Description
A bold, heat-infused twist on the Italian favorite, featuring a robust beef ragù kicked up with fresh chili and cayenne, balanced by layers of creamy béchamel and bubbling melted cheese.
Ingredients
- 750g ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 red chilies, finely diced
- 2 tbsp tomato paste
- 800g canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 250g dried lasagna sheets
- 50g butter
- 50g plain flour
- 750ml whole milk
- 100g parmesan cheese, grated
- 200g mozzarella cheese, shredded
Shopping List
- Ground beef (750g)
- Onion (1)
- Garlic (2 cloves)
- Red chilies (2)
- Tomato paste (2 tbsp)
- Canned crushed tomatoes (800g)
- Dried oregano (1 tsp)
- Cayenne pepper (1 tsp)
- Dried lasagna sheets (250g)
- Whole milk (750ml)
- Parmesan cheese (100g)
- Mozzarella cheese (200g)
Instructions
- Brown the ground beef in a large pan over medium-high heat until fully cooked.
- Add the onion, garlic, and diced chilies to the pan, sautéing until fragrant and soft.
- Stir in the tomato paste, crushed tomatoes, oregano, and cayenne pepper, simmering for 20 minutes to develop the spice.
- Prepare the béchamel by melting the butter, whisking in flour, and slowly pouring in the milk until thickened.
- Assemble the lasagna by alternating layers of the spicy meat sauce, lasagna sheets, and béchamel sauce.
- Finish the top layer with a heavy coating of parmesan and mozzarella cheese.
- Bake in a preheated oven at 180°C (350°F) for 40 minutes until golden and bubbling.
Notes
- For extra heat, add a splash of chili oil to the meat sauce while simmering.
- Let the lasagna rest for 10-15 minutes before serving to ensure the layers hold their shape.
- If the cheese browns too quickly, tent the dish with foil for the first half of the baking time.