Leaving out the béchamel sauce

Béchamel sauce, which is regarded as one of the five mother sauces in French cuisine, was really created in Italy (via Los Angeles Times). It is a basic white sauce that many French recipes frequently start with and is created with butter, flour, milk, nutmeg, and salt. For Italians, béchamel sauce is the vital dairy component that gives lasagna its authentic flavor. The Washington Post claims that traditional Italian lasagna was never served as the main course and is cooked using béchamel rather than ricotta.

In the past, it was served as a side dish with fine noodles and a thin, light béchamel sauce. After arriving in the United States, lasagna underwent Americanization and gained popularity as a major dish that developed into a larger supper with robust components. Home cooks who want to perfect lasagna should prepare a real lasagna with béchamel. You may better comprehend the intricacy of lasagna and how culture affects cuisine by tasting the original meal.