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Bechamel Sauce for Lasagna Bolognese

Use this lush white sauce to make our Lasagna Bolognese.

  • Yield: Makes about 3 cups

Source: Martha Stewart Living, January 2004


  • 7 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk, heated just until steaming
  • Pinch of freshly grated nutmeg
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper


  1. Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.

  2. Whisking constantly, add about 2 tablespoons hot milk to saucepan.

  3. Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.

  4. Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.

Cook's Notes

Cook the Cook the roux long enough to avoid a floury taste, but don't let it brown. Whisking constantly while adding flour, then milk, prevents lumps from forming. This sauce is best used fresh, but it can be made 1 day ahead and stored in an airtight container in the refrigerator. Reheat gently in a heatproof bowl over a pan of simmering water before using.

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