This creamy Brazilian-style Bechamel Sauce Lasagna with layers of pasta, ham, zucchini, and cheese is rich, comforting, and surprisingly easy to make.
Lasagna in Brazil looks a little different than what you might expect — and it’s one of my favorite versions. Instead of a rich tomato-based meat sauce, many Brazilian lasagnas are layered with a creamy béchamel, slices of ham, and lots of melted cheese. It’s simple, comforting, and incredibly satisfying.
This Bechamel Sauce Lasagna with Ham and Zucchini is inspired by the versions I first had while living in Brazil. Traditional recipes usually stick to ham and cheese, but I’ve added thin slices of zucchini for a fresh, slightly lighter twist. It blends right into the layers, soaking up the creamy sauce while adding a subtle texture that works beautifully with the smoky ham and nutty cheese.
The flavor is rich but balanced — creamy, cheesy, and savory with hints of garlic and oregano. And the best part? It’s surprisingly easy to make. The béchamel comes together quickly, and the layering is simple and forgiving, making this a perfect dish for a cozy family dinner or a relaxed weekend meal.
Jump to:
Brazilian Origins of this recipe
Lasagna is a beloved dish in São Paulo, shaped by Italian immigrants who brought their culinary traditions to Brazil generations ago. Over time, it evolved into something uniquely Brazilian — often made with a creamy béchamel sauce, ham, and cheese instead of a traditional tomato-based meat sauce. The result is a lighter, more delicate flavor that’s still rich and comforting. It's popular for Sunday family meals and gatherings, served hot and bubbly from the oven — the kind of dish that brings everyone to the table. Serve with Sauteed Kale with Bacon and Garlic {Couve à Mineira} on the side!
Simple Ingredients and Substitutes
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Bechamel Sauce Ingredients
- Salted Butter – Butter is used for making the roux in the gravy base. You can also use unsalted butter. You can substitute with another fat, but you do really need a fat to make the smooth thick roux. Substitutes for butter can be Ghee (clarified butter), olive oil, coconut oil, or other butter or oil product.
- All purpose flour – Flour is the thickener to mix with the butter/fat.
- Milk – I used 1% milk, but any milk will work, whole or 2% Milk or 1% Milk. You can also use unsweetened soy, almond, or coconut milk. If you want even creamier, you can add half and half or heavy cream. You can also eliminate the milk and replace it with water or chicken stock.
- Garlic cloves, minced - Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
- Salt and Black Pepper – I only used salt and pepper to season the chicken, but you could also add some garlic powder or onion powder, or even poultry seasoning.
- Seasoning: Dried Oregano, Salt, Ground black pepper
Other Lasagna Ingredients
- Fresh Lasagna Sheets or 18 dry lasagna noodles - I recommend fresh or no-boil lasagna sheets. If not, make sure to pre-cook the noodles if needed according to package instructions.
- Sliced Deli Ham - I used regular slow cooked deli ham. You could use smoked or maple flavored if you like.
- Zucchini Medium - You can substitute yellow squash or chopped up cooked spinach.
- Mozzarella shredded - I used whole milk, but you can use part-skim as well.
- Gruyere slices or shredded - You can substitute for all mozzarella or use another cheese for added flavor, such as cheddar or Monterey jack.
See recipe card for quantities.
Simple Equipment You'll Need with Options
For this recipe, you don’t need any special equipment, just a large casserole dish or baking dish that’s approximately 10×10 or similar.
For the Bechamel sauce, you need a frying pan, small saucepan or small pot and a whisk.
I love to use a Garlic Press for mincing garlic.
Steps to Make Bechamel Sauce Lasagna
Prep Ingredients
I like to get everything out, measured, and prepped before I start assembling.
Prepare the zucchini by cutting it into long strips from stem to stem that are about ¼ inch thick. They will resemble the size of lasagna noodles. You should get 4 long strips per zucchini. You can slice thinner, but they will get likely get mushy and not maintain any texture.
Mince the garlic. Prep the cheeses if needed. In a small bowl, mix the dried oregano, salt, and pepper (half will go in sauce, half will go into layers).
Make the Bechamel Sauce
First, warm the milk slightly in the microwave or in a pot. Preheat a separate medium sauce pot on medium-low heat and add the butter.
Once the butter is melted, whisk in the flour and let it cook for 1-2 minutes.
Slowly whisk in the milk until fully combined into a smooth thick mixture.
Stir in the minced garlic and HALF of the seasoning mix (oregano, salt, pepper).
Once it comes to a simmer and has thickened (test with a track on back of a spoon), remove from the heat.
Preheat the oven to 400 F degrees.
Before you start to assemble, make sure that your lasagna noodles are ready. If they are no-boil noodles, you are set. Otherwise, you need to par-cook them in boiling water for just a few minutes so they are pliable.
Start by spooning a thin layer of the bechamel sauce onto the bottom, just so the pasta sheets don’t stick to the bottom.
Then add the first layer of lasagna noodles.
Layer white sauce over the noodles and then top with HALF of the ham slices.
Next, top with a layer of HALF of the Zucchini strips (usually 4 strips, cut to fit)
then HALF of the gruyere cheese slices and ⅓ of the shredded mozzarella. Sprinkle with pinch of the seasoning mix (oregano, salt, pepper).
Repeat!
Add another layer of noodles and then bechamel sauce.
Then the remaining ham slices and zucchini strips. Sprinkle with the remaining seasoning mix (oregano, salt, pepper).
Add the remaining gruyere cheese and ⅓ of the mozzarella cheese.
Cover with a final layer of lasagna sheets, remaining bechamel sauce, and remaining mozzarella cheese.
Cover your lasagna with aluminum foil and then bake on the center rack for 30 minutes. Remove the cover and bake for another 15 minutes. For the last 5 minutes, I turn the broiler on to get a nice browned top. Let rest for 10-15 minutes before cutting and serving.
Variations for Bechamel Sauce Lasagna
As you can imagine, there are lots of ways to customize or change-up this lasagna! Here are just a few ideas.
- Classic Brazilian Style: Skip the zucchini and keep it simple with just ham, béchamel, and cheese.
- Add Chicken: Layer in shredded cooked chicken for a heartier version.
- Extra Veggies: Add sautéed spinach, mushrooms, or carrots for more texture and flavor.
- Cheese Swap: Try all mozzarella for a milder version or add Parmesan for a sharper bite.
- Lighter Version: Use low-fat milk and reduce the cheese slightly — it will still be creamy and delicious.
Bechamel Lasagna Recipe FAQs
This usually happens if the milk is added too quickly. Add it slowly while whisking continuously to keep the sauce smooth.
No! Traditional Brazilian versions usually don’t include it. You can leave it out for a more classic ham and cheese lasagna, or swap in spinach or another vegetable you like.
Yes, absolutely. No-boil noodles work perfectly in this recipe and make it even easier to assemble.
Yes! You can assemble it up to a day in advance, cover, and refrigerate. Just bake when ready — you may need to add a few extra minutes to the cooking time.
If you don’t have Gruyère, Swiss cheese, provolone, or even more mozzarella will work. Gruyère adds a slightly nutty flavor, but the dish will still be delicious without it.
Bechamel Sauce Lasagna with Ham and Zucchini
Ingredients
Bechamel Sauce
- ¼ cup Butter salted or unsalted
- ¼ cup All purpose Flour, unbleached
- 2 cups 1% Milk skim, 2% or whole will work
- 2 cloves Garlic minced
- 2 teaspoon Dried Oregano
- 2 teaspoon Salt
- ½ teaspoon Ground black pepper
Other Lasagna
- 12 Fresh Lasagna Sheets or 18 dry lasagna noodles
- 16 ounces Sliced Deli Ham
- 2 Zucchini Medium
- 16 ounces Mozzarella shredded
- 8 ounces Gruyere slices or shredded
Instructions
- Prepare the zucchini by cutting it into long strips from stem to stem that are about ¼ inch thick. They will resemble the size of lasagna noodles. You should get 4 long strips per zucchini.
- Mince the garlic. Prep the cheeses if needed. In a small bowl, mix the dried oregano, salt, and pepper (half will go in sauce, half will go into layers).
- Make the Bechamel Sauce. First, warm the milk slightly in the microwave or in a pot. Preheat a separate medium sauce pot on medium-low heat and add the butter. Once the butter is melted, whisk in the flour and let it cook for 1-2 minutes. Slowly whisk in the milk until fully combined into a smooth thick mixture. Stir in the minced garlic and HALF of the seasoning mix (oregano, salt, pepper). Remove from the heat.
- Preheat the oven to 400 F degrees.
- Before you start to assemble, make sure that your lasagna noodles are ready. If they are no-boil noodles, you are set. Otherwise, you need to par-cook them in boiling water for just a few minutes so they are pliable.
- Layer 1 – Start by spooning a thin layer of the bechamel sauce onto the bottom, just so the pasta sheets don’t stick to the bottom. Then add the first layer of lasagna noodles. Layer white sauce over the noodles and then top with HALF of the ham slices. Next, top with a layer of HALF of the Zucchini strips (usually 4 strips), then ⅓ of the mozzarella and HALF of the gruyere cheese. Sprinkle with a pinch of the of the seasoning mix (oregano, salt, pepper).
- Layers 2 – Repeat – Add a layer of noodles, bechamel sauce, the remaining half of the ham slices, and the final layer of zucchini strips, ⅓ of the mozzarella cheese, and the remaining gruyere cheese. Sprinkle with the remaining seasoning mix (oregano, salt, pepper).
- Layer 3 (Top) - Cover with a final layer of lasagna sheets and remaining bechamel sauce. Sprinkle the remaining mozzarella cheese on top.
- Cover your lasagna with aluminum foil and then bake on the center rack for 30 minutes. Remove the cover and bake for another 15 minutes. For the last 5 minutes, I turn the broiler on to get a nice browned top. Let rest for 10-15 minutes before cutting and serving.
Leave a Reply