Recipe Name Almond Flour Lasagna KETO Submitted by WIP Recipe Description Using a 1967 authentic Italian meat sauce recipe (Ragu) and almond flour lasagna pasta from Capellos. Quantity 0 Quantity Unit Prep Time (minutes) 120 Cook Time (minutes) 30 Ready In (minutes) 150

Ingredients Amount 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.