How to make lasagne with Michael Weldon

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often cheaper.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese can be more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a low-calorie alternative, while hard cheese can be less expensive.

Chop the onion.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the chopped onion and fry until it begins to soften, about 2-3 minutes.

Add a pinch of salt to the onion.

Add 500g of pork mince and 500g of beef mince to the skillet; increase the heat and fry until browned, breaking it apart, about 5 minutes.

Add 2 zucchinis, 2 carrots, and 200g of mushrooms, all thinly sliced or grated, to the meat mixture and mix through.

Push the meat and vegetables to one side of the skillet and add 1 tablespoon of tomato paste; fry it off for a moment.

Add 1 tin of canned tomatoes and fill the tin with water, adding that water to the skillet as well.

Add another pinch of salt and a little bit of dried oregano; stir and bring to a boil, then reduce to a simmer for 25-30 minutes.

Add 1 bag of spinach to the sauce and wilt it, which should take about 1 minute; then turn off the heat.

In a bowl, crumble 1/2 cup of ricotta cheese and mix it with 1/2 cup of milk until it forms a sauce.

Spread a layer of the tomato sauce in the bottom of a baking dish.

Add 3 lasagne sheets on top of the sauce, pressing them down slightly.

Layer more sauce and repeat with 4 layers of pasta sheets in total.

Pour the ricotta and milk mixture on top of the last layer of pasta.

Sprinkle shredded tasty cheese over the top.

Bake in a 180-degree oven for about 30 minutes until gooey and golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens