How to Make BEEF LASAGNA Like an Italian

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a lower-fat option while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories while cheddar is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a dairy-free alternative, while pecorino is often less expensive.

Heat a generous amount of extra virgin olive oil in a pot until warm.

Add diced carrot, diced celery, and finely chopped onion; cook for about 5-10 minutes until golden and soft.

Add 500 grams of ground beef and 500 grams of ground pork to the pot; cook until the meat is evenly browned.

Pour in a glass of red wine and let it cook for about 5 minutes until the alcohol evaporates.

Add homemade tomato sauce, half a bottle, along with salt and black pepper; simmer for 2 hours, covered for the first hour.

In a separate saucepan, melt 25 grams of butter over low heat.

Once melted, add 25 grams of flour and stir until combined to form a roux.

Gradually add 250 milliliters of milk, stirring continuously to avoid lumps, until the mixture thickens to a creamy consistency.

Add a pinch of nutmeg and salt to the béchamel sauce and mix well.

Prepare fresh lasagna sheets for layering.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens