White/cheese sauce for lasagne?? How do I make it??

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I use jars

I have no jar.

I am mid lasagne making... I have milk, flour cheese, dunno what I need in what quantities or what to do

Pleeeeeeeeease help me!

Melt some butter in a pan, then add an equal amount of sieved flour, then slowly add milk and stir for ages over a low heat until it thickens, then stir in grated cheese. Sadly can't advise on quantities as I just go by instinct these days!

Meltbutter, mix in flour to form a "roux" (paste), slowly add milk a little at a time to reach right quantity of sauce. Add grated cheese, nutmeg, salt and pepper and teaspoon of mustard.

Yes, I meant to mention the nutmeg but didn't think of mustard..must try it!!

Put a couple of tbsps of butter in pan, melt butter, add a couple of tbcp white flour, whisk together to form a paste, add a pint of milk, turn heat low and cook gently, whisking to avoid lumps, until thickened and when you taste it doesn't taste of flour.

Once thick add as much grated cheese as you want, and a grating of nutmeg, plus seasoning if you like.

Butter, a very thick slice, about a tablespoon of flour (shit, wish I measured things when I cook, sorry), heat the butter till melted tip in flour, mix it up will make a roux, pour in microwave warmed milk a little at a time, until it looks about the right consistency.
Hopefully someone who does measure will be along shortly.

ounce of flour, ounce of butter, 1/2 cup of milk - I think that makes enough for mac cheese for 2 people, so just multiply for the amounts you need.

melt the butter, stir in the flour to make a paste then add the milk bit by bit stirring all the time. Bring to the boil and add loads of grated cheese.

Stir lots and if its a bit lumpy whisk like mad.

HTH - good luck!

PS - I think an ounce is about 25g.

I put a bay leaf in while it's cooking (and I'm stirring) and the nutmeg at the end, take the bayleaf out.

Sorry, that should be 1/2 pint, not 1/2 cup! Plus, also add seasoning

Fabulous people!

I remember making it at school, but haven't since!!!

you can get special sauce flour too for numpties like me who forget to constantly stir and end up with lumps

Will go cook and see how it goes

I've been cooking white sauce for years and I've never had it curdle on me. If it does, I should think a quick whizz in the blender will soon sort it out.

isn't it bechamel sauce for lasagne?

this isn't exactly how I make a bechamel sauce but it's near enough

www.bbc.co.uk/food/recipes/database/bechamelsauce_70004.shtml

I warm the milk before adding it slowly, seems to help avoid sauce becoming lumpy.
I always add a teaspoon of mustard when making cheese sauce, helps bring out the cheese flavour.

a white sauce is a bechamel sauce Quatro, and adding cheese makes it a cheese sauce.

Have you made it yet flame?

I have - I don't think I got it thick enough, but I am impatient Smells nice though We'll see how it comes out of the oven...

I always find a slightly runnier sauce works well for lasagne as the pasta absorbs so much of the liquid and the last thing yuo want is a dry rubbery lasagne. I'm sure it will be fine!

Yep, runnier is better for lasagne, it will thicken in the oven anyway.

So it might not be a disaster??

Odd thing is that I can cook when I am in the right mood - the rest of the time I can't be arsed and/or am too hungry and rush.

Tonight it was down to me MNing and not starting til late