Sauce Bechamel Lasagne
Sauce Bechamel Lasagne. Add a layer of béchamel sauce on top of bolognese sauce, then cover with lasagna sheets. thrice following with the order. Arrange a layer of lasagna noodles on the béchamel layer.
A cream-based sauce keeps things moist and counters the acidity of the tomatoes. Repeat these layers until all the sauces are used up. To this roux, add the water and whisk till your roux turns into a pasty white sauce.
Repeat these layers until all the sauces are used up.
Place a layer of the meat sauce over the lasagna noodles.
Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon. The sauce is ready when it sticks to the back of a wooden spoon. Slowly start adding the milk while whisking all the time to avoid the formation of clumps, let bubble gently for a few minutes.
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