The Ultimate Homemade Lasagna

Lasagna With Bechamel And Ricotta

Are you team Bechamel sauce or ricotta in lasagna? I could never decide between them so my recipe incorporates both. I love how the smooth, creaminess of the Bechamel sauce mixes in with the Bolognese sauce when layered together. But I also love the taste and texture that a ricotta mixture provides. So why not have both? This is the ultimate lasagna after all!😉

What You Will Need

You will need the following ingredients…

• Bolognese Sauce: The sauce is super important since it is a key component and adds so much flavour. This Bolognese Sauce recipe is my ultimate comfort food so using it in this lasagna just makes it extra special. Make the sauce ahead of time to speed up your lasagna prep time! I usually make a double or triple batch so that I can enjoy one batch for dinner and keep the rest for future lasagna making. I just pop it in the freezer if I am not planning on making lasagna in the next few days. Just reheat before use so it is easier to spread.
• Bechamel Sauce: A creamy, smooth white sauce made from flour, butter, whole milk, pinch of nutmeg, salt and pepper.
• Ricotta Mixture: Delicious mixture of ricotta, egg, parmesan cheese, fresh basil, salt and pepper.
• Lasagna Noodles: I prefer the texture of the traditional noodles that need to be cooked. You will need 16 noodles so just cook off the whole box so you have a couple extras in case some are broken.
• Cheese: I like to use a variety of cheese. My mixture is mostly mozzarella with some parmesan, provolone and fontina added in for flavour.
• Chopped Parsley or Basil: This is optional but adds a nice pop of colour as garnish after the lasagna comes out of the oven.

You will also need a:

• Lasagna Pan or Dish: A deep 9 x 13 inch lasagna pan like this one will provide you with enough room for the layers.

How To Make Lasagna

Let’s walk through how to make this amazing lasagna including visuals showing how to layer it.

Prep all the components

Start off by prepping all the components that you will need for the lasagna.

• Make or Reheat Bolognese Sauce: To significantly cut down on prep time (and to save your sanity), I recommend making the Bolognese Sauce ahead of time. Simply reheat before assembling your lasagna so that it spreads more easily.
• Prepare Bechamel Sauce: Melt the butter in a small pot over medium heat and whisk in the flour for 1 minute to create a roux. Slowly whisk in the milk and simmer until thickened. Season with a pinch of nutmeg, salt and pepper.
• Prepare Ricotta Mixture: Mix the ingredients together in a bowl and place in the fridge until ready to use.
• Shred Cheeses: Freshly shred your cheeses for the best texture. Using a food processor with a shredding attachment makes this quick and easy. Toss all the cheeses together in a bowl to distribute the different types evenly.
• Cook Noodles: Do not overcook the noodles since they will also be baked. Follow package directions but take 1-2 minutes off the recommended cook time so that the noodles are very al dente. Drain, rinse with cold water and lay out flat on dish towels to prevent them from sticking together.

Time to assemble the lasagna

Now that all the components are prepped, it is time to start layering the lasagna. This recipe uses 4 layers of pasta. If your dish isn’t deep enough, just use 3 layers (no worries!). Let’s go through the different layers!

Coat the bottom

Spread 1 cup of Bolognese Sauce on the bottom of the dish.

Layer 1

Place 4 noodles on top, slightly overlapping. Spread over half the Bechamel Sauce, 1/3 of the remaining Bolognese Sauce and 1 cup shredded cheese mixture.

Layer 2

Place 4 more noodles on. Spread over the ricotta mixture and 1 cup shredded cheese mixture.

Layer 3

Place 4 more noodles on. Spread over the other half of the Bechamel Sauce, another layer of Bolognese Sauce and 1 cup shredded cheese mixture.

Layer 4

Place 4 more noodles on. Spread over the remaining Bolognese Sauce followed by a generous scattering of cheese (remaining 1-2 cups).

Bake and enjoy!

All that’s left to do now is to bake the lasagna and dig in to all that delicious, comforting goodness.

• Cover With Foil: Cover lasagna with foil (see FAQ to find out how to prevent it from sticking). Place lasagna on a baking sheet to catch any sauce that bubbles over (this saves me every time!).
• Bake: Bake in a preheated oven (375F/190C) for 45 minutes. Then remove the foil and bake for an additional 15-20 min or until the cheese is golden (can also pop under the broiler for a bit at the end).
• Let Rest: Let it rest, uncovered, for 15-20 minutes before slicing into it. Garnish with finely chopped basil or parsley. Then slice yourself a generous serving and enjoy!

Detailed ingredient list and directions located in the recipe card below.

Make Ahead Tips

There are two ways to prepare ahead:

• Prep Components: This is my personal preference. Simply prep the Bolognese Sauce, Bechamel Sauce, ricotta mixture and shredded cheese ahead of time. Then all you need to do is cook the noodles and layer.
• Prep Whole Thing: You can also prepare the entire lasagna up to 1 day ahead of time and place in the fridge. Just add an additional 15 minutes to the covered cook time.

Possible Variations

There are a number of ways to customize this lasagna. Here are a few ideas…

• Add Veggies: I do this quite often and just add them onto the ricotta layer. Some of my favourites are:
  • Spinach: Add a few handfuls of chopped up spinach (or frozen chopped spinach that has been thawed and drained) to the Bechamel Sauce or ricotta mixture.
  • Mushrooms: Thinly sliced and sauteed with garlic
  • Tomatoes: Super thin slices (so they don’t make the lasagna watery) with some basil or oregano or semi-dried tomatoes.
• Use Fresh Pasta: Fresh pasta sheets would be delicious.
• Add Your Favourite Cheese: I like to use a mixture of mozzarella, parmesan, provolone and fontina cheeses. However, you could just use mozzarella or mix in one or two of your favourite cheeses.
• Use A Different Sauce: I highly recommend my Bolognese Sauce but if you have a favourite sauce that you love, then substitute it.

Storage + Reheating Tips

Leftovers will keep in the fridge for 3-5 days. To reheat, cover with foil and place in a 350F/177C oven until warmed through.

How to freeze uncooked lasagna

I always love to make a second lasagna to pop in the freezer. Simply, assemble the lasagna as directed in a freezer safe dish. Cover tightly with a layer of plastic wrap followed by a layer of foil. Freeze for up to 3 months.

Reheating Instructions: Thaw lasagna in fridge for 24 hours (or a couple days ahead). Before baking, remove the plastic wrap and cover back up with foil. Bake according to instructions, adding an extra 10-15 minutes to the covered cook time.

How to freeze cooked lasagna

You can also freeze cooked lasagna which can be especially handy if you want smaller portions. First, let the cooked lasagna cool completely. If freezing whole, just wrap it up the same way as outlined above. Or you can slice into servings and wrap separately or place into containers. Freeze for up to 3 months.

Reheating Instructions: Thaw lasagna in fridge for 24 hours (or up to a couple days ahead). Before baking, remove any plastic wrap and cover with foil Bake at 350F/177C for 30-35 minutes or until heated through. Remove foil and bake 5-10 minutes longer to brown the cheese. Tip: To make it taste fresh, add a bit of marinara sauce and cheese on top before baking.

FAQ

Here are a few common questions regarding lasagna preparation and some helpful answers.

How many layers should a lasagna have?

Technically, you need at least 2 layers of pasta for it to be a lasagna but most typically have 3-4 layers. The number of layers is determined by the depth of the pan and amount of filling being used between layers. This lasagna recipe has 4 layers of noodles.

Why do you add egg to the ricotta?

Adding an egg to the ricotta helps to bind the cheese so it doesn’t ooze out when the lasagna is cut. It also adds some richness to the mixture.

Should I cover lasagna with foil while baking?

Yes! You should cover it for the majority of the baking time or it will become dry.

How to keep the cheese from sticking to foil?

It is devastating to pull the foil off just to find the top layer of cheese stuck to it. This is the trick that I use to prevent this from happening: use toothpicks! Poke 9 toothpicks evenly around the top of the lasagna, pushing in halfway to keep the foil from touching the surface of the lasagna. The toothpicks create a bit of space between the cheese and the foil. Remove the toothpicks when you remove the foil to brown the top.

How long should lasagna sit before cutting?

Be patient! Let the lasagna rest uncovered for 15-20 minutes before slicing or you tend to end up with a sloppy mess…a delicious one though!

Can it be made in advance?

Yes! You can assemble the lasagna up to a day in advance and refrigerate. Then just pop in the oven and bake as directed (adding about 15 minutes to the covered cook time). I prefer the taste of baking right away though so I like to make the sauces in advance to speed things up. Basically all that is left then is just assembly work.

What to serve with it?

This lasagna is a hearty dish and the star of the show so it doesn’t need much except for a simple salad or perhaps this amazing Burrata Caprese and a glass of wine if you like! To stretch the meal out further, you can also add an appetizer like this Burrata Tomato Bruschetta or Puff Pastry Pizza.

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