Béchamel Sauce for Lasagna
This creamy, classic Béchamel sauce is the perfect white sauce for lasagna—rich, smooth, and made with butter, flour, and milk for a silky layer that elevates every bite.
Servings 4 servings
Calories 431kcal
Equipment
- Medium saucepan
Ingredients
- 4 tablespoons butter - unsalted
- 4 tablespoons all-purpose flour
- 3 ½ cups whole milk warmed
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ⅛ teaspoon nutmeg or to taste (optional)
Basil, for garnish (optional)
To make a cheesy béchamel sauce:
- ¾ cup white medium cheddar cheese shredded or to desired amount
Serving suggestions: over ravioli, pasta, or sauce for lasagna
Instructions
- Start by making sure the milk is warm. You can do this by heating it either in the microwave or in a saucepan on the stovetop. Be sure it is warm, but not scalded. The cheese in this recipe will clump if the milk is too cold.
- In a separate saucepan, melt the butter over low heat.
- Add the flour, stirring continuously for 1-2 minutes. The roux with deepen in color and thicken.
- Increase the heat to medium and then add the milk slowly, stirring continuously until smooth and incorporated. Bring the sauce to a boil until it has thickened. This should take 10-15 minutes.
- Stir in the salt and pepper, and any other seasonings you may be using.
- Serve your pasta of choice, or use the sauce in any other dish you desire.
If making a cheesy bechamel sauce:
- Once you have reached the stage of seasoning the sauce, this is the time to also stir in the shredded cheese - mixing until fully melted.
Notes
Do a very slow pour when adding the warm milk when stirring or whisking continuously to help it incorporate and prevent clumping.
Don’t walk away from this while it is cooking. If you stop stirring, it will thicken on the bottom and can burn. If the sauce is bubbling a lot, reduce the heat to medium-low. This saice should thicken quickly, so keep a close eye on it. If it is coating the back of the utensil, it is ready. If it easily drips off, you likely need to cook it longer. Add a small splash of milk to thin a sauce that has thickened too much. It will thicken as it cools. Adding cheese will also thicken the sauce quite a bit. Remove it from the heat a little earlier than you would if you are not adding the cheese. STORING
Allow to cool completely before covering. Store leftovers in an airtight container for 3-4 days. To reheat, add a splash or two of milk to help thin it out and cook over stovetop on medium-low heat until fully heated through.
Don’t walk away from this while it is cooking. If you stop stirring, it will thicken on the bottom and can burn. If the sauce is bubbling a lot, reduce the heat to medium-low. This saice should thicken quickly, so keep a close eye on it. If it is coating the back of the utensil, it is ready. If it easily drips off, you likely need to cook it longer. Add a small splash of milk to thin a sauce that has thickened too much. It will thicken as it cools. Adding cheese will also thicken the sauce quite a bit. Remove it from the heat a little earlier than you would if you are not adding the cheese. STORING
Allow to cool completely before covering. Store leftovers in an airtight container for 3-4 days. To reheat, add a splash or two of milk to help thin it out and cook over stovetop on medium-low heat until fully heated through.
Nutrition
Serving: 1serving | Calories: 431kcal | Carbohydrates: 17g | Protein: 18g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 1032mg | Potassium: 335mg | Fiber: 0.3g | Sugar: 11g | Vitamin C: 0.003mg | Calcium: 265mg | Iron: 0.4mg | Net Carbohydrates: 16g