|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | cups | ham | 1 | cup, chopped | Onion, chopped | 1/4 | cup, diced | celery | 4 | tablespoons | butter | 2 | tablespoon | olive oil | 3/4 | pound | Beef, round steak, double-ground fine | 1/4 | pound | Pork ground, double-fine ground | 4 | fluid ounce | Dry white wine, 1/2 cup | 2 | cup | Beef Stock | 1 | cans (6 oz) | tomato paste | 1/8 | pound, raw | Chicken liver raw, 1/4 cup | 2 | cup | Ricotta whole milk | 32 | slices (1 oz) | Cheese, mozzarella 30 ounces, shredded | 1/2 | cup | grated parmesan | 1 | cup | Almond Flour lasagna pasta from Capellos estimating |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Low carb, almond flour lasagna with authentic Italian Ragu sauce.
Combine ham, onion, celery on a cutting board and chop into tiny pieces to make into battuto.
Cook the battuto in butter until soft. After cooking this is called soffritto. Put into a larger pot.
Brown beef and pork, break up any larger pieces. Add the wine and heat to a boil, stir constantly until most of the liquid is cooked away. Add to the soffritto. | | 2 | Stir in the beef stock and 2 tablespoons of the tomato paste, bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally. | | 3 | Melt 2 tablespoons of butter and cook the chicken livers for several minutes until firm and lightly browned. Set aside, when cool chop. Add to the sauce when it is finished.
Optional: Add heavy cream and stir. Sauce is finished. | | 4 | Thaw the lasagna almond flour pasta so it is pliable.
Mix together the Ricotta, shredded Mozzarella, and Parmesan cheeses.
Put the remaining tomato paste into a bowl and add oregano to taste.
Paint the bottom of a 9 x 12 baking pan with the seasoned tomato paste, place a layer of pasta on top, put a lawyer of the Rague sauce, then a layer of the cheese blend.
Top with another layer of pasta, paint it with the oregano tomato paste, Ragu sauce, and cheeses.
Add a third layer, ending with a top layer of cheeses.
Bake at 350 for 30 minutes, then add 5 minutes at a time until the top layer is melty and bubbly and slightly browning.
Makes 15 servings. |
|
