Today, I decided to make lasagna alla Genovese for dinner. It’s an excellent recipe for those who don’t eat meat and, of course, for those who simply want a break from meat. ?? But let’s start this recipe with the béchamel sauce. ? It will be one of the key components in our lasagna. However, béchamel can be used not only in this dish. You can drizzle it over vegetables before baking in the oven, add it to pancakes, and, of course, it’s an essential part of lasagna alla Bolognese (Classic meat lasagna). So…
You will need:
- 1 liter of milk
- 100g of butter
- 100g of flour
- A pinch of salt
- A pinch of nutmeg
Place the butter in a small saucepan and melt it over low heat.
Add the flour and quickly stir it well while keeping it on the heat.
Cook the resulting mixture until it becomes golden brown.
Gradually add warm milk, stirring constantly with a whisk. Place it over medium heat and continue stirring until the mixture becomes smooth and thickens.
Now, add nutmeg and salt, and mix well.
⭐️ If your béchamel sauce forms lumps, don’t worry. Take a sieve and strain your béchamel through it. This way, you’ll get rid of any lumps that have formed.
Cover the béchamel with plastic wrap. It should tightly adhere to the surface of the béchamel. This is necessary to prevent the formation of a skin and to create a tight film on top.
