Béchamel Sauce for Lasagna

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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