Homemade Meat Lasagna with Béchamel

Name: Homemade Meat Lasagna with Béchamel
Prep time: 50 min
Total time: 50 min
Yield: 15 servings
Cuisine: Française
Ingredients: 500 g lasagna sheets; 500 g ground beef; 2 cups heavy cream; 3 tbsp butter; 3 tbsp all-purpose flour; 500 g sliced ham; 500 g shredded mozzarella; salt and black pepper to taste; 2 cups whole milk; 1 onion, finely grated; 3 tbsp olive oil; 1 can (14 oz) tomato sauce; 3 garlic cloves, minced; 1 cup grated Parmesan or mixed cheese; 1 tsp dried oregano

By Marie Lefebvre · Updated October 31, 2026

A hearty and comforting classic, layered with rich Bolognese sauce, creamy béchamel, ham and melted mozzarella. This homemade lasagna is the ultimate crowd-pleaser for family dinners — every bite is pure comfort food!

Prep⏱️ 50 min

Servings👥 15 servings

Difficulty📊 Medium

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🛒 Ingredients

15 servings

500 g lasagna sheets
500 g ground beef
2 cups heavy cream
3 tbsp butter
3 tbsp all-purpose flour
500 g sliced ham
500 g shredded mozzarella
salt and black pepper to taste
2 cups whole milk
1 onion, finely grated
3 tbsp olive oil
1 can (14 oz) tomato sauce
3 garlic cloves, minced
1 cup grated Parmesan or mixed cheese
1 tsp dried oregano

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Directions

1
Cook the lasagna sheets according to package instructions. Drain and transfer immediately to a bowl of cold water to prevent sticking. Set aside.
2
Heat olive oil in a large skillet over medium heat. Sauté the garlic and onion until soft and translucent, about 3 minutes. Add the ground beef and cook until fully browned, breaking it up with a spoon.
3
Stir in the tomato sauce and oregano. Season with salt and pepper and simmer over low heat for 5 minutes. Remove from heat and set aside.
4
Make the béchamel: melt butter in a saucepan over low heat. Whisk in the flour all at once and stir vigorously for 1 minute. Gradually pour in the milk, whisking constantly until the sauce is smooth and lump-free. Stir in the heavy cream, cook 1 more minute, then remove from heat. Season with salt.
5
Preheat oven to 425 °F (220 °C). In a large baking dish, spread a layer of Bolognese sauce. Add a layer of lasagna sheets, then ham, mozzarella and béchamel.
6
Repeat the layers until all ingredients are used up, finishing with a layer of béchamel. Sprinkle grated cheese generously over the top.
7
Bake for 20 minutes until golden and bubbling. Let rest for 5 minutes before serving.

💡 Chef's Tip

Make the Bolognese sauce a day ahead and refrigerate overnight — the flavors deepen beautifully. Leftover lasagna reheats perfectly the next day and tastes even better!