Food Network
Home> Recipes>
Beef and Bechamel Lasagna Recipe

Beef and Bechamel Lasagna

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (45)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 45

Showing 21-30 of 45

Sort by:

Newest

  • on April 14, 2011

    Flag

    A great lasagna recipe! The bechamel added an extra step but the flavor and texture of the whole lasagna is amazing. My wife wondered if I just got take-out and tricked her. Thanks again for the great recipe. You've made 2 fans for life!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 02, 2011

    Flag

    Surprisingly yummy! I tried the recipe exactly as it was written, and am very surprised at the complex flavors that come from this dish. I normally cook traditional Italian, so I cringed when I put cheddar cheese in the lasagna. There is no overwhelming cheddar flavor, just lots of richness in the dish. This recipe does take a little longer than my normal lasagna recipe, but I made two (froze one, so we can have it again in a couple of weeks. Take the time to try this one. It takes lasagna to a whole new level!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 27, 2011

    Flag

    This is the best lasagna we have ever had. It took me a little longer to prep but it was well worth it. I will definitely make this again. Soooooo tasty. Also, I used red wine vinegar in place of red wine and this dish was the best. Everyone loved it and several have asked for the recipe. Keep them coming Melissa!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 27, 2011

    Flag

    Absolutely fantastic; my family loved it! I followed the advice of previous posters and omitted the cinnamon as well as the extra water (I added extra pasta sauce instead.

    I was a little concerned when I started making the bechamel sauce as I thought I had added too much milk, but if you you make this, rest assured, as long as you keep whisking it, it will turn out perfectly. This has become our "go-to" lasagna!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 26, 2011

    Flag

    This tasted like a cross between lasagna and mousakka. And while we love both dishes, this one was not for us. I think the issue was the texture--maybe if we used regular lasagna noodles? For those, just soak them in HOT water for 20 minutes and you've got no-boil noodles. Also, this took a lot more time, IMHO, than plain lasagna which doesn't require making the bechamel sauce. If you make it yourself and freeze it, the marinara sauce just by itself remains a frugal dish. I've made lasagna with cottage cheese for years, this can be a great 4-5 star dish in terms of time and budget if you leave out the bechamel and no-boil noodles.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 26, 2011

    Flag

    This was the best lasagna I have ever had. It was seriously delicious. I'm back again today to make the recipe for my family. We loved it !

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 23, 2011

    Flag

    This was really good. I used a pound of italian sausage because thats what I had and used 3 or so cups of milk for the bechamel. I would definitely make this again. Like she says make two if your going to the trouble.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 22, 2011

    Flag

    I would suggest to use homemade meat sauce instead of canned. It would probably cost the same or less because you would use one can of tomatoes, and it would taste better. You can make it ahead of time and freeze it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 21, 2011

    Flag

    OUTSTANDING...BEST LASAGNE EVER!!!!! Okay, so following everyone elses advice I omitted the extra water, but I did use a 24oz jar of sauce and a little more than 1/4c wine to swish out the jar. I upped the meat to 3/4lb and added 2 Italian sausage links (decased. I also ommitted the cinnamon. The entire thing was over the top good. My 13mos daughter was literally licking her tray. This is definately my go-to lasagna from here on out!!! :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 20, 2011

    Flag

    This was ok, I'd probably make it again with several alterations. I wouldn't add any water to the sauce, I'd cut back on the milk to 3 or 3.5 cups for the bechamel sauce - the sauce is very runny and coupled with the extra water in the sauce it makes the lasagna watery. I think you can skip the onion & carrots as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »

Lasagna Main

Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.