Bechamel Lasagne

Craving classic comfort food? Bechamel Lasagne takes it up a notch! Layers of pasta and rich meat sauce are bathed in a creamy, luxurious bechamel sauce.

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Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Prep Time: 10

Cook Time: 1 35

Resting Time: 20

Total Time: 2 5

Servings: servings

Calories: 535kcal

Author: Michelle

Ingredients

For the Tomato Sauce:

3 cloves garlic
1 tablespoon olive oil
14 ounces diced tomatoes
1 tablespoon dried parsley
1/2 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon pepper

For the Bechamel Sauce:

4 tablespoons unsalted butter
4 tablespoons flour
2 cups milk
1 bay leaf
1/2 teaspoon nutmeg freshly grated
1/2 teaspoon pepper

For the Filling:

12 ounces ricotta cheese part skim
6 ounces mozarella part skim – shredded
6 ounces Parmesan grated
6 ounces Koskisko
2 eggs
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
13 lasagne noodles uncooked

Instructions

For the Tomato Sauce:

Heat saucepan on the stove until it’s hot. Remove paper skins from garlic and chop. Add the olive oil to the pan and heat a minute or so until shimmery. Add the chopped garlic and cook until fragrant, about a minute.
3 cloves garlic, 1 tablespoon olive oil
Add the tomatoes, dried herbs, and pepper. Simmer for 10-15 minutes while you make the bechamel. Use an immersion blender to puree to the thickness you prefer.
14 ounces diced tomatoes, 1 tablespoon dried parsley, 1/2 tablespoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon pepper

For the Bechamel Sauce:

Turn the stove to medium and heat a heavy saucepan. Add the butter and flour and whisk to combine. Stir constantly until it just starts to get a hint of brown color.
4 tablespoons unsalted butter, 4 tablespoons flour
Add the milk all at once and whisk until thoroughly combined. Grate the nutmeg into the milk mixture, and add the bay leaf and pepper. Simmer, stirring periodically, until it has thickened.
2 cups milk, 1 bay leaf, 1/2 teaspoon nutmeg, 1/2 teaspoon pepper
While the bechamel is thickening, make the filling.

For the Filling:

Mix the ricotta, 4 1/2 ounces Parmesan, all the mozzarella, 4 1/2 ounces of the other solid cheese, eggs, and herbs together in a bowl, and use a spatula to combine well.
12 ounces ricotta cheese, 6 ounces mozarella, 6 ounces Parmesan, 6 ounces Koskisko, 2 eggs, 1/2 teaspoon dried parsley, 1/2 teaspoon dried oregano, 1 teaspoon dried basil
Combine lasagne in a 13×9 pan. Use a ladle to spoon about 3/4 cup sauce onto the bottom of the pan to cover. Add a layer of lasagne noodles. Scoop out about 1/4 cup of the filling mixture at a time, and press into the noodles to cover, using about half the mixture in total.
13 lasagne noodles
Remove the bay leaf from the bechamel sauce and add the half of it. Add more ladles of sauce to cover.
Repeat the layers, ending with the sauce. Atop the last layer, add the remaining shredded chees o form a crust.
Cover with tin foil and bake at 350 degrees for 50 minutes. Remove the foil and bake for another 15 to 20 minutes until golden brown and bubbly. Let it sit for about 20 minutes before serving or it will fall all over the place.
Serve and enjoy!

Equipment

1 1/2 Quart Saucepan

Immersion Blender

Spatula Set

Notes

For the diced tomatoes, make sure to look for a low-sodium one.
If Koskisko is not available, you can use other solid cheese like Gruyere.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.