Bechamel sauce: a delicious, creamy element of lasagna that gives it an extra punch of flavour and richness. This is Carmelo’s simple bechamel sauce recipe to create for the perfect lasagna. Join us in a Lasagna Masterclass in our pasta lab to get Carmelo’s hands-on tips and tricks for creating Barbetta’s Best Ever Lasagna.
- 1 litre milk
- 80g butter
- 80g all-purpose flour or tipo oo flour
- Tiny pinch of nutmeg
- Pinch of salt
- 50g grated parmesan
How to make
Warm the milk in a saucepan, but don’t let it boil.
In a separate saucepan, cube the butter and melt it over low heat. As soon as it has liquefied, gradually whisk in the flour, making sure that no lumps form.
On a low heat, add your warm milk, salt, nutmeg and ground pepper. Stir rapidly with the whisk until it thickens and becomes smooth. Add parmesan.
CHEFS TIP: When making a béchamel sauce, don’t stop stirring until you have added and incorporated all of your ingredients – this will make sure no lumps form.