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Béchamel Sauce for Lasagna Recipe

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This recipe for Béchamel Sauce for Lasagna is from Mawmaw Runs on Veggies Vol.3, 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:  
1/2 cup Butter
1/2 cup Flour

4 cups Soy Milk/Oat Milk
1 Onion, peeled & cut into 8
1 Bay
Pinch Nutmeg
1 tsp Sea Salt
1 tsp Black Pepper Corns
1 cup Grated Vegan Cheese (optional)
2 tbs Nutritional Yeast (optional)
Directions:
Directions:
Infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings. Let sit while you prepare the rest of your lasagna ingredients.

In a saucepan add the vegan margarine and place the pan over a low heat.
When the margarine is melted, add the flour. Using a spatula mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.

Gradually whisk in the infused milk, a little at a time.

Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
Personal Notes:
Personal Notes:
For lasagna:
Build your lasagne in your oven proof baking dish, a layer at a time, Sauce, béchamel then pasta sheets. Repeat this until you have filled your dish. Making sure the top layer is béchamel.

 

 

 

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