Layerless "Fake" Lasagna
ID: db96d7b1...
A delicious, time-saving alternative to traditional lasagna that skips the tedious layering process. By combining par-cooked shell pasta with rich meat sauce, creamy homemade Béchamel, and a generous topping of melted mozzarella and parmesan, you get all the classic comfort flavors in a fraction of the time.
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🍳 Cooking Flow
Prepare a quick Béchamel sauce by whisking milk into a butter-flour roux and seasoning with nutmeg. → Par-cook the mini shell pasta for about half of the package instruction time so it remains firm. → Combine the par-cooked pasta, meat sauce, Béchamel, and grated parmesan in a large bowl, then transfer to a baking dish. → Top with mozzarella and more parmesan, then bake at 375°F for 25-30 minutes until bubbly and golden.
Cooking Steps
Brief Cooking Order
Prepare a quick Béchamel sauce by whisking milk into a butter-flour roux and seasoning with nutmeg. → Par-cook the mini shell pasta for about half of the package instruction time so it remains firm. → Combine the par-cooked pasta, meat sauce, Béchamel, and grated parmesan in a large bowl, then transfer to a baking dish. → Top with mozzarella and more parmesan, then bake at 375°F for 25-30 minutes until bubbly and golden.
Introduction
A delicious, time-saving alternative to traditional lasagna that skips the tedious layering process. By combining par-cooked shell pasta with rich meat sauce, creamy homemade Béchamel, and a generous topping of melted mozzarella and parmesan, you get all the classic comfort flavors in a fraction of the time.
Step 1
Melt equal parts butter and flour in a saucepan over medium heat, whisking them together to form a roux.
Step 2
Gradually whisk in 2 cups of milk. Stir continuously over heat to allow the Béchamel sauce to thicken. Adjust with slightly more roux or milk if a different consistency is desired.
Step 3
Boil the mini pasta shells in salted water. Cook for only about half of the recommended package time (around 6 to 7 minutes) so they remain par-cooked and firm.
Step 4
Turn off the heat for the thickened Béchamel sauce, then season it with salt, black pepper, and a pinch of nutmeg. Stir well and set aside.
Step 5
Add 24 ounces of pre-made meat sauce into a large mixing bowl.
Ingredients List
Important Notes
Par-cooking the pasta is crucial as it will finish cooking in the oven by absorbing liquids from the sauces; fully cooked pasta will turn mushy.
If the Béchamel feels too thin, let it simmer a bit longer; if too thick, whisk in a splash of warm milk.
Letting the baked pasta rest for 5-10 minutes after baking helps the sauce set, making it much easier to slice into clean portions.
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