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

the layers
the layers, nice and juicy

Plus I learned an awesome different way of making white sauce that completely eliminates having to deal with lumps, courtesy of @JustRutz (^_^)   

start with
I cooked the minced meat with pretty much the same ingredients, start with 1 tablespoon cumin seeds and bay leaves in some oil, low heat
add the meat
add the meat and stir
then add half a bulb of garlic (grated of chopped), 1 teaspoon oregano and 1 teaspoon basil. Only had the dried herbs but if you can get fresh, even better (hand full of each when fresh, chopped)
then add a cup of red wine, two chopped tomatoes and 3 tablespoons of homemade tomato paste, simmer for 20 minutes

While the meat is cooking you can start on the white sauce…

you will need 1/3 cup of flour (or 100g)
and a litre of milk, you could also use water. The amount also depends on how much white sauce you want to make, which is dictated by the size of the baking dish

So the method for getting the white sauce lump free is to mix the flour with the milk/water first.

mix the flour and milk, start with a little milk, whisk till smooth then mix in the rest of the milk
in a pot, melt a couple of tablespoons of butter (can also just heat up some corn oil or vegetable oil, whatever you use to cook)
once the butter melts pour in the milk and flour mix slowly while whisking (whisk it first though in case some flour settled at the bottom). Keep whisking as it thickens. Once it’s done thickening and starts to simmer, reduce the heat and add spices/herbs of your choice to flavour. I used a 1/4 teaspoon nutmeg and 1/4 teaspoon black pepper. Add salt to taste. Let it simmer till the white sauce is cooked, taste it, should not taste like raw flour. If too thick add a bit of water, if too light let it reduce slowly.

Once the sauce is ready, and the meat is cooked, you can begin the layers. Pull out your baking dish and butter it.

then  start layering; meat, lasagna sheet, white sauce, repeat
the layers
I got three layers in my dish
Then top with parmesan cheese

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!

When ready let it cool for 20 min before serving
no layers
side view
served, as pie slice
I used a round baking dish so served like a pie slice

Husband Rating: ★★★★★★★★★☆

Delicious! Creamy!

Thank you @JustRutz for the white sauce tip!

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

13 thoughts on “White sauce lasagna

  1. Hey…I am also going to try this…where did you get the lasagne sheets?or rather,what brand did you use??

  2. 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

    1. 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!

  3. 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. 😀


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