Béchamel Sauce For Lasagna

Directions

1. 1
   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.
2. 2
   Whisk in the milk and the nutmeg, stirring well to combine. Raise heat to medium.
3. 3
   Whisk constantly as the sauce returns to a boil and simmer until the sauce thickens sufficiently to coat the back of a spoon.
4. 4
   Reduce the heat to low, and add the grated Parmesan. Stir until the cheese has melted and is incorporated into the sauce.
5. 5
   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.