White Sauce for Lasagna


6-7 tablespoons butter
3/4 cup flour
3 cups milk
2 tablespoons
Mascarpone cheese or 3 tablespoons sour cream
1/4 pound grated Romano or Parmesan cheese
Ground nutmeg to taste
Salt and pepper to taste


  • Melt the butter in a pan, stir in the flour and cook over low heat until light golden brown. 
  • Gradually whisk in the milk, beating constantly to avoid lumps. 
  • Add salt, white ground pepper and ground nutmeg. 
  • Simmer for 5 minutes and beat in Mascarpone cheese or sour cream. 
  • Taste, adjust seasoning and use.
Related Links:

Real Cooking

Did You Know?
Mascarpone is a triple-cream cheese made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging. One can manufacture mascarpone by using cream, tartaric or citric acid, or even lemon juice.

Mascarpone is milky-white in color and is easily spread. It is used in various dishes of the Lombardy region of Italy, where it is a specialty. It is a main ingredient of tiramisu. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto.