INGREDIENTS
Bolognese Sauce
- 2 tablespoons avocado oil
- 1-pound organic grass-fed ground beef
- 7 organic garlic cloves (minced)
- 1 tablespoon black pepper
- ½ tablespoon salt
- 2 15-ounce cans organic tomato sauce
- 2 tablespoons organic tomato paste
- 1 15-ounce can organic diced tomatoes
- ¼ cup organic grass-fed whole milk
Béchamel Sauce:
- 2 cups organic grass-fed whole milk
- 1/4 cup Kerrygold butter
- 1/4 cup all-purpose gluten free flour
Lasagna and Cheese:
- 1 box gluten free jovial lasagna noodles (12-16 noodles)
- 2 cups freshly grated organic parm
- 1 8-ounce organic mozzarella ball (sliced)
- 1 15-ounce package organic ricotta (you can sub this for 2 more mozzarella balls if you would like)
INSTRUCTIONS:
- Fill a pasta pot with water and bring to a boil. Once boiling, add salt—a lot of salt.
- Heat a large cast iron skillet to medium high heat. Once heated, add the avocado oil.
- Once the oil is heated, add the ground beef and break it into pieces. When the beef is no longer pink, add the garlic and cook for a couple minutes.
- Add the diced tomatoes, tomato sauce and tomato paste. Stir and once stirred, add in the salt and pepper. Simmer until it thickens up (about 25 or so minutes).
- Meanwhile, cook the pasta al dente according to its instructions. Drain the pasta.
- Once the pasta is cooked, lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together. This is so important, because they will stick, and it will ruin everything.
- Also, grate the parm, chop the mozzarella, and stir the ricotta
- Add the milk to the meat and sauce mixture. Simmer for about 5 minutes.
- Turn heat to low.
- Now, set your oven to 375 degrees fahrenheit.
- Now, it is time to start assembling the lasagna. Use a large pyrex, oven safe, baking dish.
- Ladle a thin layer of the bolognese mixture on the bottom of the dish.
- Then, layer your first layer of noodles so that the entire bottom is covered.
- Then, layer another thin layer of the bolognese mixture.
- Then, sprinkle a layer of the sliced mozzarella on top of the sauce by putting slices every couple inches, and add 1/3 of the ricotta cheese, by placing cheese dollops every couple inches where the mozzarella is not. Then, sprinkle 1/3 of the grated parmesan cheese evenly over the top of ricotta and mozzarella cheese.
- Add your second layer of noodles on top of the cheese.
- Then, repeat adding the sauce and cheese. The, add your last layer of noodles.
- Repeat until you have no noodles left. The top should be covered with the rest of the cheese that you have. Note, you should have sauce left to top the lasagna once its fully cooked.
- Once completed, bake the lasagna in the oven for 45 minutes.
When the lasagna is almost done, as in you have maybe 10 minutes left, warm the remaining bolognese sauce back by heating the skillet on low for the remaining time the lasagna has to cook.
- Then, make the bechamel. This is quick.
- In a separate smaller cast iron skillet melt the butter on low heat. Then, add the flour. Stir rapidly with a spoon. Cook this for 1 minute and then slowly, add in the milk. Sir constantly while adding it in. Then, let the sauce thicken a little, and season with salt and pepper. Once the sauce comes to a boil. Remove from heat. It is ready to serve.
The lasagna should be done. So, at that point, let cool for 5 or so minutes, and then plate the lasagna. Top one half with the bolognese sauce and the other half with the bechamel sauce.
- Then, serve!
