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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! is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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