Best Parmesan Bechamel Recipes

THICK BECHAMEL SAUCE WITH PARMESAN AND SUN-DRIED TOMATOES

Steps:

• Melt butter over medium heat in a saucepan.
• Add flour and cook until foamy, about 2 minutes.
• Add the warm milk, I usually warm it in the microwave oven, and whisk constantly.
• Bring to a boil. Reduce heat to low, and continue to simmer for about 5 minutes.
• Add parmesan cheese and tomato pesto. Stir until cheese has melted.
• Add nutmeg and salt and pepper to taste.

PARMESAN BECHAMEL SAUCE

Steps:

• Peel and finely chop the vegetables. Add the vegetables, spices and milk to a sauce pan. Bring to a boil, cover and remove from heat. Allow flavors to infuse for 30 minutes.
• Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to heat and cook roux for 1-2 minutes, stirring constantly.
• Reheat flavored milk to almost boiling and strain hot milk into bowl with a spout (like a 2 cup glass measuring cup) pressing against vegetables to extract their juices. (Reserve vegetables for pasta).
• Remove roux from heat and slowly blend in the hot milk, stirring vigourously. Place back on heat and bring to a boil stirring continously until sauce thickens.
• Stir in parmesan cheese until melted and simmer gently for 3-4 minutes.
• Remove from heat and stir in the cream. Salt and Pepper to taste.

PARMESAN BECHAMEL

Steps:

• Heat butter in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until tender, about 2 minutes. Add flour and cook, stirring, 1 minute. Slowly add milk and cook, stirring, until thickened, about 2 minutes. Remove from heat, add Parmesan, and season with salt and pepper.

LASAGNA W/ PARMESAN MUSHROOM BECHAMEL SAUCE

Steps:

• heat about 3 T. olive oil in large, heavy pan add mushrooms, allow to sear a bit before stirring add shallots add garlic and season w/ a little salt and pepper stir until cooked through add turkey & sausage cook thoroughly add red wine, deglaze , let simmer on high for a couple of minutes, add tomatoes, bay leaves, herbs and red pepper let come to high simmer, stirring frequently turn down to low, cover and simmer for at least an hour (longer is better) Sauce can be made ahead and refrigerated, and reheated prior to building the lasagna. (Add a little chicken stock if too thick when reheating) Heat large pan, add olive oil heat until glistening add mushrooms and shallots, cook on high until beginning to carmelize add vermouth, allow to flame if desired or just cook at high heat for a couple of minutes add salt and pepper remove from pan reduce heat to medium/medium low add butter, melt sprinkle in flour,stir to mix well cook about 5 minutes, do not allow to brown Slowly add warm milk, constantly stirring slowly add about 2/3 - 3/4 cup parmesan, stir well when sauce is rich and creamy, add mushrooms/shallot mixture and any liquid back in, mix well cook pasta as instructed in bowl mix fresh ricotta with remaining parmesan Preheat oven to 475F Start layering: Spray large, deep baking dish with olive oil Place first layer of lasagna noodles add layer of ragu, spreading thinly but consistently across noodles add layer of ricotta/parmesan mixture on top of meat sauce sprinkle layer of grated mozzarella add layer of noodles more ragu add generous layer of mushroom bechamel add layer of noodles more ragu layer of ricotta mixture layer of mozzarella add one more layer of noodles add final layer of bechamel add layer mozzarella, parmesan too if you want sprinkle with dried oregano Bake at 475 F for 12 - 15 minutes, reduce heat to 350 F, bake another 45 minutes, until beautifully browned