Me and My Mom

My Mom’s AWESOME Bechamel Lasagna Recipe

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My Mom has always been an awesome cook.  She is so awesome that almost every single year for his birthday my brother requests for her to make her famous lasagna.

Over the years she’s perfected it.  You will either need to cut this recipe in 1/2 or make sure you have (2) 9 x 13 (or larger) casserole dishes.  She cooks like she’s feeding the neighborhood so if you do as well don’t change a thing!

I’ve made this myself with some tweaks and it’s fantastic.   I’m sharing this Bechamel Lasagna recipe with you EXACTLY how she makes it.

Thanks Mom!

Mom's Bechamel Lasagna
Mom’s Bechamel Lasagna.  The ‘little’ dish on the top rack is a ricotta free version for picky eaters.  The GINORMOUS one below is one of TWO containers full from my brother’s birthday dinner!

INGREDIENTS – General

  • 3 lbs Ground Beef
  • 3 boxes Barilla flat lasagna noodles (no boil)
  • 3 Large bottles Prego Sauce-any style
  • 1 Onion, Chopped
  • 1/2 Cup Brown Sugar
  • 1 TBL Oregano
  • 2 TBL freshly grated garlic (not powder)
  • 3-4 lbs Shredded Mozzarella Cheese
  • 2 Eggs
  • 2 Large Containers Ricotta Cheese
  • 1 bag frozen, chopped spinach-drained
  • Salt and Pepper to taste

INGREDIENTS – Bechamel Sauce

  • 1 ½ Stick Butter
  • ½ Cup Flour
  • 6 Cups Milk
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • Salt and Pepper to taste

DIRECTIONS

Preheat Oven to 350 degrees and spray (2) – 13x9x2 ¾ “ baking pans with spray oil or butter.

In Large saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until mixture starts to turn a light golden brown, about 5-6 minutes. Remove from heat.  Meanwhile, heat milk in a separate pan until just about to boil. Pour milk into butter mixture, one cup at a time, whisking continuously until very smooth and bring to a boil. Reduce to simmer and cook until thick, about 10 minutes and remove from heat. Add more seasonings if needed.

In large bowl, mix Ricotta with the eggs. Add well drained spinach and 1 lb Mozzarella. Mix well. Add 1-2 cups Bechamel sauce to Ricotta mixture to thin.

Cover the bottom of pans with meat mixture. Place uncooked pasta on top of sauce to completely cover sauce (break to fit). Spoon some of the Ricotta mixture on top of pasta and spread to cover. Cover with béchamel sauce. Layer pasta over sauce and then cover with meat mixture. Sprinkle Mozzarella over meat. Keep layering ending with pasta on top. Mix remaining sauces together and cover pasta. Sprinkle Mozzarella over the top. Cover with Tin Foil and bake at 350 1-2 hrs, until bubbly. These can also be frozen and then baked later.

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