Chelseagirl
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Cheese sauce for LasangaI am going to make a Lasagna, but I hate the shop bought cheese sauce.
How can I make the Bechamel cheese sauce????Or where can I buy a tasty one Bechamel Cheese Sauce.
Thanks
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shorty
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CG, bechemel sauce doesn't have cheese in it and thats what you should use for lasagne, not a cheese sauce.
I make a roux - melt 2 oz butter and mix in 2 oz plain flour so it makes a paste. Slowly add the milk (I'll check the amount) and keep stirring and stirring until it thickens nicely. I then add a little nutmeg.
On the top layer, on top of the sauce, I put loads of grated mozzarella cheese...yummy!!
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Chelseagirl
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Thank guest 
No wonder the sauce hub bought was yuk!!!!!!!!!! 
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shorty
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the amount of milk is one and a quarter to one and a half pints xx
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Chelseagirl
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| guest wrote: | | the amount of milk is one and a quarter to one and a half pints xx |
Cheers guest 
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Pam7
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Oh bugger...was it your C.G that I was gonna give the mousakka recipe too?
I don't use bechamel sauce - easie peasie is...two tins of Campbells condensed mushroom sauce!
This is if you're making a biggish lasagne to feed 4.
Put contents of both tins in a jug....and about half of one of the cans of milk. Stir. Use this to layer up the lasagne..ie..
meat sauce...
layer of lasagne pasta
mushroom sauce and some grated cheese.
Layer of meat sauce
lasagne pasta
Final layer of mushroom sauce and grated cheese...
chuck in oven!
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Chelseagirl
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Thanks Pam,
I found a nice recipe on This Morning, by Angela Hammond (is that her name?) Gordon Ramsey's chef. I am going to give it a go.
I would still love your recipe for Moussaka please.
Thank you
CG x
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Pam7
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Yes...I saw her making it this morning too! Will download it from the This Morning site and give that a bash!
PROMISE I'll write the recipe out asap and put it on here for you!
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Chelseagirl
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Thanks Pam.
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Carol
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I use white sauce (which I make) and grated mozzerala cheese
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Simon
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Another alternative is it make a roux as described above and mix in a some stock (I use vegetable .... but that's because I am vegetarian) instead of some of the milk to make a very velvety sauce (called a veloute in France) .... I find it tastier than a plain bechamel.
I've been known to use a little white wine in the stock too, which also gives it an extra dimension.
Actually if you use fish stock a veloute is also a great topping for white fish (so I'm told).
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shorty
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 ooh simon you are going to get on great with Good Queen Bess! She is mega into cooking too!
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Chelseagirl
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Thanks Simon,
I will give the fish one a miss, I hate fish.
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Simon
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Well ... fish ... yeah ... being a veggie I tend to avoid that too :)
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Chelseagirl
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| Simon wrote: | | Well ... fish ... yeah ... being a veggie I tend to avoid that too :) |
 good idea, but lots of Veggies eat fish.
I can never understand it, a fish has a face don't it? 
It's a living, breathing creature.
I would love to give up meat, I only eat it twice a week, and I know that's twice too much
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Simon
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Well I work on the if it moves it's not to be eaten principle usually, so that clearly that applies to fish.
I don't know if eating meat twice a week is too much, my wife eats meat: but not at home usually because I do all the cooking. To me it's a matter for individual conscience to decide, I'm not really the type to say that someone should do something just because I believe it.
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