The Great Lasagne Layering Debate: Béchamel on Every Layer… or Just the Top?

Lasagne is one of those glorious dishes that turns a handful of humble ingredients into a showstopper. It’s comfort food, crowd-pleaser, freezer-filler and Sunday dinner favourite all in one. But there’s one surprisingly contentious issue that can divide dinner tables and generations:

How should lasagne be layered?

Should the béchamel be laced through every layer like a silky ribbon, softening and enriching the pasta as it bakes? Or should it sit regally atop the final pasta sheet, forming a golden, bubbling crown above a meatier, more structured centre?

The Italians (depending on which region you ask!) often opt for the latter: ragu and pasta, layered again and again, with just a generous slathering of béchamel and Parmigiano on top. Others, particularly here in the UK, tend to thread the béchamel throughout—resulting in a more luscious and spoonable dish.

In our house last weekend, this very debate took centre stage while I was preparing a gluten-free lasagne for friends and family. My wife (very much Team Traditional) suggested using béchamel only on the top. I, having already made a deliciously seasoned white sauce, couldn’t resist using a little more creativity. So here’s what I did…

My Final Verdict: Layer Like This (And They’ll Love You For It)

I started with a thin layer of my enhanced béchamel—just enough to stop anything sticking (Tip: I also lightly grease the surface of the dish before use). Then:

• A layer of pre-soaked gluten-free lasagne sheets (I always soak them in warm water for 10–15 minutes beforehand—more on that below).

• A layer of rich, deeply flavoured ragu.

• Pasta, ragu, pasta, ragu—building up the structure.

• Then finally, a final layer of pasta and a generous topping of that silky, savoury béchamel, finished with grated cheese and a little pepper.

A Coeliac-Friendly Classic – Without Compromise

Being coeliac doesn’t mean missing out on hearty, homemade classics like lasagne. The beauty is that everything in this recipe is naturally gluten-free, aside from the pasta and flour in the béchamel—and both are easily swapped.

Key swaps and tips:

• Lasagne sheets: I used gluten-free dried pasta sheets (Schar and Tesco Free From are both great). I always pre-soak them in warm water so they soften and cook evenly—no leathery layers here!

• Béchamel thickener: Instead of plain flour, I used cornflour (cornstarch). It makes a silky smooth sauce that’s indistinguishable from the classic.

• Worcestershire sauce: Be sure to use a gluten-free brand (like Lea & Perrins in the UK, which is coeliac-safe).

• Stock pots and seasonings: Double-check all your additions. I used gluten-free beef stock pots and my own blend of herbs and spices.

The Recipe: Gluten-Free Lasagne with Flavoured Béchamel

Ragu (make ahead—it only gets better with time)

I made a slow-simmered ragu with:

• Minced beef

• Onion, carrot (finely diced)

• Tomato purée, chopped tinned tomatoes

• White wine, Worcestershire sauce, balsamic vinegar

• Oregano, basil, salt, black and white pepper

• A touch of sugar and two knotted beef stock pots for umami

I cooked this down until rich, glossy, and aromatic.

Enhanced Béchamel (for top layer and optional base)

I infused my milk with:

• Bay leaf

• A slice of onion

• Pinch of nutmeg

• Salt and white pepper

Then I made a roux with butter and cornflour, whisked in the infused milk, and finished with:

• A little Parmesan

• A ½ tsp of Dijon mustard

This adds subtle depth, a savoury edge, and just enough sharpness to cut through the richness of the ragu.

The Verdict

This lasagne wasn’t just good for “a gluten-free version.” It was genuinely delicious, full stop. Rich, balanced, and deeply comforting. The layering method—béchamel base, multiple ragu layers, and béchamel top—created the perfect combination of structure and silkiness. The pasta was tender but not mushy, the ragu sang with flavour, and the top was bubbling and golden with just the right touch of cheese.

Join the Debate!

So now I want to hear from you:

👉 Do you layer your béchamel throughout, or just on top?
👉 Have you tried using infused milk or Dijon in your white sauce?
👉 What are your favourite gluten-free pasta brands or béchamel hacks?

Leave a comment below and share your thoughts. Let’s turn this into a proper lasagne love-in. And if you try this recipe—tag me on Instagram or drop me a message. I'd love to see how it turns out in your kitchen!

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