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Béchamel Sauce for Lasagna.....don't use Ricotta cheese! Recipe

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This recipe for Béchamel Sauce for Lasagna.....don't use Ricotta cheese!, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pip Carnesecchi
Added: Friday, August 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 T. Unsalted Butter.
3 T. All purpose flour.
2 c. Hot milk, not boiling.
Salt and pepper to taste.
1 tsp. nutmeg.

Directions:
Directions:
In a small saucepans over low heat, melt butter.

Add flour, and cook while stirring constantly, until mixture begins to bubble, about 2 minutes.Remove from heat.

Gradually stir in the hot milk. return to heat, stirring continuiously until the sauce comes to a boil.

Reduce heat and simmer, continuing to stir for 2-3 minutes longer or until very thick.

Season to taste with salt, pepper and nutmeg.

Pour over each layer of Lasagna noodles, mozzarella cheese and fresh tomato sauce ( filetto di pomodoro/ San Marzano).

Number Of Servings:
Number Of Servings:
Enough for 1 try of Lasagna
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a great substitute for the heavy Ricotta cheese when making lasagna. It makes for a light lasagna that you can eat double portions.

See recipe for Tomato filet De Pomodoro in this book.

Best if lasagna noodles are made fresh and rolled out very thin.

 

 

 

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