those busy days when you need a comforting meal without the extra effort.
Summary
The Best Meat Lasagna with Bechamel Recipe
Learn how to make this classic Italian-American beef lasagna with bechamel. Layered with all-beef bolognese, creamy white sauce, and plenty of mozzarella for a comforting dinner.
Makes: 8 portions Prep: 30 min
Cook: 1 hour (plus 3 hours sauce prep if making from scratch)
Ingredients
1 pound (500 g) low-moisture mozzarella, grated
2 ounces (60 g) Parmesan cheese, grated
1 box (454 g) dried lasagna noodles
olive oil
salt
Instructions
Make the sauces. Follow the steps in my all-beef bolognese sauce and classic bechamel recipes. The bolognese benefits from a long, slow simmer, so it’s best made a few hours or even a day in advance.
Boil lasagna noodles. Par-cook the lasagna noodles in salted boiling water following package instructions (about 4 minutes). Drain, rinse under cold water, and lay flat on a tray with a drizzle of olive oil to prevent sticking.
Grate cheese and assemble. Preheat the oven to 375°F. Grate the mozzarella and parmesan, then layer the lasagna in a deep 9x13 casserole dish as follows:
Layer 1: Spread ½ cup bolognese and ½ cup bechamel evenly across the bottom of the dish.
Layer 2: Lay lasagna noodles in a single layer, slightly overlapping if needed. Spread 1½ cups bolognese, a handful of mozzarella, and a sprinkle of Parmesan.
Layer 3: Place another layer of lasagna noodles on top. Spread 1 cup bechamel, 1 cup bolognese, and a portion of mozzarella.
Layer 4: Repeat with lasagna noodles, 1½ cups bolognese, mozzarella, and Parmesan.
Layer 5: Another layer of lasagna noodles followed by 1 cup bechamel, 1 cup bolognese, and mozzarella.
Layer 6: Finish with a final layer of lasagna noodles. Spread 1½ cups bolognese, ½ cup bechamel, mozzarella, and a generous sprinkle of Parmesan on top.
Bake then rest. Cover the lasagna with foil and bake in a preheated 375°F oven for 30 minutes, placing a tray underneath to catch any drips. Uncover and bake for another 20 minutes until bubbly and golden brown. If needed, broil for 1-2 minutes to brown the cheese further. Let the lasagna rest for at least 30 minutes before slicing to allow the layers to set.
Top Tips
Noodle placement: Lay the lasagna noodles side by side with minimal overlap to prevent uneven layers.
Bechamel layers: For layers with bechamel, spread it directly on the noodles before adding the bolognese. It's okay if the sauces don't fully blend—each bite will have a delicious contrast of creamy and meaty flavors.
Cheese distribution: Divide the mozzarella and Parmesan into five portions to cover each layer evenly. If you can, save a little extra for a cheesy, golden top.
Serving suggestions: Pair with a chopped salad, arugula with balsamic, or caprese. For veggies, try roasted Italian-style veggies, or lighter sides like green beans, asparagus, or broccolini.
Did you try this lasagna recipe? Let me know how it turned out by leaving a comment below. If you share it, don’t forget to tag me on social media @onecreativecook—I can’t wait to see your delicious creations!
Enjoy!
