The Ultimate Easy Homemade Lasagna: Beef & Chicken Twist
My easy homemade lasagna recipe is made with Beef & Chicken Perfectly sized for a quick weeknight dinner for 2 or 3 people. This recipe combines a rich, meaty sauce with a silky, oat-milk Béchamel to create a beautifully layered masterpiece in less time. Whether you’re craving a cozy family meal or an impressive dish that’s simple to prepare, discover how easy it is to bake it.
Getting organized is exactly the right approach to make this lasagna truly “quick.” By preparing your meat sauce, boiling the water for pasta, and making the béchamel in parallel, you turn a long cooking process into a high-efficiency kitchen workflow.
I have updated your lasagna recipe file to highlight this “all-at-once”.
The Ultimate Easy Homemade Lasagna: Beef & Chicken Twist
3
servings20
minutes30
minutes550
kcalIngredients
1 lb ground beef, 1 lb ground chicken
1 half onion (diced)
4 cloves garlic (minced)
2 tbsp olive oil
1 can (15 oz) diced tomatoes
salt, and pepper.
Half box lasagna noodles
Bechamel: 3 tbsp butter, 3 tbsp flour, 2 cups unsweetened oat milk, salt, pepper.
2 cups shredded mozzarella, grated parmesan, dried Italian herbs (oregano/thyme/basil).
Directions
- Bring a large pot of salted water to a boil. Cook lasagna noodles for 12 minutes until al dente. Drain and lay flat on a clean towel so they don’t stick. Pre-heat oven at 375°F (190°C)
- In a large pan, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant. Add the ground beef and chicken. Cook until browned, breaking it up with a spoon. Add the can of diced tomatoes (with juices), salt, and pepper. Simmer for 10 minutes until thickened.
- Make the Oat Milk Béchamel: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute (don't let it brown!). Gradually whisk in the oat milk. Continue stirring until the sauce thickens into a creamy consistency. Season with salt and pepper to taste.
- Layering:
Base: Spread a thin layer of the meat sauce in your baking dish.
Pasta: Lay down a layer of noodles.
Middle: Add a generous layer of meat sauce, followed by a sprinkle of mozzarella.
Repeat: Continue until you reach the top.
Top Layer: For the final layer, lay down the last noodles, pour your creamy oat milk Béchamel over the top, and coverwith grated cheese, dried herbs, and a final crack of fresh pepper. - Bake at 375°F (190°C) for 18 minutes until the top is golden, bubbly, and fragrant. Let it rest for 10 minutes before slicing.
Notes
- The Oat Milk: Ensure your oat milk is unsweetened. Sweetened varieties will ruin the savory profile of the dish!
- Using a smaller baking dish (like an 8x8 or 9x9) works best for this half-box portion to ensure your layers have enough height.
