bechamel lasagna

This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy.

Classic Lasagna with Béchamel Recipe

extra virgin olive oil

butter

onion

carrots (diced)

celery (diced)

garlic

salt

ground turkey (ground beef

dry red wine (optional)

(28 ounce) can crushed tomatoes

basil

thyme

salt and black pepper (to taste)

all-purpose flour

milk of choice

parmesan cheese

garlic powder

nutmeg

Lasagna noodles

mozzarella cheese

Heat olive oil &amp; butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots &amp; celery and sauté until the onion is translucent about 5 minutes.

Next, add in the 2 teaspoons of salt &amp; minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.

Pour in red wine (optional), deglaze the bottom of the pot &amp; allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme &amp; basil and stir to combine everything.

Bring the sauce to a boil, cover, turn the heat down to medium-low &amp; simmer for 45 minutes.

Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions

Bolognese

Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.

Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.

Turn off the heat and season with salt, pepper, garlic powder and nutmeg &amp; then stir in parmesan cheese.

Béchamel Sauce

Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.

Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.

Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.

Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!

Lasagna

Vegan white sauce lasagna is layered with onions, mushrooms and spinach in a creamy white sauce and topped with vegan parmesan cheese. This is comfort food taken to the next level. Dig in and taste the splendor.

Vegan White Sauce Lasagna

garlic (minced)

mushrooms (sliced thin)

(organic spinach)

shallot (minced (cut smaller than diced))

garlic (minced (fresh is best))

dry white wine

vegetable broth (divided)

raw cashews (or sub white beans, silken tofu

Nutritional Yeast

Dijon mustard

onion powder

According to the package instructions, cook lasagna noodles, or use pre-baked vegan lasagna noodles.

In a large skillet, saute the garlic and onions until translucent.

Add the mushrooms and continue cooking until brown.

If the mushrooms begin to stick, add a little vegetable broth and cook until the fluid dissipates.

Now add the spinach, a large handful at a time, stirring into the hot vegetables,

Continue adding spinach, and then add 1/2 cup vegetable broth, which will help wilt the remaining spinach.

Remove the onion, mushroom, and spinach mixture from the heat, and set aside.

In a skillet, saute garlic, shallots, and onions until translucent.

Add the wine and cook it down for about 5 minutes.

Add 1/2 cup vegetable broth, and continue to cook, reducing the heat to simmer.

In the meantime, combine the raw cashews (or substitute white beans, silken tofu, flour of choice, or gluten-free flour), nutritional yeast, garlic, onion powder, dijon mustard, and 1 1/2 cups vegetable broth in a high-speed blender.

Blend until smooth.

Now, turn the heat up to medium on the pan with the onion mixture.

Slowly add the contents of the blender, whisking as you add.

As the mixture heats, it thickens.

Remove the white sauce from the heat and allow it to cook.

White Sauce

In a 9 X 13-inch casserole dish, pour 1/2 cup vegetable broth in the pan&#39;s base.

Layer the cooked or pre-baked noodles, overlapping them slightly in the pan, and covering the bottom.

Pour a thin layer of white sauce on the noodles, and spread it across them. I use a one-cup measuring to make it easier.

Now, add a layer of mushroom spinach on top of the sauce.

Next, add another layer of noodles and continue the layering until the sauce is the top layer.

Layering the Lasagna

Sprinkle with vegan parmesan cheese

Optional

Preheat the oven to 350 degrees.

Cover and cook for 25 minutes; then remove the cover and cook another 10 minutes uncovered.

Or, cover and place in the refrigerator until ready to cook.

Bake ahead of time, cool completely, refrigerate until the next day, and reheat so the flavors develop.

Completely cooked, allow to set up, and cut pieces to freeze individually. 

Baking/Freezing/Cooking ahead of time

Top 2 bechamel lasagna recipes from across the web

The most viewed bechamel lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Lasagna with Béchamel Recip...

Vegan White Sauce Lasagna

Top 2 bechamel lasagna recipes from across the web

The most viewed bechamel lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Lasagna with Béchamel Recip...

Vegan White Sauce Lasagna

The most viewed bechamel lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine