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topaz1008 OP t1_jacow6n wrote

Reply to comment by wing03 in [Homemade] - Beef/Béchamel Lasagna and Focaccia by topaz1008

TBH I actually prefer the béchamel mostly because it adds a different texture , I tried this with ricotta before and its just not the same.

Proportionally for this size lasanga (2kg ground beef, about 6; 400g cans of whole tomatoes) I only use 1L of milk, but I also add a lot of salt, black pepper, a touch of nutmeg, and about 200g finely grated parmesan to the béchamel.

I probably also cook the roux a tad longer than traditionally required; to a light blonde before adding the milk.

While building the lasagna, I layer each ingredient separately. i.e. lasagna sheets, bolognese, streaks of béchamel, and grated mozzarella in each layer.

So it doesnt get all mixed up, when it sets, you end up with little "pockets" of creamy cheesy béchamel surrounded by rich beef and tomato sauce gif

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Cuntdracula19 t1_jacwcgz wrote

I prefer a béchamel because I don’t really love the texture of ricotta. It isn’t terrible, but it isn’t my favorite. The last lasagna I made I decided to try a béchamel instead of ricotta and it was my husbands and my favorite lasagna we’ve ever had. Never going back!

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randybobandy654 t1_jadm3mm wrote

Does adding cheese to a béchamel make it a mornay?

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topaz1008 OP t1_jadmgxg wrote

If you want to be specific, then technically yes it does gif

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randybobandy654 t1_jadyj45 wrote

Can't wait to try this, I've only ever used a ricotta/mascarpone mix. Great job

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