Chris Makes BA's Best Lasagna | From the Test Kitchen | Bon Appétit

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.

Preheat the oven to 225°F (107°C).

In a large skillet, brown ground beef and ground pork in ball form until well-colored, about 10 minutes, in batches if necessary.

Add chopped onion and carrot to the skillet, seasoning with salt, and cook until softened, about 5-7 minutes.

Stir in double concentrated tomato paste and cook for a few minutes to develop flavor.

Deglaze the skillet with red wine, cooking until the alcohol cooks off, about 5 minutes.

Add low-sodium chicken broth and whole milk to the skillet, stirring to combine, and bring to a simmer.

Cover the skillet slightly ajar and transfer to the oven, cooking for about 1 hour.

In a separate pot, melt 6 tablespoons of butter over medium heat.

Once melted, whisk in 7 tablespoons of all-purpose flour to create a roux, cooking for about 1 minute.

Slowly whisk in whole milk, bringing the mixture to a boil while stirring constantly to thicken, about 5-7 minutes.

In a large pot, bring salted water to a boil and cook checo lasagna sheets one by one, stirring to prevent sticking, for about 5 minutes until al dente.

Layer the meat sauce, lasagna sheets, and bechamel in a baking dish, repeating the layers until all ingredients are used, finishing with a layer of bechamel on top.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes 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:

Dietary

Allergens