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Bécamel Sauce Lasagna

Explore the rich history of Bechamel Sauce Lasagna, a delicious dish with Northern Italian and French culinary influences.
Prep Time1 hour
Cook Time1 hour
Course: Dinner
Cuisine: French
Servings: 6
Calories: 503kcal
Author: Lizzy Cascalheira

Ingredients

Béchamel Sauce

  • 4 tablespoon unsalted butter
  • 4 tablespoon all-purpose flour
  • 3 cups whole milk warm
  • Pinch of nutmeg
  • Salt and white or black pepper to taste

Ricotta Mixture

  • 1 cup ricotta cheese
  • 1 egg
  • 1 teaspoon garlic power

Vegetables

  • 3-4 medium zucchini thinly sliced lengthwise
  • 1 tablespoon olive oil
  • 1 cup spinach
  • ½ cup shredded carrots
  • 1 cup spinach
  • Salt and black pepper to taste

Lasagna Assembly

  • 9 lasagna noodles oven-ready or cooked
  • ½ cups mozzarella cheese
  • ½ cup Parmesan cheese grated
  • Fresh basil or parsley for garnish

Instructions

Prepare the Zucchini

  • Preheat oven to 375°F (190°C).
  • Slice the zucchini, then add olive oil, salt, and pepper.
  • Roast on a baking sheet for 10–15 minutes until just tender. Set aside.

Make the Béchamel Sauce

  • In a saucepan over medium heat, melt butter.
  • Whisk in flour and cook for 1–2 minutes (do not brown).
  • Gradually whisk in warm milk until smooth.
  • Simmer 5–7 minutes until thickened and coats the back of a wooden spoon.
  • Season with nutmeg, salt, and pepper. Stir in garlic if using.

Pasta Sheets

  • Follow the package directions to cook the pasta sheets until al dente.

Ricotta Mixture

  • Mix the ricotta cheese with an egg and garlic. Chop the handful of basil and chop half for the mix and the other half to top the lasagna.

Assemble the Lasagna

  • Spread a thin layer of béchamel sauce in the bottom of a 9×13-inch pan.
  • Layer pasta sheets, zucchini, and Parmesan. and sprinkle garlic powder and salt
  • Do one layer of ricotta.
  • Repeat layers of pasta with vegetables, finishing with béchamel, Parmigiano Reggiano, and mozzarella on top.

Bake

  • Cover loosely with foil and bake for 30 minutes.
  • Remove the foil and bake for another 10–15 minutes, until bubbly and golden brown.

Rest & Serve

  • Let rest for 10 minutes before slicing.
  • Garnish with fresh herbs and serve warm.

Notes

  • If this is your first time making this dish, make sure you have time because it does take a little bit of time
  • Add sautéed mushrooms or spinach for extra flavor Use no-boil lasagna sheets to save time
  • Swap mozzarella for Gruyère or Fontina for a richer finish

Nutrition

Serving: 6g | Calories: 503kcal | Carbohydrates: 48g | Protein: 22g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 324mg | Potassium: 697mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3394IU | Vitamin C: 21mg | Calcium: 401mg | Iron: 2mg