Lasagna or Lasagne ? – The protein packed twist on an Italian superior classic and tradicional

Layers of rich ragù, creamy béchamel, and pasta sheets enriched with cricket flour. A comforting favorite with a sustainable, protein-boosting upgrade.

Difficulty: Medium
Preparation time: 40 minutes
Cooking time: 45 minutes
Serves: 6 portions

Ingredients:

For the pasta sheets (fresh):

• 200g all-purpose flour
• 50g cricket flour
• 3 medium eggs
• 1 tbsp olive oil
• 1 pinch salt

For the ragù:

• 300g ground beef (or beef/pork mix)
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 cloves garlic, minced
• 400g canned chopped tomatoes
• 2 tbsp tomato paste
• 100ml red wine
• 2 tbsp olive oil
• Salt & pepper to taste
• Fresh basil or oregano (optional)

For the béchamel sauce:

• 50g butter
• 50g all-purpose flour
• 600ml milk (warm)
• Pinch of nutmeg
• Salt & pepper to taste

To finish:

• 150g grated mozzarella
• 50g grated Parmesan

Instructions:

1. Make the pasta:
On a work surface, mix the all-purpose flour and cricket flour. Form a well in the center, crack in the eggs, add olive oil and salt. Knead until smooth (about 10 minutes). Wrap in cling film and rest for 30 minutes. Roll out thin sheets with a pasta machine or rolling pin.

2. Cook the ragù:
Heat olive oil in a large pan. Add onion, carrot, celery, and garlic. Sauté until soft. Stir in ground meat and brown well. Deglaze with red wine. Add chopped tomatoes, tomato paste, salt, and pepper. Simmer for 25–30 minutes, stirring occasionally. Add herbs if desired.

3. Prepare the béchamel:
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Simmer until thickened, season with salt, pepper, and nutmeg.

4. Assemble the lasagna:
Preheat oven to 180°C (355°F). Lightly oil a baking dish. Spread a thin layer of béchamel on the bottom. Add a layer of pasta sheets, then ragù, then béchamel, then mozzarella. Repeat until all ingredients are used, finishing with béchamel and Parmesan on top.

5. Bake & serve:
Bake uncovered for 40–45 minutes until golden and bubbling. Let rest for 10 minutes before slicing.

Tips & Twists:

• Add a touch of cricket flour to the béchamel for even more protein.
• For a lighter version, swap beef with lentils or turkey.
• Make it spicy by adding chili flakes to the ragù.
• Fresh pasta with cricket flour gives a nutty depth of flavor – but you can also mix cricket flour into store-bought pasta sheets by dusting them before layering.

Try our Cricket Flour Pasta Mix here – [Link external]
Discover more sustainable insect-based recipes – [Link external]

Why Use Cricket Flour?

Cricket flour is an excellent source of sustainable protein, making it a smart and eco-friendly choice for modern recipes. Packed with essential nutrients like vitamin B12, iron, and omega-3 fatty acids, it supports muscle growth, boosts energy, and contributes to overall well-being. Unlike traditional protein sources, cricket flour has a minimal environmental impact, requiring less land, water, and feed. Its mild, nutty flavor blends seamlessly into baked goods, snacks, and even savory dishes, adding a nutritional boost without altering taste. Whether you’re an athlete, a health enthusiast, or simply curious, cricket flour is a versatile and forward-thinking ingredient worth exploring.

Back in the 1990s, the idea of eating insects in Europe was more of a joke than a serious proposal. Crickets were associated with faraway countries, not dinner plates in Paris or Berlin. But over the past three decades, attitudes have started to shift.

Driven by environmental concerns and the search for sustainable protein sources, crickets are slowly entering the European food scene. Unlike traditional livestock, they require less water, space, and feed, and they emit far fewer greenhouse gases. That makes them attractive to a generation more conscious of their ecological footprint.