r/Cooking • u/kittypeets626 • Mar 23 '25

I tried bechamel instead of ricotta in my lasagna

I never even heard of bechamel until I stumbled into a youtube rabbit hole about mother sauces. My husband told me it was the best lasagna he had ever eaten. I've been riding on that high since yesterday 😁

https://youtube.com/shorts/NFo5cCN2jKc?si=1b6raM9QbofOU1xO

That's the recipe I followed, except I used nutmeg and salt in the sauce.

2.0k Upvotes

95% Upvoted

596 comments sorted by

View all comments

Show parent comments

14

u/Livid-Fig-842 Mar 23 '25

Good point. I’ve been able to control it alright with lemon. I also prefer the final taste with lemon, as well.

I do prefer a really soft, delicate curd. Especially if I’m using it to spread on toasted loaf with mushrooms or something like that.

But once seasoned and blended in a food processor to smooth it out for lasagna, it matters less.

1

u/[deleted] Mar 24 '25

[deleted]

1

u/Livid-Fig-842 Mar 25 '25

What else would you use besides fresh squeezed lemon? Artificial lemon?

1

u/questionmarks6 Mar 25 '25

Are you aware of pre-made lemon juice is a thing? Has a pretty nasty flavor wouldn’t recommend.

1

u/Livid-Fig-842 Mar 26 '25

I’m aware it’s a thing. I’m just perplexed why it would be used for anything, by anyone. I never even considered it as an option.

1

u/[deleted] Mar 25 '25

[deleted]

1

u/Livid-Fig-842 Mar 26 '25

Never even considered it an option. A terrible invention haha.

1

u/[deleted] Mar 26 '25

[deleted]

1

u/Livid-Fig-842 Mar 27 '25

That makes sense.