Classic Lasagna Bolognese With Béchamel

Name: Classic Lasagna Bolognese With Béchamel
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 lbs fresh lasagna sheets; 2 tbsp butter; 6 cups bolognese ragu; 4 cups bechamel sauce; 2 cups grated parmesan cheese, plus more for serving; 1/2 cup tomato sauce (for finishing); 1/4 cup heavy cream (for finishing); 1 tsp chopped chives, for garnish; 1 tbsp pesto sauce, for garnish

This classic lasagna bolognese features fresh pasta sheets layered with rich bolognese ragu, creamy béchamel sauce, and melted parmesan, then finished in a pan with tomato sauce and heavy cream for a luxurious, silky texture.

🌍Italian 🏷️Lasagna 🏷️Lasagna bolognese 🏷️Bolognese 🏷️Bechamel Pasta

🏷️

-0:00

devourpoweronTikTok

Total

2h

Servings

12

Difficulty

Hard

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by devourpower

-0:00

devourpoweronTikTok

Ingredients

2 lbs fresh lasagna sheets
2 tbsp butter
6 cups bolognese ragu
4 cups bechamel sauce
2 cups grated parmesan cheese, plus more for serving
1/2 cup tomato sauce (for finishing)
1/4 cup heavy cream (for finishing)
1 tsp chopped chives, for garnishoptional
1 tbsp pesto sauce, for garnishoptional

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Instructions

1
Bring a large pot of water to a boil. Cook the fresh lasagna sheets until pliable, then immediately transfer them to an ice bath to stop the cooking process.
2
Generously grease a large, deep baking pan with softened butter.
3
Line the bottom and sides of the pan with the cooked lasagna sheets, allowing the edges to hang over the sides of the pan.
4
Spread an even layer of bolognese ragu over the pasta, followed by a drizzle of bechamel sauce and a generous sprinkle of grated parmesan cheese.
5
Place another layer of lasagna sheets on top.
6
Repeat the layering process with bolognese, bechamel, and parmesan until the pan is filled to the top.
7
For the final layer, add the ragu, bechamel, and parmesan.
8
Fold the overhanging pasta sheets over the top to enclose the lasagna.
9
Cover the pan tightly with aluminum foil.
10
Bake the lasagna, then remove from the oven and let it cool completely to set.
11
Once cooled, slice the lasagna into individual portions.
12
To serve, place a slice of lasagna in a small, oven-safe pan with tomato sauce.
13
Pour heavy cream over the lasagna slice and top with more grated parmesan cheese.
14
Bake again until hot and bubbly.
15
Transfer the hot lasagna to a plate and pour the creamy sauce from the pan over the top.
16
Garnish with a final sprinkle of parmesan cheese, chopped chives, and a drizzle of pesto sauce before serving.

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Tips & Notes

Pro tips

Make or prepare your bolognese ragù at least 2–3 hours ahead; a slow simmer develops deeper flavor and breaks down the meat completely.
Ensure béchamel is smooth and pourable before layering; lumps will create uneven texture. Whisk constantly while adding milk to the roux.
Don't skip the final pan-finish with tomato sauce and cream; it adds moisture and richness to the sliced portions.
Allow the assembled lasagna to rest 10–15 minutes after baking before slicing; this sets the layers and prevents collapse.

Substitutions

Fresh lasagna sheets → dried lasagna noodles (boil first; adds 5–10 min bake time)
Béchamel → ricotta mixed with egg and parmesan (lighter texture, less creamy)
Heavy cream (finishing) → whole milk or crème fraîche (thinner consistency)
Bolognese ragù → ground lamb or veal ragù (more gamey, traditional variation)

Storage & make-ahead

Cover and refrigerate up to 3 days. Reheat individual portions in a skillet with a splash of cream over medium heat, or cover with foil and warm in a 350°F oven for 15–20 minutes.