The best Lasagna for TWO I've ever made | Homemade Lasagna Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Low-fat mozzarella reduces calories, while cheddar is often less expensive.

lasagna sheets

🥗Healthier: zucchini slices

💰Cheaper: no-boil lasagna sheets

Zucchini slices are lower in carbs, while no-boil sheets save prep time.

Chop 1 stick of celery, 1 small carrot, and 1 shallot.

Slice 3 cloves of garlic.

Preheat a skillet and add 2 tablespoons of olive oil.

Add the chopped carrot, celery, and shallot to the skillet, and sauté with a pinch of salt until translucent and softened.

Add 1 pound of lean ground beef to the skillet, breaking it apart and browning it.

Add 1 teaspoon of salt and 1/2 teaspoon of dried basil to the meat.

Add the sliced garlic to the skillet after the meat has browned to prevent burning.

Pour in 1/3 cup of red wine (optional) and mix it in.

Add 1.5 to 2 tablespoons of tomato paste and mix it into the meat.

Add a 24 oz jar of tomato puree and mix well.

Taste the sauce for salt and seasoning, adjusting as needed.

Add a pinch of sugar (optional) and cracked black pepper, then let it simmer over low heat for about 20 minutes, covered with a lid.

In a separate pot, melt 2 tablespoons of unsalted butter and add 2.5 tablespoons of all-purpose flour to make a roux, cooking for about 1.5 minutes over medium-low heat.

Slowly add 3/4 cup of whole milk to the roux, mixing well.

Let the mixture simmer until it thickens, adding a pinch of salt, a dash of white pepper, and a pinch of nutmeg (optional).

Prepare fresh pasta by creating a well with 1/2 cup of all-purpose flour and cracking 1 large room temperature egg into the center.

Beat the egg with a fork, gradually incorporating the flour to form a paste.

Knead the dough until smooth, then let it rest.

Roll out the rested dough into a thin sheet on a floured surface.

Cut out three oval sheets of pasta using a small round or oval baking dish as a guide.

In a baking dish, add some of the meat sauce and place the first sheet of pasta on top.

Layer more meat sauce over the pasta and continue building the lasagna.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens