Bechamel Sauce Recipe For Lasagna Panlasang Pinoy

Assemble the lasagna in a square or rectangular baking pan by pouring the meat sauce into the pan.

Bechamel sauce recipe for lasagna panlasang pinoy. Start setting up your masterpiece by spreading the bechamel sauce on the pan. Continue the process by doing the same step until the lasagna is consumed. Béchamel sauce or white sauce is one of the most basic mother sauces that every home cook needs to master it s the creamy sauce that is the base for white pasta sauces and soufflés and holds casseroles and pot pies together.

Cook stirring with a wooden spoon making sure to scrape bottom and sides until sauce is thick and creamy about 15 minutes. Sprinkle some mozzarella parmesan and ricotta cheese on top and then pour in some bechamel sauce. Repeat the second and third layers until you fill up the pan.

Using a lasagna pan spread the red sauce first followed by the cooked lasagna sheet and then the white bechamel sauce. Once filled add enough white bechamel sauce. Preheat the oven in 190 c or 375 f and wait for few minutes.

Put another layer of red meat sauce. Arrange a layer of lasagna noodles followed by another layer of vegetables. In a large bowl mix together the cottage cheese 2 cups of the mozzarella cheese eggs half of the grated parmesan cheese dried parsley salt and ground black pepper.

Whisk remaining milk into pan. Finalize the topping by adding shredded cheese on top. It is also part and parcel to putting together a crowd favorite.

Continue to do the same steps until all lasagna are consumed. Lay the lasagna noodles over the layer of meat sauce about 6 to 7 pieces per layer put half of the white sauce on top of the lasagna noodle layer then spread evenly put a layer of mozzarella cheese over the white sauce use half of the total mozzarella cheese sprinkle half of the parmesan cheese over the mozzarella cheese layer. To assemble in the bottom of a 9 13 inch baking dish evenly spread 3 4 cup of the sauce mixture.