I am wanting to make the cheese sauce for lasagna more like a souffle, puffy topping than the standard sauce consistency as have had it like this from a cafe and was just delish! Thanks!
jwalkerno1,
May 29, 3:05am
The easiest way to do this is to make a roux and cool it when cool use a balloon whisk to bring it back to a smooth consistency.whip your egg whites to stiff peak and fold into roux with the addition of your cheese of choice.Carefully layer cook and enjoy.Oh and you will need to cook your lasagne sheets before layering as the sauce will not be liquid enough to soften uncooked sheets. Hope this helps can post full recipe if you need it.
bisel,
May 30, 5:28am
jwalkerno1 - would really like you to post the full recipe please.
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