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

1. 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.
2. 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.
3. 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.

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What to Serve with Lasagna with Ricotta Bechamel

1. 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.
2. 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.
3. 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.

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FAQ

1. 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.
2. 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.
3. 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.
4. 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.

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Lasagna with Ricotta Bechamel

This classic lasagna recipe elevates traditional flavors through an authentic Italian technique and rich ingredients, creating a dish that’s both comforting and indulgent. With a creamy ricotta béchamel and a hearty meat sauce, this lasagna offers an exquisite balance of textures and flavors.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Main Course

Cuisine American

Servings 6 People

Ingredients

  

• For the Ricotta Filling

• 4 tablespoons extra-virgin olive oil if using fresh spinach
• 1 pound fresh mature spinach washed and trimmed, or 1 pound baby spinach, or 1½ cups frozen spinach, thawed
• Fine sea salt to taste
• 2 pounds whole-milk or part-skim ricotta about 4 cups
• 6 ounces grated whole-milk or part-skim mozzarella provolone, or string cheese (about 2 cups)
• 3 ounces freshly grated Parmesan Asiago, or Grana Padano (1 heaping cup)
• 20 large fresh basil leaves finely chopped (about ¾ cup)
• 2 tablespoons finely chopped fresh Italian parsley or chives
• 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning
• For the Bechamel
• ½ cup unsalted butter 1 stick
• ½ cup all-purpose flour
• 4 cups whole milk
• Fine sea salt to taste
• Freshly ground black pepper to taste
• Ground nutmeg optional
• For the Assembled Lasagna
• 4½ cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce preferably sugar-free
• Fine sea salt to taste
• 1 recipe Homemade Lasagna Sheets 16 fresh store-bought lasagna sheets, or 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges), or no-boil noodles (boiled until al dente)
• 1½ ounces grated Parmesan Asiago, or Grana Padano (about ½ cup)
• 3 ounces grated whole-milk or part-skim mozzarella provolone, or string cheese (about 1 cup)

Instructions

 

• Preparation
• Step 1: Prepare the Ricotta Filling
• For fresh spinach, heat a large skillet over high heat. Add 2 tablespoons of olive oil and half of the spinach. Season with a pinch of salt and sauté until the spinach wilts and the stems become tender, about 3 minutes. Transfer to a baking sheet and let it cool. Repeat the process with the remaining spinach. If using thawed frozen spinach, skip to Step 2.
• Step 2: Combine Cheese and Spinach
• While the spinach is cooling, mix the ricotta, mozzarella, Parmesan, and basil in a large bowl. Season with a generous pinch of salt.
• Step 3: Incorporate Spinach
• Once the spinach has cooled or thawed, squeeze out any excess water. Finely chop the spinach and add it to the cheese mixture. Stir thoroughly and adjust the seasoning for salt. (The ricotta filling will yield about 6 cups.) Cover and set aside until ready to assemble the lasagna. This filling can be made one day ahead and refrigerated. Allow it to come to room temperature before using.
• Step 4: Prepare the Béchamel
• In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour, reduce the heat to low, and cook for about 15 minutes, stirring regularly to prevent browning. The mixture will change in texture, appearing foamy and sandy as the butter separates. Gradually pour in the milk while whisking vigorously. Increase the heat to medium and continue whisking until the mixture thickens, about 2 minutes. Season with salt, pepper, and nutmeg (if desired).
• Step 5: Cook the Béchamel
• Reduce the heat to low and cook, whisking regularly, for 10 to 15 minutes, until the sauce is thick, smooth, and has no raw flour taste. If the sauce is lumpy, strain it through a fine sieve or purée it with an immersion blender. You will have about 3½ cups of béchamel. To prevent a skin from forming, cover the surface with parchment or plastic wrap. Set aside until ready to assemble the lasagna. The béchamel can be made one day in advance and refrigerated. Let it return to room temperature before using.
• Step 6: Prepare the Lasagna
• Position the top rack of the oven about 6 inches from the heating element and preheat to 400°F.
• Step 7: Warm the Sauces and Filling
• Ensure that the tomato sauce, béchamel, and ricotta filling are at room temperature or warmed before assembling.
• Step 8: Prepare the Pasta
• Bring a large pot of water to a boil over high heat. Place a large colander in a baking dish next to the stove.
• Step 9: Cook the Lasagna Noodles
• Season the boiling water generously with salt, aiming for a sea-water-like salinity. Carefully drop the lasagna sheets into the boiling water, adding a few at a time to prevent sticking. Cook for approximately 2 minutes, or until the pasta is light in color and floppy. If the pasta rises above the water, gently press it down using a slotted spoon. Use a sieve to remove the cooked pasta and rinse it under cold water until it is cool enough to handle. Continue cooking, draining, and rinsing the pasta in batches until all sheets are prepared.
• Step 10: Coat the Pan
• Spoon ¾ cup of béchamel into a 9-by-13-inch baking dish and use a rubber spatula or your hands to evenly coat the bottom and sides with the sauce.
• Step 11: Layer the Pasta
• Gently squeeze any remaining water from the pasta and arrange two or three sheets on the bottom of the pan. Ensure the pasta covers the bottom with minimal overlap, leaving some edges hanging over the sides to assist in sealing the top later.
• Step 12: Add the Ricotta Mixture
• Crumble one-third of the ricotta filling over the pasta to create a uniform layer. Top with another layer of pasta, trimming with kitchen shears as needed to avoid overlaps.
• Step 13: Add Tomato Sauce
• Spread one-third of the tomato sauce over the pasta and cover with another layer of pasta.
• Step 14: Add Béchamel and Parmesan
• Spread 1 cup of béchamel over the pasta and sprinkle with ¼ cup grated Parmesan. Top with another layer of pasta.
• Step 15: Repeat Layers
• Continue layering with the remaining ricotta, tomato sauce, béchamel, and Parmesan in the same order: ricotta, tomato sauce, béchamel, Parmesan, followed by a layer of pasta. If using thicker noodles, you may need to adjust the number of layers to fit the pan.
• Step 16: Seal and Top
• For the final layer, fold the overhanging pasta over to form a sealed top layer. Spread the remaining béchamel over the top and cover the lasagna with parchment paper and tightly wrap it in foil. Place the dish on a baking sheet to catch any spills.
• Step 17: Bake the Lasagna
• Bake the lasagna for 40 minutes, then carefully remove the foil and parchment. Sprinkle the top with grated mozzarella and return it to the oven. Bake for an additional 20 minutes, or until the surface is golden brown and bubbling.
• Step 18: Cool and Serve
• Allow the lasagna to cool for at least 15 minutes before slicing and serving. Leftovers can be refrigerated for up to 4 days. For freezing, bake for 30 minutes without browning, then cool and freeze for up to 4 weeks. To reheat, thaw and bake uncovered at 400°F for 25 to 30 minutes, or until golden and bubbling.

Notes

Make Ahead:
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.

Keyword Lasagna with Ricotta Bechamel