Easy Lasagna Recipe with Bechamel Sauce

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.

Transfer the oil into the pot.

Add the minced onions.

When cooked, add the ground beef.

When it's almost brown, add the grated carrot.

Cook for 10 more minutes with the lid on.

Stir in the grated tomatoes, tomato paste, black pepper, and salt.

Add ½ cup of hot water and let it boil for 5 minutes, then leave to chill.

Transfer the butter into the pot for the béchamel sauce.

Add in the flour and gradually stir in the milk.

Keep stirring and let it boil for 5 minutes.

Season with black pepper and salt, then turn the heat off and let it chill.

Grease the tray and spread a scoop of béchamel sauce all over the tray.

Layer the no-boil lasagna noodles, meat mixture, and béchamel sauce.

Bake for approximately 25 minutes in a pre-heated oven at 200°C (400°F) with the fan turned on.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens