Can I make a bechamel sauce for lasagna a few hours ahead and refrigerate it?
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Merrill is a co-founder of Food52.
Yes, you can. Just cover the surface of the sauce with plastic wrap before refrigerating so it doesn't get a skin on top. The bechamel will thicken as it chills, so you'll want to rewarm it gently on the stove, and you may want to whisk in a bit more milk to loosen it to the right consistency before assembling your lasagna.
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