Lasagna- White sauce

Amara

Do you make lasagna with or without white sauce? Do you use one from the jar or make one from scratch? How do you make one? Just normal bechamel, or do you add something extra in it?

cutestkids

I make my white sauce just a plain bechamel.

50g butter
50g plain flour
450 ml milk
pinch nutmeg
salt and pepper

Melt butter, add flour stir till combined to a thick roux add milk gradually whisking to combine after each addition, bring to gentle boil whisking all the time. Turn down heat and allow to just simmer for 2-3 mins. It should barely be a simmer just a bubble or two popping on the surface every 5 seconds or so. stir every 30 seconds or so to stop it burning and sticking. Add salt pepper and nutmeg

suki1964

cutestkids wrote: »

I make my white sauce just a plain bechamel.

50g butter
50g plain flour
450 ml milk
pinch nutmeg
salt and pepper

Melt butter, add flour stir till combined to a thick roux add milk gradually whisking to combine after each addition, bring to gentle boil whisking all the time. Turn down heat and allow to just simmer for 2-3 mins. It should barely be a simmer just a bubble or two popping on the surface every 5 seconds or so. stir every 30 seconds or so to stop it burning and sticking. Add salt pepper and nutmeg

That's basicaly my recipe. The layering of a lasagne is what I think makes a difference. I'm one for mince, sauce,sheets, then on the top layer of sheets is where I cover with Parmesan I don't know why but this really makes for a lovely creamy lasagne.


But that's just my take. However nutmeg is a real essential and nothing tastes as nice as homemade

Willowx

I go with a cheese sauce but can't really give exact measurements, a knob of butter melted, a heaped tablespoon of flour mixed in, then about a pint of milk slowly added little bit at a time so the base gradually soaks in up then all of a sudden becomes a sauce, then a handful or so of grated or chopped up mature cheddar. Let it start to come to the boil then use.

Tommelise

I use a bechamel sauce in between the layers of my lasagne -I like to add a little white wine to mine and a lot of nutmeg.

I recently tried a recipe for a white sauce with blended cauliflower and really liked it, and have begun using this recipe for different type of lasagne - but only if I have extra time on my hands. The recipe calls for baked cauliflower - I steam mine:

http://www.foodnetwork.com/recipes/bobby-flay/wild-mushroom-and-cauliflower-lasagna-recipe2.html

The wole recipe is quite nice but very time consuming

maman

Willowx wrote: »

I go with a cheese sauce but can't really give exact measurements, a knob of butter melted, a heaped tablespoon of flour mixed in, then about a pint of milk slowly added little bit at a time so the base gradually soaks in up then all of a sudden becomes a sauce, then a handful or so of grated or chopped up mature cheddar. Let it start to come to the boil then use.

Me too, I love the extra cheesy flavour in the sauce then extra grated on top.

Anne_Marie_2

I normally do a white sauce too. Occasionally, if I'm being lazy, or have loads of yoghourt to use up, I'll whip up some Greek yoghourt with eggs, and use that instead of a bechamel sauce.

YORKSHIRELASS

My DH doesnt eat cheese so I use 2 oz margarine, 2 oz plain flour and a pint of milk to make a lasagne for 4 adults with 500g of mince.

I put the margarine, flour and milk in a pan, turn it up high and whisk until it thickens. Add a pinch of nutmeg and seasoning and its done.

Miss_Ellie_F

I make a cheese sauce with the strongest, mature cheddar I can get (more flavour means less is needed) plus a good 1/2 teaspoon of mustard powder (makes cheesy things taste more cheesy!) and some paprika. I don't like nutmeg so I don't add it.
Miss E

Pollycat

I often put cheese in my b!chamel sauce and always a beaten raw egg.
It makes it lighter (inho).

good_advice

Willowx wrote: »

I go with a cheese sauce but can't really give exact measurements, a knob of butter melted, a heaped tablespoon of flour mixed in, then about a pint of milk slowly added little bit at a time so the base gradually soaks in up then all of a sudden becomes a sauce, then a handful or so of grated or chopped up mature cheddar. Let it start to come to the boil then use.

Snap - I HM the same cheese sauce.

I often devide it for x2 dishes = x1 with mince and x1 with the quorn mince for vegi adult DD.
WE love HM lasagne here ;0)