GO BIG OR GO HOME LASAGNA

Who doesn't like lasagna?  This amazing traditional Italian comfort food is adored throughout the world.  The recipe I use tries really hard to be authentic.  Is it?  I dunno.  But it's awesome.

Yes, it takes work, but it's well worth it.  It's big.  It's for, like, a family of 10.  But that's how I make it. It keeps well, freezes well, all that jazz.

I use GF noodles and flour, but this is taken from a non-GF bunch of recipes, so cater it to your own diet.

No, this is not low-fat healthy lasagna.  It is amazing full-fat, full-calorie deliciousness.  Deal with it.  It's fall.  We all need some extra poundage.  Winter is coming (/Ned Stark).

Bolognese Sauce:

Ingredients:

2 T. olive oil
4 slices of bacon, chopped
1 large yellow onion, finely chopped
2 stalks of celery, finely chopped
2 medium carrots, finely chopped
4-6 cloves of garlic, minced
1 pound of ground beef
.5-1 pound of ground pork
1/2 cup dry white wine
1/2 cup chicken stock
1 6-oz. can tomato paste
28 oz (about 4.5 cups) of whole, peeled tomatoes
A handful of basil leaves, chopped (or 1 T. dried basil/basil paste)
1 T. dried oregano (or fresh, if you have it)
Salt & pepper to taste

Instructions:

Heat olive oil over medium heat.  Add bacon and cook until crispy.  Add mirepoix (onion, celery, carrot) and saute until soft.

Add garlic and ground meat and cook until meat is mostly cooked through.

Add white wine, stock, and herbs, and bring to a simmer.

Add tomatoes and tomato paste.  Bring to a simmer and cook for 1 hour, at least.

 I allow mine to go for 5-6 hours over low heat to cook off as much of the liquid as possible.

Bechamel Sauce:

Ingredients:

1/4 cup unsalted butter
1/4 cup GF flour
4 cups milk
Pinch of nutmeg
Salt to taste
2 eggs

Instructions:

Heat milk in a small saucepan over medium-low heat until it comes to a simmer (stir this a lot or else your milk will burn).  Set aside once heated.

Heat butter over medium heat until melted and foamy.

Add flour and whisk until the mixture becomes foamy and has a nutty smell to it (like browned butter).

Before.

After.

Add in 1/3 of the milk and whisk until the mixture thickens.  Repeat for the next 2/3 of the milk.  If the mixture no longer thickens, whisk in more GF flour (I had trouble once the last third was mixed in).  Once the mixture is thick, add in the pinch of nutmeg and salt.  Set aside to cool a bit, and then whisk in the 2 eggs (I  do this so that the bechamel "sets"and the lasagna doesn't get too goopy) until well-blended.

Lasagna:


Ingredients:

1 recipe Bolognese Sauce
1 recipe Bechamel Sauce
Pack of 12-15 GF lasagna noodles (mine had 13, of course)
500 g mozzarella cheese, grated (about 3-4 cups grated total)
2 T. dried parsley (or fresh, just use more)

Instructions:

So I took this picture and forgot to take any of the layering ones XD.

Spray a large 9x13 inch (I think that's the size?) casserole dish with olive oil.  Place a ladle-full of the bolognese sauce in the bottom of the pan to prevent sticking.  Place a layer of noodles over that, slightly overlapping the edges.  Spread a layer of sauce over them (I put sauce down until I can't see noodle poking through).  Spread half of the bechamel over that.  Take 1/3 of the mozzarella and sprinkle it evenly over the dish.  Sprinkle half the parsley over that.  

You may now choose to either repeat all the layers (noodles included) or skip the noodles. This is to your preference.  I like a middle layer of noodles in my lasagna.  I find that it gives it more structure.

When done, place a final layer of noodles over the top.  Spread a small amount of the sauce over this noodles, cover with aluminum foil, and allow to stand while you preheat the oven to 375 degrees Fahrenheit.

Bake for 25-30 minutes, and then remove the foil, add the rest of the mozzarella, and bake for another 20-25 minutes, until the edges are bubbly and the top is browned all over.

It's a bit too brown.  But I like that.

Allow to cool for 15-20 minutes and serve.  With a salad, if you must.

I ate 2 plates of it.  Oh my gooooooood, I am so full.

Also, yes, I know my blog is no longer really low-carb.  I'm trying to think up an awesome new name.  Have patience.