Chef RV Lasagna

Ingredients for Chef RV's Lasagna

For the Meat Sauce

• 1 tablespoon minced garlic
• 1/2 large white or red onion, chopped (about 75g)
• 500g ground beef (lean with some fat)
• 1/2 - 1 tablespoon tomato paste
• 1.5 cups chopped tomatoes or tomato sauce (about 360g)
• 1/2 can mushroom, sliced (about 115g)
• 1/4 cup parmesan cheese or any cheese of your choice (about 25g)
• Season with salt, pepper, white sugar, pepper flakes

For the Béchamel Sauce

• 1/8 cup all-purpose flour (about 16g)
• 1/8 cup salted butter (about 28g)
• 500ml fresh milk
• Salt and nutmeg, to season
• 1/2 cup cheese of your choice (mozzarella, parmesan, processed) (about 50g)

For Assembly

• 300g lasagna noodles, cooked according to package instructions
• Extra grated parmesan cheese, for layering
• 7x10 baking pan, or any size and type of baking dish of your choice

Instructions

Prepare the Meat Sauce

1. Heat olive oil in a large skillet over medium heat. Add onions and sauté until soft, then add garlic and cook for an additional minute.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through.
3. Stir in the diced tomatoes, mushrooms, and tomato paste. Season with salt, black pepper, crushed red pepper (if using), and oregano.
4. Simmer the meat sauce for about 15 minutes, allowing the flavors to meld together. Turn off the heat and mix in 1/4 cup of grated parmesan cheese.

Preparing the Béchamel Sauce

1. In a steel saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes.
2. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens.
3. Stir in the grated processed cheese and a pinch of nutmeg. Season with a little salt, if needed. Cook for another 5 minutes to ensure a stable thickness.

Assembling the Lasagna

1. Preheat your oven to 350°F (180°C).
2. Spread a thin layer of meat sauce on the bottom of a 10x7 inch disposable aluminum pan (or any oven-safe pan).
3. Lay 3 lasagna noodles on top of the meat sauce, followed by another layer of meat sauce and a layer of béchamel sauce. Sprinkle with some grated parmesan cheese.
4. Repeat the layering process with the remaining noodles, meat sauce, béchamel sauce, and parmesan cheese.
5. Bake the lasagna for 30-40 minutes, or until bubbly and golden brown on top. Allow it to rest for 10 minutes before serving.

Nutrition Facts

Serving size: 1/8 of the lasagna (about 350g)

• Calories: 520 kcal
• Total Fat: 25g
• Saturated Fat: 12g
• Trans Fat: 1g
• Cholesterol: 90mg
• Sodium: 730mg
• Total Carbohydrate: 44g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 33g

Please note that the nutrition information is approximate and may vary depending on the specific ingredients used.

Ingredient Substitutes

If you cannot find canned diced tomatoes, you can use canned crushed tomatoes or make your own by blanch ing, peeling, and dicing fresh tomatoes.

• You can replace lean ground beef with ground turkey, chicken, or pork for a different flavor profile or a leaner option.
• If you prefer a vegetarian lasagna, substitute the ground meat with a mixture of your favorite vegetables, such as zucchini, eggplant, bell peppers, or spinach.
• For a gluten-free alternative, use gluten-free lasagna noodles.

Serving Suggestions

• Serve Chef RV's Lasagna with a side salad of mixed greens or a classic Caesar salad for a balanced meal.
• Complement the flavors with a side of crusty garlic bread or a slice of focaccia.
• Pair your lasagna with a glass of red wine, such as a Chianti or Montepulciano, for an authentic Italian experience.

Storage and Reheating

• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days.
• To reheat, place a single serving in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Microwave on medium power for 2-3 minutes or until heated through.
• Alternatively, you can reheat the lasagna in an oven preheated to 350°F (180°C). Cover the pan with aluminum foil and bake for 15-20 minutes, or until heated through.

FAQ

Can I use a different type of meat for the red sauce?

Yes, you can substitute the ground beef with ground pork, chicken, or turkey for a different flavor profile.

Can I make this lasagna vegetarian?

Yes, you can replace the ground beef with a plant-based meat substitute, or use a mixture of vegetables such as zucchini, bell peppers, and eggplant.

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna and store it in the refrigerator for up to 24 hours before baking. Be sure to cover it with plastic wrap or aluminum foil to prevent it from drying out. You may need to increase the baking time by a few minutes if it's chilled.