From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 3/4 tablespoon extra-virgin olive oil, plus more for greasing
- 8 ounces ground beef (80/20)
- Kosher salt and freshly ground black pepper
- 20 basil leaves, torn into bite-size pieces
- 1 1/2 cups marinara sauce, such as Pomi
- 1 quart whole milk
- 1 tablespoon arrowroot
- 1/8 teaspoon freshly grated nutmeg
- 2 to 3 small zucchini, cut lengthwise into 1/8-inch-thick strips on a mandoline
- 6 ounces Parmigiano Reggiano
- 4 ounces no-boil lasagna sheets, such as Delallo’s
Instructions
- Preheat the oven to 375 degrees F.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
- Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
- Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles – you can cut the noodles and use the trim if they don’t fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
- Remove from the oven, let stand for at least 5 minutes and then cut and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 655 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 20 g |
| Protein | 39 g |
| Cholesterol | 96 mg |
| Sodium | 1286 mg |
| Serving Size | 1 of 4 servings |
| Calories | 655 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugar | 20 g |
| Protein | 39 g |
| Cholesterol | 96 mg |
| Sodium | 1286 mg |
Reviews
This was delicious! I used a bechamel sauce and added red pepper flakes to the red sauce. I will make it again and bigger!! Delish!!!
Seriously, not one comment?