Bechamel Sauce for Lasagna

In Italy, ricotta is not used in lasagna. Whenever we mention that we use ricotta in lasagna in the US, all the Italians regard us with frank amazement. Lasagna in Italy is any baked pasta dish, with tomato sauce and bechamel sauce. You can also use any shape of pasta (large round noodles, bigger than penne, are wonderful) not just the flat thick stuff we use.

Bechamel is a creamy white sauce made from butter, flour, and milk. It gives the pasta dish a wonderfully creamy texture.

Lasgana in Catania, made by our wonderful host, Paola!

Bechamel Sauce Recipe:

• Butter, 1.8 ounce (50 grams)
• Flour, 1.8 ounce (50 grams)
• Milk: 2 cups (1/2 liter)
• a pinch of salt
• a pinch of nutmeg

Instructions:

1. Put the butter in a saucepan over moderate heat and when it is melted add the flour and cook for a few minutes. Heat the milk in a separate pan, until hot but not boiling.
2. Remove from heat and add the hot milk while stirring.
3. Put the saucepan on a weak fire and stir until the sauce begins to boil. Add the nutmeg and salt, cover with a lid and let the sauce thicken for about 15 minutes, stirring occasionally.

Another lasagna made by Paola - this time with
a flat noodle, similar to what we typically
 use in the US, but much thinner

True Italian lasagna rough recipe:

• Pasta: use large sized tube pasta, or other large pasta, or regular US sheet pasta
• Mix cooked ground beef into a tomato sauce
• Bechamel sauce
• Grated parmesan cheese

Instructions:

1. Mix cooked pasta and tomato sauce/beef mixture together. Pour into greased pan.
2. Pour bechamel sauce over the top. Sprinkle with parmesan cheese.
3. Bake for 30 minutes or until bubbly and warm. Serve and enjoy!

The second type of lasagna, with a much thinner pasta - super tasty,
and the taste of the sauces is wonderful!