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Béchamel sauce for lasagna Recipe

Italian-French · Sauce · 20 min total

A classic creamy béchamel sauce, perfect for layering in lasagna. This recipe yields a smooth, velvety sauce that complements rich meat or vegetable fillings.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. In a medium saucepan, melt butter over medium heat.
2. Add flour and whisk constantly for 1-2 minutes until mixture is bubbly and golden (do not brown).
3. Gradually pour in warm milk, whisking continuously to prevent lumps.
4. Bring to a gentle simmer, whisking often, until sauce thickens, about 5-7 minutes.
5. Remove from heat and stir in salt, nutmeg, and Parmesan if using. Adjust seasoning to taste.
6. Use immediately or cover with plastic wrap directly on surface to prevent skin from forming.

Tips

• For a thinner sauce, add a little more milk; for thicker, cook a bit longer.
• Leftover béchamel can be refrigerated for up to 3 days; reheat gently, whisking in a splash of milk.
• If sauce becomes lumpy, strain through a fine-mesh sieve.

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