Beef Lasagna with White Sauce

I'm sharing an Easy Beef Lasagna Recipe that you can make tonight. It's creamy, meaty, and has the perfect Bechamel sauce. There are simple steps to follow, simple ingredients to use, and a delicious flavor to enjoy.

Jump to:

• Beef Lasagna with White Sauce
• Ingredients You'll Need
• How to Make Beef Lasagna Step by Step
• Muna's Tips
• Frequently Asked Questions
• More Pasta Recipes to Try
• Storing and Reheating Lasagna
• 📖 Recipe
• 💬 Comments

This recipe is the closest to the traditional Italian beef lasagna. We are not using ricotta cheese and eggs like in my Basic Beef Lasagna Recipe. The traditional recipe has red wine in the meat sauce and a lot of mozzarella cheese. We are skipping both in this recipe, but I promise you will have a great lasagna.

You can make your own fresh homemade lasagna sheets following my recipe, but if you decide on the packaged one, rest assured that they won't come out dry or uncooked. There is enough sauce from the meat and white sauce to cook the lasagna sheets to perfection.  

Beef Lasagna with White Sauce

I often make lasagna and keep hunting for new versions; I wasn't disappointed. There is something about this comfort food. The recipes are forgiving, and you can easily make your own version.

My favorite, and my family's favorite, is lasagna with white sauce. I think because it is easy on the cheese yet has all the characteristics of an authentic dish. You can make it with vegetables, chicken, or beef.

Ingredients You'll Need

These are the basic ingredients; you'll find the full detailed list in the recipe card below.

For the beef sauce

Ground beef - I sometimes use lamb or mix beef mince with Italian sausage. No matter what you choose, the sauce will make it delicious. Lean ground beef tastes great in the sauce.

Onion - Most Americans and Italians choose yellow onion, but I always prefer red, and my family prefers it. Both onions add a hint of sweetness that reduces the acid in the tomatoes.

Garlic - We will use garlic for a lovely aroma and enhanced flavor.

Olive oil - Frying onion in olive oil brings out a heavenly aroma. I wouldn't substitute it with regular oil or even butter.

Chicken bouillon - I use low sodium to control the salt in the dish. If you want chicken stock, omit the boiling water and use three cups.

Thyme or oregano - A small amount will bring a warm earthy feel to the dish, but you can substitute it with Italian seasoning.

For the white Sauce

Milk - You can go for full-fat milk or low fat. I have tried both and never noticed a difference.

All-purpose flour - We have to use a thickening agent, and flour is the best since, when sauteed in butter, it gives a nutty flavor.  

Butter - To make an authentic white bechamel sauce, you have to use butter; any other fat might work to get you the texture but not the flavor. Please do not skip it.

Parmesan cheese - Although the amount I have used is small, Parmesan cheese takes this dish to another level.

For the lasagna 

Lasagna Sheets - If you can use fresh lasagna sheets, that'll be great, but regular ones will also work.

How to Make Beef Lasagna Step by Step

You can't go wrong when making this simple dish. The meat might take a little time to cook.

Making the beef sauce

Step 1

In a large skillet, add the olive oil and chopped onion. Saute until translucent, add the garlic, and cook on medium-low heat for 1 minute.

Step 2

Add the beef, break it up, and cook until it browns. Add the tomatoes and cook for 3 minutes, then add the tomato paste and salt.

Step 3

Season with black pepper and thyme, and add the chicken bouillon. Mix well.

Step 4

Add the boiling water and cook on medium high heat, then lower the heat and continue cooking until the beef is cooked and the sauce is slightly reduced.

Making the white sauce

Step 1

In a hot pan, add the butter. When it melts, add the flour and stir for two minutes on medium-low heat. The flour shouldn't turn brown.

Step 2

Add the cold milk and whisk to avoid creating lumps. When the sauce gets thicker and coats the back of a spoon, season it with salt and pepper. Cook for a few seconds, then turn off the heat. Read the notes below

Assembling the lasagna noodles

Step 1

Preheat oven to 180C/350F.

Step 2

In a 9x9 baking dish (I used non-stick), Pour ¾ cup from the beef sauce, then add around ½ a cup from the white sauce. Place a layer of Lasagna sheet on top.

Step 3

Repeat the first step but increase the beef and white sauce amount, then place another layer of lasagna sheet on top.

Step 4

Let the last layer be the beef sauce, then the white sauce. Sprinkle Parmesan cheese on top and bake for 25 – 30 minutes. Garnish with chopped fresh parsley.

Muna's Tips

- You don't need to use garlic powder, but if you like it, add half a teaspoon to the meat sauce.

- Instead of thyme, add basil as in the classic lasagna recipe.

- Preheat the oven for 30 minutes before placing the lasagna.

- After turning the heat off, add the yolk of a large egg to the bechamel sauce. Whisk for a minute, then use the sauce per the recipe, giving it a creamier, richer texture.

- If the sauce looks dry, add half a cup of boiling water, let it boil for two minutes, and then use the sauce.

Frequently Asked Questions

More Pasta Recipes to Try

Storing and Reheating Lasagna

Refrigerate: When the lasagna cools completely, cut it into slices and place them in an airtight container for two days. On the third day, it might dry slightly.

Freeze: Cut the lasagna into slices, wrap each with plastic wrap, and place in a freezer-friendly bag. It will keep in the freezer for up to three months.

To reheat: Place the refrigerated lasagna on a microwave-friendly plate and heat for 1 minute, or reheat in the oven, which is better.

Place the frozen lasagna in the fridge overnight to thaw, then reheat it in the microwave or the oven.

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