Lasagna with Béchamel (no ricotta)
Updated Nov 02, 2025, Published on Jan 12, 2024
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I'm always excited to make a cozy pasta dish, and this Lasagna with Béchamel (no ricotta) is truly something special. It layers a rich, savory beef and pork ragù with a creamy béchamel sauce for the most comforting and satisfying bite. No ricotta needed!
This recipe is perfect for a chilly winter evening or for prepping ahead of time to impress at your next dinner party.
Looking for a lighter, more veggie-forward twist? Don’t miss my Green Lasagna with Béchamel (no ricotta) which is another ricotta-free lasagna, but it's packed with greens including basil, spinach, peas, and leeks.
Watch how to make it here!
About this recipe
Béchamel sauce is a white sauce that is one of the basic sauces in French cuisine and serves as a versatile foundation for many dishes. It is a simple and classic sauce made from a roux (butter and flour) combined with milk. I love ricotta cheese, but using a béchamel sauce creates a much creamier and richer lasagna. And it's a more traditional way of making lasagna.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Ground Beef: There's plenty of fat in the Italian sausage so I used 93% lean ground beef.
- Ground Hot Italian Pork Sausage: Adds a savory, spicy kick. Swap with mild sausage for less heat, or use chicken sausage or only ground beef (opt for fattier ground beef if replacing the pork sausage).
- Milk: This may seem strange, but it's delicious! It helps tenderize the meat, balances out the acidity in the tomatoes, and provides a subtle richness to the sauce.
- Lasagna Sheets: Keep things nice and simple by using these no-boil lasagna noodles! Add them to the baking dish raw and they’ll cook in the oven.
Lasagna with Béchamel (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- The ragu takes about 2 hours to cook. Once it’s covered and simmering on low heat, it’s pretty hands-off. Check occasionally to make sure it’s not drying out. If the liquid is reducing too quickly, add a splash of water and lower the heat. You should only see an occasional bubble, not a steady simmer.
- Once the ragu is almost ready, start preparing the Béchamel sauce. Don't start this sauce too early because it will form a skin on the surface.
- Assemble the lasagna in a 9" x 13" pan. Bake for 40-45 minutes or until golden and bubbly. See below for assembly instructions.
- Rest for 20 minutes before slicing. Optionally garnish with fresh basil, fresh parsley, and fresh parmesan before serving.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Recipe Tip
You can make the beef and Italian sausage ragu 3 to 4 days ahead of time. In fact, the flavors get even better as it sits.
Assembly
- Layer 1: A thin layer of homemade beef & Italian sausage ragu
- Layer 2: Lasagna sheets
- Layer 3: 1/3 of the homemade beef & Italian sausage ragu
- Layer 4: 1/3 of the homemade béchamel sauce
- Layer 5: Lasagna sheets
- Layer 6: 1/3 of the homemade beef & Italian sausage ragu
- Layer 7: 1/3 of the homemade béchamel sauce
- Layer 8: Lasagna sheets
- Layer 9: 1/3 of the homemade beef & Italian sausage ragu
- Layer 10: 1/3 of the homemade béchamel sauce
- Layer 11: Lots of mozzarella cheese
Did you try this Lasagna with Béchamel (no ricotta)? Leave a Review!
If you try this recipe, I’d love to hear what you think! If you enjoyed it, please consider leaving a rating and review. And don’t forget to tag me on Instagram or TikTok so I can see your creations!
Lasagna with Béchamel (no ricotta)
Equipment
- 9" x 13" Baking Dish oven safe
Ingredients
Beef & Italian Sausage Ragu
- 2 tablespoons Butter
- 2 tablespoons Extra Virgin Olive Oil
- 1 Yellow Onion, finely chopped
- 1 cup Carrots, finely chopped (about 2 carrots)
- 1 cup Celery, finely chopped (about 2 stalks)
- 4 cloves Garlic, minced
- 1 pound Ground Beef, I used 93% lean
- 1 pound Ground Hot Italian Pork Sausage, can also use mild
- 1 teaspoon Kosher Salt, divided
- ½ teaspoon Black Pepper, divided
- 1 cup Whole Milk
- ¼ teaspoon Nutmeg
- 2 Bay Leaf
- ½ cup White Wine, dry
- 6 ounces Tomato Paste
- 28 ounces San Marzano Whole Peeled Tomatoes, 1 can
- 1 cup Water
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
Béchamel Sauce
- 6 tablespoons Butter
- ¾ cup All Purpose Flour
- 6 cups Milk, I used 2%
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Nutmeg
Other
- 12 Lasagna Sheets, I used no boil lasagna sheets and used 4 sheets per layer; see note
- 8 ounces Low Moisture Mozzarella Cheese, freshly grated; I used whole-milk mozzarella
- ¼ cup Parmesan Cheese, freshly grated; optional (to serve)
- 2 tablespoons Fresh Parsley, finely chopped; optional (to serve)
- 2 tablespoons Fresh Basil, finely chopped; optional (to serve)
Instructions
Beef & Italian Sausage Ragu
- Melt the butter and olive oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the chopped onion, carrot, and celery. Stir to combine and cook for about 10 minutes until softened, stirring occasionally. Add the minced garlic, stir, and cook for another 2 minutes.
- Add the ground beef and sausage. Use a potato masher or spoon to break the meat into smaller pieces and mash them together. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for a few minutes, but do not brown the meat at this stage.
- Pour in the milk, add ¼ teaspoon nutmeg and 2 bay leaves. Simmer gently for about 20 minutes, or until most of the milk has evaporated.
- Pour in the wine and simmer for about 5 minutes until nearly evaporated. Stir in the tomato paste, canned whole peeled tomatoes (break them up with a wooden spoon), and water. Add dried basil, dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine.
- Reduce heat to low and cook the sauce with the lid slightly ajar for about 2 hours. The sauce should bubble occasionally but not boil. Add a splash of water if it evaporates too quickly. After cooking, skim off any fat from the surface and adjust seasoning with salt and pepper to taste.
Bechamel Sauce
- Melt butter in a medium saucepan over medium heat. Whisk in flour until smooth and combined. Gradually add milk, whisking continuously, and bring to a boil. Continue whisking until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
Assembly
- Preheat your oven to 375 °F (190 °C).
- Spread a thin layer of the ragu sauce on the bottom of a 9" x 13" oven-safe baking dish. Place 4 no-boil lasagna sheets over the sauce.
- Add ⅓ of the remaining ragu sauce, then ⅓ of the béchamel sauce. Repeat layering with 4 more lasagna sheets, ⅓ of the ragu, and ⅓ of the béchamel. Repeat one last time, finishing with a layer of béchamel sauce on top.
- Sprinkle freshly grated mozzarella cheese evenly over the top. Place the lasagna on a baking sheet to catch drips. Bake for 40–45 minutes, or until golden and bubbly.
- Remove from the oven and let the lasagna rest for 20 minutes before slicing into 12 pieces. Optionally, garnish with fresh parsley, basil, and parmesan cheese before serving.
Video
Notes
- Note: Boil your lasagna sheets before baking if you are NOT using no-boil lasagna sheets
- Adapted from: https://www.joyousapron.com/lasagna-with-bechamel-sauce-without-ricotta/#comments and https://www.theclevercarrot.com/2022/01/ragu-bolognese-sauce/
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My new go-to Lasagna recipe! So so good. Making the bechamel is so so worth it. What a comforting meal!!
Absolutely love this recipe & always get rave reviews. Only change I make is I only use 4 cups of milk in the bechamel. This makes a nice and thick sauce and I’ve found it’s the perfect amount of bechamel for my liking! Have another batch in the oven now 😉
Thank you so much for your amazing review and providing your tweaks to the recipe. I hope you enjoyed the batch in the oven! Have a great day!
You’re going to need more than a 9″ x 13″ pan! No way would it fit. I had to slide it into a large tin pan I bought for Christmas cookies. It’s in the oven now. Did the author make this in a 9 x 13? I’d bet not but I’m sure it will be good…
Hi Susan – yes, I used a 9″ x 13″ pan! Sorry to hear that didn’t work for you. I hope the lasagna still turns out tasty!
We have made this lasagna twice now. It’s fantastic!
I’m SO happy to hear that you are loving this recipe and have made it twice! Thank you for leaving a review!