Aug 12, 2010

lasagna bolognese

I had this scheduled for Sunday Dinner, but we had a guest tonight and she wanted the lasagna - "whatever the guest requests..." is our motto.

This is a favorite of Cat and she is the one who wanted this put on the menu. She likes this one better than the American Lasagna with the tomato sauce.

This is more authentic in that it has a white sauce (bechamel), ground 'meat' and a sprinkle of parm. Although I used Boca for my meat, it is easy to use seitan ground up or even a vegetable - although this I have not been allowed to test yet since I have vegan children who do not like vegetables - ironic, hmm?

The ground meaty sub is cooked for 2 hours on simmer in a creamy broth (this is the bolognese part) and a smooth velvety white sauce tops it in the layers of lasagna noodles. The bolognese sauce, white sauce, noodles and Parma! (a parm sub that is so good for you - having only walnuts (Omega-3 Fatty Acids), nutritional yeast (B12) and sea salt) are the only other components to this lasagna.

This lasagna can be totally soy-free and wheat-free with a proper wheat-free noodle.

It is a hit every time, although I remember the first time making it with some trepidation - it is not a traditional American Lasagna with the tomato sauce and cheese.
Different but just as good, if not better.

Cost Breakdown:
noodles: $3
ground soy: $5
carrot, onion, garlic, herb: $2
cashews: $3
wine and stock: $1
Parma!: $1
Total to make 10 servings:


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