How to make Lasagna

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers fat content while maintaining creaminess.

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: provolone cheese

Part-skim mozzarella reduces fat, while provolone is usually cheaper.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast is dairy-free, while Pecorino is often more affordable.

Heat olive oil in a skillet over medium heat.

Add chopped carrots and onion to the skillet and cook until soft, not browned.

Add minced garlic and cook until soft, stirring to avoid burning.

Season the vegetable mixture with herbs (dried herbs if fresh not available).

Push the vegetables to the side and add ground beef to the skillet, breaking it up as it cooks.

Increase heat to brown the meat quickly, then reduce to medium once browned.

Add half a cup of red wine to the skillet and let the alcohol cook off, stirring to incorporate.

Add pasta sauce to the meat mixture and stir well.

Add sugar to balance the acidity of the sauce, and bay leaves for flavor.

Simmer the sauce for a short time, ensuring it remains saucy and not dry, then remove bay leaves and taste for seasoning.

In a bowl, mix ricotta cheese with Parmesan cheese and herbs for added flavor.

Prepare lasagna noodles according to package instructions, cooking them for 3-4 minutes less than recommended for firmer noodles.

Lay the noodles in the baking dish to determine how many layers you will need, typically 3-4 noodles per layer for a 9x13 pan.

Start layering the lasagna with a thin layer of sauce at the bottom of the baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens