Very Good Lasagna | Home Movies with Alison Roman

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat content while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a more affordable cheese.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be cheaper.

Procure a lovely vase of red roses or red carnations for ambiance.

Introduce the dish as a classic lasagna, emphasizing that it is meat-free, bechamel-free, and vegetable-free.

Prefer dried lasagna noodles that are parboiled, not no-bake or fresh.

Cook the noodles al dente so they can further cook in the sauce while baking.

Prepare the sauce by using both crushed tomatoes for body and whole peeled tomatoes for texture, breaking them up by hand.

Add tomato paste to the sauce for thickness and flavor.

Use a large heavy-bottomed Dutch oven for the sauce preparation.

Dice the onion and sauté it in olive oil until softened and slightly frizzled at the ends.

Add garlic to the onions and continue to sauté until fragrant.

Simmer the sauce until the onions are translucent and soft, ensuring it has the right viscosity for the lasagna.

Make the cheese mixture with whole milk ricotta and fresh mozzarella, avoiding low-fat options for better texture.

Add about two tablespoons of tomato paste to the sautéed onions and garlic, stirring to prevent burning.

Combine crushed tomatoes and whole peeled tomatoes into the pot, stirring with a wooden spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens