Oven-Baked Lasagna

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C conventional heat. Finely dice or chop the onion, carrot, celery and garlic.

   1 small onion, finely diced1 small carrot, finely diced1 stalk celery stalk, finely diced1 clove garlic, finely chopped
2. 2

   Heat the olive oil in a large ovenproof frying pan. Fry the onion, carrot and celery for 3 minutes, then add the garlic and cook for a further 30 seconds.

   1 tbsp olive oil1 small onion, finely diced1 small carrot, finely diced1 stalk celery stalk, finely diced1 clove garlic, finely chopped
3. 3

   Add the ground beef and cook over high heat for 4–5 minutes, breaking it up, until completely browned. Stir in the tomato paste and cook for 1 minute.

   250 g ground beef1 tbsp tomato paste
4. 4

   Stir in the passata, water or stock, oregano, chilli flakes, salt and pepper. Simmer the sauce vigorously for 6 minutes, until slightly thickened.

   400 g passata100 ml water or beef stock1 tsp dried oregano1 pinch chilli flakes¾ tsp salt¼ tsp black pepper
5. 5

   For the béchamel, whisk the soy drink, cornflour, olive oil, nutmeg and salt together while cold in a small saucepan. Heat for 3–4 minutes, stirring constantly, until the sauce thickens to a creamy consistency.

   250 ml unsweetened soy drink1½ tbsp cornflour1 tbsp olive oil1 pinch freshly grated nutmeg¼ tsp salt
6. 6

   Spread about one-third of the meat sauce in a small baking dish. Cover with two lasagna sheets, another third of the sauce and half of the béchamel. Layer the remaining lasagna sheets, the rest of the meat sauce and the remaining béchamel on top.

   6 sheets, about 120 g no-boil lasagna sheets
7. 7

   Sprinkle the dairy-free cheese alternative over the top and bake the lasagna for 8–10 minutes, until the sheets are tender and the surface is golden brown in places. Leave to rest for 2 minutes before slicing, then sprinkle with parsley.

   60 g dairy-free grated cheese alternative1 tbsp parsley, chopped

Origin & History

Lasagna is one of Italy’s best-known baked dishes and became a staple of Sunday cooking, particularly in central and northern Italy. The version widely enjoyed today, made with ragù, béchamel and cheese, was shaped by the cuisine of Emilia-Romagna.