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A slice of lasagna on a plate

Lasagna with Béchamel Sauce (without ricotta)

A traditional Italian lasagna recipe layered with béchamel sauce, bolognese sauce, pasta and mozzarella cheese. A yummy and satisfying dish!
4.89 from 18 votes
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Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 people
Calories: 506kcal
Author: MinShien


Bolognese Sauce

  • 1 tbsp olive oil
  • 5-8 cloves garlic
  • 1 medium white onion
  • 2 lbs lean ground beef
  • 1 cup carrot finely minced
  • 1 cup celery finely minced
  • 28 oz canned peeled whole tomatoes
  • 6 oz canned tomato paste
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp beef bouillon
  • 1 tsp salt
  • 1/2 tsp black pepper

Béchamel Sauce

  • 6 tbsp unsalted butter
  • 3/4 cup all purpose flour
  • 6 cups 2% milk
  • 1 tsp salt
  • 1/2 tsp black pepper


  • 9 lasagna sheets boiled or oven ready
  • 8 oz mozzarella cheese shredded
  • 1 tbsp parsley chopped, garnish


Bolognese Sauce

  • Heat a large pot under medium heat. Add olive oil, garlic and onions. Saute until fragrant, for a minute or two, avoid browning. Then add ground beef
  • Saute ground beef until it is no longer pink. Add carrot and celery, and saute for about one minute.
  • Add the liquids - peeled tomatoes and tomato paste. Stir to combine. Heat it on medium high heat and let it come to a boil.
  • Add the rest of the seasonings - basil, oregano, beef bouillon, salt and pepper. Stir to combine. Lower heat to medium heat and let it cook for another ~10 minutes, or until sauce thickens.
  • Remove from heat and set aside.

Béchamel Sauce

  • Add butter to a medium pot and heat under medium heat.
  • Once butter is melted (avoid browning butter), add flour to pot. Using a whisk, whisk to combine. Mixture will be slightly clumpy.
  • Immediately add milk into the pot and bring to medium high heat so that it comes to a boil. Whisk continuously until mixture is smooth and thickens.
  • Once mixture reaches desired thick consistency, add salt and pepper. Stir to combine, then remove from heat.

Assemble Lasagna

  • Pre heat oven to 374 degrees
  • Bring a thin layer of bolognese sauce to the bottom of a deep 9" x 13" dish.
  • Start layering with three sheets of rectangular lasagna sheets (see Note 1), then add 1/3 of the bolognese sauce, and then 1/3 of the béchamel sauce.
  • Repeat Steo 2 two more times. There should be a total of three sets of lasagna sheets/bolognese sauce/béchamel sauce layers.
  • The top layer should be béchamel sauce. Sprinkle it with mozzarella cheese to top it off.
  • Bring casserole dish to oven and place a cookie sheet under the casserole dish to catch any potential drippings. Bake for 45 minutes, then (optional) broil for 2 minutes to brown the top.
  • Remove dish from oven and let it sit for 20 minutes before cutting into lasagna.
  • Garnish with parsley and serve! Enjoy!


Note 1: boil lasagna sheets according to package instructions if it is not oven ready.


Calories: 506kcal | Carbohydrates: 43g | Protein: 35g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1004mg | Potassium: 1024mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3087IU | Vitamin C: 14mg | Calcium: 358mg | Iron: 5mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!