Bechamel Lasagna
ID: 95f5e706...
An elevated lasagna that replaces traditional ricotta with a rich, velvety homemade béchamel sauce, layered with savory Italian sausage marinara and a blend of mozzarella and parmesan cheeses.
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🍳 Cooking Flow
Make the seasoned béchamel sauce and let it cool under plastic wrap. → Brown the Italian sausage, simmer it with tomato sauce, and let it cool. → Layer lasagna sheets, meat sauce, mozzarella, parmesan, and béchamel sauce in a baking dish. → Bake covered at 375°F (190°C) for 30-45 minutes, then uncovered for 15-20 minutes.
Cooking Steps
Brief Cooking Order
Make the seasoned béchamel sauce and let it cool under plastic wrap. → Brown the Italian sausage, simmer it with tomato sauce, and let it cool. → Layer lasagna sheets, meat sauce, mozzarella, parmesan, and béchamel sauce in a baking dish. → Bake covered at 375°F (190°C) for 30-45 minutes, then uncovered for 15-20 minutes.
Introduction
An elevated lasagna that replaces traditional ricotta with a rich, velvety homemade béchamel sauce, layered with savory Italian sausage marinara and a blend of mozzarella and parmesan cheeses.
Step 1
Melt one stick of unsalted butter in a pot and bring to a bare simmer.
Step 2
Whisk in 63 grams of all-purpose flour to make a roux, cooking slightly to remove raw flour taste.
Step 3
Gradually whisk in 4.5 cups of cold whole milk, adding a small splash at a time to prevent clumping.
Step 4
Bring the sauce to a simmer, reduce the heat, and cook for 3 to 5 minutes until thickened.
Step 5
Season the sauce with 3/4 teaspoon of kosher salt, 1/2 teaspoon of ground white pepper, and 1/2 teaspoon of nutmeg.
Ingredients List
Important Notes
Using a béchamel instead of ricotta creates a much creamier and richer texture in the final lasagna.
Adding cold milk slowly to the hot roux is key to preventing lumps.
Straining the finished sauce through a fine-mesh sieve ensures a perfectly smooth texture.
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