Classic Béchamel Sauce for Lasagna
Refined, tasty, and simple, made from inexpensive ingredients! Classic Béchamel Sauce for Lasagna is a representative of French cuisine. It is made from just three main ingredients that almost everyone has at home. It has a mild milky flavor and goes well with almost any dish.
Updated : 17 August, 2026
Easy
About 20 min.
Ingredients
800 milliliters
Milk
80 grams
Butter
80 grams
Wheat flour
to taste
Salt
to taste
Ground black pepper
to taste
Nutmeg
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make classic béchamel sauce for lasagna? Prepare the necessary ingredients. Use only high-quality butter for the sauce, without vegetable fats. It is great if the butter has 82.5% fat. Such butter contains less moisture, which will have a better effect on the quality of the sauce.
Step 2
Use a thick-bottomed pan for making the sauce, as it will be fairly thick and may burn while heating. Béchamel is cooked with constant stirring, so the cookware should not be sensitive to scratching. Keep this in mind as well. Put the butter into the pan and place it over low heat. Melt the butter without bringing it to a boil.
Step 3
Add the flour to the butter. Immediately begin stirring it vigorously with a whisk. Without removing it from the heat and while stirring continuously, cook the flour mixture for a few minutes until a light nutty aroma appears. Do not leave the stove even for a minute, as the flour may start to burn.
Step 4
Pour in the milk in a thin stream. Do this carefully, whisking vigorously. The mixture should become smooth, without lumps. If you do not have experience making this sauce, warm the milk beforehand, as it will mix in more easily.
Step 5
When all the milk has been added, continue cooking the sauce, stirring constantly. After 5 minutes, it will begin to thicken noticeably.
Step 6
Add the salt, pepper, and nutmeg to the sauce. Mix. At first, the spices may not blend into the sauce easily, but do not worry, they will eventually mix in. Continue cooking the sauce for another 5 minutes, until it reaches the desired consistency. Do not forget to stir. The thicker the sauce, the more easily it can burn.
Step 7
The sauce is ready. It should be used almost immediately, otherwise a milk skin will form on the surface. If you are making the sauce in advance, be sure to cover it with plastic wrap so that the wrap lies tightly against the surface.
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