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Lavash Lasagna with Ground Meat, Baked in the Oven

Fast! Easy! Beautiful! A real showstopper on the table! Everyone's favorite lasagna gets a fresh spin here — lavash flatbread stands in for the pasta, and a pretty garnish tops it off. As it bakes, the lavash softens under the sauce without turning soggy, so the lasagna slices cleanly and holds its shape.

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Lavash lasagna with minced meat in the oven
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Lavash lasagna with minced meat in the oven Lavash lasagna with minced meat in the oven Lavash lasagna with minced meat in the oven Lavash lasagna with minced meat in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 8 g
Fats 47 % 15 g
Carbohydrates 28 % 9 g
200 kcal
GI: 33 / 33 / 33

Cooking method

  1. Step 1:

    Step 1

    How do you make lavash lasagna? Start with the béchamel sauce. Gather the ingredients.

  2. Step 2:

    Step 2

    Put the butter in a heavy-bottomed saucepan over low heat. Stirring constantly, melt the butter, but don't let it come to a boil.

  3. Step 3:

    Step 3

    Add the flour to the butter and whisk them together briskly. Keep stirring and cook the roux for about a minute, until it gives off a light, nutty aroma.

  4. Step 4:

    Step 4

    Pour the milk into the saucepan in a thin stream, again stirring constantly. The flour should disperse completely into the milk with no lumps. Add the salt, pepper, and nutmeg.

  5. Step 5:

    Step 5

    Cook the sauce over low heat until it thickens. Use it right away, or press a piece of plastic wrap directly onto the surface so it doesn't form a skin.

  6. Step 6:

    Step 6

    Next, make the bolognese sauce. Gather the ingredients for it. Any ground meat works — beef, pork, or chicken. For the tomato sauce I always use crushed tomato pulp. The traditional seasonings for lasagna are Italian herbs.

  7. Step 7:

    Step 7

    Peel the onion and cut it into small dice.

  8. Step 8:

    Step 8

    Wash the carrots well, peel them, and cut them into small dice.

  9. Step 9:

    Step 9

    Heat a skillet and pour in the oil. Add the onion and carrot and fry the vegetables for 5 minutes.

  10. Step 10:

    Step 10

    Add the ground meat to the vegetables and stir to combine.

  11. Step 11:

    Step 11

    Pour in the tomato sauce and add salt and seasonings. Simmer the sauce, covered, for about 30 minutes.

  12. Step 12:

    Step 12

    Now it's time to assemble the lasagna. You'll want thin, fresh lavash and a block of pizza-style cheese.

  13. Step 13:

    Step 13

    Grate the mozzarella on the coarse side of a grater.

  14. Step 14:

    Step 14

    Take a lasagna dish. Lay a sheet of lavash on the bottom so its edges drape up over the sides of the dish. Spread on part of the bolognese sauce in an even layer.

  15. Step 15:

    Step 15

    Spoon about three tablespoons of béchamel over the meat and spread it out.

  16. Step 16:

    Step 16

    Sprinkle a thin layer of cheese over everything — use about a quarter of the total. Cut the rest of the lavash into rectangles sized to the dish. Cover the first layer of filling with a lavash rectangle, then repeat the layers: meat, béchamel, cheese. Then another lavash sheet, meat, béchamel, cheese. My dish is 9 x 7 inches (23 x 18 cm), and this amount of filling made three layers.

  17. Step 17:

    Step 17

    At the end, fold the overhanging edges of lavash up over the filling. Lay one more sheet of lavash on top — it makes for a neat finish, and nothing will leak out during baking.

  18. Step 18:

    Step 18

    Scatter the remaining mozzarella over the top of the lasagna.

  19. Step 19:

    Step 19

    Decorate the top with vegetables — I used arugula, parsley, celery, red onion, cherry tomatoes, olives, and sesame seeds. Get creative.

  20. Step 20:

    Step 20

    Put the lasagna in an oven preheated to 375°F (190°C) for 15 minutes. The cheese on top should melt. There's no need to bake it any longer — the filling is already fully cooked. Serve the finished lasagna right away.

  • I make lasagna often and know exactly how it should taste, so I can say with confidence: lavash lasagna is every bit as good as the classic. I could barely tell the difference. Delicious!
  • Decorating dishes as edible art — breads, casseroles, lasagnas — is very much in style right now. It's a great idea for a festive table: beautiful and something different.
  • How do you pick good lavash? First check the production date on the package and skip anything past its prime. Fresh lavash should smell pleasant. Look it over closely to make sure there are no spots or signs of mold.
  • Keep in mind that every oven is different, so your temperature and baking time may vary a little from what's given here. Get to know your own oven for the best results with any baked dish.
  • Be prepared to use a bit more or less flour than the recipe calls for. Go by the consistency of the mixture rather than the exact amount.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat all-purpose flour - 364  kcal/100g
  • Fine wheat flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Olives - 166  kcal/100g
  • Mixed ground meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Armenian lavash - 236  kcal/100g
  • Lavash - 277  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Hulled sesame seeds - 582  kcal/100g
  • Salt - 0  kcal/100g
  • Dry seasonings - 240  kcal/100g
  • Fresh frozen soup herbs, packaged - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Mozzarella - 280  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Nutmeg - 556  kcal/100g

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