Skip to main content
Free shipping on orders of $75 or more!



Meat Sauce
2 Tbs. Olive Oil
1 red onion, finely chopped
½ lb. pancetta, finely chopped
½ lb. ground beef
1 garlic clove, crushed
1 lb. frozen diced vegetables, thawed
1 (16-oz.) can diced tomatoes, undrained
1 pinch dried thyme
1 pinch dried oregano 

Béchamel Sauce
4 Tbs. Unsalted Butter
3 Tbs. flour
3 cups 2% milk
2 pinches ground nutmeg
1 lb. Fiscalini Scamorza (Smoked or Plain), grated
1 lb. lasagna noodles



1. For the meat sauce, in a large skillet heat oil over medium heat. Add onion and pancetta; cook and stir until onion is softened. Add beef, garlic and vegetables; cook and stir 3 to 4 minutes. Stir in tomatoes, thyme, oregano, and salt and pepper to taste. Reduce heat to low; simmer, covered, 10 minutes.

2. Meanwhile, for the béchamel sauce, melt in a small saucepan over medium heat. Stir in flour; cook 1 minute, stirring constantly with a wooden spoon. Gradually whisk in milk; cook, stirring constantly, until sauce thickens. Season with nutmeg, and salt and pepper to taste. Stir in 1/3 cup Fiscalinii Scamorza; cook and stir until melted. Remove from heat; cover to keep warm.

3. Preheat oven to 300⁰F. Coat a large baking dish with nonstick cooking spray. Line bottom of dish with 2 lasagna noodles. Top with a thin layer of meat sauce, and then a layer of béchamel sauce. Repeat layers to fill dish. Finish top layer with lasagna noodles and a final layer of béchamel. Sprinkle with remaining cheese.

4. Bake 30 minutes or until bubbling and golden brown. Remove from oven and let stand 10 minutes. Slice, and serve warm.

Your Cart

Your cart is currently empty.
Click here to continue shopping.