Lasagna alla Bolognese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend all veggies (not too small)

Step 2

Stir fry veggies with butter and oil and pork

Step 3

Add all the meat on higher flame

Step 4

Once meat is toasted, add wine

Step 5

Once wine evaporates, add crushed tomato

Step 6

Cook for 2 h on medium/low heat and let condense

Step 7

Add spices and herbs

Step 8

Melt butter

Step 9

Add flour with strainer while mixing with hand mixer

Step 10

Add nutmeg and salt to taste

Step 11

While you work butter warm milk (no boiling)

Step 12

Slowly add milk to butter and flour while mixing

Step 13

Bring to boil while mixing with wooden spatula

Step 14

Once it boils, cook for 10 min while mixing

Step 15

Taste and adjust and let cool

Step 16

Bring salted water to boil

Step 17

Boil 3 lasagna at a time for 2 min then cool down in cold water

Step 18

Pat dry

Step 19

Prepare a thin layer of besciamella or ragù

Step 20

Make a layer with 1 1/2 lasagna for 2 servings (small) or 5 for 4 servings

Step 21

For small, add 3/4 ladle ragù

Step 22

For small, add 2 big spoons besciamella

Step 23

For small, add 3 tbsp or 2 spoons grated Parmesan

Step 24

Make 3 pasta layers per container

Step 25

If cooking immediately (while ingredients are still hot): 400F for 20 min

Step 26

If freezing: defrost 24 h before then cook at 400F for 40 min or until crust looks nice. All ingredients are precooked so it’s up to individual preference as to the level of soft vs crunchy.