Pesto lasagna can be frozen for up to two months ... Stir in flour and salt until blended. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, about 1 minute.

and milk. Some recipes also add salt to taste and a small amount of nutmeg. The béchamel sauce is not only more traditional than ricotta, but it also can ensure your lasagna comes out of the oven ...

The lasagna takes about two minutes in our wood ... Slowly start to stream in our milk little by little until we can get a really smooth paste at first and then add in the rest of the milk so ...