Lasagne al forno | ragù di vitello | Sfizioso

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a lower-fat option while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories while cheddar is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a dairy-free alternative, while pecorino is often less expensive.

Preheat oven to 375°F (190°C).

Cook lasagna noodles according to package instructions until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat.

Add chopped onion, garlic, carrot, and celery; sauté until softened, about 5-7 minutes.

Add ground beef to the skillet; cook until browned, breaking it apart, about 8-10 minutes.

Stir in canned tomatoes, tomato paste, and beef broth; season with salt, black pepper, oregano, and basil.

Simmer the sauce for 20-30 minutes, stirring occasionally, until thickened.

In a bowl, combine ricotta cheese with salt and pepper; mix well.

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

Layer cooked noodles over the sauce, followed by a layer of ricotta mixture, then mozzarella cheese.

Repeat layers, finishing with noodles topped with remaining meat sauce and mozzarella and parmesan cheese.

Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.

Let lasagna rest for 15 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens