bechamel sauce for lasagna

Béchamel sauce, often referred to as white sauce, is a classic French sauce made from a white roux (butter and flour) and milk. It’s one of the mother sauces of French cuisine that has been adopted in many other cuisines around the world. Béchamel sauce is incredibly versatile and serves as a base for other sauces, such as Mornay sauce, which includes cheese. In Italian cuisine, béchamel sauce is a key ingredient in lasagna al forno, layering between sheets of pasta, meat, and vegetables to create a creamy, rich dish. The sauce adds moisture and a velvety texture to lasagna, making it even more indulgent.

• In a medium-sized saucepan, melt the butter over low heat. Once melted, add the flour and stir continuously with a wooden spoon or a whisk for about 2 minutes. The mixture should become bubbly without taking on any color. This roux will thicken the sauce.
• Slowly add the warm milk to the roux, whisking continuously to prevent any lumps. It’s important to add the milk gradually to ensure a smooth sauce.
• Once all the milk has been incorporated, increase the heat to medium and bring the sauce to a simmer. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, which should take about 10-15 minutes.
• Remove the sauce from the heat and season with salt, grated nutmeg, and white pepper. Nutmeg adds a subtle depth to the sauce, while white pepper keeps the sauce looking pristine.
• If using immediately for lasagna, let the sauce cool down slightly before assembling the dish to prevent it from being too runny.

Storage Tips

Béchamel sauce can be stored in the refrigerator for up to 3 days if placed in an airtight container. To prevent a skin from forming on the surface, place a piece of plastic wrap directly on the sauce. The sauce can also be frozen for up to 3 months. Thaw in the refrigerator before use and reheat gently, adding a little milk if necessary to adjust the consistency.

Useful Properties of the Main Ingredient

Milk, the primary ingredient in béchamel sauce, is a good source of calcium and vitamin D, which are essential for bone health. It also provides protein and potassium.

Interesting Facts

• The origin of béchamel sauce is debated, with some attributing it to the Italian chef for Catherine de’ Medici in the 16th century, and others to the French court of Louis XIV in the 17th century.
• Béchamel sauce was popularized in France, and its name is believed to come from Louis de Béchameil, a 17th-century financier who was the steward of King Louis XIV’s household.
• In lasagna, béchamel sauce is used instead of ricotta in many traditional Italian recipes, particularly those originating from the northern regions of Italy.

This béchamel sauce recipe is perfect for creating a creamy and indulgent lasagna, blending beautifully with the pasta, meat, and cheese for a truly comforting dish.