Foolproof recipe for lasagna white sauce

Bechamel is the white sauce used in my lasagna recipe to soak the pasta sheets in between each layer.  There are many ways of making bechamel and it can also be purchased in a jar, but if you're reading this then you're probably the type that likes to know exactly what went into your food, instead of the processed stuff from a shelf in a supermarket. 

This is the quickest and simplest recipe there is for making the bechamel that goes into your lasagna:

You will need:



2 tblspns plain flour

1 1/2 tblspns butter/margarine

1 1/2 cups (200 ml) milk

and a saucepan





Allow the butter to melt in a saucepan over a low heat, then stir in the flour, mix and allow to simmer for 2-3 minutes.  You should be able to smell the combination of the butter and flour heating up.





Flour and butter



Simmering flour and butter mixture



Once combined, add the milk to the saucepan, allow to boil and thicken and becomes gloopy but spreadable.

Tips:

1. If the bechamel become too runny, all you need to do is add 1/2 tblspn of flour to the mix and allow to simmer until it thickens and becomes gloopy.  If required, keep adding 1/2 tblspn flour at a time until you reach the required consistency.
2. If the bechamel becomes too thick and unspreadable, add 1/2 tblspn of milk at a time, stir, simmer and allow to thicken to the required consistency.

What makes this recipe so easy is that it uses readily available ingredients and is very easy to correct if it begins to go wrong.