Cheesy Lasagne with Creamy Béchamel Sauce (Simple and Comforting!)

There’s nothing quite like a homemade lasagne straight from the oven — golden, bubbling, cheesy, and full of rich flavor.

This cheesy lasagne with a creamy béchamel sauce is easy to make and perfect for cozy dinners or whenever you need the ultimate comfort food!

Note: I’ve included affiliate links to the exact products I like

Lasagna Pan

Small Saucepan

Balloon Whisk

Sharp Chef’s Knife

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What You Need:

Ingredients (Serves 6)

Meat Sauce:

1 tbsp olive oil

1 large onion (chopped)

1 medium carrot (grated)

1 garlic clove (optional)

250 g ground beef

2 tbsp tomato paste

1 can (400 ml) sieved tomatoes (passata)

½ tsp sugar, salt & pepper

½–1 tsp oregano

Affiliate Tip:

Lasagna Pan

Preparation

1. Make the Meat Sauce

Heat olive oil in a pan over medium heat.

Add the chopped onion and grated carrot, and sauté until softened.

Stir in the garlic (if using).

Add the ground beef and cook until browned and crumbly.

Mix in the tomato paste and let it roast for about a minute.

Add the sieved tomatoes, then season with sugar, salt, pepper, and oregano.

Let the sauce simmer on medium-low heat for about 10–15 minutes until it thickens.

2. Prepare the Béchamel Sauce

Melt the butter in a small saucepan.

Whisk in the flour and cook for 1–2 minutes, stirring constantly.

Gradually add the milk while whisking to avoid lumps.

Simmer gently until the sauce thickens.

Season with salt, pepper, and a pinch of nutmeg.

Optionally, stir in a tablespoon of Parmesan or shredded cheese for extra richness.

3. Assemble the Lasagne

Spread a spoonful of meat sauce over the bottom of a 16×23 cm baking dish.
Place a layer of lasagna sheets over it.
Add a layer of meat sauce and drizzle some béchamel on top.
Repeat the layers until everything is used up.
Finish with a final layer of béchamel and sprinkle all the shredded cheese over the top.

4. Combine the Mixtures

Cover with aluminum foil and bake in a preheated oven at 175 °C (top and bottom heat) for 20 minutes.
Remove the foil and bake for another 20 minutes until the top is golden and bubbling.
Let it rest for a few minutes before slicing and serving.

Variations You Might Like

If you want to switch things up or you’re cooking for different tastes, try these ideas:

1. Vegetarian Lasagne

Replace the meat with sautéed mushrooms, spinach, or zucchini.

2. Spicy Lasagne:

Add a pinch of chili flakes to the meat sauce for a little heat.

3. Cheese Lover’s Lasagne

Mix mozzarella, cheddar, and gouda for an extra cheesy topping.

Kitchen Tools I Recommend

If you’re planning to make this often (trust me, you will), here are the tools I use:

Lasagna Pan – Deep enough for multiple layers.
Small Saucepan – Perfect for making béchamel sauce.
Balloon Whisk – Helps create a smooth, lump-free sauce.
Sharp Chef’s Knife – For prepping vegetables or meats.
Wooden Spoon – Great for stirring sauces.
Silicone Spatula – For spreading fillings and sauces easily.
Aluminum Foil – To cover the lasagna while baking and prevent over-browning.

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