Made with just 3 ingredients (butter, flour & milk), this ultra-creamy homemade béchamel sauce is the perfect base for mac & cheese and classic lasagna Bolognese. Ready in 20 minutes! Store in the fridge for up to 3 days or freeze. PS: this recipe makes about 1 quart of sauce which is perfect for a 5+ layer lasagna using 1/2 cup per layer.
Béchamel sauce (also known as “besciamella” in Italian), is a creamy 3-ingredient white sauce made from butter, flour and milk. It’s most commonly used for mac & cheese and lasagna Bolognese, but plays a key role in many authentic Italian pasta dishes, pizza sauces and casseroles. It’s a classic pasta sauce recipe to have in your back pocket. The taste is mild and sweet.
What’s interesting about béchamel sauce is the ultra-creamy texture. It ranges from thick to thin depending on the recipe. Variations include Parmesan cheese, nutmeg and even fresh herbs for flavor.
In this post, you’ll learn how to make my medium-thick béchamel sauce recipe with step-by-step instructions. All you need is one pan, 3 ingredients and 20 minutes to make it.
Why is béchamel used in lasagna? Using ricotta is easier than making a béchamel sauce, but like legions of other cooks, we think béchamel produces a more delicious lasagna. The rich, creamy sauce balances the acidity from the tomatoes and is better at keeping the layers of pasta together than ricotta.
Béchamel Sauce Ingredients: You Will Need
- Unsalted butter
- Flour
- Whole milk
- Salt (optional)
Can you make Béchamel Sauce In Advance?
Béchamel sauce can be made ahead and stored in the fridge for up to 3 days. You must cover the surface directly with plastic wrap or parchment paper (cut to size) as mentioned in the tips section to prevent a skin from forming on the surface. Or, add a splash of milk on top. Béchamel sauce can also be frozen in the same manner for up to 1 month. Defrost at room temperature overnight in the fridge. Do not cook frozen sauce; it must thaw first.
Note: Béchamel sauce thickens as it cools. Reheat it gently, adding a splash of milk, to loosen up the texture before using.
Ultra-Melty Bechamel Lasagna | Basics with Babish
FAQ
Why is béchamel used in lasagna?
Do you put white sauce on every layer of lasagna?
What sauce goes on the bottom of lasagna?
How do you make lasagna with bechamel sauce?
This show-stopping Lasagna with Bechamel is layered with a slow-simmered meat sauce and homemade bechamel sauce. It’s a creamy, close-to-authentic Italian lasagna you’ll never forget! Puree the onion, carrot, and celery in a food processor, until finely chopped. Melt the butter in a large dutch oven or heavy pot over medium heat.
Can one eat lasagna?
Lasagna can be eaten, but we must know what the person needs, or better. If you seek weight loss, or control the consumption of pasta and cheese. If you are looking for weight loss, it is advisable to replace the layers of pasta with vegetables, such as zucchini or eggplant, helping to balance the nutritional value.
What is a béchamel lasagna?
This is a classic Italian lasagna that uses a béchamel sauce rather than the American version that uses ricotta for the white layer. A béchamel is a classic white sauce that is thickened with a roux. A roux is a butter and flour mixture and creates a silky smooth sauce that adds a beautiful richness to the lasagne.
Can I use a béchamel sheet for lasagna?
Use either ‘No cook’ or ‘Instant’ lasagna sheets. Alternatively fresh pasta sheets can be used. The top layer of your lasagna should have a nice thick creamy layer of béchamel. The recipe is generous and if you have used a little less on the middle layers you might find you have leftovers. Any remaining white sauce can be frozen.