Though often associated with French cuisine, The Los Angeles Times reports béchamel sauce originated in the Tuscan region of Italy during the Renaissance period. After, it was introduced to France by the chefs of Catherine de Medici. Whether you use it in French or Italian cooking, however, the components and cooking process remain the same.
According to Giallo Zafferano, béchamel consists of butter, flour, and milk, as well as a pinch of nutmeg and salt. To make the sauce, you'll start by gently heating milk in a saucepan. In another saucepan, melt butter and double the amount of flour, mixing until the two are combined. The butter and flour should be cooked until they turn golden-brown and form a roux. At this point, you'll gradually incorporate the heated milk, followed by salt and nutmeg. Whisk the ingredients until they come together as a creamy sauce. When you're ready to assemble your lasagna, spread a thin layer of the béchamel sauce over the sheet of pasta topped off with tomato sauce and grated cheese. Repeat the process as needed, then transfer it to the oven. The result is a lasagna so tasty you won't even miss the ricotta.
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