Bechamel sauce for lasagna

    12 min

    This is a recipe for classic bechamel sauce that is used in Italy to make lasagne and other pasta bakes.

    14 people made this

    Makes: 1 L bechamel sauce

    • 850ml milk
    • 2 pinches salt
    • ground nutmeg to taste
    • 85g butter
    • 85g 00 grade flour or plain flour

    Prep:2min  ›  Cook:10min  ›  Ready in:12min 

    1. Heat the milk with the salt and nutmeg.
    2. Melt the butter in a saucepan over medium heat, being careful not to let it brown.
    3. When the butter is melted, add the flour, stirring constantly.
    4. Cook for 1 minute and, stirring constantly to avoid lumps. Gradually add the milk whilst stirring.
    5. Simmer till thickened, 5 or 7 minutes, stirring frequently.
    6. Remove from heat and season with salt and more nutmeg if desired.

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