Lasagna With Bechamel Recipe

Name: Lasagna With Bechamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground meat (I used venison); 1 (26 ounce) jar spaghetti sauce; 1/2 - 3/4 cup white wine; 8 ounces no-boil lasagna noodles or 8 ounces dry lasagna noodles; 1/2 cup parmesan cheese; Bechamel Sauce; 6 tablespoons butter; 6 tablespoons flour; 3 cups milk; 1/2 teaspoon salt; black pepper, to taste; 1 pinch nutmeg

Servings: persons

1 lb ground meat (I used venison)
1 (26 ounce) jar spaghetti sauce
1/2 - 3/4 cup white wine
8 ounces no-boil lasagna noodles or 8 ounces dry lasagna noodles
1/2 cup parmesan cheese
Bechamel Sauce
6 tablespoons butter
6 tablespoons flour
3 cups milk
1/2 teaspoon salt
black pepper, to taste
1 pinch nutmeg

1
Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
2
Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
3
Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
4
Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
5
Bake 40 - 50 minutes or until cheese is golden brown.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb ground meat (I used venison), 1 (26 ounce) jar spaghetti sauce, 1/2 - 3/4 cup white wine, 8 ounces no-boil lasagna noodles or 8 ounces dry lasagna noodles, and more.

Yes, Lasagna With Bechamel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna With Bechamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions