Ultra-Melty Bechamel Lasagna | Basics with Babish
2 min read
1 year ago
Published on Apr 27, 2024
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Table of Contents
How to Make Ultra-Melty Bechamel Lasagna
Step 1: Prepare the Tomato Sauce
- In a pan, sauté finely chopped Spanish onion with olive oil until soft and translucent.
- Add crushed garlic and tomato paste, sauté until fragrant.
- Add dried oregano and a can of whole peeled San Marzano tomatoes.
- Cook on low heat for 45 minutes to an hour, adding minimal water.
Step 2: Make the Pasta Dough
- Create a volcano shape with flour on a work surface, add salt, and make a well in the center.
- Crack eggs into the well and gradually mix in flour until a dough forms.
- Knead the dough until smooth, then let it rest for 30 minutes.
- Roll out the dough into thin sheets for lasagna noodles.
Step 3: Prepare the Bechamel Sauce
- Melt butter in a pan, add flour to make a roux.
- Gradually whisk in cold milk to make a creamy sauce.
- Season with salt, white pepper, and nutmeg.
- Let the sauce cool for 30 minutes, covering it with plastic wrap.
Step 4: Assemble the Lasagna
- Brown Italian sausage, add tomato sauce, and simmer.
- Layer a bit of sauce at the bottom of a baking dish.
- Alternate layers of pasta, bechamel, tomato sauce, and cheese.
- Finish with a top layer of cheese and bake at 375°F for 30-45 minutes.
- Bake for an additional 15-20 minutes until golden brown.
Step 5: Serve and Garnish
- Let the lasagna rest for at least 30 minutes before slicing.
- Garnish with extra bechamel, tomato sauce, basil, or nutmeg.
- Enjoy your ultra-melty bechamel lasagna!
Note: Be patient with the process, as each step contributes to the delicious final result. Adjust the sauce and cheese amounts based on personal preference for a saucier or cheesier lasagna.