Lasagna Bolognese with Bechamel and Cedar | Easy Recipe | Lust for Taste

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.

Cut half of the celery, the carrots, and onions into small pieces.

Put the chopped vegetables in a hot pan with a little bit of olive oil and cook for 5 to 10 minutes.

Add the minced meat to the pan and let it cook for 10 minutes.

Pour in the red wine, add fresh ground pepper and salt, and let it cook until the wine evaporates.

Add oregano, basil, tomato paste, and tomato juice to the meat mixture and let it cook for a minimum of one hour.

For the béchamel sauce, melt butter in a medium hot pan, being careful not to burn it.

Once the butter is melted, add flour and mix for 3-4 minutes.

Gradually add milk a little at a time while mixing well.

Once the sauce is well mixed, add fresh thyme, basil, pepper, and salt, and let it cook on low heat until it thickens.

Remove the fresh herbs from the béchamel sauce before adding cheese.

Add cheddar cheese to the sauce and mix until melted and incorporated.

Prepare a baking tray with baking paper and olive oil.

Start layering with lasagna pasta, then béchamel sauce, ragu sauce, and a little bit of mozzarella. Repeat this layering four or five times depending on the tray dimensions.

Top the final layer with some mozzarella cheese.

Bake in the oven at 150 degrees Celsius for 45-55 minutes.

Let the lasagna cool down before cutting for easier serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens