Episode 020 - How to Make Lasagne Al Forno

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: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often cheaper.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese can be more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a low-calorie alternative, while hard cheese can be less expensive.

Start by preparing the sofrito: grate a carrot, chop celery, and onion.

In a large skillet, heat 3 tablespoons of organic extra virgin olive oil over medium heat.

Add chopped onion and cook slowly until softened.

Add grated carrot and chopped celery to the skillet; stir and cook until softened.

Add 500 grams of ground beef to the skillet; break it into small chunks and brown it.

Season the beef with plenty of salt and black pepper while cooking.

Crumble in a stock cube and mix it into the beef.

Add chopped bell peppers (red, green, yellow) to the skillet and mix well.

In a separate bowl, mix 1 pint of milk with corn flour to create a thickening agent for the sauce.

Add the canned organic plum tomatoes to the beef mixture and stir well.

Simmer the ragu for about 3 hours, stirring occasionally to develop flavors.

Prepare the cheese sauce by mixing mozzarella and Grana Padano cheese with the milk mixture.

Layer the lasagna in a baking dish starting with the ragu, then fresh pasta sheets, followed by the cheese sauce, and repeat layers until all ingredients are used, finishing with ragu and cheese on top.

Bake the assembled lasagna in the oven until bubbly and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens