Creamy Béchamel Meat Lasagna

by

Few dishes bring comfort the way a perfectly baked lasagna does. With its rich layers of pasta, savory meat sauce, and silky béchamel, this lasagna is the ultimate family favorite. The top becomes beautifully golden, the edges bubble with flavor, and each slice holds its shape while remaining soft and luscious. This step-by-step recipe will help you recreate the exact look and taste of the lasagna in your image — thick, creamy, and loaded with flavor.

⭐ Ingredients

For the Meat Sauce

500g ground beef

1 medium onion, finely chopped

3 cloves garlic, minced

3 tbsp olive oil

2 cups tomato sauce or crushed tomatoes

2 tbsp tomato paste

½ cup water or beef broth

1 tsp paprika

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Optional: a pinch of chili flakes

For the Béchamel Sauce

4 tbsp butter

4 tbsp all-purpose flour

4 cups milk (warm)

Salt and pepper

½ tsp nutmeg (optional but recommended)

1 cup mozzarella or parmesan (optional for extra creaminess)

Other Ingredients

10–12 lasagna sheets (pre-cooked or oven-ready)

2 cups shredded mozzarella cheese

½ cup parmesan cheese

Butter for greasing the dish

👩‍🍳 Step-by-Step Instructions

  1. Make the Meat Sauce

This sauce forms the heart of the lasagna. It must be rich, flavorful, and thick enough to hold its shape.

  1. In a large pan, heat olive oil over medium heat.
  2. Add chopped onions and cook until soft and translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef and cook while breaking it apart with a spoon.
  5. Season with salt, pepper, paprika, oregano, and basil.
  6. When the meat is browned, add tomato paste and stir for 1 minute to deepen flavor.
  7. Add tomato sauce and water/broth.
  8. Reduce heat to low, cover, and simmer for 20–25 minutes.

The sauce should become thick, not watery. If it’s too liquid, simmer uncovered until reduced.

  1. Prepare the Béchamel Sauce

This creamy white sauce is what gives the lasagna its irresistible layers.

  1. In a saucepan, melt butter over medium heat.
  2. Add the flour and whisk continuously for 1–2 minutes until it forms a smooth paste.
  3. Slowly pour in warm milk while whisking continuously to avoid lumps.
  4. Add salt, pepper, and nutmeg.
  5. Continue whisking until the sauce thickens into a creamy consistency.

(Optional) Mix in 1 cup mozzarella or parmesan for a cheesier béchamel.

Your sauce should be silky, smooth, and thick enough to cling to a spoon.

  1. Prepare the Lasagna Sheets

If using oven-ready sheets, you can use them directly.

If using regular lasagna sheets, boil them for 5–7 minutes until softened but not fully cooked (al dente).

Drain and drizzle a little oil to prevent sticking.

🍽️ 4. Assemble the Lasagna

This is where the layers come together to form a beautiful, structured lasagna like the one in your photo.

Prepare a round or rectangular baking dish and grease it lightly with butter.

Layer 1 – Béchamel

Spread a thin layer of béchamel on the bottom. This prevents sticking.

Layer 2 – Lasagna Sheets

Add your first layer of pasta sheets, slightly overlapping.

Layer 3 – Meat Sauce

Spread a generous amount of the meat sauce over the pasta.

Layer 4 – Béchamel

Pour béchamel over the meat layer and spread evenly.

Repeat the layers in this order:

🟡 Pasta
🟠 Meat
⚪ Béchamel

Continue until you reach 4–5 layers or your dish is full.

Final Top Layer

Pour a thick layer of béchamel on top.

Add mozzarella and parmesan cheese.

Spread evenly to create that perfect golden crust when baked.

🔥 5. Bake the Lasagna

  1. Preheat oven to 180°C (350°F).
  2. Cover lasagna with foil (to prevent burning) and bake 30 minutes.
  3. Remove foil and bake 15–20 more minutes until the top is golden and bubbling.
  4. Let it rest for 10–15 minutes before slicing.

This rest time helps it hold its shape, giving clean, beautiful slices like the one shown in your image.

😋 Serving Suggestions

Serve warm with:

Garlic bread

A fresh green salad

Pickles

A drizzle of olive oil

A sprinkle of fresh parsley

This lasagna is rich and filling, making it perfect for family gatherings, celebrations, or cold evenings.

🌟 Tips for Perfect Results

✔️ Use warm milk for béchamel

This prevents lumps and creates a smoother sauce.

✔️ Simmer the meat sauce well

A thick sauce prevents wateriness when layering.

✔️ Don’t skip resting time

Cutting too early will make the lasagna fall apart.

✔️ Add cheese inside layers

If you want extra stretch, sprinkle mozzarella between layers.

✔️ Use a glass dish like in your photo

It visually showcases the layers and bakes evenly.

🧀 Variations

Cheesy Lasagna

Add cheddar, gouda, or provolone between layers for extra richness.

Spicy Lasagna

Add red pepper flakes or harissa to the meat sauce.

Vegetable Lasagna

Replace beef with mushrooms, spinach, carrots, and zucchini.

Moroccan-Style Lasagna

Add a touch of cumin and paprika to the meat for a warm, aromatic twist.

🧊 Storage & Reheating

Refrigerator: 3–4 days
Freezer: 1–2 months

To reheat:

Oven: 15 minutes at 160°C

Microwave: 2–3 minutes (cover to keep moisture)

❤️ Final Notes

This creamy béchamel meat lasagna is the perfect combination of comfort, richness, and flavor. With its layered look, golden top, and soft interior, it’s sure to become one of your favorite homemade dishes. Whether for guests or a cozy dinner at home, this lasagna never disappoints.

Leave a Comment