Most Amazing Best Bechamel Sauce Lasagna

an image of a Lasagna with Bechamel Sauce made with Cheddar and mozzarella cheese

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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.



Meat Filling

  • 1 package minced meat (your choice)
  • 1 onion (finely chopped)
  • 810 Peeled & Chopped Tomatoes
  • Salt & Pepper to taste
  • 2 teaspoons garlic & ginger
  • 1 teaspoon thyme
  • 2 teaspoons paprika
  • 2 tablespoons tomato purée

Bechamel Sauce

  • 2 Tablespoon butter
  • 2 Tablespoon flour
  • Milk (enough to make a pourable sauce)
  • Salt & Pepper to taste
  • Pinch of Cinnamon



  1. Brown the meat in a pan then add the chopped onion.
  2. Pour in the tomatoes and purée and cook until it forms a thick mixture.
  3. Add the seasoning.


  1. Melt butter in a pan, and add the flour to form a mixture (roux).
  2. Remove from heat and add a little milk whisking the milk into the roux.
  3. It should be a thick smooth paste.
  4. Ensure you have no lumps.
  5. Return to heat, and add the remaining milk a little at a time whisking continuously.
  6. When the sauce is silky and smooth, add the seasoning and remove from heat.
  7. You may add cheese to the sauce but I just keep it white and sprinkle the top with cheese.
  8. Your choice of cheese for the top.
  9. I used a Cheddar and mozzarella blend.
  10. Pasta Sheets (add sheets one at a time into a pot of boiling water, allow it to soften slightly then drop into cold water).
  11. Start with a casserole dish.
  12. Pour a thin layer of sauce on the bottom.
  13. Then place a layer of pasta sheets over it.
  14. Spoon a layer of the meat filling over that.
  15. Then just repeat to create a few layers.
  16. Sprinkle the cheese on top.
  17. Cover in foil and bake for about 45 minutes at 180C / 350F.
  18. 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!!



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