Bechamel Sauce Not Tasty & Thick Enough for Lasagne

[irridium]

What can I do to make it nice and creamy tasting? I use roux and hot FF milk gradually poured in and it's usually too bland and thin. How do I get it to the same creamy yumminess that you see in restaurants? I've had to resort to buying a jar of white sauce and added in two tubs of soft cheese and mixed in with cooked tomatoes and leeks to make taste of something.

It's what most of us in Italy buy as well. 😂 Loads better than faffing around with a roux. I do thin it out though, as it's very thick.

We used to make our own, but honestly this hits the spot, even the reduced fat one works brilliantly.