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Real Italian Bèchamel Sauce - Simple Besciamella for Lasagna

Lasagne, cannelloni, oven-baked pasta... Bechamel has many different uses in Italian cuisine, and making it at home is really simple!

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Béchamel sauce, or besciamella is a very common sauce in Italy, despite its French origins, and it is mainly used in the tradition of Emilia Romagna.
It is in fact a fundamental ingredient for many traditional Italian dishes, especially first courses such as lasagna, cannelloni, crepes and many more!

Homemade béchamel sauce is immediately recognizable and is a different story compared to the pre-packaged ones sold in stores!

This fresh béchamel sauce, made with just a few basic ingredients, is in fact perfect as an accompanying sauce for meat dishes or, for example, added to a recipe for pasta with 4 cheeses.

To make a perfect béchamel sauce, you only need to follow the procedures carefully and practice a little to obtain a smooth, homogeneous and tasty sauce. If you want to make it even tastier, you can add some grated cheese, extra nutmeg or a pinch od saffron, and use it as you like!

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5 total time (min)

15 cooking time (min.)


0 ingredients


105 kCal


3 steps to complete the preparation

Ingredients

for 4 servings

Béchamel Sauce for Lasagna ingredients

  • Milk 1 liter
  • Butter 100 grams
  • All-purpose flour 100 grams
  • Salt and Pepper as needed
  • Nutmeg as needed

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Filippo Bartolotta

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Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

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Preparation

for 4 servings

Step

1

Of 3

Prepare the Roux

Melt the butter over low heat. When it melts completely, slowly add the flour.

Then form a roux, a uniform mixture, stirring and letting it all blend together.

Step

2

Of 3

Add the milk

Dilute the mixture with the previously heated milk, adding it in a trickle and stirring continuously to avoid creating lumps.

Stir until the sauce thickens. Then add salt and a grating of nutmeg and let the béchamel cook until it comes to a boil.

Step

3

Of 3

Reach desired consistency

Once it comes to a boil, allow it to cook to the desired consistency.

As mentioned, generally the consistency of béchamel should be thick for fillings or semi-liquid for toppings.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product

More Great Italian wines!

Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product
Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product

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