Better Than Lasagna?! Try This Egyptian Pasta Béchamel!”

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide protein at a lower cost.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

Bring a large pot of salted water to boil.

Add 1 tbsp oil and the pasta.

Cook until al dente, then drain and set aside.

Heat 2 tbsp oil in a pan.

Add ground beef and cook until browned.

Add chopped onions and garlic until soft.

Add peppers and sauté for 2–3 mins.

Stir in pasta sauce, water, spices, sugar, and cheese.

Simmer for 10–15 mins until thickened. Set aside.

In a large saucepan, heat olive oil and butter over medium heat.

Add flour and stir continuously for 2–3 minutes.

Gradually add warm milk while whisking to avoid lumps.

Keep stirring until thick and smooth.

Season with salt and black pepper.

Reduce the heat, then whisk in the egg quickly to avoid scrambling.

Preheat oven to 180°C (350°F).

In a greased baking dish, add some of the béchamel and spread.

Add some béchamel and some of the sauce with pasta and mix it well.

Add half of the mixed pasta on the béchamel.

Spread all the meat sauce over it and add some cheese on top.

Top with remaining pasta and some cheese.

Pour béchamel sauce evenly on top, covering everything.

Add some of the sauce on top for a golden crust.

Bake for 40–50 minutes, or until the top is golden brown and bubbling.

Let it rest for 10–15 minutes before slicing.

Cooking Techniques

Spice Level:

Allergens