So Easy! You Will NEVER Buy Lasagna Again.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and reduces calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower price.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Ricotta can be more affordable and still creamy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in sauces.

Chop around 10 tomatoes roughly or blend them in a food processor until roughly chopped.

Grate 6-8 garlic cloves into very fine pieces.

Heat olive oil in a pot and add the garlic, cooking for about 30 seconds without burning it.

Add the chopped tomatoes to the pot and cook on high heat, stirring occasionally until it boils, then lower the heat and simmer for 10-15 minutes.

Chop fresh basil and add it to the tomato sauce, seasoning with salt to taste, then set aside.

In a pan, add 1 kg of minced beef and 1-2 finely minced red onions, cooking until the meat is no longer pink.

If there's excess oil in the meat, drain it. If there's too much water, drain that as well.

Add the marinara sauce to the cooked beef, and if necessary, scoop out some meat to adjust the ratio.

Simmer the beef and sauce mixture on low heat for 15-20 minutes, adding seasoning as desired.

To make the béchamel sauce, melt 4 tablespoons of butter in a pan, then add 4 tablespoons of flour and mix well.

Quickly pour in 3 cups of cold milk, stirring continuously to avoid burning, and add a pinch of nutmeg and salt to taste.

Let the béchamel sauce cook until it thickens slightly, then remove from heat.

To assemble the lasagna, start with a small layer of beef sauce at the bottom of the baking dish.

Layer the lasagna sheets on top of the beef sauce, followed by a layer of béchamel sauce, then mozzarella cheese, and any other cheese available.

Repeat the layering process, finishing with a layer of cheese on top.

Cover the lasagna with foil, using toothpicks if necessary to prevent the foil from touching the cheese.

Bake at 190°C (375°F) covered for 40 minutes, then uncover and bake for an additional 15 minutes for browning.

Let the lasagna cool for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens