Lasagna the Bishkek way!

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.

Preheat the oven to 375°F.

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

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

Add ground beef to the skillet; cook until browned, breaking it up with a spoon, about 5-7 minutes.

Stir in tomato sauce, basil, oregano, salt, black pepper, and red pepper flakes; simmer for 10 minutes.

In a mixing bowl, combine ricotta cheese, egg, parsley, and a pinch of salt; mix until smooth.

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

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

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

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

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

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

Cooking Techniques

Spice Level:

Allergens