Lasagna is a classic Italian dish made by layering noodles, cheese, meat, and sauces. The most common white sauce used in lasagna is béchamel sauce. Béchamel is a creamy white sauce made from a milk, butter, and flour roux.
What are the main ingredients in lasagna?
The main ingredients that go into a classic lasagna are:
- Lasagna noodles – Long, wide, flat noodles made from flour, eggs, and water.
- Meat – Ground beef, Italian sausage, etc.
- Tomato sauce – A red sauce made from tomatoes, garlic, onions, herbs.
- Ricotta cheese – A soft, creamy white cheese made from whey.
- Mozzarella cheese – A mild, semi-soft cheese that melts beautifully.
- Parmesan cheese – A hard, salty Italian cheese with a granular texture.
- Eggs – Used to help bind the ricotta cheese.
- Herbs – Such as basil, oregano, parsley.
In addition to these core ingredients, the white sauce is a key component that makes lasagna so delicious.
What is béchamel sauce?
Béchamel sauce is the classic white sauce used in lasagna. It is made from just a few simple ingredients:
- Butter – Provides richness and body.
- Flour – Thickens the sauce.
- Milk – The base liquid.
- Salt and pepper – For seasoning.
- Nutmeg – Adds a subtle sweet spice flavor.
To make béchamel, butter is melted in a saucepan. Flour is whisked into the melted butter to form a roux. Milk is slowly poured in while whisking continuously to prevent lumps. The sauce is simmered until thickened. Seasonings such as salt, pepper, and nutmeg are added.
Step-by-Step Béchamel Recipe
Here is a step-by-step recipe for how to make perfect béchamel sauce:
- Melt 4 Tbsp (57g) unsalted butter in a medium saucepan over medium heat.
- Whisk in 4 Tbsp (57g) all-purpose flour to form a roux. Cook while whisking for 2 minutes.
- Gradually pour in 2 cups (475ml) warm milk while constantly whisking. Whisk vigorously to prevent lumps.
- Bring the sauce to a gentle simmer. Cook while whisking regularly for 5-10 minutes until thickened to a creamy consistency.
- Remove pan from heat. Season the béchamel with a pinch of nutmeg, 1/2 tsp salt, and 1/4 tsp pepper.
- Use the béchamel right away or place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until ready to use.
How is béchamel used in lasagna?
Béchamel sauce has several roles in lasagna:
- Binding agent – It helps hold all the layers together in a cohesive dish.
- Moisture – The sauce keeps lasagna from drying out as it bakes.
- Creaminess – It provides a luxuriously smooth texture and richness.
- Flavor – Béchamel has a subtle, buttery, nutty taste.
- Cheese emulsifier – It emulsifies the cheese to create a creamy, cheese-enriched sauce.
There are a few ways béchamel can be incorporated into lasagna:
- Mixed with the ricotta cheese filling – This helps bind it and makes the ricotta creamier.
- Layered between noodles – A thin layer spread between each sheet of lasagna noodles.
- Poured on top – After assembling the entire lasagna, the béchamel is spooned over the top layer of noodles.
What’s the difference between béchamel and mornay sauce?
Béchamel and mornay sauce are very similar, however mornay has the addition of cheese which makes it richer.
| Béchamel | Mornay |
|---|---|
| Butter, flour, milk | Butter, flour, milk, cheese |
| Thickened with a roux | Thickened with a roux |
| Subtle flavor from nutmeg | Cheese flavor |
| Lighter sauce | Richer, fuller sauce |
To make mornay sauce, grated cheese (like parmesan, gruyere, or cheddar) is added after cooking the béchamel to melt it into the sauce.
Mornay is sometimes called “cheese sauce” while béchamel is known as “white sauce”. Either can be used in lasagna, but mornay provides more cheesy richness.
Mornay Sauce Recipe
To make mornay sauce, follow the same steps to prepare béchamel. After removing the béchamel from heat, stir in 1/2 cup grated cheese until melted and incorporated. Add salt and pepper to taste. For an even cheesier sauce, mix in up to 1 cup more cheese.
Other white sauces for lasagna
While béchamel or mornay are the most common white sauces, there are a few other white sauces that can be used in lasagna recipes:
- Alfredo sauce – Made from butter, cream, and parmesan cheese. Provides a rich, creamy flavor.
- Ricotta béchamel – Béchamel with pureed ricotta cheese whisked in for more texture.
- Creamy mushroom – Béchamel with sautéed mushrooms. Provides an earthy flavor.
- Garlic béchamel – Garlic is sautéed in the butter before making the roux.
Can I use jarred alfredo sauce?
Most jarred alfredo sauces are made with similar ingredients to homemade alfredo – cream, butter, parmesan cheese. So jarred sauce can certainly work in a pinch! However, there are a few downsides to jarred sauce:
- It won’t taste as fresh or creamy.
- The cheese flavor may be less pronounced.
- It can have added preservatives and stabilizers.
- The texture is often thin compared to homemade.
When using jarred sauce, look for a high-quality brand without a lot of unnatural additives. Classico and Bertolli make decent jarred alfredos. You may want to thicken it up by simmering for a bit. Add extra cheese for more flavor.
White Sauce Lasagna Recipe
This classic recipe uses a mornay sauce for rich, cheesy flavor in every creamy bite:
Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 3 cups ricotta cheese
- 1 egg
- 2 cups grated mozzarella
- Mornay Sauce
- 4 Tbsp butter
- 1/4 cup flour
- 2 cups milk
- 1/2 cup parmesan cheese
Steps
- Make mornay sauce by melting butter, whisking in flour, then milk. Simmer until thickened. Remove from heat and stir in parmesan.
- Mix ricotta, egg, and 1 cup mozzarella in a bowl.
- Cook ground beef until browned. Drain fat.
- Spread thin layer of mornay on bottom of baking dish. Add layer of noodles, beef, ricotta, and a bit of sauce. Repeat layers 3 more times.
- Top with remaining sauce and mozzarella. Bake at 375F for 45 minutes.
- Let lasagna rest 15 minutes before cutting and serving.
The mornay sauce ensures every bite of lasagna is drenched in cheesy creaminess! Adjust the recipe to your taste by using more or less sauce or different cheese varieties.
Lasagna Sauce Tips
- For a smoother sauce, blend together butter and flour before adding milk.
- If sauce is too thick, thin it with a bit of milk.
- For extra flavor, use a cheese stock or vegetable stock instead of milk.
- Stir often while simmering to prevent scorching on the bottom.
- Adding pasta water from cooking the noodles can help emulsify the sauce.
Lasagna Storage
Leftover lasagna holds up well in the fridge or freezer.
- Allow lasagna to cool completely before refrigerating.
- Cover tightly with foil or plastic wrap.
- Refrigerate for 3-4 days.
- Can be frozen up to 2-3 months.
- Thaw overnight in fridge before reheating.
Reheat individual portions in the microwave until hot. Bake the entire lasagna in a 350F oven for 45 minutes if you want to reheat the whole pan.
Conclusion
A creamy béchamel or cheese-enriched mornay sauce is what gives lasagna its distinctive flavor. The white sauce binds the dish together, prevents dryness, and provides a luxurious texture. While béchamel is the traditional lasagna white sauce, mornay is even richer and cheesier. For best flavor, make your sauce from scratch but jarred sauce can work in a pinch. With the right white sauce, lasagna goes from good to great!