Lavash Lasagna

Name: Lavash Lasagna
Total time: 60 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Ground beef — 120 g; Thin lavash flatbread — 80 g; Canned tomatoes — 150 g; Milk 2.5% — 150 ml; Wheat flour — 12 g; Butter — 15 g; Hard cheese — 40 g; Onions — 50 g; Garlic — 3 g; Salt — 2 g

Layers of lavash with beef ragù in tomato sauce and a béchamel-like milk sauce, topped with cheese, baked until golden.

Time: 1 h
Serving: 963 kcal
Ingredients: ≈ $4.00
Protein: 46 g

Hearty Kid-friendly

Ingredients

1 Ground beefpack 500 g ≈ $7.45 120 g
2 Thin lavash flatbreadpack 250 g ≈ $2.50 80 g
3 Canned tomatoespack 400 g ≈ $1.30 150 g
4 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
5 Wheat flour 12 g
6 Butterpack 180 g ≈ $1.58 15 g
7 Hard cheesepack 200 g ≈ $2.70 40 g
8 Onions≈ $1.60 per kg 50 g
9 Garlic≈ $10.00 per kg 3 g
10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Finely dice the onion⁸, mince the garlic⁹, and grate the cheese. Preheat the oven to 350°F (180°C) and grease a 20×30 cm (8×12 in) baking dish with a small piece of butter⁶.
Cook the ground¹ beef with the onion⁸ and garlic⁹ over medium heat for 10 minutes until no longer pink. Stir in the crushed tomatoes, season with salt, and simmer for 15 minutes until thickened.
For the sauce: melt the remaining butter⁶ over low heat, whisk in the flour, and cook for 1–2 minutes. Gradually whisk in the milk⁴ until smooth, then simmer for 5–7 minutes until the sauce thickens like sour cream. Season with salt.
Cut the lavash to fit the baking dish. Layer one sheet of lavash, half the meat mixture, and a third of the sauce. Repeat once more, then top with another lavash sheet, the remaining sauce, and the cheese.
Bake uncovered at 350°F (180°C) for 25 minutes until the cheese is golden and bubbling at the edges.
Let it rest for 5–10 minutes to set the layers, then slice and serve hot.

Tips

Why it works: Brown the mince fully to kill bacteria and deepen the meat flavor; stop when it releases easily from the pan.
Substitutions: Use 150g canned crushed tomatoes instead of whole tomatoes in juice. Replace lavash with 4 lasagna sheets for a chewier texture.
Common mistakes: Overcooking the sauce makes it split when adding milk. Stop stirring when it thickens to a pudding-like consistency.
Storing and reheating: Eats best fresh but lasts 3 days in the fridge; reheat covered in the microwave for 2 minutes or oven at 160°C for 15.
Serve with: Pair with a simple cucumber-tomato salad to cut the richness and add crunch.

In short

In the planner this dish is cooked for two days: reheat on day two.

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Nutrition

Per serving and share of 2000 kcal

Calories	963 kcal	48%
Protein	46 g	62%
Fat	53 g	75%
Carbs	72 g	28%
Per 100 g	155 kcal

Cost

≈ $4.00per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is ground beef.

You will need

Stove, Oven

Plan a week

The planner adds the other meals to fit your budget and goal and builds the shopping list.

What to cook

What to cook with mince What to cook with lavash What to cook with cheese What to cook with tomatoes

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