How do I fix a grainy bechamel for lasagna?

[JerryR]

I just tried to make a classic bechamel for my lasagna and it came out with a weird, almost grainy texture instead of being perfectly smooth. I melted the butter, stirred in the flour for the roux until it was bubbly, and slowly added warm milk while whisking constantly, but it still happened. What did I do wrong?

[Jonathan.G]

That grainy texture sounds familiar. I think the flour might not have cooked long enough in the roux, so you still taste raw starch even after the milk.

[Natalie_J]

I’ve found it helps when the milk is warm and you add it in small splashes while you whisk hard, instead of dumping a lot in at once.

[ChloeR]

Maybe the problem isn’t the sauce at all. I once had a silky sauce but the lasagna bake dried it out and left a chalky bite from the noodles or cheese.

[William72]

I’m not sure, but I did rush the sauce once and ended up with a gritty edge because I used a bit too much flour for the amount of milk.