Béchamel Sauce (White Sauce for Lasagna)

3 Cups
20 min

Béchamel is a sauce traditionally made from a roux (butter and flour mixture) with milk. It is often referred to as white sauce and is one of the mother sauces in French cuisine! This sauce is incredibly creamy and adds depth to lasagna, moussaka, and is the base to many other sauces. Often, cheese is added to create Alfredo.

To make a good Béchamel you must be generous with the seasoning! Salt, pepper, nutmeg, and full fat milk is recommended. It comes together quickly and although it seems tricky, it is quite straight forward and approachable, even for beginner cooks! It is a great way to impress guests and a foundation for Italian cooking.

Béchamel Sauce (White Sauce for Lasagna)

Recipe details

  • 3  Cups
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 100g (7 tbsp) unsalted butter
  • 100g (little more than 3/4 cp) all purpose flour
  • 1 liter (4 cps) whole milk
  • 1 1/2 tsp (or to taste) ground nutmeg
  • generous salt and pepper to taste


In a medium pot over medium heat, melt butter.
Add flour and whisk until no dry patches remain.
Add milk and seasonings.
Whisk constantly to prevent lumps and thicken sauce.
Sauce is ready when you lift the whisk and it leaves a thick but still viscous trail. This is often referred to as "ribbon stage".
Use to layer lasagna or as a base for a delicious alfredo!


  • [LASAGNA] If you enjoy cream sauce and are making a 9"x13" lasagna, I would recommend doubling the batch.
  • [ALTERNATIVE MILK] I have not tried making this with plant-based milk, but should you try, I would recommend oat, almond, cashew, or coconut. I would not use coconut unless you enjoy the coconut flavor.

Jaye Fong
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