White Sauce for Lasagne

This recipe is for a 6 person lasagne. Simply calculate the values down for a smaller portion (10g butter and flour per 100ml milk).


  • 100g unsalted butter
  • 100g plain flour
  • 1 litre semi-skimmed milk
  • A pinch of ground nutmeg
  • 40-50g Cheddar cheese
  • 40-50g Parmesan/Grana Padano/Pecorino


  • Melt the butter in a large pan over a medium heat.
  • Stir in the flour to form a paste, called a roux
  • Whisk in the milk little by little until you have a thick white sauce (bear in mind the cheese will thicken it a bit as well)
  • Take it off the heat and mix in the cheese and nutmeg
  • Season with salt and pepper to taste