Lasagna Recipe | The Only Lasagna Recipe You Need

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.

Heat olive oil in a large pot.

Add finely chopped onion and sauté until translucent.

Add 4 tbsp (60 g) unsalted butter to the pot.

Add finely chopped carrots and celery, cooking for 5 minutes while stirring occasionally.

Add ground beef and ground veal to the pot, along with 2 teaspoons of salt and ½ teaspoon of black pepper, and cook until browned.

Pour in 12 oz. (350 ml) of milk and add a pinch of nutmeg; simmer until the milk evaporates.

Stir in 6 oz. (170 g) of tomato paste, 14 oz. (400 g) of peeled tomatoes, and 24 oz. (700 g) of passata; simmer over low heat for at least 3 hours.

In a mixing bowl, combine 2½ cups (425 g) of semolina flour, ½ teaspoon salt, 2 eggs, 2 egg yolks, 2 tbsp olive oil, and 4–6 tbsp water; mix until smooth and elastic.

Knead the dough by hand for about 10 minutes, then cover and let it rest for at least 40 minutes.

In a saucepan, melt 2 oz (60 g) of unsalted butter and add 2.5 oz (70 g) of all-purpose flour; cook for two minutes.

Gradually add 25 Fl oz (750 ml) of whole milk while whisking constantly, then add ½ teaspoon of salt and an onion pique; simmer and stir until the sauce thickens.

Remove the onion pique and strain the béchamel sauce.

Roll the pasta dough into sheets that are 1/20 inch (1 mm) thick.

Cook the pasta sheets in boiling salted water for 30 seconds, then spread them on a towel to pat dry.

Butter a baking pan and spread a tablespoon of béchamel sauce in the bottom.

Arrange one layer of pasta sheets in the pan, then spread a thin layer of béchamel sauce over the pasta.

Spread a layer of Bolognese sauce on top, followed by a sprinkle of parmesan cheese.

Repeat the layering process, finishing with a layer of béchamel sauce on the top layer and a sprinkle of parmesan cheese.

Dot the top with 4 teaspoons (20 g) of butter.

Cover the lasagna with lightly oiled foil and bake at 400°F (200°C) for 30 minutes.

Uncover and bake for an additional 15 minutes.

Allow the lasagna to rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens