Lasagne I: Creamy dreamy bechemel

I’m pale and shy, but bold in taste, I hold lasagna’s layers in place. Butter melts, a golden glow, Then comes flour — soft and slow. Whisk it gently, form a dough, Let it cook, but keep it low. Now pour milk in, bit by bit, Stirring smooth with patient grit. At first a paste, then silky white, Keep adding more until it’s right. Salt and pepper, nutmeg too, A creamy hug — made just for you.