Lasagna With Mascarpone
Lasagna layered with mascarpone instead of béchamel for a richer, smoother texture. Made with savoury beef sauce, fresh basil and Parmesan, this easy recipe is a comforting take on a classic.
Ingredients
Meat Sauce
- 2 yellow onions finely chopped
- 2 tbsp olive oil
- 400 g ground beef
- 1¾ cups store-bought tomato sauce
- 1 handful fresh basil
- 100 mL whole milk
- salt and freshly ground black pepper
Lasagna
- 1 cup mascarpone
- 50 mL whole milk
- ½ cup finely grated Parmesan
- 12 lasagna noodles cooked according to instructions
- salt and freshly ground black pepper
Instructions
Meat Sauce:
- Fry onion in oil. Add ground beef and fry for a few minutes until browned. Add tomato sauce and bring to a boil.
- Pick basil leaves and stir into sauce along with milk. Let sauce simmer for 5 to 10 minutes; season with salt and pepper.
Lasagna:
- Preheat oven to 400°F.
- Mix mascarpone and milk in bowl. Add parmesan and season with salt and pepper.
- Place a layer of cooked lasagna sheets in bottom of small greased baking dish. Spread meat sauce on top, then some mascarpone cream. Build layer upon layer until everything is used up, finishing with mascarpone cream.
- Bake lasagna until it is golden and bubbling, about 25 minutes. Let cool a little before serving.