Inflation-Friendly Budget Lasagna
ID: e00c875c...
An inflation-friendly reimagining of Bon Appétit's 2018 best lasagna recipe that cuts the cost in half. By swapping premium ingredients for smart, budget-friendly alternatives like lentils, pepperoni, and sharp cheddar, Chris Morocco creates a rich, cheesy, and deeply savory crowd-pleaser.
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🍳 Cooking Flow
Prep and cook the lentils, slice garlic, and finely chop the pepperoni. → Brown the ground beef deeply, then cook pepperoni and garlic before simmering with tomatoes, beef, and lentils to make the meat sauce. → Prepare a cheesy béchamel sauce using olive oil and flour for the roux, whisking in milk, hot sauce, and grated cheddar cheese. → Assemble the lasagna by layering meat sauce, raw noodles, and béchamel in a baking dish, topping with remaining cheese. → Cover with oiled foil, bake at 325°F until hot and bubbling, then uncover and bake at a higher temp to brown the top.
Cooking Steps
Brief Cooking Order
Prep and cook the lentils, slice garlic, and finely chop the pepperoni. → Brown the ground beef deeply, then cook pepperoni and garlic before simmering with tomatoes, beef, and lentils to make the meat sauce. → Prepare a cheesy béchamel sauce using olive oil and flour for the roux, whisking in milk, hot sauce, and grated cheddar cheese. → Assemble the lasagna by layering meat sauce, raw noodles, and béchamel in a baking dish, topping with remaining cheese. → Cover with oiled foil, bake at 325°F until hot and bubbling, then uncover and bake at a higher temp to brown the top.
Introduction
An inflation-friendly reimagining of Bon Appétit's 2018 best lasagna recipe that cuts the cost in half. By swapping premium ingredients for smart, budget-friendly alternatives like lentils, pepperoni, and sharp cheddar, Chris Morocco creates a rich, cheesy, and deeply savory crowd-pleaser.
Step 1
Cook the dry black lentils like pasta in a large pot of boiling salted water until just past al dente, then strain and set aside.
Step 2
Prep the aromatics by peeling and thinly slicing the entire head of garlic, and finely chopping 4 oz of pepperoni.
Step 3
Heat 2 tbsp of olive oil in a large Dutch oven over high heat. Add 1 lb of ground beef in flat chunks, letting it brown deeply and aggressively without stirring initially to maximize flavor. Flip, brown the other side, and then transfer the beef to a plate.
Step 4
Reduce the heat to medium-low. Add the chopped pepperoni and sliced garlic to the beef fat in the pot. Cook gently until the pepperoni is lightly crispy and the garlic is tender and slightly golden.
Step 5
Pour in one 28-oz can of whole peeled tomatoes. Stir and let the sauce simmer for 15-20 minutes to concentrate the flavors, then lightly mash the tomatoes and garlic with a potato masher.
Ingredients List
Important Notes
Using dry lentils is a smart, budget-friendly way to bulk up the meat sauce while maintaining a rich, meaty texture.
Swapping expensive Parmesan cheese for sharp white cheddar significantly reduces the cost of the béchamel while providing excellent meltability and sharp flavor.
Using olive oil instead of butter for the béchamel roux is more economical since you already purchased olive oil for searing the meat.
Baking with raw lasagna noodles saves time and clean-up; just ensure they are completely submerged or covered in sauce so they cook through during baking.
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