Classic Lasagna with Homemade Béchamel Sauce

I’ve always related a little too much to Garfield, and it’s probably because my favorite food is also lasagna. Layers of soft pasta, rich meat sauce, creamy béchamel, and melted cheese make this comfort food at its best, everything good coming together in one bite.

And while it might look like a lot of work, it’s surprisingly easy once you get started. The homemade béchamel makes all the difference, smoother, tastier, and much easier than store-bought if you follow the simple tips in my instructions.

Slice of classic lasagna with homemade béchamel sauce, showing golden melted cheese on top and visible layers of meat sauce, pasta, and creamy béchamel.

Ingredients

For the meat mixture:

• 2 tablespoons olive oil

• 250 g ground beef

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 150 g grated carrots

• 400 g canned tomatoes (crushed or diced)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon thyme

• 1 teaspoon oregano

• ½ teaspoon paprika

For the homemade béchamel sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 500 ml milk, warmed (whole, semi-skimmed, or plant-based)

• Salt to taste

For layering:

• Dry lasagna sheets (about 9–12 sheets, depending on your dish size)

• 150 g grated mozzarella

• 50 g grated parmesan

Instructions

Prepare the Meat Mixture

Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft. Stir in the grated carrots and cook for a few minutes until they start to soften. Add the garlic and cook briefly, then add the ground beef. Break it apart with a spatula and cook until browned. Add the tomatoes, salt, black pepper, thyme, oregano, and paprika. Simmer for 15–20 minutes until the sauce thickens.

Make the Béchamel Sauce

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about a minute while whisking. Gradually pour in the warmed milk, whisking constantly until the sauce becomes smooth and thick. Season with salt.

Assemble the Lasagna

Spread a thin layer of meat sauce in a baking dish. Add a layer of lasagna sheets, then béchamel, then some mozzarella and parmesan. Repeat the layers until all ingredients are used, finishing with béchamel and cheese on top.

Bake and Rest

Cover the baking dish loosely with aluminium foil and bake in a preheated oven at 200°C traditional (or 180°C fan) for about 25 minutes.

Remove the foil and bake for another 10 minutes until the top is golden and bubbling.

Let it rest for 10 minutes before slicing and serving.