Meat Lovers Lasagna | GCBC12 Ep45

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mashed tofu

Cottage cheese is lower in fat, while mashed tofu is a dairy-free option.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone is often less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken can be more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often cheaper.

Melt a big knob of butter in a pan over medium heat.

Add a splash of extra-virgin olive oil to the melted butter.

Finely chop celery, onion, and garlic; add to the pan and sweat them down gently.

Tear basil leaves and add them to the pan.

Season with salt and black pepper; stir until softened.

Add red wine to the pan and stir.

Add 3 tins of Australian chopped tomatoes (or diced/pureed/whole) to the pan and stir to combine.

Chop previously braised pork, veal, and bacon finely and add to the sauce once it reaches a boil; stir to heat through.

Add a couple of fresh basil leaves at the end for flavor.

Ladle a portion of the meat ragu into the bottom of a baking dish to create a moist layer.

Add a few pieces of cheese and a tiny bit of bechamel sauce on top of the meat layer.

Layer instant pasta sheets on top, breaking them if necessary to fit.

Continue layering with meat ragu, bechamel sauce, and cheese until reaching the top.

For the top layer, ensure it is covered with plenty of cheese for a crunchy finish.

Bake in the oven at 180 degrees Celsius for about 45 minutes to an hour until cooked through and bubbly.

Cut the lasagna with a knife for easier serving; ensure all layers are visible.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens