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
Servings:
8
Instructions
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.
- 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)