The Secret to the Creamiest, Cheesiest Lasagna | Struggle Meals

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers fat content while maintaining creaminess.

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: provolone cheese

Part-skim mozzarella reduces fat, while provolone is usually cheaper.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is dairy-free, while Pecorino is often more affordable.

Start by making your own ricotta cheese: pour 1/2 gallon of milk into a pot and create a vortex by stirring.

Add a splash of heavy cream and a couple tablespoons of white vinegar or lemon juice to the milk.

Heat the milk just below boiling, stirring occasionally until you see coagulation happening at the top.

Once curds form, use a colander lined with a clean dish towel to strain the curds from the whey.

Let the curds hang out in the fridge to drain further while you prepare the squash.

Preheat the oven to 400°F (204°C) and roast the squash for 45 minutes with some salt until caramelized and soft.

Once the squash is roasted, mash it and mix it with about 1 cup of the homemade ricotta cheese and a pinch of kosher salt to create a creamy layer for the lasagna.

In a bowl, combine the mashed squash and ricotta with some frozen spinach and block mozzarella cheese, mixing well.

Prepare a bechamel sauce by melting 2 tablespoons of butter in a pan, then adding flour and mixing it evenly.

Gradually add milk to the flour mixture, stirring continuously until it thickens to a creamy consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens