Lasagna alternative: faster, cheaper and just as delicious

If you dread the long grind of classic ragù lasagna, chef Diego Accettulli has a faster way to get a bubbling tray on the table. His tomato-forward lasagna swaps meat for a creamy béchamel and plenty of cheese. It’s lighter, wallet-friendly, and perfect when you want lasagna without the fuss.

Essential ingredients for an easy tomato and béchamel lasagna

• A large jar of tomato sauce, homemade or store-bought
• Lasagna sheets (dried or fresh)
• 100 g unsalted butter
• 100 g all-purpose flour
• About 800 ml milk
• Ground nutmeg, salt, and pepper to taste
• Two balls of fresh mozzarella
• A generous packet of grated Parmesan

Make the béchamel and heat your tomato sauce

Béchamel in five to ten minutes

• Melt butter over medium heat, then stir in flour to form a smooth roux.
• Slowly whisk in the milk, a little at a time, until the sauce thickens.
• Season with salt, pepper, and a pinch of nutmeg.

Warm the tomato sauce

• Gently heat the tomato sauce in a saucepan until it simmers.
• If it’s very thick, thin slightly with a splash of water or stock.

Layering method for even, cheesy lasagna

1. Choose a rectangular ovenproof dish for neat slices.
2. Spread a thin base layer of béchamel to prevent sticking.
3. Place the first layer of lasagna sheets over the sauce.
4. Add a layer of tomato sauce, then a few spoonfuls of béchamel.
5. Sprinkle a generous amount of grated Parmesan.
6. Repeat with another pasta layer, more sauce, béchamel, Parmesan and torn mozzarella.
7. Finish with one last pasta layer, lots of béchamel and a thick top coat of Parmesan.

Bake, brown, and serve like a pro

• Preheat oven to 170°C (340°F).
• Bake for about 20 minutes until the top is bubbling and golden.
• Let rest for a few minutes before cutting to keep the layers intact.
• A well-rested lasagna slices cleaner and tastes better.

Quick tips, swaps, and chef notes from Instagram

• No ragù needed: tomato sauce plus béchamel keeps the dish lighter and faster.
• Use fresh pasta sheets to shorten prep time and skip pre-boiling.
• Swap mozzarella for provolone or scamorza for a smokier finish.
• To make ahead: assemble, chill, then bake 30 minutes longer from cold.
• Follow Diego Accettulli on Instagram at @diego_oggipasta for a visual guide to this recipe.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.