Gluten Free Lasagna Bolognese
For the meat sauce
- 6 oz. ground beef
- 6 oz. ground pork
- 6 oz. ground veal
- ½ medium onion, minced (about ⅓ cup)
- 1 sprig fresh rosemary
- 2 jars jovial whole peeled tomatoes
- 3 tbsp. jovial extra virgin olive oil
- 2 tbsp. dry white wine
- salt and pepper to taste
For the Béchamel sauce
- 3 ½ tbsp. butter
- 2 cups whole milk, warm
- ¼ cup brown rice flour
Assembling the lasagna
- 4 oz. grated Parmigiano Reggiano
- 16 jovial brown rice lasagna noodles (1-2 boxes)
Making the meat sauce
- Slowly simmer onion and the whole rosemary sprig in extra virgin olive for 3-4 minutes until onion is translucent.
- Add the wine and let evaporate for less than 1 minute.
- Add meat and continue to simmer slowly, stirring occasionally, until all of the meat has changed color. Add salt to taste. Discard rosemary.
- Add tomatoes, more salt to taste, and simmer on low uncovered so the tomatoes are just bubbling gently for 45 minutes. Stir occasionally. In Italy, whole peeled tomatoes are first passed through a food mill to remove seeds and we recommend this for best results if you have one, but this is optional. You may use any of jovial’s tomatoes in the step, but we like the results with whole peeled the best.
Making the béchamel sauce
- Melt butter in a medium saucepan. Add salt and pepper to taste.
- Whisk in flour and stir until the butter fully absorbs the flour.
- Slowly stir in warmed milk 1/4 cup at a time, whisking to keep the sauce smooth. After each addition, let the sauce begin to bubble and thicken briefly, then add more. (If you pour in cold milk, your sauce may become lumpy so be sure to heat the milk before adding to the sauce.)
- When all of the flour has been added, continue to whisk over low heat for about 3-5 minutes until thickened. Be careful, the bottom will burn if the heat is too high.
- Set aside while you cook the noodles.
Assembling the lasagna
- Bring 3 quarts of water to boil in a large skillet or pot that is as wide as the noodles. Salt the water to taste.
- Cook 4 noodles at a time for 4 minutes, using a fork to gently keep them from sticking together.
- Lift out one noodle at at time with a slotted spoon and place them on a clean, dry kitchen towel.
- Replenish the water, bring to a boil and repeat this step 4 times. You will need one and half boxes of lasagna to make 4 rows of 4 noodles.
- Butter a 9″ x 13″ inch lasagna pan.
- Add 1-2 ladles of meat sauce to lightly cover the entire bottom of the pan.
- Place 4 noodles parallel to the short width of the pan. If the noodles overlap each other, that’s fine.
- Spread ¼ cup of béchamel sauce over the noodles, then cover with a few ladles of sauce.
- Grate 1 oz. of cheese over the sauce.
- Repeat each step until you have used all of the ingredients. Try to keep in mind that each row should have an equal amount of filling, so divide the béchamel, sauce and grated cheese in four portions.
Baking and Serving
- Wipe the rim of the lasagna pan with a paper towel if you have spilled sauce on the pan.
- Cover the pan with aluminum foil.
- Bake in a pre-heated oven at 375°F for 4o minutes.
- Remove the foil and bake for 10 minutes more.
- Let cool for 10 minutes, then slice and serve.
- This is not a no-boil recipe.
- You can prepare this lasagna the night before, refrigerate and bake the following day.
- This dish will re-heat very well and tastes great even a few days after baking. Bake again at 375F for 5-10 minutes to reheat.
- If you are vegetarian, substitute 3 cups of chopped vegetables for the meat. Great options are carrots, celery, zucchini, mushrooms and kale.
- If you do not eat dairy, omit the grated cheese and substitute vegetable spread or oil for the butter. Use 1 cup of vegetable stock and 1 cup of unsweetened rice milk or similar instead of milk in the Béchamel sauce.