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Jan 17, 2007 04:52 PM

Lasagna with Bechamel Sauce????

What is the origin of this??Never heard of this way...

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  1. I believe this is how it was originally done. Correct me if I'm wrong. I've never done it this way myself, but am certainly intrigued...

    1. A classic Italian lasagne has bolognese and balsamella (italian bechamel) sauces. Check out Marcella Hazan for the details. One of the time consuming and sublime dishes I've ever enjoyed making.

      1. Yes, this is the classic way it is done in Italy. In Italian, a thick white sauce is called "besciamella" and is used along with layers of fresh egg pasta (in sheets) and meat sauce (made with braised meat, not ground hamburger-type meat). This is how it was made and served when I living in Bologna, in Emilia-Romagna. It was elegant and while rich, much less goopy/heavy than typical American lasagna.

        1 Reply
        1. re: dixieday2

          That sounds a bit like the Greek Pastichio - though that tends to use a long tubular pasta, and put the white sauce on top.

        2. Yep, the addition of bechamel makes it a classic lasagna indeed. The braised meat mentioned above I'm assuming would be braised in a tomato based liquid. Absolutely heavenly stuff when you put the time in.

          1. One of Mario Batali's recipes for lasagna, which was originally published in "NY Magazine, includes Bolognese meat sauce + a bechamel. It's very easy to make, i.e., not terribly time-consuing, and is seriously delicious!

            1 Reply
            1. re: RGR

              Yes, recipe was was in Gourmet last year and it was fairly orgasmic. Between the pancetta and the bechamel, mmm mmm mmm.

              Next time I'll make it with homemade, whisper-thin lasagne noodle. Ach.


              We made it a cooking project between three of us, and had fun doing it together.