Okay, my friend Jeffery talked me into this, and now I’m on Day 2 of The Hell Of Lasagne. If you missed Day 1, when I made the tomato sauce, you can click here to get up to speed. I’ve moved on now, making a béchamel, exactly as instructed by Jeffery.
3 cups whole milk (or 2 cups milk and 1 cup cream)
4 tablespoons butter
6 tablespoons flour
½ teaspoon salt
¼ teaspoon freshly gound black pepper
Pinch of nutmeg
Pinch of cayenne pepper
¼ cup grated Parmigiano-Reggiano cheese
In a small saucepan, warm the milk over medium-low heat, stirring occasionally, until it starts to steam but does not boil. Meanwhile, melt the butter in a medium saucepan. Add the flour and cook, stirring, for 2 minutes. Slowly whisk in the hot milk, then let the sauce cook for a couple of minutes. It will be quite thick. Stir in the Salt, pepper and spices and the cheese, stirring until the cheese melts. Set the sauce aside.
Okay, that’s done. There are only about a dozen more steps to this lasagne, which I will undertake, but not today. I’m a one-sauce-a-day kinda gal. I’m gonna put this in the fridge next to the tomato sauce and regroup tomorrow. Right now, I’m going to the Apple store to play with the iPad, to see if it’s as foolish as my daughters claim it is.