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Bechamel Lasagna

blasagna

Rich and creamy, this is an elegant twist on the usual lasagna.

This recipe came with a ceramic pie pan many years ago, but it’s been modified often since then.

This is time-consuming, a lot of work, and gets a whole bunch of dishes dirty in the preparation. I always make at least a double batch and freeze the extra.

Bechamel Lasagna
 
Add all seasonings to taste.
Ingredients
  • 1 lb lasagna noodles
Filing
  • 2 lbs hamburger
  • 1 lb ground sausage
  • 1 lb bacon
  • 2 large carrots (diced)
  • 2 onions (diced)
  • 8 cloves garlic (minced)
  • 3 stalks celery (diced)
  • 3/4 cups sun-dried tomatoes (chopped)
  • 1 lb fresh mushrooms (sliced)
  • 2 teaspoons salt
  • 3 teaspoons dried basil
  • 3 teaspoons dried oregano
  • dash pepper
  • 1/2 cup sour cream
  • 1/3 cup tomato paste
  • 8 oz Parmesan cheese
  • a few healthy glugs of Marsala wine
Sauce
  • 8 oz butter (2 cubes)
  • 1-1/2 cups flour
  • 6-1/2 cups milk (substitute 1/2 cup of milk with chicken stock or Marsala if you have it)
  • 1 teaspoon salt
  • dash pepper
  • 1/2 teaspoon nutmeg (or more to taste – essential to this dish)
Instructions
Filling
  1. Sauté bacon, hamburger, and vegetables until hamburger is browned and vegetables are slightly tender.
  2. Drain grease. (there will be a lot of grease)
  3. Stir in tomato paste and sour cream.
  4. Cook on low heat for 1 hour, stirring occasionally.
  5. Cook noodles while the filling is cooking.*
Sauce
  1. Melt butter. (I use the microwave – much less stirring necessary.)
  2. Stir in flour.
  3. Microwave for 1 – 3 minutes, or until it bubbles.
  4. Stir in remaining ingredients.
  5. Microwave on high for about 6 minutes (or until thickened; depends on your microwave), stirring every minute.
Assembly
  1. Line 9 x 13 baking dish with one layer of noodles, meat and vegetable mixture, sauce, Parmesan.
  2. Repeat for second layer, and third if you have enough for three layers.
  3. Bake at 350º for 45 minutes or until brown on top and heated through.
Notes
*I don't pre-boil the noodles, but add about a cup of water to the sauce. That's enough liquid to cook the noodles while the lasagna bakes. To avoid extra-hard crunchy noodle bits, make sure every bit of every noodle is covered with sauce.

 

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