How to make LASAGNA

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.

Cook the ground beef in a skillet until browned, mixing in chopped cilantro and seasoning with Montreal seasoning.

Start boiling water for the lasagna noodles, adding about a teaspoon of olive oil to the water.

Once the beef is cooked, transfer it to a larger bowl.

Add mushrooms and corn to the bowl with the beef and stir to combine.

Pour half of the tomato sauce into the mixture and stir it up.

Add cottage cheese to the mixture and stir until well combined.

Add about 1/3 to 1/4 cup of Parmesan cheese to the mixture and stir until the desired consistency is reached.

Let the mixture simmer while cooking the noodles.

Cook the lasagna noodles, removing them one at a time and spreading them out to avoid breaking.

Once the noodles are cooked, strain them and set aside.

Spread a layer of sauce on the bottom of the baking dish to prevent sticking.

Layer the noodles, filling, and cheese in the baking dish, repeating the process until all ingredients are used.

Save some mozzarella cheese for the top layer.

Cover the lasagna with foil and bake in a preheated oven at 350°F for about 20 minutes.

Remove the foil and add the reserved mozzarella cheese on top, then bake uncovered for an additional 5-10 minutes until the cheese is melted and bubbly.

Let the lasagna sit for 20-30 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens