Colleen Watson-Turner
Red Calf Studio
canned tomatoes
vegetarian cooking
lasagna florentine with mushrooms and bechamel
organic Muir's fire-roasted tomatoes
organic lasagna noodles
recipe ready organic lasagna noodles

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Roux for the Bechamel

Roux for the Bechamel
Roux for the bechamel. Make the roux with 4 tbsp of melted butter and 6 tbsp of flour. Whisk over medium heat until thickened. Add 4 cups of milk and some nutmeg. I added a 1/2 tsp of nutmeg because we like the taste. Stir constantly until smooth and thick. Let cool for about 20 minutes before assembling the lasagna.

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