Traditional Meat Lasagna
Layers of tender pasta, rich savory meat sauce, and creamy dairy-free bechamel bake together into the ultimate comforting casserole.
Ingredients
- •12 lasagna noodles
- •1 lb ground beef (450g)
- •1 large onion, finely chopped
- •3 cloves garlic, minced
- •2 cans crushed tomatoes (28 oz / 800g each)
- •2 tablespoons tomato paste
- •2 tablespoons olive oil
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/4 cup fresh parsley, chopped
- •1/4 cup margarine
- •1/4 cup all-purpose flour
- •3 cups unsweetened soy milk or almond milk (720ml)
- •1/4 teaspoon ground nutmeg
- •1 cup shredded pareve mozzarella-style cheese (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- 2
Cook the lasagna noodles in a large pot of boiling salted water according to package instructions until al dente, then drain and lay flat on parchment paper to prevent sticking.
- 3
Heat the olive oil in a large skillet over medium-high heat, add the chopped onion and minced garlic, and sauté until soft and translucent.
- 4
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until thoroughly browned.
- 5
Stir in the tomato paste, crushed tomatoes, dried oregano, dried basil, salt, and black pepper, then reduce heat and simmer for 20 minutes.
- 6
To make the pareve bechamel sauce, melt the margarine in a saucepan over medium heat, whisk in the flour, and cook for 1 minute.
- 7
Gradually whisk in the plant milk to prevent lumps, bring to a gentle boil while stirring constantly, and cook until thickened, then season with nutmeg, salt, and pepper.
- 8
Assemble the lasagna by spreading a thin layer of meat sauce on the bottom of the prepared baking dish.
- 9
Arrange a layer of lasagna noodles over the sauce, spread a layer of meat sauce, and drizzle with bechamel sauce.
- 10
Repeat the layers until all ingredients are used, finishing with a final layer of noodles topped with remaining bechamel and pareve cheese if desired.
- 11
Bake uncovered in the preheated oven for 45 minutes until the top is golden brown and the edges are bubbling.
- 12
Allow the lasagna to rest for 15 minutes before slicing and serving to ensure the layers hold their shape.
💡 Chef tips
- Make ahead: You can assemble the entire lasagna a day in advance, cover tightly, and keep it in the refrigerator until ready to bake, adding 10 extra minutes to the baking time.
- Freezing: This lasagna freezes wonderfully either unbaked or baked; just wrap tightly in foil and freeze for up to 3 months.
- Noodle prep: If using oven-ready lasagna noodles, simply increase the amount of sauce slightly to ensure they cook thoroughly during baking.
✅ How it should turn out
The finished lasagna emerges bubbling and golden with a fragrant aroma of herbs and garlic, slicing into neat, sturdy layers that are savory, rich, and deeply comforting.