Step-by-step recipe with a photo of béchamel sauce for lasagna at home. Cooking technology, list of ingredients and applications. Video recipe.
If you once treated yourself to real lasagna, you probably fell in love with it from the first bite, and many housewives will want to cook it on their own. Of course, this is a rather lengthy process, but worth it. Classic lasagna consists of pasta sheets and two sauces: balonese and béchamel, the first meat, the second milk. How to cook balonese, you can find out in the recipe with the photo using the search bar. And in this review, let's talk about the secrets and technology of making béchamel sauce for lasagne.
Bechamel is based on milk, but it contains other components. The main base is butter, flour and a pinch of nutmeg. It turns out the sauce is delicate, rich and exudes such an incomparable aroma that the head is dizzy from just one smell. This is a divinely delicious product that can be used not only for lasagna, but also for other European dishes. Bechamel in particular is the basis for many French dishes. Mushrooms and meat are stewed in it, vegetables are seasoned and simply served on their own. In Europe, bechamel is a classic and is treated like we have mayonnaise and ketchup. Take the time and good food, and give your family a real feast of Italian cuisine.
See another way to make bechamel sauce.
- Calorie content per 100 g - kcal.
- Servings -
- Cooking time -
Ingredients:
- Milk - 250 ml
- Ground nutmeg - 0.5 tsp
- Flour - 1, 5 tbsp.
- Ground black pepper - a pinch
- Butter - 50 g
- Salt - 0.5 tsp
Step by step preparation of béchamel sauce for lasagna, recipe with photo:
1. Place butter in a saucepan with a thick bottom to prevent the sauce from burning.
2. Melt it over low heat, but do not bring it to a boil.
3. Once the butter has melted, pour flour into a saucepan and sift through a fine sieve so that there are no lumps.
4. Heat food over moderate heat, stirring constantly to get a smooth, lump-free mass. If lumps form, crush them with a silicone spatula.
5. Pour room temperature milk into a saucepan.
6. Stir the food until smooth, season the sauce with salt, ground pepper and nutmeg.
7. Simmer the béchamel lasagna sauce over low heat with continuous stirring to avoid lumps. The consistency of the sauce can be different, liquid and thick. It depends on the amount of flour added as well as the cooking time. Therefore, adjust its consistency yourself depending on the desired result.
See also the video recipe on how to make béchamel sauce for lasagna.
