BECHAMEL SAUCE RECIPE FOR LASAGNA RECIPES
LASAGNA WITH BECHAMEL RECIPE - FOOD.COM
I was watching "Inedible to Incredible" with my daughter and they made this lasagna - something like it anyway. The recipe on their website is missing items from the ingredients list and VERY heavy in prep. So I simplified and altered it heavily. My family loved it! Hard to believe lasagna can be this good and not loaded with cheese!
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
- Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
- Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
- Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
- Bake 40 - 50 minutes or until cheese is golden brown.
Nutrition Facts : Calories 356.8, FatContent 21.5, SaturatedFatContent 11.9, CholesterolContent 54.9, SodiumContent 1089.2, CarbohydrateContent 27.1, FiberContent 0.7, SugarContent 11.8, ProteinContent 10.7
BECHAMEL SAUCE FOR LASAGNA BOLOGNESE RECIPE | MARTHA STEWART
Use this lush white sauce to make our Lasagna Bolognese.
Provided by Martha Stewart
Categories Vegetarian Recipes
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
- Whisking constantly, add about 2 tablespoons hot milk to saucepan.
- Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
- Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.
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Calories 506.8 calories per serving
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BÉCHAMEL SAUCE FOR LASAGNA RECIPE - FOOD.COM
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.
From food.com
Total Time 15 minutes
Calories 305.6 per serving
From food.com
Total Time 15 minutes
Calories 305.6 per serving
- 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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Lasagna With Bechamel Recipe - Food.com top www.food.com. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
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