Lasagna Recipe with Gluten-Free Pasta

 Lessons in Chemistry-Inspired Lasagna Recipe with Time Saving Short Cuts and Gluten-Free Pasta

INGREDIENTS FOR THE BOLOGNESE

• 3 tablespoons extra virgin olive oil 
• 2 tablespoons unsalted butter 
• 1/4 cup mirepoix
• 1/3 cup pancetta, ground or very finely chopped
• 1 pound ground mild Italian pork 
• 1/2 cup dry white wine 
• 1 jar Rao’s bolognese sauce

FOR THE RICOTTA BÉCHAMEL

• 5 tablespoons unsalted butter
• 2 tablespoons of cornstarch
• 1/2 cup whole milk
• 1 teaspoon kosher salt 
• 1/4 teaspoon ground nutmeg
• 1  8-ounce container ricotta cheese

NOODLE and LAYERS

• Olive oil, for brushing the glass pan
• 1/2 lb gluten-free lasagna noodles from Taste Republic https://amzn.to/4jn6ZQs *affiliate link
• 1/3 cup parmesan shredded or grated and more for layers (optional)
• 1/3 cups grated mozzarella cheese or Italian cheese blend (150g)
• 2 tablespoons chopped Italian parsley

• COOKING DIRECTIONS
• 
  
• Heat the olive oil and butter in a large pot over medium-high heat. 
• Add the mire poux (carrot, celery, and onion). Saute, stirring occasionally, until translucent, about 5 minutes. 
• Add the finely chopped pancetta and cook for an additional minute. 
• Add the ground Italian mild pork. 
• Cook until no longer pink, about 10 minutes. 
• As it cooks, use a wooden spoon or spatula to smash the meat and break it into small bits. 
• Then turn off the heat. Next, use a paper towel to collect most of the grease. 
• Add the jar of Raos sauce and wine. Bring to a simmer and cook for 3-5 minutes
• Make the ricotta béchamel while the bolognese simmers. Melt the butter in a medium pot over medium-low heat. 
• Add the ricotta, milk, and cornstarch, and cook for a few minutes, stirring constantly with a wooden spoon or spatula. 
• Stir in the salt and nutmeg and remove from heat.

ASSEMBLY

• Heat the oven to 375°F and brush a 9x19 inch pan with olive oil. 
• Place the first layer of the lasagna noodles.
• Spread 1/3 of the bolognese on top.
• Spread 1/3 of the ricotta béchamel on top of the noodles, then top with Parmesan (optional) and another layer of noodles, with little to no overlap. 
• Then repeat the steps.
• You should have the last of the bolognese on the last layer. 
• Top with the parmesan, and the mozzarella / Italian cheese blend then parsley. 
• Bake uncovered for 25-30 minutes, until the sauce bubbles up on the sides and the top is browned. 
• Let cool for 15 minutes, slice, and serve. 

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