CHEESY, MEATY, EASY LASAGNA

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.

Heat olive oil in a skillet over medium heat.

Add chopped onion and sauté until translucent.

Add minced garlic and sauté briefly without browning.

Season with salt generously at the beginning.

Add 1 kilo of ground beef and sauté until cooked through.

Prepare a Béchamel sauce by melting butter in a stainless steel pot.

Add flour to the melted butter and sauté together.

Slowly add 1 liter of fresh milk while whisking to avoid lumps.

Cook until the sauce thickens and bubbles, stirring constantly.

Add processed cheese to the Béchamel sauce to create Mornay sauce, stirring until gooey.

In the meat sauce, add diced tomatoes and sliced mushrooms.

Stir in 2-3 tablespoons of tomato paste for flavor and thickness.

Season the meat sauce with rock salt, black pepper, and optional crushed red pepper.

Add fresh oregano and simmer the meat sauce until thickened.

Turn off the heat and stir in grated parmesan cheese into the meat sauce.

Add a pinch of nutmeg to the Mornay sauce for flavor enhancement.

Boil lasagna noodles according to package instructions, cutting them to fit the baking dish.

Assemble the lasagna by layering meat sauce, noodles, and Mornay sauce in a 10x7 baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens