BéCHAMEL SAUCE FOR LASAGNA
I use this in lasagna. It has Parmesan added to it, so I suppose it is really a Mornay sauce, but most lasagna recipes call for Béchamel, so that's what I'm calling it so it will be easier to look up.
Provided by xtine
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, melt the butter over medium-low heat. Whisk in the flout and cook over medium-low heat until the mixture is creamy and no longer smells floury.
- Whisk in the milk and the nutmeg, stirring well to combine. Raise heat to medium.
- Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon.
- Reduce the heat to low, and add the grated Parmesan. Stir until the cheese has melted and is incorporated into the sauce.
- Season to taste with salt - you may not need any if your Parmesan is very salty, so taste the sauce first before adding any salt.
Nutrition Facts : Calories 305.6, Fat 22.4, SaturatedFat 13.9, Cholesterol 68, Sodium 436.1, Carbohydrate 14, Fiber 0.2, Sugar 0.2, Protein 12.7
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