Healthy Whole Wheat Lasagna (Printable Version)

Wholesome lasagna with whole wheat pasta, ground meat sauce, béchamel, and a golden cheese topping.

# What You'll Need:

→ Lasagna Layers

01 - 9–12 sheets whole wheat lasagna pasta, no-boil or pre-cooked
02 - 1.5 cups (approximately 150 grams) grated mozzarella or a mix of mozzarella and Parmesan cheese, for topping

→ Meat Sauce

03 - 500 grams lean ground beef or ground turkey
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 cups (480 millilitres) crushed tomatoes or passata
07 - 2 tablespoons tomato paste
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - Salt and freshly ground black pepper, to taste
11 - 1 tablespoon olive oil

→ Béchamel Sauce

12 - 2 tablespoons olive oil or butter
13 - 2 tablespoons whole wheat flour
14 - 2 cups (480 millilitres) low-fat milk, warmed
15 - A pinch of ground nutmeg
16 - Salt and freshly ground black pepper, to taste

# Steps To Follow:

01 - Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, about 3 minutes, then add minced garlic and cook for an additional 30 seconds. Add ground beef or turkey and cook until browned and fully cooked. Stir in tomato paste, crushed tomatoes, oregano, and basil. Simmer uncovered for 15 to 20 minutes until the sauce thickens. Season with salt and pepper according to preference.
02 - In a saucepan over medium heat, warm olive oil or butter. Whisk in the whole wheat flour and cook for 1 to 2 minutes to eliminate the raw flour taste. Gradually pour in the warmed milk, whisking constantly to avoid lumps. Continue stirring until the sauce thickens, about 5 minutes. Add nutmeg, salt, and black pepper to taste.
03 - Preheat the oven to 180°C. Spread a thin layer of béchamel sauce on the base of a 22x30 cm rectangular baking dish. Arrange a layer of whole wheat lasagna sheets over the sauce. Spoon a layer of the meat sauce over the pasta, then cover with béchamel. Repeat the sequence—pasta, meat sauce, béchamel—until all ingredients are utilized, finishing with béchamel on top. Sprinkle evenly with grated cheese.
04 - Cover the dish loosely with aluminium foil and bake for 25 minutes. Remove the foil and continue baking an additional 15 to 20 minutes, until the cheese topping is melted and golden. Allow the lasagna to rest for 10 minutes prior to cutting and serving, ensuring defined layers.

# Notes and Tips:

01 - Allowing the dish to rest after baking helps maintain clean layers when slicing.
02 - Warm milk ensures a smoother, lump-free béchamel sauce.

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