Do you need a white sauce to use in lasagne?
Look no further! My white sauce recipe is great in lasagne and it is very easy to make.
You can use white sauce in various savoury recipes like pasta dishes and vegetable gratins.
This recipe makes a creamy white sauce (also called Béchamel sauce) that is very quick to make.
Simple all-in-one cooking method
You can make white sauce by making a roux (flour and butter cooked together) and then gradually adding milk but I always end up with a lumpy sauce if I do it that way.
My version is an ‘all-in-one’ method that produces a smooth (lump-free!) sauce.
I melt the butter first then I add the flour and the milk at the same time. I then whisk continuously over a low heat until the sauce thickens.
You should make white sauce because it is:
- Quick and easy: takes less than ten minutes to make.
- Budget-friendly: inexpensive staple ingredients.
- A convenient basic recipe: can be adapted to use in lasagne, pasta bake and cauliflower cheese.
- Freezer-friendly: make a batch, freeze it in zip lock bags and use it when needed.
White sauce’s main ingredients:
- Cornflour or plain flour
Tips for busy cooks
You can make a batch of this sauce at the weekend, put it in the fridge or freezer and then use it whenever you need it during the week.
- Vegetarian lasagne: add 30g grated vegetarian cheese (Tasty cheese/Cheddar) to the sauce and use as the white sauce layer that goes on top of the pasta.
- Cauliflower cheese: add 30g grated vegetarian cheese and use as a cheese sauce to mix with cauliflower florets.
- Parsley sauce: add 1 tbsp chopped fresh parsley to the sauce. Great with poached eggs on toast.
- Pasta bake: add your favourite fresh herbs and lightly fried vegetables to the sauce and mix in cooked pasta shapes before baking in the oven.
Make a tasty lasagne with this sauce
Use this white sauce in your next vegetarian lasagne or mix it with your favourite cooked vegetables, sprinkle over some cheese and grill it until it is golden.
What will you make with this white sauce?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
- 20 g butter
- 20 g corn flour or plain flour
- 600 ml skimmed milk (you can use any type of milk that you prefer)
- Pinch of ground nutmeg
- Salt and pepper
Melt butter in small saucepan over a low heat.
Add flour and milk. Whisk continuously over a medium heat for 5 minutes. Bring to the boil and reduce to a low heat while continuing to whisk.
Add nutmeg and salt & pepper. Cook sauce on a low heat while whisking for 2 minutes or until sauce has thickened.
Makes approx. 445g of sauce.