Butternut Squash and Zucchini Lasagna-Gluten free, Vegan
You can never have too many Mediterranean recipes, so give Butternut Squash and Zucchini Lasagna-Gluten
Lasagna Bolognese
Ingredients
- 2 ounces diced pancetta, finely chopped
- 1 medium Spanish onion or yellow onion , finely chopped
- 1 rib celery, finely chopped
- 1 carrot , finely chopped
- 4 tablespoons unsalted butter
- 11 ounces ground beef
- 4 ounces ground pork
- 4 ounces ground Italian sausage
- 1 clove , freshly ground
- Dash freshly ground cinnamon
- 1 teaspoon freshly ground black pepper
- 2 pounds tomatoes , peeled and chopped, or 1 (28-ounce) can whole peeled tomatoes
- 1 cup whole milk
- 1/2 teaspoon sea salt
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- About 16 sheets lasagna noodles ( De Cecco brand recommended), enough to make 4 layers in a 13 x 9-inch baking pan with the noodles overlapping each other a little bit
- 1 cup freshly grated Parmesan cheese
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Comments
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