Lasagna with Ricotta Bechamel
This lasagna with ricotta béchamel elevates the classic Italian dish with a creamy, melt-in-your-mouth sauce and a flavorful meat mixture that’s sure to impress. Combining ground sirloin, sausage, and fresh herbs, it offers the perfect balance of richness and freshness.
The homemade béchamel sauce adds a velvety texture, pairing wonderfully with the hearty meat sauce and gooey mozzarella. Each bite of this lasagna delivers layers of flavor, making it an irresistible choice for family dinners or special occasions.
Using simple, easy-to-find ingredients, this recipe brings an authentic Italian technique into your kitchen. The results are a dish that’s both comforting and gourmet, with the added bonus of being perfect for meal prep or leftovers.
Lasagna with Ricotta Bechamel – Ingredients
The heart of this dish begins with a rich blend of ground sirloin and Italian sausage, providing a savory, robust base for the meat sauce. The combination infuses the sauce with deep, satisfying flavor.
A classic touch of olive oil and finely chopped onion creates a fragrant foundation, while garlic brings a fragrant intensity to the sauce. Crushed tomatoes add a sweet yet tangy richness, complemented by the warmth of dry red wine and tomato paste.
The velvety ricotta béchamel is the creamy counterpart to the meat sauce, with butter, flour, and milk creating the perfect texture. Nutmeg enhances the richness, while the addition of whole milk ricotta makes it indulgently smooth.
Lasagna with Ricotta Bechamel – A Comforting Classic
Lasagna with ricotta béchamel combines family-friendly ingredients with an old-school Italian technique to deliver a mouthwatering meal. With layers of rich meat sauce, creamy béchamel, and gooey cheese, this dish promises comfort in every bite. Perfect for a weekend family dinner or special occasions, this lasagna is both satisfying and indulgent.
Recipe Tips
- Make Ahead for Convenience:
Lasagna is the perfect make-ahead dish. Prepare the meat sauce and béchamel the day before and store them separately in the fridge. Assemble the lasagna when you’re ready to bake. This saves time and allows the flavors to develop even further. - Customize the Meat Sauce:
For a different flavor profile, feel free to swap the ground sirloin and sausage with other meats like ground turkey or lamb. Adding extra vegetables, such as finely chopped carrots or bell peppers, to the sauce can also enhance the flavor and nutritional value. - Don’t Skip the Resting Time:
After baking, allow the lasagna to rest for at least 15 minutes before serving. This helps the layers set, making it easier to slice and serve without the sauce running. The flavors also meld together better when allowed to rest.
What to Serve with Lasagna with Ricotta Bechamel
- Garlic Bread:
A classic pairing with lasagna, garlic bread is perfect for soaking up any extra sauce. Choose a crusty baguette or Italian bread, slather with garlic butter, and toast it until golden brown. The crispy exterior and buttery flavor complement the rich lasagna beautifully. - Mixed Green Salad:
To balance the richness of the lasagna, serve it with a refreshing mixed green salad. Toss fresh greens like arugula, spinach, and baby kale with a simple vinaigrette. The light, crisp salad provides a perfect contrast to the creamy, hearty lasagna. - Roasted Vegetables:
Roasted vegetables like zucchini, eggplant, and bell peppers bring out natural sweetness and offer a savory complement to the lasagna. Drizzle them with olive oil, season with salt and pepper, and roast until caramelized for a healthy, flavorful side dish.
FAQ
- Can I freeze lasagna with ricotta béchamel?
Yes! Lasagna can be frozen before or after baking. To freeze before baking, assemble the lasagna, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen, increasing the baking time by 15–20 minutes. If freezing after baking, let it cool completely before freezing. - Can I use a different cheese in the béchamel?
While ricotta is traditional, you can experiment with other cheeses like mascarpone or cream cheese for a slightly different texture and flavor. Just make sure the cheese is creamy to maintain the smooth texture of the béchamel. - Is there a way to make this recipe gluten-free?
Absolutely! Simply use gluten-free lasagna noodles in place of the regular pasta. There are several great brands that offer gluten-free noodles that hold up well during baking and provide the same delicious texture. - How can I make this lasagna spicier?
If you prefer a spicier kick, add more crushed red pepper flakes to the meat sauce or even a dash of hot sauce. For an extra layer of heat, try adding a diced jalapeño pepper to the sauce as it simmers.
Lasagna with Ricotta Bechamel
Ingredients
- Meat Sauce:
- Ground sirloin
- Ground Italian sausage
- Olive oil
- Yellow onion finely chopped
- Kosher salt
- Garlic finely chopped
- Canned crushed tomatoes
- Dry red wine
- Tomato paste
- White sugar
- Ground black pepper
- Crushed red pepper
- Fresh basil chopped (plus extra for garnish)
- Fresh flat-leaf parsley chopped
- Ricotta Bechamel:
- Unsalted butter
- All-purpose flour
- Whole milk
- Kosher salt
- Ground black pepper
- Freshly grated nutmeg
- Whole milk ricotta cheese
- Cooking spray
- Other:
- Lasagna noodles
- Shredded mozzarella cheese
- Grated Parmesan cheese
Instructions
- Prepare the meat sauce:
- Begin by heating a large Dutch oven over medium-high heat. Add the ground sirloin and sausage, breaking it up as it cooks, until browned and crumbly. Once browned, drain the excess fat and set the meat aside.
- Cook the vegetables and combine with sauce ingredients:
- In the same Dutch oven, add olive oil, chopped onion, and salt. Sauté over medium-high heat, stirring frequently, until the onion becomes soft and translucent, approximately 5 minutes. Add the garlic and cook for an additional 2 minutes, until fragrant. Stir in the crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper. Mix well and return the cooked meat to the pot. Bring to a boil, then lower the heat and let the sauce simmer for 30 minutes. Once done, remove from heat and stir in the chopped basil and parsley.
- Prepare the béchamel sauce:
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 3 minutes, stirring continuously. Gradually add the milk, stirring constantly until the mixture comes to a boil. Reduce the heat to low and let the sauce simmer for about 15 minutes. Season with salt, pepper, and nutmeg, then remove from the heat. Whisk in the ricotta cheese until smooth, and let the béchamel stand for 10 minutes.
- Cook the noodles:
- Bring a large pot of salted water to a boil. Add the lasagna noodles, stirring occasionally, and cook until al dente, approximately 8 minutes. Drain the noodles and rinse them with cold water to stop the cooking process.
- Assemble the lasagna:
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray. Start by spooning ½ cup of the meat sauce into the bottom of the dish. Arrange 4 noodles over the sauce, then top with 1/3 of the remaining meat sauce, followed by ½ of the béchamel sauce. Sprinkle with 1/3 of the mozzarella and ½ of the Parmesan. Repeat the layers once more, finishing with the remaining noodles, meat sauce, and mozzarella.
- Bake and serve:
- Cover the dish with aluminum foil and bake for 45 minutes. Uncover and bake for an additional 10–15 minutes, or until the lasagna is golden and bubbly. Remove from the oven and let the dish stand for 15 minutes before serving. Garnish with fresh basil leaves before serving.
Notes
To save time, the meat sauce and béchamel can be made in advance. The meat sauce can be stored in the refrigerator for up to 3 days, while the béchamel sauce can be kept for up to 1 day. Freezing Tip:
This lasagna is freezer-friendly. You can freeze the assembled, uncooked lasagna for up to 3 months. Just bake it straight from the freezer, adding 15–20 minutes to the baking time. Customize the Meat:
For variety, swap the ground sirloin and sausage for ground turkey or chicken. You can also add extra vegetables like mushrooms or bell peppers to the sauce for added flavor.
