Forget everything you thought you knew about lasagna. This version swaps out the traditional béchamel for milk, creating a lighter, yet equally indulgent dish that’ll have your guests begging for seconds.
Why This Recipe Works
- The milk adds a subtle creaminess that complements the rich tomato sauce and cheese without overpowering them.
- It’s a simpler, quicker alternative to béchamel, cutting down on prep time without sacrificing flavor.
- This recipe is more forgiving, making it perfect for beginners or those nights when you just can’t deal with fussy recipes.
Ingredients
- 1 lb lasagna noodles
- 2 cups whole milk
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 24 oz tomato sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Equipment Needed
- 9×13 inch baking dish
- Large pot
- Skillet
- Mixing bowls
- Whisk
Instructions
Preheat and Prep
Preheat your oven to 375°F. Bring a large pot of salted water to a boil for the lasagna noodles. While waiting, heat olive oil in a skillet over medium heat and sauté the onion and garlic until translucent, about 5 minutes.
Brown the Beef
Add the ground beef to the skillet with the onions and garlic. Cook until the beef is browned, breaking it up with a spoon as it cooks. Drain any excess fat, then stir in the tomato sauce. Simmer for 10 minutes to let the flavors meld.
Cook the Noodles
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
Layer the Lasagna
Spread a thin layer of the meat sauce in the bottom of the baking dish. Top with a layer of noodles, then pour 1/3 of the milk over the noodles. Sprinkle with mozzarella and Parmesan. Repeat the layers, ending with cheese on top.
Bake to Perfection
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden. Let stand for 10 minutes before serving.
Tips and Tricks
For an even creamier texture, warm the milk slightly before adding it to the lasagna. This helps it blend better with the other ingredients. If you’re short on time, no-boil lasagna noodles can be used instead of traditional ones. Just be sure to adjust the amount of liquid accordingly. For a crispier top, broil the lasagna for the last 2-3 minutes of baking.
Recipe Variations
- Vegetarian: Swap the ground beef for a mix of mushrooms and spinach.
- Spicy: Add red pepper flakes to the meat sauce for a kick.
- Cheesy: Mix ricotta cheese into the milk layer for extra richness.
- Gluten-Free: Use gluten-free lasagna noodles.
- Meat Lover’s: Add Italian sausage to the ground beef.
Frequently Asked Questions
Can I use skim milk instead of whole milk?
Yes, but the lasagna won’t be as creamy. Whole milk adds richness that skim milk can’t match. If you’re watching calories, 2% milk is a good compromise.
How can I prevent the lasagna from being too watery?
Make sure to drain the meat well after browning and let the lasagna rest before serving. This allows the noodles to absorb excess liquid.
Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna up to a day in advance and refrigerate. Just add a few extra minutes to the baking time if it’s going into the oven cold.
Summary
This milk-based lasagna is a game-changer, offering a lighter, simpler take on the classic without skimping on flavor. Perfect for weeknight dinners or special occasions, it’s sure to become a new favorite.