Bechamel and Lasagna

Use no-boil noodles, unless you like wrangling slippery pasta.

Last week, I gave you the recipe for my All-Day Bolognese Sauce. By adding some bechamel sauce and cheese to that yummy sauce, you can make the best lasagna ever. Oh sure, I’m biased, but I much prefer the results from this creamy sauce than a soggy ricotta and egg mixture. Personal preference.

Bechamel Sauce

This recipe is enough for one 8×8 lasagna. For a larger lasagna, double the recipe.


  • 5 Tbsp butter
  • 4 Tbsp all-purpose flour
  • 3 cups milk
  • 2 tsp salt
  • 1/2 tsp freshly grated nutmeg


Melt butter in a medium saucepan. Add flour and whisk until smooth. Cook over medium heat until golden brown, about 5-7 minutes.

In a separate pan, heat milk to near boiling. Add milk to the butter mixture one cup at a time, whisking continuously until very smooth. Bring to a boil, cook for 10 minutes and remove from heat. Season with salt and nutmeg and set aside.



  • Bechamel
  • Bolognese sauce
  • Barilla no-boil lasagna noodles
  • 2 cups grated parmesan cheese


Preheat oven to 375 degrees.

The process is simply layering. Line the pan with sauce. Layer pasta over the sauce. Coat with bechamel, cover with bolognese, sprinkle with cheese. Repeat pasta, bechamel, bolognese, cheese layers until the pan is full. Always end with parmesan.

Bake uncovered for 30-45 minutes and allow to cool for 10 minutes before cutting.

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