Lasagna with Béchamel (no ricotta)

Name: Lasagna with Béchamel (no ricotta)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 tablespoons Butter; 2 tablespoons Extra Virgin Olive Oil; 1 Yellow Onion (finely chopped); 1 cup Carrots (finely chopped (about 2 carrots)); 1 cup Celery (finely chopped (about 2 stalks)); 4 cloves Garlic (minced); 1 pound Ground Beef (I used 93% lean); 1 pound Ground Hot Italian Pork Sausage (or mild sausage); 1 teaspoon Kosher Salt (divided); ½ teaspoon Black Pepper (divided); 1 cup Whole Milk; ¼ teaspoon Nutmeg; 2 Bay Leaves; ½ cup White Wine; 6 ounces Tomato Paste; 28 ounces San Marzano Whole Peeled Tomatoes (1 can); 1 cup Water; 1 teaspoon Dried Basil; 1 teaspoon Dried Oregano; 6 tablespoons Butter; ¾ cup All Purpose Flour; 6 cups Whole Milk; 1 teaspoon Kosher Salt (adjust to taste); ½ teaspoon Black Pepper (adjust to taste); 12 Lasagna Sheets (I used no-boil lasagna sheets (4 sheets per layer)); 8 ounces Low Moisture Mozzarella Cheese (freshly grated; I used whole-milk mozzarella ); ¼ cup Parmesan Cheese (freshly grated (for serving)); 2 tablespoons Fresh Parsley (finely chopped (for serving)); 2 tablespoons Fresh Basil (finely chopped (for serving))

11 steps

Prep:25minCook:50min

Classic lasagna made without ricotta, layered with a slow-simmered beef and Italian sausage ragu, creamy béchamel sauce, and melty mozzarella.

Updated at: Sun, 21 Dec 2025 00:17:05 GMT

Nutrition balance score

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Ingredients

12 servings

2 tablespoonsbutter

2 tablespoonsextra virgin olive oil

1 cupCarrots

1 cupCelery

1 poundGround Beef

I used 93% lean

1 poundItalian Pork Sausage

Ground Hot, or mild sausage

1 teaspoonkosher salt

divided

½ teaspoonblack pepper

1 cupwhole milk

6 ouncestomato paste

28 ouncesMarzano Whole Peeled Tomatoes can

1 cupwater

1 teaspoondried basil

1 teaspoondried oregano

6 tablespoonsbutter

¾ cupall purpose flour

6 cupswhole milk

1 teaspoonKosher Salt

adjust to taste

½ teaspoonBlack Pepper

adjust to taste

12Lasagna Sheets

I used no-boil lasagna sheets, 4 sheets per layer

8 ouncesMozzarella Cheese

Low Moisture, freshly grated, I used whole-milk mozzarella

¼ cupParmesan Cheese

freshly grated, for serving

2 tablespoonsFresh Parsley

finely chopped, for serving

2 tablespoonsFresh Basil

finely chopped, for serving

Instructions

Beef & Italian Sausage Ragu

Step 1

Sauté aromatics: Heat butter and olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, about 10 minutes. Stir in garlic and cook 2 minutes more.

Step 2

Cook meat: Add ground beef and sausage. Use a spoon or potato masher to break up the meat. Season with half the salt and pepper and cook just until no longer pink.

Step 3

Simmer ragu: Stir in milk, nutmeg, and bay leaves. Simmer gently until most of the milk has evaporated, about 20 minutes. Add wine and simmer until nearly reduced. Stir in tomato paste, tomatoes, water, basil, oregano, remaining salt, and pepper.

Step 4

Low simmer: Reduce heat to low and simmer with the lid slightly ajar for about 2 hours, stirring occasionally. The sauce should gently bubble. Remove bay leaves and adjust seasoning before assembling.

Bechamel Sauce

Step 5

Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, whisking constantly, until smooth and no longer smells like raw flour.

Step 6

Add the milk: Slowly whisk in the milk, starting with about ½ cup to loosen the mixture, then gradually add the remaining milk. Whisk constantly to prevent lumps.

Step 7

Thicken the sauce: Bring to a gentle boil, then reduce heat to medium. Continue whisking for 10–15 minutes, until thickened and the sauce coats the back of a spoon.

Step 8

Season and finish: Season with salt, black pepper, and nutmeg. Stir to combine, then remove from heat.

Assembly

Step 9

Layer lasagna: Preheat oven to 375°F. Spread a thin layer of ragu in a 9" x 13" baking dish. Add 4 lasagna sheets, one third of the ragu, and one third of the béchamel. Repeat layering twice more, finishing with béchamel.

Step 10

Bake: Sprinkle mozzarella evenly over the top. Place dish on a baking sheet to catch drips and bake for 40 to 45 minutes, until golden and bubbling. Optionally broil for 2-3 minutes at the end of baking.

Step 11

Rest and serve: Let lasagna rest for at least 20 minutes before slicing. Garnish with parmesan, parsley, and basil.

View on Carol Bee Cooks

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