White sauce (for lasagne) Qs and recipes

likabu_2

Thanks all, some good suggestions to be getting on with,

Lisa

Generali

If you're going to try the pie filling, add plenty of mace or nutmeg.

BrandNewDay

Combine with tomatoe puree and top with grated cheddar to make a rich, creamy pasta bake using penne pasta.

beanynharrison

Sorry to be totally thick but....

I am making a lasgne for tea tonight and I usually cheat and buy the white sauce but thought I would be brave and make one. Trouble is I haven't got the faintest idea how. Could somebody please post a foolproof recipe for me

Thanks!!

Scenic_Route

Hopefully someone will be a long in a mo with a "proper recipe" but when I'm making my lasagne sauce here is what I do

Grate cheese (I've been known to use a block of cheese, the blocks I buy are about 3/4 of the size of a samsung G600 and twice the depth) add to milk (maybe a cup or two) in a saucepan on the hob and melt it all together and chuck in an egg yolk and then pour the lot onto of the lasagne. Then bake the lasagne so it all gets cooked and the top goes brown.

I can't give any decent measures because I normally eat some of the grated cheese and I hate measures anyway but I can cover my 4 portion lasagne this way.

SR

Magentasue

I use cheese sauce - isn't white sauce the same but without cheese? I make a large lasagne using a pint or so of milk so you may need to scale down. I melt a couple of ounces of butter and stir in a couple of tablespoons of plain flour, pinch salt and some pepper. I cook that gently for a couple of minutes and then push it to one side in the pan.

Then I pour in some milk and turn the heat up a tad. As soon as the milk is hot, I stir it in until blended and then add more milk a bit at a time. until it's as thick as I want it. I then add grated cheese and mustard powder but you could leave it plain.

I also add crushed garlic at the melted butter stage if I remember.

GrillMonkey

White Sauce is bechamel.

Melt 30g butter in a pan and stir in 30g of flour for a few minutes. The stir in about 450ml of milk until the sauce is at the correct consistancy. Easiest way is to heat the milk in the microwave first and remove the pan from the heat before adding the milk... this way you wont burn the sauce.

Essex-girl_2

I make white sause as GrillMonkey does but I generally do it by eye. I would say that when you add the flour to the milk it does go into a big lump - I then add the milk very gradually until I get the amount and consistency I want.

I do use cheese sauce for Lasagne as we do like it very cheesy, I also add a teapsoon of english mustard - this brings out the cheese flavour even more.

floyd

Mine is similar to Grillmonkey but I use 50g flour, 50g butter and 600ml milk and that makes enough for a good 4 portion size lasagne that is the size of 2 1/2 sheets of lasagne pasta in area.
I grate 100g very strong cheddar cheese and put half into the sauce then sprinkle the rest on top before baking

Penelope_Penguin

Hi, there :beer: For speed, I make a white sauce using milk, cornflour and cheese, all heated and stirred until the cheese is melted and the sauce has thickened. If I have more time, I make a proper sauce using butter, flour, milk and cheese

I'll add this to the existing white sauce thread so that you can browe all suggestions.

Penny. x