Lasagna with Béchamel (no ricotta)

5 from 7 votes

Classic lasagna made without ricotta, layered with a slow-simmered beef and Italian sausage ragu, creamy béchamel sauce, and melty mozzarella.

Prep Time25

Cook Time50

Simmer + Bake2 45

Total Time4

Course: Main Course

Cuisine: Italian

Keyword: Beef, Pasta, Sausage, Tomato, Winter

Servings: slices

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)

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.

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.

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.

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.