Lasagna with Béchamel (no ricotta)
Updated Dec 24, 2025, Published on Jan 12, 2024
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This Lasagna with Béchamel (no ricotta) is a rich, classic lasagna made without ricotta. Instead, it’s layered with a savory beef and Italian sausage ragu, creamy béchamel sauce, and plenty of melty mozzarella for an ultra comforting, saucy bite.
Looking for a lighter, veggie-forward option? Try my Green Lasagna with Béchamel (no ricotta), another ricotta-free version. Try my Creamy Lasagna Soup for a brothy twist on classic lasagna.
🐝 Quick Look: Lasagna with Béchamel Recipe
- ⏱ Prep Time: 25 minutes
- 🔥 Cook Time: 50 minutes
- ⏳ Total Time: About 4 hours (includes slow-simmered ragu and bake time)
- 🍽 Servings: 12 slices
- ⚡ Calories: ~597 per serving
- 🍳 Cook Method: Stovetop simmering, baked
- 🧂 Main Ingredients: Ground beef, Italian sausage, lasagna sheets, mozzarella
- 👩🍳 Flavor Profile: Rich, savory, creamy, classic Italian comfort food
- ⭐ Difficulty: Moderate. Mostly hands-off simmering with simple assembly
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Why You’ll Love This Recipe
- Made with béchamel instead of ricotta for a smoother, creamier lasagna. Try my Green Lasagna with Béchamel for another ricotta-free option.
- Classic Italian-style lasagna layered with beef and Italian sausage ragu. Check out my Chinese-Italian Ragu for a spin on the classic flavors in this sauce. Make my Bucatini Amatriciana for an easy tomato-based pasta.
- Rich and saucy, never dry, thanks to generous layers of sauce and béchamel.
- Perfect for making ahead for dinner parties, holidays, or Sunday dinner. Pair with a Caesar Salad with Greek Yogurt Dressing for the ultimate meal at home.
- Freezer-friendly and great for leftovers. The flavors get even better the next day.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- No-Boil Lasagna Sheets: I use no-boil noodles so the lasagna layers cook perfectly without boiling first. They absorb the sauce and béchamel as the lasagna bakes.
- San Marzano Whole Peeled Tomatoes: These give the ragù a sweeter and smoother flavor compared to standard canned tomatoes.
- Low-Moisture Mozzarella: Melts beautifully without releasing excess liquid, keeping the lasagna creamy, not soggy.
Tips and Substitutions
- No-boil vs regular lasagna noodles: This recipe works with both. If using regular noodles, boil until just al dente before assembling.
- Make ahead: Assemble the lasagna up to 24 hours in advance and refrigerate. Let it sit at room temperature for about 30 minutes before baking.
- Freezer-friendly: Assemble and freeze unbaked for up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen with extra time.
- Béchamel consistency: If the béchamel thickens too much while cooling, whisk in a splash of warm milk before assembling.
- Wine substitute: If you prefer not to use wine in the ragu, simply leave it out. The sauce will still be rich and flavorful.
- Cheese swaps: Mozzarella works best, but you can mix in fontina or low-moisture provolone for extra depth.
How to Make Lasagna with Béchamel
See the recipe card below for full instructions and exact amounts.
Make the Ragu
- Sauté onion, carrot, and celery until softened, then add the ground beef and Italian sausage and cook until just no longer pink.
- Stir in milk, nutmeg, and bay leaves, letting the milk gently simmer and reduce before adding the wine, tomato paste, tomatoes, herbs, and water.
- Let the ragu simmer low and slow until thick, saucy, and deeply flavored. Remove the bay leaves before assembling.
Make the Béchamel
- Melt the butter and whisk in the flour, cooking briefly until smooth and no longer smells like raw flour.
- Slowly add the milk, starting with a small amount to loosen the roux, then whisk in the rest until smooth.
- Cook gently until thickened and silky, then season with salt, black pepper, and nutmeg.
Assemble the Lasagna
- Spread a thin, even layer of ragu in the bottom of the baking dish to prevent sticking.
- Lay the lasagna sheets over the sauce.
- Spoon one third of ragu over the lasagna sheets and spread evenly.
- Dollop one third of the béchamel over the ragu and gently spread to cover.
- Continue layering pasta, ragu, and béchamel until the dish is nearly full.
- Spread the final layer of béchamel evenly over the top.
- Sprinkle generously with mozzarella cheese.
- Bake until bubbling and deeply golden on top.
- Sprinkle with parmesan cheese, fresh parsley, and fresh basil. Let the lasagna rest so the layers set before serving.
- Cut into portions and enjoy while warm.
Lasagna with Béchamel FAQs
Can I use béchamel instead of ricotta in lasagna?
Yes. Béchamel is a classic Italian alternative to ricotta and creates a smoother, creamier lasagna. It melts evenly into the layers and helps prevent a dry or grainy texture that ricotta can sometimes cause.
Is lasagna better with ricotta or béchamel?
It depends on the style you prefer. Ricotta-based lasagna is more common in American-style recipes, while béchamel is traditional in many Italian lasagnas. Béchamel creates a richer, silkier texture and a more cohesive slice.
When do you add béchamel sauce to lasagna?
Béchamel is layered between the pasta sheets and meat sauce, similar to how ricotta is used. It should also be spread on top of the lasagna before adding cheese to create a golden, creamy finish.
Can I make lasagna with béchamel ahead of time?
Yes. Lasagna with béchamel is ideal for making ahead. You can assemble it up to 24 hours in advance and refrigerate, or freeze it unbaked for longer storage. Allow extra baking time if baking from cold.
Recommended Sides to Consider
Lasagna with Béchamel (no ricotta)
Classic lasagna made without ricotta, layered with a slow-simmered beef and Italian sausage ragu, creamy béchamel sauce, and melty mozzarella.
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, or mild sausage
- 1 teaspoon Kosher Salt, divided
- ½ teaspoon Black Pepper, divided
- 1 cup Whole Milk
- ¼ teaspoon Nutmeg
- 2 Bay Leaves
- ½ cup White Wine
- 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 Whole Milk
- 1 teaspoon Kosher Salt, adjust to taste
- ½ teaspoon Black Pepper, adjust to taste
- ¼ teaspoon Nutmeg
Other
- 12 Lasagna Sheets, I used no-boil lasagna sheets (4 sheets per layer)
- 8 ounces Low Moisture Mozzarella Cheese, freshly grated; I used whole-milk mozzarella
- ¼ cup Parmesan Cheese, freshly grated (for serving)
- 2 tablespoons Fresh Parsley, finely chopped (for serving)
- 2 tablespoons Fresh Basil, finely chopped (for serving)
Instructions
Beef & Italian Sausage Ragu
- Sauté aromatics: Heat butter and olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, about 10 minutes. Stir in garlic and cook 2 minutes more.
- Cook meat: Add ground beef and sausage. Use a spoon or potato masher to break up the meat. Season with half the salt and pepper and cook just until no longer pink.
- Simmer ragu: Stir in milk, nutmeg, and bay leaves. Simmer gently until most of the milk has evaporated, about 20 minutes. Add wine and simmer until nearly reduced. Stir in tomato paste, tomatoes, water, basil, oregano, remaining salt, and pepper.
- Low simmer: Reduce heat to low and simmer with the lid slightly ajar for about 2 hours, stirring occasionally. The sauce should gently bubble. Remove bay leaves and adjust seasoning before assembling.
Bechamel Sauce
- Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, whisking constantly, until smooth and no longer smells like raw flour.
- Add the milk: Slowly whisk in the milk, starting with about ½ cup to loosen the mixture, then gradually add the remaining milk. Whisk constantly to prevent lumps.
- Thicken the sauce: Bring to a gentle boil, then reduce heat to medium. Continue whisking for 10–15 minutes, until thickened and the sauce coats the back of a spoon.
- Season and finish: Season with salt, black pepper, and nutmeg. Stir to combine, then remove from heat.
Assembly
- Layer lasagna: Preheat oven to 375°F. Spread a thin layer of ragu in a 9" x 13" baking dish. Add 4 lasagna sheets, one third of the ragu, and one third of the béchamel. Repeat layering twice more, finishing with béchamel.
- Bake: Sprinkle mozzarella evenly over the top. Place dish on a baking sheet to catch drips and bake for 40 to 45 minutes, until golden and bubbling. Optionally broil for 2-3 minutes at the end of baking.
- Rest and serve: Let lasagna rest for at least 20 minutes before slicing. Garnish with parmesan, parsley, and basil.
Video
Notes
- Lasagna sheets: If you are not using no-boil lasagna sheets, cook regular sheets in salted water until just al dente. Drain well and lay flat before assembling to prevent sticking.
- Béchamel consistency: The béchamel should be thick but spreadable. If it thickens too much while cooling, whisk in a splash of warm milk before assembling.
- Make ahead: Ragu can be made 3-4 days in advance. Béchamel can be made up to 3 days in advance. Store in an airtight container with plastic wrap pressed directly on the surface. Rewarm gently and whisk in a splash of milk if needed before assembling.
- Cheese tip: Use low-moisture, whole-milk mozzarella for the best melt and less excess liquid.
- Resting matters: Let the lasagna rest for at least 20 minutes after baking. This helps the layers set and makes cleaner slices.
- Freezing: This lasagna freezes well. Assemble fully, wrap tightly, and freeze unbaked for up to 2 months. Bake from frozen, covered, adding 25–30 minutes to the bake time.
Nutrition
Calories: 597kcal, Carbohydrates: 43g, Protein: 29g, Fat: 33g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.4g, Cholesterol: 103mg, Sodium: 1197mg, Potassium: 899mg, Fiber: 3g, Sugar: 12g, Vitamin A: 2789IU, Vitamin C: 13mg, Calcium: 389mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This is my favorite lasagna recipe! It’s extra cheesy, saucy, and is even better leftover. I hope you love it as well!
Made this twice and honestly it is the best lasagna recipe! One question. Can you make it ahead of time and put in the fridge and then bake later?
I’m so happy to hear you love the recipe! I haven’t tried making this ahead, but I don’t think you would have any issues making it up to 1 day ahead. I would take it out of the fridge an hour or so before baking.
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!