Jamie Oliver Bechamel Sauce For Lasagne

Creamy, smooth, and subtly spiced with nutmeg, this Jamie Oliver Bechamel Sauce For Lasagne is the velvety layer your pasta bakes have been missing. It’s rich but not heavy, simple to make, and incredibly versatile. I whipped it up on a rainy weekend to layer into a veggie lasagne, and it was so lush I ended up using the leftovers in a seafood pasta bake. (inspired by Jamie Oliver)

Ingredients Needed

• 7 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 3 ½ cups milk, heated just until steaming
• Pinch of freshly grated nutmeg
• ½ teaspoon coarse salt
• Freshly ground pepper, to taste

How To Make Jamie Oliver Bechamel Sauce For Lasagne

Start with the Roux:
In a medium saucepan over medium-low heat, melt the butter until it’s just liquid but not browned. Sprinkle in the flour and whisk it together with the butter continuously for 2 to 3 minutes. This is your base, and you want to keep it smooth and pale.

Add the Milk Gradually:
Now slowly whisk in about 2 tablespoons of the hot milk to loosen up the roux. Keep whisking as you add half of the remaining milk bit by bit. You’ll notice the sauce start to loosen and become silkier.

Finish the Sauce:
Pour in the rest of the milk, still whisking, then add your pinch of nutmeg and the salt. Keep stirring gently for about 15 minutes as the sauce thickens into a creamy, glossy texture. Once it coats the back of a spoon, season with pepper and remove it from the heat.

Let It Rest:
Leave the bechamel to cool until lukewarm—around 30 minutes. This helps it thicken slightly and makes it easier to layer into your lasagne.

Why I Love This Recipe

I first made this bechamel sauce for a classic spinach and ricotta lasagne, and honestly, I ended up spooning it straight from the pan. It’s foolproof, feels indulgent, and adds a mellow richness to anything you put it on. I even stirred the leftovers into mashed potatoes the next day. So simple, so brilliant.

Recipe Tips

• Use Fresh Nutmeg: Pre-ground works, but freshly grated nutmeg gives the sauce that warm, almost sweet aroma that takes it up a notch.
• Warm Your Milk First: Helps the sauce come together faster and smoother—no lumps!
• Go Slow with the Flour: Don’t rush the roux. Cooking it gently keeps the flavor mellow and avoids that raw flour taste.
• Double the Batch: This sauce freezes beautifully. Make extra and store it for future lasagnes or creamy casseroles.
• Make It Cheesy: Stir in a handful of Parmesan or Gruyère if you want a cheesy twist.

How To Store This Jamie Oliver Bechamel Sauce For Lasagne

At Room Temperature:
Let it sit out for up to 2 hours while you prep other layers of your dish.

In the Fridge:
Store in an airtight container for up to 3 days. Place a bit of cling film directly on the surface to prevent a skin from forming.

In the Freezer:
Pour into a freezer-safe container, leaving some space at the top. It’ll keep for 3 months. Thaw in the fridge overnight before using.

Reheating:
Warm slowly on the stove over low heat, whisking as it loosens. You can add a splash of milk if needed. Microwave works too—use medium heat and stir halfway through.

Nutrition Facts (per serving)

• Calories: 116
• Carbs: 7g
• Protein: 2g
• Fat: 8.8g
• Sugar: 2g
• Fibre: 0g
• Sodium: 180mg (approx.)

Let’s Answer a Few Questions!

Can I use salted butter instead of unsalted?
Totally! Just reduce the added salt slightly so it doesn’t end up too salty.

Why does my sauce have lumps?
Most likely, the milk wasn’t hot enough or added too quickly. Always whisk well and add the milk gradually.

How can I make it thicker?
Let it simmer a bit longer, or mix 1 tsp of flour with a splash of cold milk and whisk that in.

Is nutmeg essential?
It’s traditional and adds a lovely depth, but you can skip it if you’re not a fan.

Can I use this sauce in other dishes?
Absolutely—mac and cheese, fish pie, or as a base for creamy soups!

Try More Recipes:

• Jamie Oliver Chip Shop Curry Sauce Recipe
• Jamie Oliver Stilton Sauce For Steak
• Jamie Oliver Bread Sauce