Meat & Bechamel Lasagna – a delicious recipe with bolognese sauce, lasagna noodles, butter, all-purpose flour, milk, cream. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
oil the noodles to al dente if not using ready for the oven noodles.
2
Make the bechamel: In a medium saucepan, melt the butter over medium-high heat. When the foaming subsides, whisk in the flour. Cook for 2-3 minutes to get rid of any raw floury flavor. Whisk in the milk and cream, stirring the whole time to minimize lumps. Continue heating, stirring occasionally, until the sauce comes to a gentle boil; roux-thickened sauces do not fully thicken until they hit the boiling point. Stir in the nutmeg, and s&p to taste. Stir the egg yolk in in little dribs and drabs, whisking constantly.
3
Begin layering the components in an approx 6x8 casserole dish, starting with some bechamel on the bottom and then adding noodles -> meat sauce -> bechamel -->cheese. End with a layer of noodles covered in bechamel and sprinkled with the cheese.
4
Bake according to directions on lasagna noodles box.
450
kcal
Calories
37
g
Fat
18
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: bolognese sauce, lasagna noodles, 3 tbsp. butter, 3 tbsp. all-purpose flour, and more.
Yes, Meat & Bechamel Lasagna 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.
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