Lebanese Kibbeh Lasagna

Name: Lebanese Kibbeh Lasagna
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) ground beef (80/20); ¾ cup (120 g) bulgur wheat, fine, soaked in 1 cup hot water for 15 minutes, then drained and squeezed dry; 1 whole (150 g) yellow onion, medium, finely minced; ½ cup (70 g) pine nuts, lightly toasted; 1½ tsp (4 g) ground allspice; ½ tsp (1 g) ground cinnamon; 1 tsp (2 g) ground cumin; 1¼ tsp (7 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 5 tbsp (70 g) unsalted butter; ⅓ cup (40 g) all-purpose flour; 3 cup (720 ml) whole milk, warmed, warmed to room temperature or slightly warm; ¼ tsp (½ g) ground nutmeg; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) white pepper; 1 lb (454 g) lasagna noodles, dried, cooked al dente according to package directions, drained and lightly oiled; ⅓ cup (45 g) pine nuts, lightly toasted; ½ cup (50 g) Parmigiano-Reggiano, finely grated; 3 tbsp (10 g) fresh parsley, flat-leaf, finely chopped

From the MyKitchenBank Kitchen

A creative fusion layering spiced ground beef and bulgur (inspired by traditional kibbeh) with béchamel sauce and lasagna noodles. Topped with toasted pine nuts and a hint of allspice, this baked dish combines Levantine flavors with Italian structure—tender, aromatic, and deeply satisfying.

Prep: 35 min
Cook: 55 min
Wait: 25 min
Total: 1 hr 55 min
Makes: One 9×13-inch (23×33 cm) lasagna (8 servings)

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Ingredients

8 servings

For the kibbeh filling
1½ lb (680 g) ground beef (80/20)
¾ cup (120 g) bulgur wheat, fine, soaked in 1 cup hot water for 15 minutes, then drained and squeezed dry
1 whole (150 g) yellow onion, medium, finely minced
½ cup (70 g) pine nuts, lightly toasted
1½ tsp (4 g) ground allspice
½ tsp (1 g) ground cinnamon
1 tsp (2 g) ground cumin
1¼ tsp (7 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the béchamel sauce
5 tbsp (70 g) unsalted butter
⅓ cup (40 g) all-purpose flour
3 cup (720 ml) whole milk, warmed, warmed to room temperature or slightly warm
¼ tsp (0.5 g) ground nutmeg
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) white pepper
For assembly
1 lb (454 g) lasagna noodles, dried, cooked al dente according to package directions, drained and lightly oiled
For serving
⅓ cup (45 g) pine nuts, lightly toasted
½ cup (50 g) Parmigiano-Reggiano, finely grated
3 tbsp (10 g) fresh parsley, flat-leaf, finely chopped

Equipment (8)

9×13-inch (23×33 cm) baking dish
large skillet
medium saucepan
colander
wooden spoon
small skillet
measuring cups and spoons
instant-read thermometer

Steps

Before you start

Preheat oven to 375°F (190°C)
Soak bulgur in hot water 15 minutes ahead
Have all ingredients measured and prepared before starting
Use a large shallow baking dish (9×13 inch / 23×33 cm)

1
Toast and soak bulgur
- Place the fine bulgur wheat in a small bowl and pour 1 cup (240 ml) of hot water over it.
- Cover and let soak for 15 minutes until the liquid is absorbed and the bulgur is tender.
- Drain any excess liquid by pressing it gently in a colander, then squeeze it dry with your hands.
- Set aside.
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Ready when: Bulgur is fully hydrated and tender but not mushy
Tip: Squeeze the bulgur thoroughly to remove excess moisture so the filling isn't wet
2
Brown the kibbeh filling
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the minced onion and cook for 2 minutes, stirring often, until it softens.
- Add the ground beef, breaking it up with a wooden spoon as it cooks, about 6–8 minutes, until no pink remains and the meat is evenly browned.
- Check the internal temperature with an instant-read thermometer; it should register at least 160°F (71°C).
- Drain off any excess fat if needed.
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Ready when: Beef is fully browned with no pink remaining and internal temperature reaches 160°F (71°C)
Tip: Break the meat into small, fine pieces as it cooks for an even texture and use a thermometer to ensure food safety
3
Season the meat and bulgur
- Stir in the drained soaked bulgur, then add the toasted pine nuts, allspice, cinnamon, cumin, kosher salt, and black pepper.
- Mix well to combine evenly.
- Cook for 1 minute, stirring constantly, to toast the spices and marry the flavors.
- Taste and adjust salt and spices if needed.
- Set aside to cool slightly.
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Ready when: Spices are fragrant and mixture is well combined
Tip: Toast the spices for 30–60 seconds to release their essential oils and deepen the flavor
4
Make the béchamel sauce
- In a medium saucepan, melt the unsalted butter over medium heat.
- Once melted and foaming, whisk in the flour to form a paste (a roux).
- Cook for 1 minute, whisking constantly, to cook out the raw flour taste.
- Gradually add the warmed milk while whisking constantly to prevent lumps.
- Continue whisking and cooking for 4–5 minutes until the sauce is smooth, thick, and coats the back of a spoon.
- Season with ground nutmeg, kosher salt, and white pepper.
- Remove from heat.
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Ready when: Sauce is smooth, creamy, and coats the back of a spoon thickly
Tip: Add the milk slowly while whisking to avoid lumps; warm milk incorporates more smoothly
5
Preheat and prepare the baking dishOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Lightly brush or oil the bottom of a 9×13-inch (23×33 cm) baking dish.
- Spread a thin layer (about ¼ cup / 60 ml) of the béchamel sauce on the bottom to prevent sticking.
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Tip: A thin layer of béchamel on the bottom prevents the bottom layer of noodles from drying out
6
Cook lasagna noodles
- Bring a large pot of salted water to a rolling boil.
- Add the lasagna noodles and cook according to package directions until al dente (usually 8–10 minutes).
- Drain in a colander and toss lightly with a small amount of olive oil to prevent sticking.
- Lay the noodles flat on parchment paper or a clean kitchen towel until ready to use.
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Ready when: Noodles are tender but still slightly firm (al dente), not soft or mushy
Tip: Oil the cooked noodles lightly so they don't stick together and tear when layering
7
Layer the first half
- Arrange a single layer of lasagna noodles on the sauce in the baking dish (usually 3–4 noodles depending on size, overlapping slightly).
- Spread half of the cooled kibbeh filling evenly over the noodles (about 2 cups / 480 ml).
- Drizzle ¼ of the remaining béchamel sauce (about ¾ cup / 180 ml) evenly over the filling.
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Tip: Ensure the filling and sauce layers are even so each serving has balanced flavors
8
Layer the second half
- Repeat: arrange another layer of noodles, then the remaining kibbeh filling, then another ¼ of the béchamel sauce.
9
Top with noodles and sauce
- Top with a final layer of noodles, then spread the remaining béchamel sauce (about ¾ cup / 180 ml) evenly over the top, ensuring all noodles are covered.
- This keeps them from drying out and creates a creamy top.
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Tip: Make sure the top layer of noodles is fully covered with sauce to prevent them from browning too much
10
Bake until goldenOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil to prevent the top from browning too quickly.
- Bake at 375°F (190°C) for 30 minutes.
- Remove the foil and bake for another 15–18 minutes until the top is golden brown and bubbling around the edges.
- The béchamel will darken slightly and look creamy and set.
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Ready when: Top is golden brown and sauce is bubbling slightly at the edges; it feels hot throughout when a knife is inserted in the center
Tip: Cover with foil for the first half to protect the top from browning too quickly; the residual heat will continue cooking underneath
11
Rest and garnish
- Remove from the oven and let rest at room temperature for 10 minutes.
- This allows the béchamel to firm up slightly so it holds together when cut.
- Garnish the top with toasted pine nuts, grated Parmigiano-Reggiano, and freshly chopped flat-leaf parsley.
- Serve hot.
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Ready when: Lasagna is still hot and holds together when cut
Tip: Resting prevents the layers from falling apart when you cut and serve

Good to know

Tips

Toast the pine nuts yourself (dry skillet, 2–3 minutes over medium heat, shaking occasionally) for the best flavor; store-bought toasted nuts can lose their potency
The spice profile is warm and earthy; if you prefer less allspice, reduce to 1 tsp, or increase to 2 tsp for a more pronounced, almost licorice-like flavor
For a lighter version, use 2% milk instead of whole milk, though the béchamel will be slightly less rich
Serve with a dollop of plain yogurt or labneh on the side for a cool, tangy contrast that mirrors traditional kibbeh nayye accompaniments

Make ahead

Prepare and assemble the lasagna up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Bake from chilled for 50–55 minutes (add 5–10 minutes since it starts cold), covering with foil for the first 35 minutes, then uncovering for the remaining 15–20 minutes until golden.

Storage & reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in a 325°F (163°C) oven for 15–20 minutes, loosely covered with foil, until hot throughout. Alternatively, microwave a single portion on 50% power for 2–3 minutes. The lasagna can be frozen, covered tightly, for up to 2 months; thaw overnight in the refrigerator before reheating.

Substitutions

ground beef (80/20) → Ground lamb or a mix of lamb and beef (1.5 lb / 680 g). Lamb is more traditional in Levantine kibbeh and brings a richer, more aromatic flavor; use the same amount
pine nuts → Chopped walnuts or almonds (½ cup / 60 g). Pine nuts are traditional but expensive; walnuts or almonds are more affordable and still provide nutty texture and flavor
whole milk, warmed → Half-and-half or a mix of milk and heavy cream (3 cups / 720 ml total). Cream makes a richer, more luxurious béchamel; use equal amounts to replace milk
lasagna noodles, dried → Fresh lasagna sheets or no-boil noodles (1 lb / 454 g). Fresh sheets cook faster and have a silkier texture; no-boil noodles eliminate a step (ensure adequate sauce to soften them)