Lasagne Verdi della nonna Ondina Part 3

Besciamella (Bechamel sauce) 2 l of milk 120g of flour 100g of butter nutmeg and salt Heat the milk to almost a boil and in a 2 l pot heat the butter to a low heat and as soon as the butter is liquid as the flour and whisk vigorously to prevent clumps. Let the flour color up to a light blond color. Add the milk to the mixture one ladle at a time and keep whisking to maintain a smooth texture. Once the pot is full, bring to a boil while stirring and let cook for 5/10 minutes. This cooking stage should unfold the starch molecules and rearrange them in a gel. Biochemistry aside, this means that the consistency of the sauce will change considerably and the