Béchamel Lasagna with Beef Ragù
- zafood
- Nov 10
- 5 min read
Updated: Nov 12
When classic lasagna meets creamy béchamel and slow-simmered beef ragù, you get the ultimate cozy comfort dish. This version skips the ricotta for a smooth, silky white sauce that melts into every layer of pasta. The result? A golden-topped, restaurant-quality lasagna that feels both homemade and indulgent — perfect for Sunday dinner, holidays, or anytime you’re craving something rich and satisfying.
Why You’ll Love This Recipe
Make-ahead friendly: Assemble the lasagna the day before and bake when you’re ready — perfect for busy nights or easy entertaining.
Freezer-ready: This lasagna freezes beautifully, either before or after baking, so you can have a comforting meal waiting whenever you need it.
Simple, cozy comfort: Layers of creamy béchamel, tender pasta, and rich beef ragù come together with minimal effort for maximum flavor.
No ricotta, no fuss: The silky white sauce gives you that luxurious texture without extra steps or heavy cheese.
A dish everyone loves: Whether it’s Sunday dinner or a weeknight meal, this is the kind of crowd-pleasing comfort food you’ll want to make again and again.
Ingredients
Lasagna Layers
12 oven ready (no-boil) lasagna noodles
If using regular noodles:
Par-boil for 4-5 min — they’ll finish cooking in the oven. Drain, rinse under cool water, and lay flat on oiled parchment.
2 cups (200 g) shredded mozzarella
¼ cup (25 g) grated Parmesan (top layer only)
Beef Ragù
Olive oil – 2 Tbsp
Onion – 1 medium, diced or grated
Carrot – 1 medium, diced
Celery – 1 medium, diced
Garlic – 3 cloves, minced
Ground beef – 1 lb (450 g)
Tomato paste – 2 Tbsp (30 g)
Red wine (optional) – ½ cup (120mL)
Crushed tomatoes – 28 oz can
Tomato purée – 14 oz can
Whole milk (or cream) – ¼ cup (60 mL)
Oregano – 1 tsp
Fresh thyme – 1 tsp (~2 sprigs, stems removed)
Bay leaf - 1 large (remove before layering)
Salt – 1 tsp
Pepper – ¼ tsp
(Optional) Worcestershire or soy sauce – ½ tsp
(Optional) Balsamic vinegar – ½ tsp
(Optional) Sourdough discard – 1 Tbsp (15–20 g) for thickening
Béchamel Sauce (White Sauce)
Unsalted butter – 50 g (3 ½ Tbsp)
All-purpose flour – 35 g (¼ cup + 1 tsp)
Whole milk – 720 g (3 cups)
Salt – ¾ tsp
Pepper – ¼ tsp
Nutmeg – ⅛ tsp
Instructions
Make the Ragù
Heat olive oil over medium heat. Add onion, carrot, and celery; sauté 8 minutes until softened.
Add garlic and thyme; cook 1 minute.
Add the ground beef and brown until it is no longer pink, breaking the meat apart into pieces with spoon.
Stir in tomato paste (and discard if using); cook 2 minutes.
Add the wine; simmer 3–5 minutes.
Stir in the crushed tomatoes, purée, milk, bay leaf, oregano, salt, and pepper.
Simmer gently 45–60 minutes until thick, glossy, and rich.
Finish with Worcestershire (or soy sauce) and optional balsamic.
Remove the bay leaf before assembling the lasagna.
Make the Béchamel (White Sauce)
Warm the milk in the microwave in a measuring cup for 2 min.
Melt butter in a saucepan over medium heat.
Whisk in flour; cook 1–2 minutes until slightly nutty.
Gradually whisk in milk until a smooth sauce forms on low heat.
Simmer 6–8 minutes until sauce is thick enough to coat a spoon.
Stir in salt, pepper, and nutmeg. Remove from heat immediately and set aside.
If made ahead, refrigerate overnight and loosen with 2–4 Tbsp milk before using.
Assembly
Here’s how to layer your béchamel lasagna so every bite is creamy, balanced, and beautifully structured. You’ll have about 6 cups of meat ragù and 4 cups of béchamel sauce total.
Tip: Spread each layer edge-to-edge with the back of a spoon or offset spatula — this helps the noodles cook evenly.
Base:
Spread a thin layer (2–3 tablespoons / 30–40 g) of the beef ragù on the bottom of the pan to prevent sticking.
Layer 1:
3 noodles
1 cup (400 g) beef ragù
½ cup (100 g) béchamel
½ cup (60 g) shredded mozzarella
Layer 2:
3 noodles
1 cup (400 g) beef ragù
½ cup (100 g) béchamel
½ cup (60 g) shredded mozzarella
Layer 3:
3 noodles
1 cup (350 g) beef ragù
½ cup (100 g) béchamel
½ cup (60 g) shredded mozzarella
Top Layer:
3 noodles
1½ cups (400 g) béchamel
¼ cup (30 g) grated Parmesan
(Optional) 1 cup (120 g) mozzarella for a more golden, cheesy crust
Bake
Preheat the oven to 350°F (175°C). Grease a deep 9x13" baking dish. Cover the pan loosely with foil.
Bake 35 min covered. Uncover; continue baking 20–25 min until bubbly and puffed slightly along edges and golden brown in places on top. (Don't worry if there appears to be a lot of liquid in the dish, it will be absorbed as the lasagna cools.)
Rest 25 minutes before cutting for cleaner slices.
For overnight assembly: refrigerate fully covered; bring to room temp 45–60 min before baking. Add 10 min to covered baking portion.
Serving & Storage
This lasagna keeps beautifully — perfect for meal prep, leftovers, or freezing ahead.
Refrigerate: Cover tightly and store for up to 4 days.
Freeze (unbaked): Assemble, wrap well in foil, and freeze for up to 3 months.
Bake directly from frozen at 350°F for about 1 hour, covered, then uncover for 10–15 minutes until golden.
Freeze (baked): Cool completely, slice into portions, and freeze in airtight containers for quick single-serve meals.
Reheat: Bake covered at 350°F for 20–25 minutes, or microwave individual portions until hot.
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes! Assemble it completely, cover tightly, and refrigerate for up to 24 hours. Bake the next day straight from the fridge (add 10–15 minutes to baking time).
Can I freeze béchamel lasagna?
Absolutely. You can freeze it before or after baking — it reheats beautifully and tastes just as creamy and fresh.
Can I make it without meat?
Yes — replace the ragù with a mushroom, spinach, or vegetable sauce for a delicious vegetarian version.
Do I have to use wine?
No. You can substitute with chicken or beef broth, or skip it entirely and add a splash of extra milk or cream.
Can I use oven-ready noodles?
Yes. Just make sure you have enough sauce between each layer so the noodles fully soften as it bakes.
This Béchamel Lasagna with Beef Ragù is the kind of meal that always feels special — creamy layers, golden edges, and rich, comforting flavor. It’s elegant enough for company but easy enough to make any night of the week, and it reheats like a dream.
If you try this recipe, I’d love to see it! Snap a photo and tag me @zafo0d on Instagram so I can share your creation.
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