Lasagna

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Difficulty: Medium

Serves: 4 - 6 servings

Preparation time: 20 Minutes

Cook time: 1 Hour

Total time: 1½ Hours  

Notes: Low Sodium

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Ingredients:

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• 3 cups Bolognese

• 1 box oven ready lasagna pasta sheets

For Béchamel:

• 2.5 cups whole milk

• 2 Tbsp butter

• 2 Tbsp flour

• ¼ tsp garlic powder

• 1 pinch nutmeg

• ½ Tbsp fresh oregano or ½ tsp dried oregano

• ¼ cup grated parmesan

• ½ tsp MSG

• Potassium Chloride or salt to season

• 2 Quart rectangle or square oven dish

 

Instructions:

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Preheat oven to 360° Fahrenheit with rack in upper third.

Mix Bolognese with ¼ cup water, set aside.

In medium sauce pan heat butter on medium / low, add flour and stir until flour is cooked through, ca. 3 to 5 minutes. Add milk and stir vigorously until roux is incorporated.

Set heat to medium and stir frequently until Béchamel begins to thicken, about 10 minutes. Do not boil. Add spices, herbs, parmesan and stir until smooth. Add more MSG or Salt to season and sauce no longer tastes sweet.

Assemble lasagna: First layer Bolognese, then pasta sheets to cover, then Béchamel, then more pasta sheets, start with Bolognese again.

Repeat until you’re running out of sauce. Top layer should be Béchamel. Pour remaining Béchamel over lasagna to fill in any gaps along the edges or corners. Sprinkle with extra parmesan and oregano.

Bake covered 40 minutes and uncovered 20 minutes. Let rest for 10 minutes before serving.