Tuesday, May 17, 2011

Lasagne avec Béchamel

This is how perfect Béchamel sauce looks! 
So my French friend LD is staying at my house for a few days before her return home... and my stomach is  loving it!

Last night, we thought about going out for dinner... then decided to cook at home instead.  LD volunteered to make some baked pasta the way she makes it back home... with Béchamel sauce!  I have never attempted this sauce, because it does require skill and attention.  LD, however, is an expert!  It was BEAUTIFUL...  I will have to try this on my own sometime.  Such simple ingredients, but something special.  Basically you whisk scalded milk into a flour-butter roux, but you have to add the milk at the right time, in the right increments.  LD and I stood there and ate sauce for a little while.  :)

While she usually uses lasagna noodles, ground beef, and mozzarella cheese, we made do with rigatoni, Italian sausage, and Gruyère!  (I think the Gruyère made it even more French... which is why I am calling it lasagne instead of lasagna!!!)  We layered the cooked rigatoni, cooked ground Italian sausage, tomato sauce, and Béchamel.  Lastly, we topped it all with shredded Gruyère and put it under the broiler until it bubbled and browned.

Délicieux!!!  I feel like Julia Child.


  1. That looks amazing. I wish I could eat the picture.

  2. Even just the sauce tasted good!!! It's just flour, butter, milk, and a little salt and pepper. So deceivingly simple... I'm going to attempt the Julia Child version sometime on my own. LD did it from memory!

  3. yum!!!



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