Lasagna Bechamel
Lasagna with Bechamel
This was the first time I made a lasagna with a Béchamel sauce rather than ricotta. My husband, my brother & sister-in-law and myself all thought it tasted quite delicious!
Ingredients
- 3 quarts of beef & pork Ragu (recipe posted earlier)
- 1 box of lasagna noodles
- 1 lb of shredded mozzarella (I recommend shredding it yourself, rather than the pre-shredded which has fillers in it and doesn’t melt as well.)
- 8 oz grated Parmesan cheese
- 4 cups whole milk
- 8 Tbs butter
- 1/2 cup of flour
- Salt & pepper to taste
Instructions
- Melt the butter, then add the flour and whisk for 1-2 minutes.
- Then slowly pour in the milk and continue to whisk over medium heat for about 4-5 minutes until it starts to thicken. Add salt & pepper to taste. I added about 2 tsp salt and 1 tsp pepper.
- Assemble the lasagna:
- In a large lasagna pan sprayed with a non-stick cooking spray, layer as follows, spreading each layer evenly.
- 1 quart Ragu
- 1 layer of dry lasagna noodles. You do not need to boil them first (yes, they are regular lasagna noodles). They will cook in the sauce and cheese. Do not overlap them, they will spread.
- 1/3 of the Béchamel sauce
- 1/3 of the shredded mozzarella
- 1/3 of the grated Parmesan
- Repeat two more times, ending with a layer of Béchamel, mozzarella and Parmesan.
- Bake covered with foil for 30 minutes at 375. Remove foil and bake another 30 minutes uncovered. Remove from oven, let sit for 30 minutes. Then slice, serve and enjoy!
- It does make a large tray. Depending how many you are serving, you can freeze some to have later on.
- To freeze cooked lasagna, let it cool completely, then wrap the entire pan or individual slices tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Store for up to 3 months, and for best results, thaw in the refrigerator for 12 hours before reheating at 350.