Lasagna with Cheddar Cheese

Lasagna with Cheddar Cheese and Bechamel
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 to 12 servings
  • Prep: 25 mins
  • Cook: 105 mins


Meat Sauce:
1pound lean ground beef
1/2pound Italian sausage
1cup chopped onion
1tablespoon minced garlic
1cup dry white wine
2tablespoons tomato paste
2tablespoons chopped fresh parsley
1/2teaspoon crushed red pepper
1can (15-ounce) crushed tomatoes in purée
Béchamel Sauce:
1/4cup butter
1/4cup all purpose flour
1/2teaspoon salt
1/4teaspoon pepper
1/4teaspoon ground nutmeg
3cups 2% reduced-fat milk
12sheets no-boil lasagna noodles
3cups shredded aged Cheddar cheese


  1. To prepare meat sauce, brown beef and sausage in a large skillet over medium-high heat about 10 minutes, breaking into small pieces. Spoon out most of the fat. Reduce heat to medium. Add onion and garlic; saute 5 minutes. Add wine; bring to a boil. Reduce heat and cook, stirring occasionally, until wine is nearly evaporated. Stir in tomato paste, chives, parsley and crushed red pepper. Stir in crushed tomatoes. Bring to a simmer; reduce heat. Simmer until sauce thickens, 10 to 15 minutes.
  2. To prepare béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, salt, pepper and nutmeg. Cook and stir for 1 minute. Gradually whisk in milk. Cook and stir with whisk until thick and bubbly, about 10 minutes. Cool 10 minutes.
  3. Preheat oven to 400F.
  4. Spread 3/4 cup meat sauce in bottom of a 13-by-9-inch baking pan. Place 4 sheets of lasagna crosswise in pan over sauce, overlapping slightly. (The sheets will not reach all the way across the pan, but they will expand as they bake.) Top with one-third of the meat sauce (spreading evenly to cover noodles) and then one-third of the bechamel sauce. Top with one-third of the cheese. Repeat layers (starting with noodles) twice.
  5. Bake, uncovered, 35 to 40 minutes, covering loosely with foil during the last 10 minutes if top browns too much. Let stand 15 minutes before cutting.


French-Style Lasagna: Substitute Comté (French Gruyère) cheese for the Cheddar. Substitute 1 tablespoon crushed dried rosemary for the parsley. Use ground pork instead of the Italian sausage.

Italian-Style Lasagna: Substitute Parmigiano Reggiano for the Cheddar cheese. Substitute 2 teaspoons dried basil and 2 teaspoons dried oregano for the parsley.

Recipe by Wini Moranville.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 540
  • Fat 33g
  • Saturated Fat 17g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 12g
  • Cholesterol 95mg
  • Sodium 650mg
  • Potassium 500mg
  • Carbohydrate 30g
  • Fiber 2g
  • Sugars 6g
  • Protein 25g
  • Trans Fat 1g
  • Vitamin A 20%
  • Vitamin C 10%
  • Calcium 35%
  • Iron 15%