On this occasion, Carlos Maestre reinterprets the traditional lasagna from a structural and striking perspective: instead of baking layers of pasta, he fries them after assembly. Instead of conventional pasta, he uses spinach crepes. And instead of a classic béchamel sauce made with roux, he incorporates Gelcrem Hot as a functional texturizer. The result is a visually stunning, technically impeccable and sensorially surprising dish.

Mushroom Bechamel with Gelcrem Hot: smart substitution of cornstarch

In a traditional baked lasagna, the béchamel sauce can be made with roux without major complications. However, when the preparation is to be frozen and then fried, the technical requirements change radically. This is where the choice of texturizer becomes decisive.

The chef uses Gelcrem Hot as a direct substitute for cornstarch, a technical change that transforms the behavior of the béchamel under extreme conditions:

• Resistance to freezing: many texturizers, including conventional cornstarch, suffer syneresis (water separation) after freeze-thaw cycles. Gelcrem Hot keeps the structure of the béchamel intact, preventing water from separating and generating ice crystals that break the creamy texture.
• Stability during frying: when frozen lasagna is immersed in hot oil, the thermal transition is abrupt. A poorly stabilized béchamel sauce can liquefy, explode or lose creaminess. Gelcrem Hot ensures that the béchamel maintains its body and silky texture even under the thermal shock of frying.
• Creamy texture with no residual starch: cornstarch, although functional, can leave a slightly grainy or pasty sensation if not cooked properly. Gelcrem Hot produces a clean, smooth, melt-in-the-mouth béchamel sauce with no trace of starch in the mouth.
• Clean label: being a native starch, Gelcrem Hot allows the ingredient to be declared simply as “starch” instead of complex additives, maintaining product transparency.

Visual result: color, contrast and appeal

The end result is a dish that appeals to the eye before it reaches the palate. The vibrant green of the spinach crepes contrasts with the white of the béchamel and the crispy golden brown of the frying. When the lasagna is cut, the layers are clearly revealed, showing the internal structure of the assembly. It is a dish that invites to be photographed, shared and, above all, tasted.