Lasagna, show me someone who doesn’t love it, there’s a general consensus. It is a masterful combination of layers into one perfect bite, but I’ve not said a word about meat lasagna, because it’s always too heavy for me. So I took on a mission and in the last few months I’ve made a lot of lasagna and finally found the one for me.
This is a meat lasagna with a wonderful béchamel sauce, and although it is kosher (dairy-free) which can sometimes seem like a compromise, I promise that here that is not the case. The combination of olive oil and plant-based milk here, and especially the absence of cheese, make this lasagna wonderfully delicate. This is a dish you can eat over and over again without that heavy feeling in your stomach. The meaty flavors are so wonderful and deep that they give the perfect contrast to the light béchamel.
By the way, a little story: when I told Tal and Ina, who film and style my section in the Yedioth newspaper, that the lasagna was kosher, they were a little worried. It wasn’t long before almost half of the lasagna disappeared from the pan, and we all unanimously agreed that you would never be able to tell.
