Gennaro Contaldo's Authentic Italian Lasagne | Citalia

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.

Prepare the béchamel sauce: Pour 500 ml of cold milk into a copper pan over heat.

Add 400 grams of plain flour and whisk to dissolve lumps, whisking for about 4 to 5 minutes.

Add a little touch of salt and keep whisking.

Add 400 grams of butter and 4 tablespoons of grated Parmesan cheese, stirring until combined and shiny.

Remove from heat to prevent burning the sauce.

Assemble the lasagne: Lay down 8 to 10 precooked lasagna sheets, overlapping slightly if needed.

Spread ragout sauce over the sheets, ensuring it covers everywhere.

Add béchamel sauce on top of the ragout, covering all corners.

Sprinkle grated Parmesan cheese over the béchamel.

Repeat the layering process until all ingredients are used, finishing with a layer of béchamel and Parmesan cheese on top.

Bake in the oven at 200°C for 35 to 40 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens