Is bechamel sauce the same as lasagne white sauce?

In this blog post, we will answer the following question: Is bechamel sauce the same as lasagne white sauce? We will teach you how to make bechamel sauce step-by-step and briefly discuss the history of this sauce. 

Is bechamel sauce the same as lasagne white sauce?

Yes, Bechamel sauce is the same as lasagne white sauce. Bechamel sauce, also known as white sauce, is one of the basic sauces of French and international cuisine. This sauce is often used as a base for other sauces—for example, Mornay sauce, a bechamel with built-in cheese. Bechamel is also used as an ingredient in dishes such as lasagna, for example. 

Traditionally, Bechamel sauce is made from milk, butter, and flour and seasoned with salt, white pepper, and nutmeg. The consistency of the sauce depends on the ratio of milk to the flour.

According to Larousse Gastronomique, the sauce was named after a “Marquis de Béchamel.” More precisely, Louis de Béchameil, Marquis de Nointel (1630–1703). This noble figure, the Marquis de Béchamel, held the honorary title of the head of the services of Louis XIV. 

Larousse Gastronomique also notes that bechamel sauce is an improvement on a similar one, dating back a long time, the Tuscan “salsa colla.” This Italian sauce was allegedly imported from Italy to France by Catherine de Medici.

Béchamel sauce is one of the most delicious sauces that we can use in the kitchen. Our exquisite croquettes, cannelloni, lasagna, or creamy spinach have this sauce as one of their essential ingredients. 

Bechamel sauce: the greatest recipe

Today I will teach you how to make bechamel sauce with the definitive recipe to always be perfect, silky, and of course, without a single lump.

It is much simpler than it seems, and following our instructions, you will always do great. Whether you want a fine bechamel, to top some cannelloni, or if you prefer it thick to make croquettes, here are the keys to a perfect bechamel.

Ingredients for six people:

  • Butter
  • 50 g
  • Wheat flour
  • 50 g
  • Whole milk
  • 600 ml
  • Salt to taste
  • A pinch of ground nutmeg

How to make the perfect lump-free béchamel sauce:

To make the bechamel sauce, we start by putting a pan on the fire and adding 50 g of butter. As soon as it melts, we add the same amount of flour and stir to form a roux or a paste. 

Once the flour and butter are well mixed, we add the milk while stirring. It is time to change the wooden spoon for the rods and thus avoid lumps from forming. Key: add the milk little by little, so that there are no changes in temperature.

You can get better results if you have the milk boiling in a saucepan and you add scoop by scoop, without adding more milk until the dough has absorbed the previous dairy. And yes, always stirring without stopping, making circular movements or drawing eights in the pan, so that the bechamel sauce is still in motion.

When you have added all the milk, it is time to taste and add salt and the classic touch of nutmeg, so characteristic of bechamel. If you want a thicker bechamel, spend more time and let the liquid evaporate little by little while the pan fills with bubbles.

Other FAQs about Sauces which you may be interested in.

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What to do if my béchamel sauce has lumps?

Despite everything, even if you have followed the steps carefully, every fire, every frying pan, and every milk is different. So … what can you do if you get lumps in the béchamel? In that case, we already tell you how to solve this problem to remove the bubbles effortlessly.

If lumps come out in the béchamel, this usually happens at the beginning of the process. If you can not dissolve them in the milk, you can use the blender and then return the already crushed sauce to the pan and continue preparing.

To make bechamel sauce for lasagna


  • 60 grams of butter
  •  60 grams of flour
  •  600 milliliters of milk
  •  One bay leaf
  •  Salt and freshly ground black pepper, to taste

How to do it:

1. Melt the butter in a saucepan over medium-low heat. 

2. Add the flour and gradually incorporate the milk, stirring with a balloon whisk, until you have a homogeneous and slightly thick sauce. 

3. Remove from the heat, add the bay leaf, and reserve until ready to use.


Bechamel sauce is traditionally made with milk, butter, and flour and seasoned with salt, white pepper, and nutmeg. The consistency of the sauce depends on the ratio of milk to the flour. Bechamel is the same as lasagne white sauce, and it is indispensable in any lasagna recipes. 

Any type of sauce, consumed with moderation, is healthy to eat and essential to make our dishes taste delicious. With the bechamel sauce, we recommend eating it in smaller quantities, as it is high in calories and contains a lot of sodium (400 mg/100g). 

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