Béchamel Sauce For Lasagna - cooking recipe

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
1 quart milk
1 cup parmesan cheese, grated
1/4 teaspoon nutmeg
salt

Preparation

In a saucepan, melt the butter over medium-low heat. Whisk in the flout and cook over medium-low heat until the mixture is creamy and no longer smells floury.
Whisk in the milk and the nutmeg, stirring well to combine. Raise heat to medium.
Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon.
Reduce the heat to low, and add the grated Parmesan. Stir until the cheese has melted and is incorporated into the sauce.
Season to taste with salt - you may not need any if your Parmesan is very salty, so taste the sauce first before adding any salt.