Shortcut Bechamel Lasagna
This shortcut bechamel lasagna delivers all the flavor of the classic Italian dish with less time, less effort, and a store bought sauce.
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You know what would go great with bechamel lasagna? This Shaved Asparagus and Arugula Salad.
Ingredients and Substitutions
• Jarred Tomato Sauce: Sure, you could make a homemade sauce. But then that wouldn’t be a shortcut. My favorite store-bought sauce is Rao’s Tomato Basil.
• Fresh Lasagna Noodles: You should be able to find this in any standard grocery store that sells fresh pasta noodles. If you can’t find fresh, dried works too. You may need 2 to 3 packages.
• Sugar: I like my sauce a little sweet. You can adjust according to your taste.
Can I Freeze Unbaked Bechamel Lasagna?
Definitely! Assemble the bechamel lasagna in a freezer-safe dish and cover tightly before freezing.
Allow the lasagna to defrost in the refrigerator overnight, before baking.
How Should I Store Bechamel Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Method
- Heat a large heavy bottom skillet over medium heat. Add the onion, garlic, and Italian seasoning. Cook until softened, 5 minutes.
- Add the ground beef and cook, breaking up with a wooden spoon, until just cooked through, 5 minutes. Stir in the jarred sauce, sugar, onion powder and garlic powder.
- Bring to a boil. Reduce to a simmer and cook until slightly reduced and flavors are melded, 20 minutes. Season with salt and pepper. Set aside.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add 1 cup of milk and whisk well. Add the remaining milk and whisk to combine.
- Bring to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 10 minutes. Remove from heat and stir in salt and grated nutmeg (however much you like). Set aside.
- Preheat oven to 400℉.
- Add 1/4 cup bechamel and 1/4 cup meat sauce to a 9×13-inch baking dish. Spread with a small offset spatula to cover the bottom. Add a layer of pasta, cutting as needed to fit. Add 1 cup meat sauce and spread evenly. Add 1/2 cup bechamel and spread evenly. Sprinkle over 1/3 cup Parm.
- Add pasta, 1 cup meat sauce, 1/2 cup bechamel, and 1/3 cup Parm. Repeat 3 to 4 more times. (Don’t get too hung up on how many layers there are. I fill mine to the absolute brim. If needed, prioritize the meat sauce layers over the Parm layers).
- Top with a final layer of pasta. Top with remaining bechamel. Sprinkle over 1/3 cup Parm.
- Place baking dish on a foil-lined sheet pan and bake until the top is crunchy and lasagna is hot, 50 minutes. Let rest for 10 minutes before serving.
