World's Best Lasagna is...Lasagna Bolognese

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 oil in a pan and add chopped celery, carrots, and onion. Cook for 15-20 minutes until softened.

Add short ribs to the pan, followed by pork shoulder and pancetta. Cook for 30 seconds without pulsing.

Stir in tomato paste and cook until it starts to stick to the bottom of the pan.

Add white wine to glaze the bottom of the pot.

Incorporate the massive amount of meat into the sauce, followed by whole tomatoes, beef stock, and two bay leaves.

Bring the mixture to a simmer, then cover and cook in a 325°F oven for 1 hour.

Remove the cover and continue cooking for another 2.5 hours.

Prepare the béchamel sauce by melting 4 tablespoons of butter and whisking in 4 tablespoons of flour.

Add 2 cups of the ragu sauce to the béchamel and mix well.

Cook lasagna noodles in hot water for 10 minutes, then layer them with the ragu and béchamel.

Top with half a cup of ricotta cheese and half a cup of Parmesan cheese, then repeat the layers, using 1 cup of ragu for the second layer.

Preheat the oven to 350°F and bake for 30-35 minutes, then remove the foil and bake for an additional 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens