Béchamel and Cheese Sauce (Italian Besciamella)

italian-besciamella Béchamel sauce is a rich and velvety white sauce that's commonly used to make many different kinds of lasagna. This magical sauce requires only a small handful of ingredients and turns a pan of lasagna into something deliciously comforting and utterly indulgent. In this recipe, the sauce is flavoured with a hint of nutmeg, crushed red pepper flakes, Parmesan cheese and Italian parsley. It's perfect for any kind of lasagna that calls for a white sauce.

⅓ cup butter, softened
⅓ cup all-purpose flour, unbleached
4 cups half-and-half cream (1 L)
¼ tsp. ground nutmeg
¼-½ tsp. crushed red pepper flakes
½ Tbsp. dried basil
1 tsp. sea salt
½ tsp. black pepper, freshly ground
2 cups provolone or mozzarella cheese, freshly shredded
2 cups Parmesan cheese, freshly grated

Add the butter to a 3 qt or larger saucepan and set it over medium-low heat. When the butter is melted, add the flour. Cook the flour and butter, stirring constantly with a wire whisk, for 1-2 minutes.

Slowly add the cream gradually, whisking constantly as you pour it into the saucepan. Add the nutmeg, red pepper flakes, basil, salt and pepper; bring the sauce to a simmer.

Cook over medium-low heat, whisking frequently, until the béchamel is thickened, about 10-12 minutes. (The sauce should be thick enough to coat the back of a spoon).

Remove the saucepan from the heat, add the grated provolone gradually, whisking until melted. Add the Parmesan gradually and whisk until the sauce is smooth and all the cheeses have melted.

Taste and adjust the salt and pepper if desired.

Makes enough for one 9x13" lasagna.

Cook's Notes:

This classic white sauce is a blank slate for pretty much anything you want to add to it. Flavouring the sauce with a pinch of nutmeg, crushed red pepper and fresh basil is an all-purpose seasoning mix that lends itself to many different uses. But, feel free to include any additions and substitutions that will compliment the flavours of whatever kind of lasagna you are making. Here are a few suggestions:

Use other kinds of fresh herbs instead of or in addition to basil. Fresh Italian parsley, thyme, oregano and sage are all delicious additions to Béchamel sauce. Whatever fresh herbs you're using, add them as the last step, after you've removed the sauce from the heat. This will ensure that the herbs remain fresh and bright tasting.
Omit the nutmeg and/or crushed red pepper. Both of these ingredients are 100% optional both in the amount you use and whether you choose to include them at all. The key with nutmeg is to not add too much. Just a pinch adds warmth and complexity to this white sauce without making the sauce actually taste like nutmeg. As for the crushed red pepper, add as much or as little as you like to create as much or as little heat as you desire.
Add additional dried herbs. You can add any kind of dried herbs and spices. The key with dried spices is to add them at the beginning of cooking so they have time to bloom. Add them right after stirring in the cream so they can simmer in the sauce for a bit.
Add other kinds of cheese. Add a handful or two of any kind of melty cheese in addition to or instead of grated Parmesan and Provolone.