Sharing my appreciation for good home cooking as an expression of love.
White sauce lasagna
Remember two years ago when I made my first attempt at lasagna that ended up being very nice and tasty in the middle but crusty and too dry around the edges? Well, crusty edges no more! This method is much cheaper and faster than doing the four cheese mix (^_^)
I am so happy about this! I learned of the white sauce method from @Mel_Wakhu, @JustRutz and @BerylMelanie. I was concerned that not using cheese in the layers would take away from the flavour but after hearing it that many times I decided it was worth a try
Plus I learned an awesome different way of making white sauce that completely eliminates having to deal with lumps, courtesy of @JustRutz (^_^)
While the meat is cooking you can start on the white sauce…
So the method for getting the white sauce lump free is to mix the flour with the milk/water first.
Once the sauce is ready, and the meat is cooked, you can begin the layers. Pull out your baking dish and butter it.
Place on oven for 45 min at 180°C.
I forgot the cheese and started baking without it, he he he! I remembered and added it after it had already baked for about 20 min!
13 thoughts on “White sauce lasagna”
I’m so trying this!
Hey…I am also going to try this…where did you get the lasagne sheets?or rather,what brand did you use??
Any brand of lasagne sheets that doesn’t require pre cooking will do actually. (^_^)
Thanks for stopping by!
To make a white sauce you need 2 elements a roux and a hot liquid. For 1 litre of liquid (milk) you need 50 gr butter and 50 gr flour to make the roux , cook it a low fire for 2 to 3 minutes then let it cool. Heat up the milk ( with aromatics of your choice , onion, garlic, salt pepper,thyme, rosemary etc). To make the white sauce put the cold roux in a pot and add the hot liquid ( thermal shock) and stir until it thickens to a desired level. You will have no lump in your sauce.
The lasagna sheet ( industrial type) will be moist and soft as long as they are covered with sauce during the cooking. Cheers
Oh thank you Patrick!
I didn’t even know it was called a roux! Now I know why I had lumps in the past, i didn’t know i Had to cool the flour and butter mix, then heat up the liquid before adding it. I will definitely try this out!
Am making this tomorrow for dinner 🙂
Awesome! How did it go? Hope you enjoyed (^_^)
Actually did not manage to do it on Sunday – am now making it today for my guests – i added green peas to the mix. I made the roux as Patrick-Bernard suggested.
25 minutes to go and i will sure tell you how it goes. 😀
I like the addition on green peas BTW!
Tell me how your lasagna goes. Patrick . The underground gourmet
I bought the Lasagna sheets yesterday..I’m getting the rest of the ingredients and trying it this week.