BECHAMEL SAUCE WALMART RECIPES

Steps:

• Let 1 quart whole milk sit on the counter until room temperature.
• Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, arrange 15 dry lasagna noodles in an even layer in a 9x13-inch baking dish. Cover the noodles with hot tap water and let soak while you prepare the filling and sauce, about 30 minutes.
• If using frozen spinach, thaw 16 ounces according to package directions. Transfer to a clean kitchen towel, roll it up in the towel, and carefully squeeze out all the excess moisture.
• Dice 1 medium yellow onion. Mince 3 garlic cloves. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Finely grate 2 ounces Parmesan cheese (about 1 packed cup).
• Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add 1 pound uncooked Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Add the onion and garlic, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
• If using fresh baby spinach, add 1 pound a few handfuls at a time and stir until just wilted, 3 to 5 minutes. If using frozen spinach, add to pot and cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. If necessary, drain off any liquid. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Remove the pot from the heat and let cool while you make the béchamel sauce.
• Melt 1 stick unsalted butter in a large saucepan over medium heat. Add 1/2 cup all-purpose flour, and cook, whisking constantly, until the paste is bubbling and begins to dry out slightly, about 2 minutes. Gradually whisk in the milk until no lumps remain. Bring to a boil over high heat. Reduce to a simmer, and cook, stirring occasionally, until thickened, 1 to 2 minutes. Add 2 teaspoons of the kosher salt and a pinch of ground nutmeg, and stir to combine. Remove the pot from the heat.
• Place half of the Parmesan cheese, 1 container ricotta cheese, the remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper in a medium bowl and stir to combine. Drain the lasagna noodles.
• Assemble the lasagna: Place 1/4 cup béchamel sauce into the baking dish and spread into a thin, even layer. Arrange 5 of the lasagna noodles in an even layer on top of the sauce, breaking them if needed to fit (it’s OK if the noodles overlap slightly). Dollop and spread 1/2 of the ricotta mixture over the noodles. Spoon 1/2 of the sausage and spinach over the ricotta. Sprinkle with 1 cup of the mozzarella. Dollop and spread about 1 heaping cup of the béchamel over the mozzarella.
• Repeat layering 5 more lasagna noodles, the remaining ricotta mixture, the remaining sausage and spinach, 1 cup of the mozzarella, and 1 heaping cup of the béchamel. Top with the remaining lasagna noodles, remaining béchamel sauce, remaining mozzarella, and remaining Parmesan.
• Bake uncovered until the cheeses are melted and lightly browned, and the sauce is bubbling, about 30 minutes. Let cool on a wire rack for at least 15 minutes before serving.

Steps:

• Preheat the oven to 375°F (190°C).
• Heat 2 tablespoons of olive oil in a large pot over high heat. Add the onion and garlic. Cook until starting to brown, stirring occasionally, 3-4 minutes.
• Add the beef, salt, and pepper. Cook until all of the moisture has evaporated and the meat is starting to brown on the edges, breaking the meat up as you stir, 10-12 minutes.
• Add the tomato sauce and tomato paste, then reduce the heat to medium and bring the sauce to a simmer. Cook it down until the mixture becomes thick, about 15 minutes. Remove the pot from the heat and set aside.
• In a small bowl, combine the ricotta, basil, egg, and Parmesan. Stir until smooth. Set aside.
• Grease a large oven-safe metal bowl with the remaining tablespoon of olive oil, then lay about 25 lasagna noodles along the sides and bottom of the bowl, fanning them out in an overlapping pattern. The ends of the noodles should hang over the sides of the bowl.
• Slice the remaining lasagna noodles in half crosswise. These will serve as the layers between the meat and the cheese mixtures.
• Sprinkle half of the mozzarella into the bottom of the bowl on top of the noodles. This will help bind the noodles together when cooked. Spread half of the meat mixture evenly over the mozzarella, then lay half of the cut noodles over the sauce.
• Spread all of the ricotta mixture over the noodles, then layer with the rest of the noodles, then the rest of the mozzarella, and the rest of the meat sauce.
• Fold the edges of the lasagna noodles hanging over the sides of the bowl back towards the center, creating another overlapping pattern.
• Cover with foil and bake for about 45 minutes, until cooked through.
• Meanwhile, make the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and cook, whisking continuously, for about 2 minutes until a paste forms.
• Add the hot milk and continue to whisk as the sauce thickens and comes to a boil. Season with salt and pepper and add the Parmesan. Reduce the heat to low, and cook, still whisking, for 2-3 minutes more.
• Invert the lasagna dome onto a cutting board.
• Pour the béchamel sauce over the dome and top with basil.
• Slice the dome, then top with more Parmesan and basil, if desired.
• Enjoy!