LASAGNA CLASSICA RICETTA DI NONNA

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.

Preheat the oven to 375°F (190°C).

Cook the lasagna noodles in boiling salted water until al dente, then drain and set aside.

In a large pot, sauté chopped onion, carrot, and celery until softened.

Add the ground pork and veal to the pot, cooking until browned.

Stir in the tomato sauce, vegetable broth, and white wine; simmer for 15 minutes.

In a bowl, mix the besciamella with the eggs, salt, and pepper until smooth.

Spread a layer of meat sauce in the bottom of a baking dish.

Layer noodles over the sauce, followed by a layer of the besciamella mixture, then smoked provola cheese and Parmesan cheese.

Repeat the layering process until all ingredients are used, finishing with a layer of meat sauce and cheese on top.

Cover with foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Let the lasagna rest for 10-15 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens