Ingredients
Lasagna Noodles, 9 uncooked (no-boil or pre-boiled in 2 min simmer)
Ground Beef, 1 lb (450g) (halal substitute; use mushrooms or zucchini for vegetarian)
Canned Tomatoes, 28 oz (800g) (crushed)
Ricotta, 15 oz (425g) (dairy-free option available)
Shredded Mozzarella, 15 oz (425g) (low-moisture melting blend)
Olive Oil
Butter
Flour
Milk
Nutmeg
Onion powder
Garlic powder
Oregano
Salt
Instructions
Heat olive oil in skillet, brown ground beef until fully dried.
Add crushed tomatoes, onion powder, garlic powder, oregano, and salt.
Simmer uncovered 25 minutes, stirring occasionally to thicken.
Melt butter in pot, whisk in flour for 2 minutes to form roux.
Gradually add milk while stirring constantly to avoid lumps.
Cook 5 minutes until smooth and lightly golden. Stir in nutmeg.
Spread 1 1/2 cups sauce in baking dish. Layer noodles, sauce, ricotta, mozzarella.
Repeat layers, finishing with top layer of sauce and mozzarella covering surface.
Bake 25 minutes at 375°F (190°C) until golden and bubbly.
Notes
Pre-cook lasagna noodles 1-2 minutes in water if not using no-boil
Let sauce simmer 30 minutes for deeper flavor
Vegetarian option: Substitute ground beef with mushrooms or zucchini
Ensure baking dish is well-oiled to prevent sticking
- Prep Time: 30
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: Italian
- Diet: Omnivore (vegetarian option available)
Nutrition
- Serving Size: 1 ramekin (1/8 of recipe)
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg