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The Most Amazing and Best Bechamel Sauce Lasagna you will ever make and your family and friends will be in awe and thank you for it.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), seasonings, and spices, like Italian seasonings, such as garlic, oregano, and basil. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions.
Bechamel sauce is a sauce traditionally made from a white roux and milk. Bechamel may also be referred to as besciamella, besamel, or white sauce. French, Italian, and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the “mother sauces” of French cuisine.
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Most Amazing Best Bechamel Sauce Lasagna
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Moderate
- Cuisine: Italian
Description
Start layering lasagna with bechamel and allow the sauce to seep into all of the nooks and crannies, as it gives the dish a creamier and saucier texture.
Ingredients
Meat Filling
- 1 package minced meat (your choice)
- 1 onion (finely chopped)
- 8–10 Peeled & Chopped Tomatoes
- Salt & Pepper to taste
- 2 teaspoons garlic & ginger
- 1 teaspoon thyme
- 2 teaspoons paprika
- 2 tablespoons tomato purée
Bechamel Sauce
Instructions
Meat
- Brown the meat in a pan then add the chopped onion.
- Pour in the tomatoes and purée and cook until it forms a thick mixture.
- Add the seasoning.
Bechamel
- Melt butter in a pan, and add the flour to form a mixture (roux).
- Remove from heat and add a little milk whisking the milk into the roux.
- It should be a thick smooth paste.
- Ensure you have no lumps.
- Return to heat, and add the remaining milk a little at a time whisking continuously.
- When the sauce is silky and smooth, add the seasoning and remove from heat.
- You may add cheese to the sauce but I just keep it white and sprinkle the top with cheese.
- Your choice of cheese for the top.
- I used a Cheddar and mozzarella blend.
- Pasta Sheets (add sheets one at a time into a pot of boiling water, allow it to soften slightly then drop into cold water).
- Start with a casserole dish.
- Pour a thin layer of sauce on the bottom.
- Then place a layer of pasta sheets over it.
- Spoon a layer of the meat filling over that.
- Then just repeat to create a few layers.
- Sprinkle the cheese on top.
- Cover in foil and bake for about 45 minutes at 180C / 350F.
- Remove foil and bake for a further few minutes till the cheese is golden and bubbly.
Sink your teeth into this beauty and get ready to be amazed. Enjoy!!
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 233
- Sugar: 8.8 g
- Sodium: 933.8 mg
- Fat: 6.7 g
- Carbohydrates: 14.4 g
- Fiber: 5.4 g
- Protein: 29.6 g
- Cholesterol: 92.7 mg
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This sounds delicious!
Thanks for popping in and hope you will give this a try and enjoy it Jenna