Conti's Lasagna: Extra Tall with Béchamel/Meat Sauces and Mixed Cheese Topping | Cooking with Kurt

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese can provide a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

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

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, and ground pork can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while grated pecorino is often cheaper.

Heat a large skillet over medium-high heat.

Add 1 lb of lean ground beef and 1 lb of diced Italian sausage to the skillet; sauté for 5 to 7 minutes until cooked through, breaking apart the meat with a wooden spoon.

Transfer the cooked meat to a food processor and pulse until broken into very small pieces; set aside in a clean bowl.

In the same skillet, heat over medium-high heat and add 1 tbsp of olive oil.

Add 1 tbsp of fennel seeds, 1/4 tsp of red pepper flakes, 1 minced yellow onion, and 6 minced garlic cloves; sauté for 2 minutes until the onions are translucent.

Add 2 cups of spinach and 1 diced red bell pepper; continue sautéing for another 3 minutes until softened.

Transfer the vegetable mixture to the food processor and pulse until pureed; return the puree to the skillet.

Add 1 can (28 oz) of whole peeled San Marzano tomatoes (with liquid) and 1 can (8 oz) of tomato sauce to the skillet; stir in 2 tsp of Italian seasoning.

Heat over medium heat until simmering, crushing the tomatoes as it heats.

Once simmering, cover with a lid, reduce heat to low, and cook for 30 minutes, stirring occasionally and crushing tomatoes.

After 30 minutes, add the crumbled meat mixture and 12 finely chopped fresh basil leaves; stir to combine.

Boil 12 regular lasagna noodles according to package instructions until al dente; fill a large pot 2/3 full with water, add salt, and bring to a boil.

Once boiling, add the noodles and stir occasionally to prevent sticking; boil for 8 minutes, then drain and rinse with cold water.

Lay the noodles flat on prepared baking sheets to prevent sticking; set aside.

In a medium saucepan, heat 4 tbsp of unsalted butter over medium heat until melted.

Add 1/4 cup of all-purpose flour to the melted butter and stir; cook for 2 minutes while stirring constantly.

Slowly add in 3 cups of whole milk while whisking until smooth; add 1/4 tsp of ground black pepper.

Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes; turn off the heat and divide into four equal portions.

Preheat the oven to 350°F and grease a 9x13 inch casserole dish with cooking spray.

Spread 1/2 cup of the red meat sauce evenly over the bottom of the dish.

Lay 3 lasagna noodles over the sauce; spread 1/4 of the red meat sauce, 1/4 of the béchamel sauce, and 1/3 of the cheese mixture over the noodles.

Repeat the layering process with 3 more noodles, 1/4 of the red meat sauce, 1/4 of the béchamel sauce, and 1/3 of the cheese mixture.

Add another layer of 3 noodles, followed by red meat sauce, béchamel sauce, and the last 1/3 of the cheese mixture.

For the final layer, add 3 noodles, the last 1/4 of red meat sauce, and the last 1/4 of béchamel sauce.

Top with an extra thick layer of cheese made from 8 oz of shredded mozzarella and 4 oz of freshly grated Parmesan, spreading evenly to the edges.

Cover the dish with aluminum foil sprayed on one side with cooking spray, sealing the edges tightly.

Bake in the preheated oven at 350°F for 30 minutes; then remove the foil and bake for an additional 15 to 20 minutes until hot and bubbling, and the cheese is melted and slightly browned.

Let the lasagna rest for 20 minutes at room temperature before serving; garnish with finely chopped fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens