Lasagna Without Bechamel by @_buonidea_

1h20

4 servings

🍝

250 g

Lasagna sheets

🧀

300 g

Mozzarella

🧀

80 g

Cheese

🍅

700 g

Tomato passata

🍖

500 g

Ground meat

🥓

100 g

Pancetta

150 g

Soffritto mix

🍷

120 ml

Red wine

💧

120 ml

Water

🌿

2

Bay leaves

🫒

Olive oil

🧂

Fine salt

  1. Pour

    Pour the olive oil into a large saucepan, add the soffritto mix and a pinch of salt, stir and cook for about 5 minutes.

  2. Add

    Add the ground meat, breaking it up with a wooden spoon, and brown for another 5 minutes.

  3. Add

    Add the pancetta and continue cooking for 2-3 minutes.

  4. Pour

    Pour in the red wine and let it evaporate.

  5. Stir

    Stir in the tomato passata, add the bay leaves, a little salt and the water.

  6. Simmer

    Cover with a lid and simmer gently for about 30 minutes, stirring occasionally.

  7. Spread

    Spread a little ragù on the bottom of a baking dish (24x14 cm), cover with a lasagna sheet, then add more ragù, cubed mozzarella and grated cheese.

  8. Continue alternating the layers until the ingredients are used up.

  9. Garnish

    Finish with plenty of ragù and a generous sprinkle of grated cheese.

  10. Bake

    Bake in a preheated fan oven at 170°C for 30 minutes, or in a static oven at 180°C for the same time.

  11. Cool

    Let cool slightly for a few minutes, then slice and serve the lasagna hot and stringy.

Lasagna Without Bechamel by @_buonidea_

1h20

4 servings

🍝

250 g

Lasagna sheets

🧀

300 g

Mozzarella

🧀

80 g

Cheese

🍅

700 g

Tomato passata

🍖

500 g

Ground meat

🥓

100 g

Pancetta

150 g

Soffritto mix

🍷

120 ml

Red wine

💧

120 ml

Water

🌿

2

Bay leaves

🫒

Olive oil

🧂

Fine salt

Preparation Steps

  1. Step 1/11

    Pour the olive oil into a large saucepan, add the soffritto mix and a pinch of salt, stir and cook for about 5 minutes.

    🫒Olive oil
    Soffritto mix
    🧂Fine salt
    🥄Wooden spoon

  2. Step 2/11

    Add the ground meat, breaking it up with a wooden spoon, and brown for another 5 minutes.

    🍖Ground meat
    🥄Wooden spoon

  3. Step 3/11

    Add the pancetta and continue cooking for 2-3 minutes.

    🥓Pancetta
    🥄Wooden spoon

  4. Step 4/11

    Pour in the red wine and let it evaporate.

    🍷Red wine
    🥄Wooden spoon

  5. Step 5/11

    Stir in the tomato passata, add the bay leaves, a little salt and the water.

    🍅Tomato passata
    🌿Bay leaves
    🧂Fine salt
    💧Water
    🥄Wooden spoon

  6. Step 6/11

    Cover with a lid and simmer gently for about 30 minutes, stirring occasionally.

    ✨Lid

  7. Step 7/11

    Spread a little ragù on the bottom of a baking dish (24x14 cm), cover with a lasagna sheet, then add more ragù, cubed mozzarella and grated cheese.

    🍝Lasagna sheets
    🧀Mozzarella
    🧀Grated cheese
    🍳Baking dish

  8. Step 8/11

    Continue alternating the layers until the ingredients are used up.

    🍝Lasagna sheets
    🧀Mozzarella
    🧀Grated cheese
    🍳Baking dish

  9. Step 9/11

    Finish with plenty of ragù and a generous sprinkle of grated cheese.

    🧀Grated cheese
    🍳Baking dish

  10. Step 10/11

    Bake in a preheated fan oven at 170°C for 30 minutes, or in a static oven at 180°C for the same time.

    🍳Baking dish

  11. Step 11/11

    Let cool slightly for a few minutes, then slice and serve the lasagna hot and stringy.

Composition

Ingredients

Types

Grains, Pasta, Dairy, Vegetables, Meat, Beverages, Alcohol, Liquids, Herbs, Fats, Oils, Spices

Ingredients

Lasagna sheets, Mozzarella, Cheese, Tomato passata, Ground meat, Pancetta, Soffritto mix, Red wine, Water, Bay leaves, Olive oil, Fine salt

Notes

Lasagna sheets (thin pre-made lasagna sheets), Mozzarella (cubed), Cheese (grated), Pancetta (diced), Soffritto mix (pre-made chopped vegetable mix for sauteing), Olive oil (amount not specified), Fine salt (a pinch, amount not specified)

Allergens

Gluten, Milk, Sulphites

Dietetics

Dietary regimen

High-Protein, Nut-Free

Calories

600 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 38g, Fat: 32g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 320mg, Iron: 3.2mg, Sodium: 980mg, Potassium: 680mg, Zinc: 4.5mg

Vitamins

Vitamin A: 220µg, Vitamin B12: 1.8µg, Vitamin C: 9mg, Vitamin K: 15µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Wooden spoon, Lid, Baking dish

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@_buonidea_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Melty, Saucy, Layered, Stringy

Flavors

Savory, Umami, Rich, Tomato

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3 days (store in an airtight container,reheat thoroughly before serving), freezing : 2 months (cool completely before freezing,wrap tightly or use a freezer-safe container,thaw in the fridge overnight before reheating)