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Sheet Pan Lasagna with Bechamel Sauce

Sheet Pan Lasagna with Bechamel Sauce! Tender pasta with a rich meat sauce, creamy béchamel, and gooey cheese baked to perfection in one pan.

Bechamel-Sheet-Pan-Lasagna

You are going to love this lasagna!

In this one-pan dish, you’ll find a comforting, easy-to-make dinner that’s sure to impress!

béchameal sauce for lasagna

There are several great reasons why you would want to make Sheet Pan Lasagna with Béchamel sauce:

Convenience & Simplicity: A sheet pan lasagna streamlines the process, offering an easier, less fussy way to prepare lasagna compared to traditional methods. With one pan and no layering in a deep dish, it’s simpler to assemble and bake.

Crowd-Pleasing: It’s perfect for feeding a large group or family. The generous portion size and easy serving make it an ideal dish for gatherings, parties, or meal prep for the week.

Rich Flavor with Béchamel: The creamy béchamel sauce adds a luxurious, velvety texture that elevates the lasagna, creating a rich contrast to the savory meat sauce and gooey cheese. It gives the dish a unique, restaurant-quality twist.

One-Pan Cleanup: Everything bakes in one pan, so cleanup is a breeze. No need for multiple dishes or pans to wash after dinner.

Customizable: You can easily swap out ingredients based on dietary preferences, like using ground turkey or plant-based meat for a lighter or vegetarian version or adding extra veggies for a healthier twist.

Perfectly Baked: The sheet pan method ensures even baking, with crispy edges and perfectly melted cheese on top. It’s easy to achieve that golden, bubbling lasagna top without worrying about undercooked layers.

Cheesy Sheet Pan Lasagna

Frequently Asked Questions:

Here are some questions you might have when it comes to baking a sheet pan lasagna with bechamel sauce.

Can I use regular lasagna noodles instead of no-boil noodles?

Yes, you can use regular lasagna noodles! There is no need to boil; the recipe has extra liquid worked into it, so your no-boil noodles cook.

Can I make sheet pan lasagna ahead of time?

Absolutely! You can prepare the lasagna up to the point of baking, cover it tightly with plastic wrap or aluminum foil, and refrigerate it for 1-2 days before baking. You can also freeze it for up to 3 months. Just be sure to bake it from frozen for about 60-75 minutes, or thaw it in the refrigerator overnight for a quicker bake (about 45 minutes).

Can I substitute béchamel sauce with ricotta or cottage cheese?

While ricotta or cottage cheese are more commonly used in traditional lasagna, béchamel adds a creamy, smooth texture and a subtle, buttery flavor that makes the dish extra luxurious. If you prefer to substitute, you can use ricotta cheese for a similar creamy texture but note that béchamel gives a different richness. You could even mix ricotta with béchamel for an extra creamy result!

Sheet Pan Lasagna with Easy Bechamel

Full Dinner Menu Options:

Appetizer: Easy Bruschetta

Salad: Caprese Caesar Salad

Side Dish: Easy Garlic Bread

Print
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Bechamel-Sheet-Pan-Lasagna

Sheet Pan Lasagna with Bechamel Sauce

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  • Author: Sweetpea
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: main dish
  • Method: baked
  • Cuisine: american

Ingredients

Scale

MEAT SAUCE with NOODLES:

  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 32-ounce jar of Rao’s red marinara sauce
  • 2 cups red wine
  • 1 teaspoon Italian seasoning
  • 1 garlic clove
  • 1 bay leaf
  • 1 cup parmesan cheese, divided (¾ cup for the sauce, ¼ cup for the top of the lasagna)
  • 8 ounces of Lasagna Noodles, broken into pieces, uncooked. (Half a box of lasagna noodles)

BECHAMEL SAUCE:

  • 1 tablespoon Butter
  • 1 tablespoons All-Purpose Flour
  • 1 cups Milk (whole milk is best, but any will work)
  • 1/8 teaspoon salt (adjust to taste)
  • A pinch of ground nutmeg (optional, for a traditional flavor)
  • Freshly ground white or black pepper to taste

EXTRAS:

  • 1 ½ cups of Shredded Mozzarella Cheese for the top




Instructions

  1. In a large pot brown your ground beef over medium heat until cooked through, drain if necessary.
  2. To the pot with the cooked ground beef, add in the diced onion and cook until softened about 4-5 minutes.
  3. Pour in your Rao’s marinara sauce, plus the two cups of red wine.
  4. Stir in one teaspoon of Italian seasoning, plus one grated garlic clove.
  5. Mix all of this together well, and let it bubble on the stove for a couple of minutes.
  6. Add in ¾ cup of parmesan cheese, the bay leaf, and the broken lasagna noodles.
  7. Let this simmer over low heat for 10 minutes while you make the bechamel sauce.

MAKING THE BECHAMEL:

  1. In a medium saucepan, melt the one tablespoon of butter over medium heat. Be careful not to let it brown.
  2. Once the butter is fully melted, add one tablespoon of flour. Whisk continuously for 1-2 minutes to create a smooth paste. This is the roux, which will thicken the sauce. Cook just until the raw flour smell is gone, but don’t let it brown.
  3. Slowly pour in the one cup of milk while whisking constantly to avoid lumps. Start with a small amount, whisk until smooth, then continue adding more milk in increments.
  4. Bring the mixture to a gentle simmer, stirring continuously. Allow it to cook for 3-5 minutes, or until the sauce thickens to your desired consistency. It should coat the back of a spoon.
  5. Add salt, nutmeg, and pepper to taste. Stir well.

ASSEMBLING THE SHEET PAN LASAGNA

  1. In a well-greased quarter sheet pan, pour in the meat sauce with lasagna noodles. It’s okay if they aren’t completely cooked through.
  2. Sprinkle with the remaining quarter cup of parmesan cheese.
  3. Pour the bechamel over the entire sheet pan of lasagna and spread out evenly with a spatula.
  4. Top this with mozzarella cheese.
  5. Bake at 350 degrees for 15-20 minutes or until the cheese is melted and browned on top.
  6. Serve with a giant salad and crusty garlic bread!

Notes

This recipe is best served immediately. However, once it’s cooked, I freeze it in individual portions. I’ll reheat from thawed at 350 degrees for 20 minutes.



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