Lasagna For a Crowd | The Good Stuff with Mary Berg

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

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

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat content without sacrificing flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta sheets

Whole wheat noodles add fiber and nutrients.

Heat a pan over medium heat.

Add 1 diced onion, 3 tablespoons of butter, salt, and pepper to the pan.

Cook for 3-4 minutes until the onion is softened.

Add 2 minced cloves of garlic and cook for 30 seconds to 1 minute, stirring.

Sprinkle in 3 tablespoons of flour and toast for about 1 minute, stirring continuously.

Gradually whisk in 2 cups of milk, bringing the mixture to a simmer over medium-low heat.

Cook for about 5 minutes until the sauce thickens, stirring occasionally.

Add 1/2 teaspoon of chili flakes and a pinch of nutmeg to the sauce, whisking to combine.

Pour the sauce into a bowl, leaving some in the pan to build the lasagna.

In the same pan, combine 300 grams of thawed spinach and 1 can of chopped artichoke hearts.

Add 2 cups of ricotta cheese and 1 cup of grated parmesan cheese to the spinach mixture.

Mix in 1 egg to bind the ingredients together.

Add 4 tablespoons of prepared pesto and season with salt and additional chili flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens