Recipe: Tasty Lasagna - with homemade Bechamel sauce

Lasagna - with homemade Bechamel sauce. The first step is to make a roux with butter and flour. Start by heating the butter and whisk in equal parts flour, cooking it just until it turns a light golden color. The bechamel sauce was great - I plan on incorporating that into our regular lasagna recipe in the future.

For the Bechamel (Mornay) Sauce: Melt the butter in a medium saucepan over medium heat. Whisk remaining milk into pan; add nutmeg and salt. Season with pepper; remove from heat. You can have Lasagna - with homemade Bechamel sauce using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Lasagna - with homemade Bechamel sauce

1. You need of Minced beef.
2. It's of Minced white onions, spring onions, minced garlic and tomatoes.
3. Prepare of Salt and pepper, oregano, dried thyme, paprika, cumin, and curry.
4. Prepare of Lasagna noodles.
5. Prepare of For sauce: Milk, flour, Butter.
6. You need of For sauce: Your choice of cheese (mozzarella is best).

How to make the Lasagna Sauce. The lasagna sauce, called a ragu, is cooked slowly so the flavors intensify and mellow at the same time. As the sauce cooks the dried herbs infuse into the mixture whilst the canned tomatoes lose their acidity and thanks to the addition of a little sugar become sweet and delicious. Cook lasagna noodles in plenty of boiling, salted water until al dente.

Lasagna - with homemade Bechamel sauce instructions

1. In a pot, add white onions and half of the cut spring onions, minced beef..
2. Add minced garlic, minced tomatoes, spring onions, and tomato paste.
3. Seasoning: salt and pepper, oregano, dried thyme, paprika, cumin, and curry.
4. Add a bit of water or beef stock and let it simmer till it's cooked down.
5. Prepare the Bechamel sauce: In a pot, butter until melted, flour, whisk very well, then add milk (slowly), then and the cheese (slowly) then a bit of paprika.
6. In a buttered baking dish, add a bit of tomato paste on the dish, then add beef, lasagna noodles, beef again, then the Bechamel sauce, then some mozzarella cheese or your choice of cheese, then lasagna noodles, beef... and repeat for one or two more times..
7. Last layer: lasagna noodles topped with the sauce and then mozzarella.
8. Cover it with foil and leave it 30 minutes in a preheated 180degree oven, then remove foil and add another 20 minutes or until the cheese layer looks brown.

Rinse in cold water, oil lightly and set aside on a clean towel. Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses.