Ingredients: |
Ingredients: For Bolognese Sauce:
1 pound of ground beef
I pound of sweet gluten-free Italian sausage
3 ribs of celery chopped
1 medium1 medium onion chopped
2 cloves of garlic chopped
2 medium carrots shredded
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
I teaspoon fennel seed crushed
I teaspoons dried basil
4 tablespoons fresh Italian parsley chopped
I teaspoon salt
I teaspoon Italian seasoning
1/2 teaspoon ground pepper
For Béchamel Sauce:
4 cups milk
6 tablespoons gluten-free flour or corn starch
2 tablespoons butter
Salt and pepper to taste
1 small onion chopped
1 pinch nutmeg, ground
1 bay leaf
500 gram container of cottage cheese.
1 egg, slightly beaten
I cup grated parmesan cheese
For Pasta Crepes:
6 large eggs
1 1/2 cup brown rice flour
2 teaspoons xanthan gum
4 cups milk
1 pinch of salt
2 tablespoons of butter to grease the pans
3 cups shredded mozzarella cheese
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Directions: |
Directions:Step 1 Prepare Bolognese Sauce:
In a large saucepan, brown the ground beef and Italian sausage (ensure you break meat
into very small pieces to make sauce easier to spread). Remove from pan and add onions,
carrots, celery and garlic sauté until onions are translucent.
Add the crushed tomatoes, tomato sauce, tomato paste, and 1/2 cup of water; stir to
combine.
Add seasonings, cover the pot and simmer on low heat for I hour and 30 minutes. (I put it in the slow cooker on low over night.)
Step 2 Prepare Béchamel Sauce
In a jar add 1 cup milk, xanthan gum and flour (cornstarch). Seal lid and shake vigorously and set aside.
In a medium sauce pan sauté onions in olive oil until onions are translucent. Add
remainder of the milk, seasonings, bay leaf and the slurry from the jar. Stir constantly
over medium heat until thickened, remove bay leaf and blend in the onions with
immersion blender; let cool completely, then stir in egg, parmesan cheese and cottage cheese until blended.
Step 3 Prepare Pasta Crepes
Preheat Oven to 350ºF In a mixing bowl eggs, water, salt and flour, beat together then let batter rest for 30 minutes. Grease 2 1/2 sheet pans. Pour half of the batter into each sheet pan and tip around until batter evenly coats pans. Bake sheet pans one at a time. Bake each for 20 minutes. Set aside to cool. Cut into 6 pieces and remove from pan.
Step 4 Assemble the Lasagna
Preheat oven to 350ºF. Grease a 13-inch baking pan.
Spread a thin layer of béchamel sauce on the bottom of the baking pan. Layer 1/3 crepes over the béchamel sauce. Spread 1/3 cups of the Bolognese Sauce over crepes. Spread 1/3 of the remaining béchamel mixture over the layer of crepes. Sprinkle 1/3 of the mozzarella cheese over the béchamel. Repeat for second layer, ending third layer with the Bolognese Sauce (remaining bechamel sauce and mozzarella cheese added when cooking uncovered)
Cover with foil and bake in preheated oven at 350ºF for 1 hour. Remove foil and
spread the remaining béchamel on casserole then sprinkle the remaining mozzarella.
Bake uncovered for another 25 minutes.
Remove from oven and allow casserole to set, for 1hour before serving to allow ease of serving. |
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