come fare le lasagne verdi - La cucina della Laura

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in fat.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt provides creaminess with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has less fat while maintaining texture.

Preheat the oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in ground beef and pork; cook until browned, about 8-10 minutes.

Pour in red wine; let it simmer until reduced by half, about 3-4 minutes.

Add crushed tomatoes and tomato paste; season with salt and black pepper.

Simmer the sauce for 30 minutes, stirring occasionally.

In a separate bowl, mix bechamel sauce with salt and black pepper to taste.

Spread a layer of meat sauce at the bottom of a baking dish.

Layer lasagna noodles over the sauce, followed by bechamel sauce and a sprinkle of Parmesan cheese.

Repeat layers until all ingredients are used, finishing with bechamel and mozzarella on top.

Cover with foil and bake for 25 minutes.

Remove foil and bake for an additional 15 minutes, until golden and bubbly.

Let the lasagna rest for 10 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens