By Melanie Roberts 24 Comments
A few days ago I shared how much we enjoy the Bobby Flay Ramekins and we made home made Mac’ N Cheese; well, there is a big brother to those Ramekins and it’s really a BIG brother; called the Lasagna Pan, measuring 8 3/4 in x 14in.; this extra deep pan allows for generous servings, sturdy and durable stoneware is microwave and dishwasher safe as well as colorful enamel that can go from oven to table.
Of course since the pan was called Lasagna Pan, I had to make Lasagna for my family and share the recipe with you guys. You can use the pan for many other things of course; I can’t wait to try many of our favorite casseroles or breakfast dishes in it. The bold color (you can choose from 5 fun colors, red, blue, turquoise, orange and yellow) is what I like the most; the pan is very heavy, yet easy to handle and fits my dishwasher perfect and looked great on our dinner table.
Our Lasagna is a simple, yet fancy recipe. This isn’t like any Lasagna that I have had in the US at all; we always make this recipe in Germany and I so missed it, little did I know how simple it is to make and you probably already have most of the things in your fridge and cupboards. Took no time at all and even the fancy Béchamel sauce is simple, let me show you how we make Lasagna in Germany and I bet you will fall in love with it as well.
Lasagna with Béchamel Sauce ala Germany
For the Béchamel Sauce you Need:
3 Tablespoon butter
3-4 tablespoon flour (maybe a bit more, you will see)
1/2 Milk (you can do half milk and half heavy cream if you like)
1/2 cup chicken stock ( I used granules and mixed mine with the milk)
1 package shredded cheese, Parmesan, Italian etc (if you are making a basic Béchamel sauce you don’t have to add cheese, you can use Béchamel sauce for many other dishes and leave the cheese out)
Melt your butter in a sauce pan; let the butter get nice and bubbly
stir in your flour one tablespoon at a time and quickly whisk together with the butter; it will get thick and should look nice yellow and even maybe like crumble; all is fine; you want the liquid to “burn” out… Just keep stirring; if it’s too liquid, add a little more flour and keep stirring; won’t take long at all. I keep my stove on low- medium for this
Once you have a nice texture of the flour base, slowly add your milk, keep stirring; it will be thick, keep adding your liquid and keep stirring; last add your chicken stock; slowly you don’t want your béchamel to get too liquid, if you see it is too thick, add more liquid; once you like the consistency, it should be smooth, like gravy;
add 3/4 of the shredded cheese and keep stirring for a few more minutes…. Voila.. you just finished your Béchamel Sauce.
This is how I make my Lasagna with the Béchamel Sauce
- Make your Homemade Meat Sauce or use store bought Spaghetti Sauce
- Make your Béchamel Sauce
- Pre-cook lasagna noodles
Time to assemble the lasagna with béchamel Sauce
add a few spoon full of the Béchamel Sauce on the bottom of your Lasagna Pan
Layer your cooked Lasagna Pasta on the bottom of the Lasagna Pan
Add meat sauce, béchamel sauce, layer of Pasta
keep adding it this way till you reach the top. One box of Pasta worked perfect in the Bobby Flay Lasagna Pan.
Make your last layer another layer of Béchamel Sauce only and top with your favorite shredded cheese
Bake in the oven 400F for 35-40 minutes; till the Lasagna is nice and hot, bubbly and brown on top.
Let sit for 15 minutes to rest before serving.
I told you it would be simple and you probably would have most of the ingredients already; We loved the Lasagna and my kids even asked for seconds; hubby couldn’t believe that my Lasagna was creamy and cheese without any Ricotta or Sour Cream at all. Honestly, I never had Lasagna with Ricotta Cheese until I came to the US, I had never heard of Ricotta before; so for me that’s not something I care for in my Lasagna; give my recipe a try the next time your family asks for Lasagna, it’s simple and takes no time at all.
This Lasagna can be frozen and the leftovers are even better then the first night. You really want leftovers… 
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Bobby Flay was right; sometimes nothing beats comfort food served family-style like a crowd pleasing Lasagna; comfort food was the Lasagna for me, that’s for sure and I loved the way it turned out in the extra deed pan that sure made enough for everyone to have seconds and even thirds.
Do you have any secret ingredients that you use in your Lasagna, do you have a favorite pan? Would love to hear your secrets to entertaining your family this holiday season and if you are in the market for a new Lasagna Pan, I highly recommend you check out the complete Bobby Flay Product Line at Kohl’s; affordable, stylish and I’m in love; what more do you want?
We received the product for our honest review; all opinions are 100% our own and no other compensation was nor will be received. Affiliated links may be included in the post.
