Lasagna with Bechamel Sauce - Meat and Cheese Lasagna Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and reduces calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower price.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Ricotta can be more affordable and still creamy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in sauces.

Heat olive oil in a pan over medium-high heat for about a minute.

Add chopped onions, carrots, celery, and minced garlic; season with salt and sauté for about 5 minutes until softened.

Add 90% lean ground beef, breaking it up with a spoon, and season with salt and pepper; cook for about 5-7 minutes until browned.

Stir in tomato paste and mix with the meat.

Add Italian crushed tomatoes and dry basil; bring to a boil, then lower the heat to simmer for 3-4 hours, covered.

In a small pan, melt butter, then add flour and whisk for 1-2 minutes.

Gradually add warm milk while stirring to prevent lumps; cook until thickened and coats the back of the spoon.

Season béchamel with salt, black pepper, and nutmeg; stir in freshly grated Parmesan cheese until dissolved.

Boil lasagna noodles according to package instructions.

In a 13 by 9 inch rectangular pan, add a layer of béchamel sauce to the bottom to prevent sticking.

Layer lasagna noodles, followed by béchamel sauce, meat sauce, and sprinkle with grated mozzarella cheese; repeat layers until all ingredients are used.

Cover with aluminum foil and bake at 375°F for 30 minutes; remove foil and bake for an additional 5 minutes, optionally broiling for a toasted top.

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

Cooking Techniques

Equipment Needed

Spice Level:

Allergens