The perfect Lasagna - Chef in Italy shares Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while Pecorino is often less costly.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat, while ricotta can be more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers flavor without alcohol, and broth is a budget-friendly substitute.

Start by preparing the Ragù with beef, pork, and beef fat.

Add chopped carrots, celery, and red onion to a hot pan with olive oil and a pinch of salt.

Toast the meat in the pan without stirring to achieve a crispy texture.

Add aromatic salt made with rosemary, sage, thyme, and lemon zest to the meat.

Combine the cooked vegetables with the meat in the pan.

Add tomato paste and cook for a couple of minutes to reduce acidity.

Prepare the Béchamel sauce by melting equal parts butter and flour (160 g each) to create a Roux.

Warm milk and season with salt, nutmeg, and white pepper.

Combine the Roux with the milk to create a thick Béchamel sauce.

Blanch lasagna sheets in boiling salted water for 30-40 seconds, then shock in cold water.

Lay the blanched sheets with olive oil to prevent sticking.

Layer Béchamel sauce at the bottom of the baking dish, followed by Ragù and parmesan cheese.

Continue layering with pasta sheets, Béchamel, Ragù, and parmesan until all ingredients are used.

For the last layer, blend the Béchamel with a little milk to make it smoother.

Bake in a preheated oven at 200°C (392°F) for 30 minutes, then check for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens