This original lasagna baked in a loaf pan is striking from the first glance: tidy layers, a juicy meat filling, silky béchamel, and a stretchy cheesy crust. Best of all, the clever assembly, with the pasta edges folded over the filling, helps the dish hold its shape beautifully when unmolded and served.
Ingredients
For the lasagna
- Lasagna sheets — 1 package (boil for 2 minutes first)
- Ground meat — 500 g (1 lb 2 oz)
- Tomato purée — 4 tbsp
- Red pepper paste — 1 tbsp
- Olive oil — 2 tbsp, for sautéing
- Water — 2 cups (about 480 ml)
- Mozzarella — 150–200 g (5 1/2–7 oz), grated
- Salt, paprika, black pepper, cumin — to taste
For the béchamel sauce
- Unsalted butter — 100 g (3 1/2 oz)
- Flour — 3 tbsp
- Milk — 5 cups (about 1.2 l)
- Salt, black pepper — to taste
Step-by-step recipe
- Prepare the pasta sheets: drop them into boiling salted water for 2 minutes, then transfer to a towel and pat dry. This keeps the sheets supple for shaping.
- Béchamel: melt the butter over medium heat, add the flour, and stir for 1–2 minutes until lightly nutty in aroma. Gradually pour in the milk, whisking constantly, and cook until thickened. Season with salt and pepper.
- Meat filling: heat the olive oil, brown the ground meat, breaking up any lumps. Add the tomato purée, red pepper paste, water, paprika, black pepper, cumin, and salt. Simmer for 10–12 minutes until tender and some of the liquid has evaporated.
- Pan: grease a loaf pan with oil. Line the bottom and sides with lasagna sheets, overlapping them so the edges hang over the sides.
- Layering: pour a little béchamel into the bottom, then add some of the meat filling and a little more sauce. Cover with a lasagna sheet. Repeat until the filling is used up.
- Finish: fold the overhanging pasta edges inward to enclose the filling. Spoon the remaining béchamel over the top and generously scatter with grated cheese.
- Baking: bake in a preheated 356°F (180°C) oven for 25–30 minutes, until golden and bubbling.
- Serving: let stand for 10 minutes, then carefully cover with a serving plate and invert. Slice and serve hot.
Serving and storage
Serve the lasagna with a crisp green salad or a light tomato salsa. Store leftovers in the refrigerator for up to 3 days, tightly covered. To reheat, use a 320°F (160°C) oven or a microwave on medium power.
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Tips and variations
- Do not overcook the sheets: 2 minutes is enough to keep them from tearing during shaping.
- You can replace the red pepper paste with ajika, harissa, or tomato paste with a pinch of smoked paprika.
- Swap part of the water in the filling for stock for a deeper flavor.
- Cheese options: mozzarella, gouda, or a blend with Parmesan all work well for a lively crust.
- Lay the sheets crosswise — this helps the lasagna hold together better when turned out.
- Prefer more heat? Add a pinch of chili flakes to the meat filling.
Nutritional value
| Serving | Calories | Protein | Fat | Carbs | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|---|
| 1 of 8 | ≈570 kcal | ≈29 g | ≈30 g | ≈34 g | ≈3 g | ≈8 g | ≈900 mg |
FAQ
Can I skip pre-boiling the sheets?
You can use oven-ready lasagna sheets. In that case, add a little more sauce and increase the baking time by 5–10 minutes so the pasta has enough time to steam through.
What can I use instead of red pepper paste?
Ajika, harissa, Balkan ajvar, or a mix of tomato paste with ground paprika and a pinch of hot pepper all work well.
How do I turn the lasagna out of the pan neatly?
Let it rest for 10 minutes after baking, run a spatula around the edges, cover with a serving plate, and invert in one confident motion. If the pan has a textured surface, give it a gentle shake before turning it over.