Parmesan Bechamel Sauce

This sauce is enough for 4 adult servings of lasagne.


  • 60g Butter

  • 1/3 Cup Spelt Flour

  • 4 1/2 Cups Milk

  • 75g Parmesan (grated)

  • Pinch of Nutmeg (grated)

  • Pinch of Salt


  1. Melt butter in a medium saucepan over low heat until foaming.

  2. Add flour and stir through. Gently let simmer for 1 to 2 minutes or until bubbling.

  3. Remove from heat, and slowly add milk, stirring constantly, until mixture is smooth.

  4. Return to low-medium heat, stirring every minute or so for the first 10 minutes.  Keep an eye on it for the remaining 5-10 minutes, stirring more frequently so it doesn’t stick on the bottom. Keep cooking until sauce thickens and coats the back of a wooden spoon.

  5. Remove from heat. Stir in parmesan, salt and nutmeg.