Homemade Lasagna Sheets with Butter-Free Béchamel by @sandrine_healthy

≈ 40 min

4 servings

🌾

200 g

Flour

🥚

2 eggs

Eggs

🧂

0.5 g

Salt

⚫

0.25 g

Pepper

🫙

1 g

Turmeric

🧄

1 g

Wild garlic

🍖

Meat

🍅

Tomato sauce

🥛

500 ml

Milk

🧂

1 pinch

Coarse salt

🌽

16 g

Cornstarch

🫙

0.25 g

Nutmeg

🧄

1 g

Garlic powder

  1. Place
    • wheat flour

    Place the wheat flour in a mixing bowl and make a well in the center.

  2. Crack
    • egg
    • coarse salt

    Crack the 2 eggs into the well and add a small pinch of coarse salt.

  3. Add
    • turmeric
    • wild garlic
    • egg

    Add turmeric and wild garlic if using, then mix the eggs into the flour with a fork.

  4. Knead
    • wheat flour
    • egg

    Knead the dough until it becomes smooth and pliable.

  5. Shape
    • wheat flour
    • egg

    Shape the dough into one ball and divide it into 4 equal pieces.

  6. Roll
    • wheat flour
    • egg

    Roll each dough piece very thinly with a rolling pin.

  7. Trim
    • wheat flour
    • egg

    Trim the rolled dough into 4 lasagna sheets.

  8. Pour
    • milk

    Pour 500 ml of milk into a saucepan and heat it over medium heat.

  9. Add
    • coarse salt
    • cornstarch
    • milk

    Add a pinch of coarse salt and whisk in the cornstarch.

  10. Whisk
    • milk
    • cornstarch

    Whisk continuously over medium heat until the béchamel thickens.

  11. Season
    • black pepper

    Season the thick béchamel with black pepper and ground nutmeg.

  12. Add
    • garlic powder

    Add garlic powder and adjust the salt to taste before using the sauce in lasagna.

Homemade Lasagna Sheets with Butter-Free Béchamel by @sandrine_healthy

≈ 40 min

4 servings

🌾

200 g

Flour

🥚

2 eggs

Eggs

🧂

0.5 g

Salt

⚫

0.25 g

Pepper

🫙

1 g

Turmeric

🧄

1 g

Wild garlic

🍖

Meat

🍅

Tomato sauce

🥛

500 ml

Milk

🧂

1 pinch

Coarse salt

🌽

16 g

Cornstarch

🫙

0.25 g

Nutmeg

🧄

1 g

Garlic powder

Preparation Steps

  1. Step 1/12

    Place the wheat flour in a mixing bowl and make a well in the center.

    🌾wheat flour
    🥣mixing bowl

  2. Step 2/12

    Crack the 2 eggs into the well and add a small pinch of coarse salt.

    🥚egg
    🧂coarse salt
    🥣mixing bowl
    🍴fork

  3. Step 3/12

    Add turmeric and wild garlic if using, then mix the eggs into the flour with a fork.

    🫙turmeric
    🧄wild garlic
    🥚egg
    🌾wheat flour
    🥣mixing bowl
    🍴fork

  4. Step 4/12

    Knead the dough until it becomes smooth and pliable.

    🌾wheat flour
    🥚egg
    🥣mixing bowl

  5. Step 5/12

    Shape the dough into one ball and divide it into 4 equal pieces.

    🌾wheat flour
    🥚egg
    🔪knife

  6. Step 6/12

    Roll each dough piece very thinly with a rolling pin.

    🌾wheat flour
    🥚egg
    🥖rolling pin

  7. Step 7/12

    Trim the rolled dough into 4 lasagna sheets.

    🌾wheat flour
    🥚egg
    🔪knife

  8. Step 8/12

    Pour 500 ml of milk into a saucepan and heat it over medium heat.

    🥛milk
    🍲saucepan
    🥛measuring jug

  9. Step 9/12

    Add a pinch of coarse salt and whisk in the cornstarch.

    🧂coarse salt
    🌽cornstarch
    🥛milk
    🍲saucepan
    🥄whisk
    🥄measuring spoons

  10. Step 10/12

    Whisk continuously over medium heat until the béchamel thickens.

    🥛milk
    🌽cornstarch
    🍲saucepan
    🥄whisk

  11. Step 11/12

    Season the thick béchamel with black pepper and ground nutmeg.

    ⚫black pepper
    🫙ground nutmeg
    🍲saucepan
    🥄whisk

  12. Step 12/12

    Add garlic powder and adjust the salt to taste before using the sauce in lasagna.

    🧄garlic powder
    🧂coarse salt
    🍲saucepan
    🥄whisk

Composition

Ingredients

Types

Eggs, Spice, Herbs, Seasoning, Dairy, Milk, Starch, Thickener

Ingredients

Flour, Eggs, Salt, Pepper, Turmeric, Wild garlic, Meat, Tomato sauce, Milk, Coarse salt, Cornstarch, Nutmeg, Garlic powder

Notes

Flour (for the pasta dough), Eggs (for the pasta dough), Salt (to taste, for the pasta dough), Pepper (to taste, for the pasta dough, to season the béchamel), Turmeric (optional spice for the pasta dough), Wild garlic (optional spice for the pasta dough), Meat (for the lasagna filling, no amount given, minced), Tomato sauce (for the lasagna filling, no amount given), Milk (for the béchamel), Cornstarch (large tablespoons, for the béchamel), Nutmeg (to season the béchamel), Garlic powder (to season the béchamel)

Allergens

Egg, Milk, Corn

Dietetics

Dietary regimen

Butter-free

Calories

309 kcal

Macro nutrients

Carbohydrates: 48g, Protein: 9g, Fat: 7g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 145mg, Iron: 2mg, Sodium: 65mg

Vitamins

Vitamin A: 95µg, Vitamin B12: 0.5µg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, fork, rolling pin, knife, saucepan, whisk, measuring jug, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Family Meal, Dinner, Weekend Cooking

Origin

Source

Platform

instagram

Original Creator

@sandrine_healthy

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Silky, Soft, Pliable

Flavors

Savory, Creamy, Mildly spiced, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep fresh pasta covered with a clean cloth.,Do not leave béchamel at room temperature for more than 2 hours.), fridge : 48 hours (Store cooked béchamel in an airtight container.,Wrap fresh lasagna sheets tightly to prevent drying.), freezer : 90 days (Separate pasta sheets with parchment paper before freezing.,Freeze cooled béchamel in an airtight freezer-safe container.)