Not a Classic Lasagne -- or is It? Recipe

Name: Not a Classic Lasagne -- or is It?
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lasagne pasta; 12 lb mozzarella cheese, sliced; 12 lb provolone cheese, sliced; ¼ cup parmigiano-reggiano cheese, grated; 1 carrot, small dices; 4 garlic cloves; 10 celery ribs, small dices; 1 medium onion, small dices; ¼ cup chopped fresh parsley; 3 tablespoons olive oil; 12 lb Italian sausage; 1 lb ground beef; ½ cup white wine; 4 tablespoons tomato paste; 16 ounces crushed tomatoes; 1 teaspoon salt; ¼ teaspoon pepper; 1 tablespoon fresh basil leaf; 3 cups whole milk; 3 tablespoons melted butter; 4 tablespoons flour; 1 teaspoon salt; 1 dash pepper; ½ teaspoon nutmeg; ½ cup parmesan cheese, grated; ¼ cup fresh parsley, chopped finely

Servings: persons

1 lb lasagne pasta
12 lb mozzarella cheese, sliced
12 lb provolone cheese, sliced
¼ cup parmigiano-reggiano cheese, grated
1 carrot, small dices
4 garlic cloves
10 celery ribs, small dices
1 medium onion, small dices
¼ cup chopped fresh parsley
3 tablespoons olive oil
12 lb Italian sausage
1 lb ground beef
½ cup white wine
4 tablespoons tomato paste
16 ounces crushed tomatoes
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh basil leaf
3 cups whole milk
3 tablespoons melted butter
4 tablespoons flour
1 teaspoon salt
1 dash pepper
½ teaspoon nutmeg
½ cup parmesan cheese, grated
¼ cup fresh parsley, chopped finely

1
Meat Sauce: Saute the carrot, garlic, onion, and celery in 3 tablespoons olive oil until soft.
2
Crumble sausage into veggie mixture, breaking it up.
3
Brown for 20 minutes.
4
Crumble ground beef into mixture, stirring until broken up and browned.
5
Add white wine and tomato paste, stirring well to distribute.
6
Add 1/4 cup chopped parsley.
7
Once all meat loses its red color, add large can of crushed tomatoes.
8
White Sauce: Make the white sauce by melting butter in microwave.
9
Microwave milk for three minutes.
10
Combine melted butter, hot milk, flour, salt, pepper, nutmeg, and 1/4 cup chopped parsley to milk mixture.
11
Add 1/2 cup parmesan; stir to melt.
12
Stir to smooth, medium thickness.
13
Assembly: Boil lasagne noodles until al dente.
14
Line lasagne pan with layer of noodles, followed by meat sauce, followed by white sauce, followed by cheeses, including remainder of parmesan.
15
Repeat layers, topping with cheese.
16
Bake at 325 degrees until hot throughout and cheese is bubbly.
17
I find this is better the day after made.

10663

kcal

Calories

737

Fat

227

Carbs

780

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 lb lasagne pasta, 12 lb mozzarella cheese, sliced, 12 lb provolone cheese, sliced, ¼ cup parmigiano-reggiano cheese, grated, and more.

Yes, Not a Classic Lasagne -- or is It? falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Not a Classic Lasagne -- or is It?

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions