Béchamel For Lasagna

béchamel sauce dripping off a spoon into a pot.

5 from 1 vote

Learn how to make a delicious béchamel sauce recipe that is perfect for lasagna. It's spread between layers of the pasta sheets and bolognese sauce. The step-by-step photos in this recipe guide you through the process of making a lump-free Italian-style besciamella.

Prep Time20

Cook Time1 25

Resting Time15

Total Time2

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: servings (two 9” x 9” or 23 x 23 cm pans)

Calories: 259kcal

Author: Jessica Mode

Equipment

Ingredients

For Béchamel Sauce

6 cups whole milk
¼ teaspoon ground nutmeg
8 tablespoons unsalted butter
¾ cup all purpose flour
1 teaspoon Morton kosher salt
½ teaspoon black pepper

For Lasagna

12 lasagna pasta sheets (10 ounces if using dried pasta sheets)
7 cups Bolognese ragu sauce
2 ½ cups finely shredded parmesan cheese

US Customary - Metric

Instructions

For Béchamel Sauce

Cook milk in a heavy bottom saucepan over medium heat, stirring occasionally until steaming, about 6–7 minutes. Whisk in nutmeg.
In a separate pot, melt butter over low heat. Once completely melted, whisk in flour and cook while whisking for 2 minutes. Turn heat to medium, and gradually ladle in the hot milk while whisking constantly to prevent lumps.
Continue to cook until the bechamel thickens and no lumps remain. Season with salt and pepper.

For Lasagna

Heat oven to 375°F (190°C).
Spread ½ cup béchamel in the bottom of two 9” x 9” (23 x 23 cm) baking dishes. Top with a layer of lasagna sheets. You can trim the pasta sheets with kitchen scissors or a chef’s knife so they fit the length and width of the baking dishes. Spread a little over ½ cup of the bolognese sauce over the pasta sheets on each baking dish, then a little over ½ cup of the béchamel sauce, and top with ¼ cup of parmesan cheese. Repeat the process 2 more times, starting with the pasta sheets and ending with parmesan, for a total of 3 layers. For the top layer of cheese, use ½ cup of parmesan. Make sure all of the pasta sheets are covered with the bolognese sauce and béchamel so the pasta fully cooks.
Cover baking dish with aluminum foil. Cook for 45 minutes. Remove the aluminum foil, and allow to cook for an additional 15–20 minutes until bubbling and browned on top. Let lasagna sit for 15 minutes before serving.

Video

Notes

If the milk is ready before the butter has melted, turn the heat to low.

If you make a double batch, the béchamel will take longer to thicken after the milk and flour are incorporated.

If the béchamel sits for an extended period, a skin will begin to form over the top. I would suggest making the béchamel right before you're ready to start assembling the lasagna.

Nutrition