Lasagne di pane carasau al pesto con ricotta e mozzarella

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat content while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a more affordable cheese.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be cheaper.

Preheat the oven to 375°F (190°C).

Cook lasagna noodles according to package instructions until al dente; drain and set aside.

In a skillet, heat olive oil over medium heat; add chopped onion and minced garlic, sauté until translucent, about 3-4 minutes.

Add ground beef to the skillet; cook until browned, breaking it apart, about 5-7 minutes.

Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper; simmer for 10 minutes.

In a bowl, combine ricotta cheese, egg, and half of the grated parmesan cheese; mix until smooth.

Spread a thin layer of meat sauce on the bottom of a baking dish.

Layer noodles over the sauce, followed by half of the ricotta mixture, half of the mozzarella, and a third of the meat sauce.

Repeat the layering process, finishing with noodles, remaining meat sauce, and topping with remaining mozzarella and parmesan cheese.

Cover the baking dish with foil and bake for 25 minutes.

Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.

Let the lasagna rest for 10-15 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens