Bechamel Lasagna

Total Time Prep: 1 hour Bake: 50 min. + standing
Yield 12 servings
Test Kitchen Approved
This classic red and white bechamel lasagna will have you coming back for seconds every time!

Ingredients

  • 12 uncooked lasagna noodles
  • 1-1/2 pounds ground beef
  • 1 large onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (15 cans) tomato sauce
  • 2 tablespoons tomato paste
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • BECHAMEL SAUCE:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups 2% milk
  • ADDITIONAL INGREDIENTS:
  • 2 cups shredded mozzarella cheese
  • Minced fresh parsley, optional

Directions

  1. Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
  2. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking beef into crumbles; drain. Stir in tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
  3. Meanwhile, melt butter in a large saucepan; stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat.
  4. Arrange 3 cooked noodles in a single layer in a greased 13x9-in. baking dish. Top with one-fourth each of the meat sauce and bechamel sauce. Repeat layers 3 times. Sprinkle with cheese.
  5. Bake, uncovered, until bubbly and cheese is lightly browned, 50-55 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with parsley.

Nutrition Facts

1 piece: 327 calories, 16g fat (8g saturated fat), 64mg cholesterol, 718mg sodium, 25g carbohydrate (6g sugars, 2g fiber), 20g protein.

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