Bechamel Lasagne

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 218.8
  • Total Fat: 11.6 g
  • Cholesterol: 56.6 mg
  • Sodium: 368.1 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 13.2 g

View full nutritional breakdown of Bechamel Lasagne calories by ingredient
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Totally yum! Rich creamy lasagne with touches that are great for you, and reasonable calories, sodium, etc Totally yum! Rich creamy lasagne with touches that are great for you, and reasonable calories, sodium, etc
Number of Servings: 20


    4 T butter
    4 T flour
    2 c milk
    1 bay leaf
    1/2 t nutmeg, fresh grated
    1/2 t pepper

    3 cloves garlic, chopped
    1 T olive oil
    3 14 1/2 oz cans diced tomatoes (Del Monte Organic has low sodium compared to others!)
    1 T dried parsley
    1/2 T dried basil
    1 t dried oregano

    12 oz ricotta (go for low fat but NOT no fat)
    6 oz part skim mozzarella, grated
    6 oz parm, fresh grated
    6 oz Kokisko or other solid cheese (e.g., gruyere)
    2 eggs
    1/2 T dried parsley
    1 t dried basil
    1/2 t dried oregano

    13 whole wheat lasagne noodles (e.g., Ronzoni Healthy Harvest)


Makes one 13x9 pan of very rich lasagne. We cut into approximately 20 pieces.

Make the tomato sauce first:
Turn stove to medium and heat pot (heating pot (NOT a nonstick) opens the pores and helps keep food from sticking) then add olive oil when hot. Add chopped garlic after about 30 seconds to 1 minute.
Cook garlic until fragrant, about 1-2 minutes and add the cans of tomatoes (do not let the garlic brown or it will turn bitter). Add the dried herbs for the sauce and stir.
Let simmer about 15 minutes while you make the bechamel.

Add butter and flour to small pot and turn to medium heat. Once butter melts, whisk to ensure the flour and butter incorporate. Cook 2-3 minutes to get rid of the flour taste. Add the milk all at once.
Grate the nutmeg into the milk mixture, add the bay leaf and pepper.
Simmer, stirring/whisking periodically until it thickens (usually about 10 minutes).

While the bechamel is thickening, make the filling.
Add the ricotta, 4 1/2 oz parm, all the mozzarella, 4 1/2 oz of your "other" cheese, the eggs and filling herbs. Use a spatula to stir and mix together well.

Use an immersion blender to blend the tomato sauce to the thickness you prefer (or use a blender if you don't have an immersion blender -- BEWARE do not fill your blender more than 2/3 full of hot liquids or it will blow the top off!).

Use a ladle to take approximately 3/4 c tomato sauce and cover the bottom of the pan (your pan may need more or less -- use your judgement).
Add a layer of lasagne noodles.
Add a layer of the filling mixture (use the spatula to scoop about 1/4 c at a time and press down into the noodles slightly).
Add 1/2 the bechamel mixture.
Add ladles of sauce to lightly cover.
Noodle layer
Filling layer
Bechamel layer (finish it)
Sauce (finish it)
Atop the last layer of sauce, add the remaining parm and "other" cheese to make a nice cheesy crust (and keep the pasta from burning).

Cover with foil and bake at 350 for 50 minutes. Remove the foil and bake another 15-20 minutes. Then let sit about 15-20 minutes so it can properly come together. If you serve too early, it will fall apart on you as you scoop it out.


Number of Servings: 20

Recipe submitted by SparkPeople user SCHNOZZLES.

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