Description
Lava Lasagna Volcano is a delicious and visually stunning dish that combines layers of meat sauce, creamy béchamel, and gooey cheese, creating a molten effect when served.
Ingredients
Scale
- 500 g (1 lb) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 400 g (14 oz) crushed tomatoes
- 2 Tbsp tomato paste
- 1 tsp sugar
- 1 tsp dried oregano
- ½ tsp basil
- Salt and black pepper, to taste
- 3 Tbsp butter
- 3 Tbsp flour
- 3 cups milk, warmed
- ½ cup Parmesan cheese, grated
- Salt, pepper, and a pinch of nutmeg
- 9–12 sheets lasagna noodles, cooked al dente
- 2 cups mozzarella cheese, shredded
- 1 cup ricotta or cream cheese (optional for extra creaminess)
- ½ cup Parmesan, grated
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until soft. Add ground beef, season with salt and pepper, and cook until browned. Stir in tomato paste, crushed tomatoes, oregano, basil, and sugar. Simmer on low for 15–20 minutes until thickened. Set aside.
- Make the Creamy Béchamel: Melt butter in a saucepan. Add flour and whisk for 1 minute. Gradually pour in warm milk, whisking constantly until smooth and thick. Add Parmesan, nutmeg, salt, and pepper. Cook until silky and glossy — this will be your “lava.”
- Assemble the Lasagna Volcano: Preheat oven to 190°C (375°F). In a deep baking dish, spread a thin layer of meat sauce. Add a layer of noodles, then béchamel, mozzarella, and meat sauce. Repeat the layers until the dish is almost full, finishing with béchamel on top. Sprinkle with extra mozzarella and Parmesan for a golden crust.
- Bake: Bake uncovered for 35–40 minutes, until bubbly and golden on top. Let rest for 10 minutes before cutting — this allows the creamy “lava” to set slightly while staying molten inside.
- Serve the Volcano: Slice a tall, molten piece — the sauces should ooze out like lava. Garnish with fresh parsley and a drizzle of olive oil. Serve hot with garlic bread or a side of green salad.
Notes
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- Feel free to add vegetables like spinach or zucchini for added nutrition.
- Letting the lasagna rest is crucial for the best presentation.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg