PCOS Friendly Classic Beef Lasagna

Total time2 hr 10 min

Prep time40 min

Cook time1 hr 15 min

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Ingredients

8 servings

For the pasta

12 dry lasagna noodles
Cappello's Lasagna Sheets, 9 oz
See all
1 tbsp olive oil

For the meat sauce

1 tbsp olive oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 ½ lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For the béchamel

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup all-purpose flour
2 ½ cups whole milk, warmed
¼ tsp ground nutmeg
½ tsp salt

For the cheese layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
¼ tsp black pepper

For assembly

2 cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese

Instructions

1
Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes (they will finish cooking in the oven). Drain in a colander and lay flat on a lightly oiled baking sheet to prevent sticking.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, watching closely so it does not brown.

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