why make this recipe
Béchamel sauce is a creamy white sauce that adds richness to lasagna. It helps to balance the flavors from other ingredients like Bolognese ragu and cheese. Making your own Béchamel can truly elevate your lasagna, making it more delicious and comforting. It creates a smooth texture that binds everything together, ensuring every bite is tasty.
how to make Béchamel For Lasagna
Ingredients:
- 6 cups whole milk
- 1/4 teaspoon ground nutmeg
- 8 tablespoons unsalted butter
- 3/4 cup all purpose flour
- 1 teaspoon Morton kosher salt
- 1/2 teaspoon black pepper
- 12 lasagna pasta sheets (10 ounces if using dried pasta sheets)
- 7 cups Bolognese ragu sauce
- 2 1/2 cups finely shredded parmesan cheese
Directions:
- In a pot, melt the unsalted butter over medium heat.
- Once melted, add the all-purpose flour. Stir continuously for about 2 minutes to cook the flour.
- Gradually pour in the whole milk, whisking constantly to prevent lumps.
- Continue to whisk until the mixture thickens, about 5-10 minutes.
- Add ground nutmeg, Morton kosher salt, and black pepper. Stir to combine.
- Remove from heat and set aside.
For Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of Bolognese sauce in the bottom of a baking dish.
- Layer 4 lasagna sheets over the sauce.
- Spread one-third of the Béchamel sauce over the pasta sheets, then add one-third of the Bolognese sauce.
- Sprinkle with 1 cup of shredded parmesan cheese.
- Repeat these layers two more times.
- Finish with a layer of lasagna sheets, remaining Béchamel, and sprinkle the last 1/2 cup of parmesan on top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
how to serve Béchamel For Lasagna
Once your lasagna is out of the oven, let it cool for about 10 minutes. This helps it set up and makes it easier to cut. Serve slices warm, either on its own or with a fresh salad or garlic bread.
how to store Béchamel For Lasagna
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, cover the lasagna with foil and place it in the oven at a low temperature until heated through. You can also microwave individual portions.
tips to make Béchamel For Lasagna
- For a smoother sauce, whisk continuously while adding the milk.
- Adjust the seasoning to your taste. You can add more salt, pepper, or nutmeg if desired.
- For a creamier texture, you can add a bit of heavy cream to your Béchamel.
variation
You can add cooked spinach or mushrooms to the layers if you want to incorporate more vegetables. Another option is to switch out the parmesan cheese for mozzarella for a different flavor profile.
FAQs
Q: Can I make Béchamel sauce ahead of time?
A: Yes, you can prepare Béchamel sauce in advance. Just store it in an airtight container in the fridge for up to 2 days. Reheat it gently before using.
Q: Can I use a different type of milk?
A: You may use 2% or skim milk; however, using whole milk will give a richer and creamier sauce.
Q: Is it necessary to cover the lasagna with foil while baking?
A: Yes, covering with foil helps to keep the moisture in and ensures the pasta cooks properly. You can remove the foil partway through to brown the top.
Béchamel For Lasagna
Ingredients
Equipment
Method
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until a smooth paste, or roux, forms.
- Gradually whisk in the cold milk, ensuring to incorporate it fully to prevent any lumps.
- Continue whisking over medium heat until the sauce thickens and coats the back of a spoon.
- Remove the saucepan from the heat and stir in the salt and freshly grated nutmeg to season the sauce.