Ricotta Bechamel

Name: Ricotta Bechamel
Cuisine: European, Italian, Mediterranean
Ingredients: Butter 4 tbsp; Flour 1/4 cup; Whole milk 2 cups; Fresh grated Parmesan 1/2 cup; Fresh ricotta 1 cup; Salt 1/4 tsp; Black Pepper 1/4 tsp; Garlic powder 1/4 tsp; Nutmeg 1/4 tsp (optional)

6 steps

This is great as a base for all your favorite pasta dishes, or sauces. It also can be kept frozen so be sure to save some for a later date! I made this specifically to go on a lasagna hoagie 😁

Updated at: Wed, 16 Aug 2023 23:53:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1344.7 kcal (67%)

Total Fat97.3 g (139%)

Carbs65.8 g (25%)

Sugars23.7 g (26%)

Protein53.3 g (107%)

Sodium1498.2 mg (75%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 Tbspbutter

¼ cupFlour

2 cupsWhole Milk

½ cupParmesan

Fresh grated

1 cupFresh ricotta

¼ tspsalt

¼ tspblack pepper

¼ tspgarlic powder

¼ tspNutmeg

optional

Instructions

Step 1

1.) Melt 4 tbsp of butter in a saucepan over medium high heat.

Step 2

2.) Whisk in 1/4 cup of flour. Cook until the mixture has a slightly brown/ nutty color.

Step 3

3.) Add 2 cups of whole milk in thirds. DON’T ADD ALL AT ONCE! Make sure you whisk vigorously to ensure a smooth sauce.

Step 4

4.) Once fully combined and smooth remove sauce from the heat.

Step 5

5.) Add 1/2 cup of grated fresh Parmesan and 1 cup of ricotta cheese. Whisk to combine.

Step 6

6.) Season with salt and pepper, garlic powder and even a dash of nutmeg if you’d like (I used about 1/4 tsp of each except the nutmeg). Garnish with fresh parsley!

Notes

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