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Bechamel Sauce for Lasagna Bolognese

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Use this lush white sauce to make our Lasagna Bolognese.

Source: Martha Stewart Living, January 2004
Yield

Ingredients

Directions

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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