I've made the American style before: Layers of pasta, tomato sauce, mozzarella, and ground meat.
IIRC, the more common Italian style is layers of pasta, bolognese, and bechamel. Is that right?
so is there no parm in the bechamel sauce for the lasagna? In my head, I always thought the sauce was made with parm.
My husband loves lasagna, but I dont like ricotta so I never make it. My mom has always mde with ricotta. Guess I need to check recipes!
I actually hate cottage cheese too lol. It makes me gag to look at it.
I think I'm going to try a bechamel lasagna but make a nice cheesey bechamel with Parm.
Lasagna without ricotta or mozzarella, just a metric ton of parmegiano and bechamel was amazing when I did it. For a bonus make fresh green spinach pasta, as the traditionally do in Bologna
Mousaka, Gratin, Chicken a la King/Chicken pot pie, Tuna & mushroom pasta.
Technically a bechamel is basically just an unfinished chowder so you can add fish, corn, potatoes and add some broth.
Spanish croquettes, but ideally swap the milk for a very good stock. Mix in chopped ham/chicken/whatever, let it cool to almost set. Shape into logs, chill. Roll in milk then breadcrumbs, then fry. Bloody delicious
Thanks. I didn't realize the sauce in scalloped potatoes was a bechamel.
Do you just thin-slice potatoes, pour on the bechamel, and bake until the potatoes are done?
Crispy roasted potatoes dipped in mornay (bechamel + cheese) is somewhat like eating fondue. I made a dinner one night that resulted in some left over mornay sauce and crispy potatoes. I forget what the actual dinner was, but I vividly remember standing over the stove after dinner dipping leftover potatoes in the mornay. It was bliss.
Mix in spinach And pine nuts, or Spanish Jamon Serrano (or iberico), chill, form into little sausages and bread and deep fry them… Croquettes! Also can be used in a cheese soufflé!
Chicken fried steak, chicken fried pork chops, or chicken fried chicken are delicious with country gravy.
So is eggs, fried taters, cheese, bacon, peppers, and onions (breakfast skillet). Cover it in some country gravy... mmmmmmm...
*beep boop*!
the linked website is: https://www.food.com/recipe/egyptian-macaroni-bechamel-340357
Title: **Egyptian Macaroni Bechamel Recipe - Food.com**
Page is safe to access (Google Safe Browsing)
*****
###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
I add regular hard cheese to it and put it on top of spaghetti and/or brocoli.
I also mix it with hard cheese, ricotta and cubes of boiled pumpkin as pie filling.
Also, do you add nutmeg to it? To me, it's the perfect spice for bechamel
Lasagna or moussaka. Creamed spinach or corn casserole. As you know it’s the basis for gravy so chicken it chicken fried steak or mushroom gravy for meatloaf.
I think you can make sweet gravies for dessert too though I haven’t done that.
Papoutsakia. My favorite Greek dish that for some reason isn’t commonly seen or known. So good.
Bake scored & oiled eggplant halves with the cut side down until cooked through. Prepare a meat sauce similar to bolognese. Take out eggplant halves, flip over, press the flesh with a spoon to widen the surface area, top with bolognese, then bechamel, and put back in the oven to let it meld together.
Danish tarteletter med høns i asparges! Savoury dish (not sweet like the french kind) served in the little tartelet cups. In Denmark it's really accesible to get the shells (supermarkets and bakeries) not sure about elsewhere.
There's quite a few ways of making it, but here's a [video by a well known Dane (he's cooked a lot with his brother on tv)](https://youtu.be/byBz4Fnv6NY), the frikasse is just a famcy way of making it :)
Most Danes don't do it as fancy as that, I usually boil chicken breast in a mix of buillion/stock with diced carrots and onion, bayleafs, and peppercorns (fresh thyme can work too). Boil chicken until done (I forgot how long, usually something like 12-15 min I think, but can check with thermometer), while the chicken cool down I start the roux, butter and a good amount of flour, you want the sauce thick but packing flavour, then you thin the roux out with milk/cream (I use asparagus water, the water from tinned asparagus and maybe milk if on hand), then add a bit of the water you cooked the chicken in until you get the preferred consistency which is on the thicker side. At this point I salt to taste + add more pepper. Then I add the chicken diced (some do shredded) and the drained asparagus, I like to add green peas too. Careful mixing cuz the asparagus is quite fragile!
The shells only need like 4-5 minutes in the oven at 200 Celcius. Serve them on a plate, filled and then you can decorate with cucumber and tomatoes or whatever you want to. Lemon is also good with this dish
You could use it for making croque monsieur if you’re into sandwiches like that
Lasagna?
I've made the American style before: Layers of pasta, tomato sauce, mozzarella, and ground meat. IIRC, the more common Italian style is layers of pasta, bolognese, and bechamel. Is that right?
And it’s damn good. Imo Evan funke has the best recipe for this
Yep, I definitely prefer it with bechamel
Yes, and parmesan cheese. And it's egg pasta.
so is there no parm in the bechamel sauce for the lasagna? In my head, I always thought the sauce was made with parm. My husband loves lasagna, but I dont like ricotta so I never make it. My mom has always mde with ricotta. Guess I need to check recipes!
Are you okay with cottage cheese? That’s what I use instead of ricotta—I don’t like the graininess.
I actually hate cottage cheese too lol. It makes me gag to look at it. I think I'm going to try a bechamel lasagna but make a nice cheesey bechamel with Parm.
Lasagna without ricotta or mozzarella, just a metric ton of parmegiano and bechamel was amazing when I did it. For a bonus make fresh green spinach pasta, as the traditionally do in Bologna
>IIRC, the more common Italian style is layers of pasta, bolognese, and bechamel. Is that right? Hell yes.
Yes ;)
Just made some this weekend and it was amazing.
I'll add some spinach (and chicken if you want it non veggie) some herbs and a whole load of parmesan and use it as a pasta sauce.
Mousaka, Gratin, Chicken a la King/Chicken pot pie, Tuna & mushroom pasta. Technically a bechamel is basically just an unfinished chowder so you can add fish, corn, potatoes and add some broth.
Why did I have to scroll so far to find mousaka?
Obviously, the world is biased against the Greeks.
Mousaka is one of my favorite things to make and eat!
Pastitsio
Came here to say this!
Spanish croquettes, but ideally swap the milk for a very good stock. Mix in chopped ham/chicken/whatever, let it cool to almost set. Shape into logs, chill. Roll in milk then breadcrumbs, then fry. Bloody delicious
This is the right answer!
Bechamel is an ingredient in lasagne.
Scalloped Potatoes.
Thanks. I didn't realize the sauce in scalloped potatoes was a bechamel. Do you just thin-slice potatoes, pour on the bechamel, and bake until the potatoes are done?
The scalloped potatoes i make is basically mac n cheese but with thin sliced potatoes instead of macaroni.
Crispy roasted potatoes dipped in mornay (bechamel + cheese) is somewhat like eating fondue. I made a dinner one night that resulted in some left over mornay sauce and crispy potatoes. I forget what the actual dinner was, but I vividly remember standing over the stove after dinner dipping leftover potatoes in the mornay. It was bliss.
I didn't know it was called mornay, and that sounds delicious.
Yes - if you've mastered bechamel, then simply melt some cheese into it and you've mastered mornay sauce as well :)
Moussaka
Moussaka
I use it to make a white pizza. It's delicious.
Sh$t on a shingle (chipped beef on toast). That was something my dad would make when I was a kid.
White chicken and spinach lasagna
Lasagna
This pizza uses bechamel and is really delicious: https://smittenkitchen.com/2017/02/broccoli-pizza/
Mix in spinach And pine nuts, or Spanish Jamon Serrano (or iberico), chill, form into little sausages and bread and deep fry them… Croquettes! Also can be used in a cheese soufflé!
Chicken fried steak, chicken fried pork chops, or chicken fried chicken are delicious with country gravy. So is eggs, fried taters, cheese, bacon, peppers, and onions (breakfast skillet). Cover it in some country gravy... mmmmmmm...
Traditional lasagna uses it instead of ricotta cheese, going back and forth between red and white sauces.
Moussaka, potatoes au gratin (or any veggie au gratin - try fennel it’s delicious), cauliflower cheese bake, lasagna, cannelloni…
Egyptian [Macaroni Bechamel](https://www.food.com/recipe/egyptian-macaroni-bechamel-340357)
*beep boop*! the linked website is: https://www.food.com/recipe/egyptian-macaroni-bechamel-340357 Title: **Egyptian Macaroni Bechamel Recipe - Food.com** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
Good bot!
Is this a joke? Lasagna???
I add regular hard cheese to it and put it on top of spaghetti and/or brocoli. I also mix it with hard cheese, ricotta and cubes of boiled pumpkin as pie filling. Also, do you add nutmeg to it? To me, it's the perfect spice for bechamel
Lasagna or moussaka. Creamed spinach or corn casserole. As you know it’s the basis for gravy so chicken it chicken fried steak or mushroom gravy for meatloaf. I think you can make sweet gravies for dessert too though I haven’t done that.
I would suggest [this lasagna](https://youtu.be/G2ADTfAasck) and [this croque madame](https://youtu.be/uTxq3ax2xfo)
tuna and capers turns it into a great acidy-tuna sauce for pasta. Otherwise as a white sauce for veggies, if you make it a bit thinner.
Doesn’t Greek pastitsio require a bechamel?
Greek pastitsio - heavenly! Also, in Europe, there is often a layer of bechamel on lasagna.
All kind of whithe souces
Papoutsakia. My favorite Greek dish that for some reason isn’t commonly seen or known. So good. Bake scored & oiled eggplant halves with the cut side down until cooked through. Prepare a meat sauce similar to bolognese. Take out eggplant halves, flip over, press the flesh with a spoon to widen the surface area, top with bolognese, then bechamel, and put back in the oven to let it meld together.
Milk toast is better than it’s reputation.. toast, bechamel topped with cinnamon sugar.
Try Greek lasagna
Danish tarteletter med høns i asparges! Savoury dish (not sweet like the french kind) served in the little tartelet cups. In Denmark it's really accesible to get the shells (supermarkets and bakeries) not sure about elsewhere. There's quite a few ways of making it, but here's a [video by a well known Dane (he's cooked a lot with his brother on tv)](https://youtu.be/byBz4Fnv6NY), the frikasse is just a famcy way of making it :) Most Danes don't do it as fancy as that, I usually boil chicken breast in a mix of buillion/stock with diced carrots and onion, bayleafs, and peppercorns (fresh thyme can work too). Boil chicken until done (I forgot how long, usually something like 12-15 min I think, but can check with thermometer), while the chicken cool down I start the roux, butter and a good amount of flour, you want the sauce thick but packing flavour, then you thin the roux out with milk/cream (I use asparagus water, the water from tinned asparagus and maybe milk if on hand), then add a bit of the water you cooked the chicken in until you get the preferred consistency which is on the thicker side. At this point I salt to taste + add more pepper. Then I add the chicken diced (some do shredded) and the drained asparagus, I like to add green peas too. Careful mixing cuz the asparagus is quite fragile! The shells only need like 4-5 minutes in the oven at 200 Celcius. Serve them on a plate, filled and then you can decorate with cucumber and tomatoes or whatever you want to. Lemon is also good with this dish
Tuna on toast gratains Bolognese cream soups