Parmesan Bechamel Sauce Recipes

PARMESAN BECHAMEL

Steps:

• Heat butter in a small saucepan over medium heat. Add shallot; cook, stirring occasionally, until tender, about 2 minutes. Add flour and cook, stirring, 1 minute. Slowly add milk and cook, stirring, until thickened, about 2 minutes. Remove from heat, add Parmesan, and season with salt and pepper.

EGGPLANT GRATIN WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet.
• Bake in the preheated oven until eggplants are soft and brown, about 15 minutes. Remove from oven. Keep oven on.
• Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add tomatoes and tomato paste. Cook until flavors are blended, about 3 minutes. Stir in stock, basil, paprika, oregano, salt, and pepper. Cook until red sauce is thickened, about 15 minutes.
• Melt butter in a saucepan over medium heat. Add flour; cook and stir until light brown, 6 to 10 minutes. Remove from heat. Add milk slowly, whisking constantly, until mixture is smooth, about 2 minutes. Return to heat. Bring to a boil, stirring with a wooden spoon. Cook and stir until bechamel sauce thickens and coats the back of the spoon, 5 to 7 minutes more. Remove from heat; stir in Parmesan cheese, garlic powder, salt, nutmeg, and white pepper.
• Cover the bottom of a baking dish with 2 tablespoons of the red sauce. Arrange 1 layer of eggplant on top; cover with some mozzarella slices. Spread 3 to 4 tablespoons bechamel sauce on top. Repeat layering until you reach a final layer of bechamel sauce; top with remaining mozzarella.
• Bake in the preheated oven until cheese melts and turns golden brown, 25 to 30 minutes.

LASAGNA WITH BECHAMEL SAUCE RECIPE

Steps:

• Heat oil in a large pot over medium heat. Saute garlic and onion and cook until fragrant.
• Add beef and cook while breaking it up in a spoon until it turns brown or no longer pink.
• Pour the tomato puree, chopped tomatoes and tomato paste. Mix well to combine and bring to a simmer.
• Add the shredded carrots, beef cubes, dried oregano and basil. Season with salt and pepper, and add sugar, if using.
• Cover and cook for about 20-30 minutes, stirring occasionally, until the sauce thickens and meat is tender.
• Remove from heat and set aside.
• Melt butter in a medium pan over medium heat. Reduce heat to low and add the flour and whisk for about 30 seconds or until combined.
• Slowly whisk in 1 cup of milk until well blended. Once blended, add the remaining milk in 1 cup increments, mixing well until well after each addition. Season with salt and pepper. Note: If the sauce is too thick, add a little more milk until it comes to a creamy consistency.
• Increase heat to medium and continue cooking the sauce until it thickens and coats the back of your spoon.
• Add the parmesan cheese and mix until the cheese is melted. Set aside.
• Preheat oven to 350°F / 180 °C.
• In a 9"x9" baking pan, spoon about 1 cup of meat sauce on the base, spreading evenly. Cover with lasagna sheets (trim sheets if needed to cover the meat). Layer around to 2 cups (enough to cover the pasta) of meat sauce, followed by the white sauce and some mozzarella cheese. Repeat the same process until it comes to the top layer.
• Pour remaining meat sauce and white sauce over the last layer of lasagna sheets. Top with mozzarella cheese and chopped parsley.
• Bake in the preheated oven for 25 minutes or until golden brown.
• Let it sit for at least 10 minutes before slicing. Garnish with parmesan cheese and parsley if desired.
• Serve and enjoy!

THICK BECHAMEL SAUCE WITH PARMESAN AND SUN-DRIED TOMATOES

Steps:

• Melt butter over medium heat in a saucepan.
• Add flour and cook until foamy, about 2 minutes.
• Add the warm milk, I usually warm it in the microwave oven, and whisk constantly.
• Bring to a boil. Reduce heat to low, and continue to simmer for about 5 minutes.
• Add parmesan cheese and tomato pesto. Stir until cheese has melted.
• Add nutmeg and salt and pepper to taste.

PARMESAN BECHAMEL SAUCE

Steps:

• Peel and finely chop the vegetables. Add the vegetables, spices and milk to a sauce pan. Bring to a boil, cover and remove from heat. Allow flavors to infuse for 30 minutes.
• Over low heat, melt the butter in a saucepan, remove from heat and stir in flour. Return to heat and cook roux for 1-2 minutes, stirring constantly.
• Reheat flavored milk to almost boiling and strain hot milk into bowl with a spout (like a 2 cup glass measuring cup) pressing against vegetables to extract their juices. (Reserve vegetables for pasta).
• Remove roux from heat and slowly blend in the hot milk, stirring vigourously. Place back on heat and bring to a boil stirring continously until sauce thickens.
• Stir in parmesan cheese until melted and simmer gently for 3-4 minutes.
• Remove from heat and stir in the cream. Salt and Pepper to taste.