Classic Meat Sauce Lasagna

• Meat sauce
• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 1 lb ground beef, 85% lean
  Swaps for ground beef

  Instead of ground beef

  • Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
  • Ground pork: The same weight. Richer and slightly sweet.
  • Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.

  All 4 swaps for ground beef

  Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).

• 1 lb Italian sausage, casings removed
• 1 medium onion, finely chopped
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 4 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 2 tbsp tomato paste
  Swaps for tomato paste

  Instead of tomato paste

  • Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
  • Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.

  More for tomato paste

• 1 can crushed tomatoes, 28 oz
  Swaps for crushed tomatoes

  Instead of canned tomatoes

  • Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
  • Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.

  More for canned tomatoes

• 1 can tomato sauce, 15 oz
  Swaps for tomato sauce

  Instead of canned tomatoes

  • Crushed tomatoes, blended smooth: The same amount, with a pinch of salt. Thicker and fresher than tomato sauce.
  • Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.

  More for canned tomatoes

• 1 tsp dried oregano
  Swaps for dried oregano

  Instead of oregano

  • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
  • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

  More for oregano

• 1 tsp dried basil
  Swaps for dried basil

  Instead of basil

  • Fresh basil: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Much brighter and sweeter; tear it in at the end.
  • Dried oregano or Italian seasoning: A little less. Stronger and more savory.

  More for basil

• 1 tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• ½ tsp black pepper
• 1 tsp sugar (optional)
  Swaps for sugar

  Instead of sugar

  • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
  • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
  • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

  All 4 swaps for sugar

• Ricotta filling
• 15 oz ricotta, whole-milk
  Swaps for ricotta

  Instead of ricotta

  • Cottage cheese: The same amount, drained and pulsed a few times in a blender. Wetter and saltier; drain it well and cut other salt a little.
  • Firm tofu, mashed: The same amount, mashed with a squeeze of lemon and a pinch of salt. Mild and crumbly; close in lasagna and stuffed shells.
  • Mascarpone: The same amount. Much richer and smoother.

  More for ricotta

  Cooking for an allergy? Check every label.

• 1 large egg
  Swaps for egg

  Instead of eggs

  • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
  • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
  • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

  All 5 swaps for eggs

  Cooking for an allergy? Check every label.

• ½ cup parmesan, finely grated ≈ 50 g
  Swaps for parmesan

  Instead of parmesan

  • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
  • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
  • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

  More for parmesan

  Cooking for an allergy? Check every label.

• ¼ cup fresh parsley, chopped ≈ 15 g
  Swaps for fresh parsley

  Instead of parsley

  • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
  • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
  • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

  More for parsley

• ¼ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• Assembly
• 12 lasagna noodles, regular, not no-boil
• 1 tbsp kosher salt, for the pasta water
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 1 lb mozzarella, shredded (about 4 cups)
• ½ cup parmesan, finely grated ≈ 50 g
  Swaps for parmesan

  Instead of parmesan

  • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
  • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
  • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

  More for parmesan

  Cooking for an allergy? Check every label.

Weights from USDA FoodData Central cup weights. Counted things (eggs, cloves, cans) stay as counts, and salt stays in spoons: kosher and flaky salts weigh very differently by brand.

Different pan? Written for 9x13-inch rectangle; rescale the amounts for an 8x8, 9x13, round, loaf or sheet pan.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 160°F inside (check with a thermometer).