Béchamel Sauce For Lasagna

1. 1

   In a saucepan, melt the butter over medium-low heat. Whisk in the flout and cook over medium-low heat until the mixture is creamy and no longer smells floury.

2. 2

   Whisk in the milk and the nutmeg, stirring well to combine. Raise heat to medium.

3. 3

   Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon.

4. 4

   Reduce the heat to low, and add the grated Parmesan. Stir until the cheese has melted and is incorporated into the sauce.

5. 5

   Season to taste with salt - you may not need any if your Parmesan is very salty, so taste the sauce first before adding any salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.