Lasagna with Bechamel sauce

Who could resist this Italain triumph - layers of tender noodles, rich, meaty, Italian tomato sauce, creamy Bechamel sauce and unctuous, melty cheeses. And if you are one that would love to eat it except for the carb or gluten factors, included below is a Keto/Gluten-free version that won’t make you miss the original!

Lasagna with Bechamel Sauce - (pLUS a Low Carb version!)

Tomato Bolognese Sauce:

1 pound ground beef  ½ pound ground sweet Italian sausage 1 medium onion, finely chopped 2 large cloves of garlic, minced 1 large 28 ounce can stewed or chopped tomatoes, with juice 1 - 6 ounce can tomato paste 1 tablespoon dried basil or 3 tablespoons fresh, chopped 1 carrot, peeled and diced 1 tablespoon sugar 1 - 16 oz. box lasagna noodles (use about 2/3’s of the noodles in the box)  8 ounces sliced provolone cheese 3 cups grated whole milk mozzarella cheese

Bechamel Sauce:

3 tablespoons butter 3  tablespoons flour 2 cups whole milk ½ cup heavy cream 2 cloves garlic, finely minced 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper ¼ teaspoon ground nutmeg, or freshly grated nutmeg 1 tablespoon dried parsley flakes 1 ½ cups finely grated Parmesan cheese

Prepare the Bolognese Sauce:

-Heat 1 tablespoon olive oil in a large saucepan or pot. Add the ground beef and sausage along with the onion and garlic, then fry until meat is browned, breaking the meat up as it is cooking. Drain the fat off of the meat. Return meat to the saucepan and place on medium heat, then add the stewed tomatoes and tomato paste. Stir in the basil, carrot, sugar, salt and pepper. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and cook uncovered for about 1 hour, stirring occasionally. The sauce will thicken and darken in color as it cooks. If the mixture becomes too dry, add a bit of water. Taste for seasoning and add more if needed. Set aside.

- Cook 2/3rds of the Lasagna Noodles according to the package directions.

Prepare the Bechamel (White Sauce):

-Melt the butter in a medium saucepan over medium-high heat. Mix in the flour with a whisk until very smooth. Slowly pour the milk and cream into the mixture, whisking as you go. Cook and stir over medium heat until the sauce thickens. Stir in salt, pepper, nutmeg and dried parsley flakes. Remove from heat, then add the Parmesan cheese and whisk until cheese is melted and sauce is smooth.

To Assemble Lasagna:

- Grease a 9 X 13 inch baking pan. Ladle in about 1/3 cup Bolognese sauce then spread it over the bottom of the baking pan. Place a layer of cooked lasagna noodles to completely cover the bottom of the pan, by overlapping the long edges of the noodles. Cover the noodle layer completely with half of the remaining Bolognese meat sauce.

-Pour half of the Bechamel sauce over the meat sauce layer, then smooth it out evenly over the meat sauce.

-Place the Provolone cheese rounds overlapping to cover the Bechamel sauce. Sprinkle half of the Mozzarella cheese over the top of the Provolone cheese.

-Repeat the layers one more time: Noodles, Bolognese meat sauce, Bechamel sauce, then top with the remaining Mozzarella cheese.

- Bake at 350 for 1/2 hour or until it bubbles around the edges and the cheese on top is melted. (If the cheese on top becomes too brown, lay a piece of aluminum foil over the top as you continue to bake it.) Remove from the oven and let the lasagna cool at least 10 minutes before serving. Serves 8 - 10.

Combine the ingredients for a rich, flavorful Bolognese sauce, then simmer until thickened and velvety.

Melt the butter, then add flour to create a roux. Next, add the garlic, milk and cream and stir until thickened and smooth.

Spread about 1/3 cup of the Bolognese sauce onto the bottom of the baking dish.

Cover the Bolognese sauce on the bottom of the dish with cooked lasagna noodles.

Spoon half of the Bechamel sauce over the Bolognese sauce layer.

Layer the slices of Provolone cheese over the Bechamel sauce.

Next, sprinkle half of the Mozzarella cheese over the Provolone cheese. Repeat the layers one more time, ending with the final layer of Mozzarella cheese on top. Bake according to recipe directions.

Bake the Lasagna until golden on top and bubbly around the edges. Lucious, melty cheese says it all! Let sit at least 10 minutes before serving.

With a knife or spatula, cut the Lasagna into servings or let feasters spoon their own servings right out of the dish.

The layers of deliciousness speak for themselves and beckon to all. Who could resist? Perhaps only those who don’t eat carbs. Here is the perfect version for those types below!

Follow the directions in the notes below to make a Keto version of this recipe.

Mix the ingredients for the Keto noodles, then spread the mixture over a parchment-lined baking sheet and cook until cheese is melted. Cool, then cut into 3 or 4 lengths that will fit snuggly into the bottom of your loaf pan.

Grease the bottom of a loaf pan and place a section of the “noodles” to cover the bottom of the loaf pan.

Layer the Bolognese, cream sauce, then cheeses in the same order that you do for the regular Lasagna.

Cover the Bolognese layer with the Parmesan Cream sauce, then spread it out fairly evenly.

Place the slices of Provolone cheese over the Parmesan cream sauce layer, then sprinkle with Mozzarella Cheese. Repeat the layers in the same fashion as for the regular recipe, ending with the top layer of Mozzarella cheese. Bake as described in the regular recipe.

Bake, let rest, then cut into squares to serve. Can you tell the difference by looking at it? It’s hard to tell the difference from the taste either. A delicious Keto rendition that is just as satisfying as the authentic favorite!

PERSNICKETY NOTES:

**FOR THE KETO VERSION:

-To Create the Keto Noodles….

-Preheat oven to 375 degrees, then line a 9 x 13-inch baking tray with parchment paper. In a large mixing bowl, cream the softened cream cheese and eggs. together. Add the Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined. Using a rubber spatula, fold in the mozzarella cheese and mix until well incorporated. Spread the mixture on the baking tray, forming an even layer. Bake on the middle rack for 20 - 25 minutes until set and golden. Let “noodles” cool on the tray for about ten minutes, then cut into long strips the size of the bottom of your loaf pan. Peel the paper gently off the back of each strip, then use in the recipe in place of the Lasagna noodles.

-To Create the Keto Parmesan Cream sauce…

-In a small saucepan, melt 2 tablespoons of butter, then saute garlic in the butter, stirring for 1 minute. Add 1 tablespoon cornstarch, stirring with a whisk, until smooth. Pour in 1 ½ cups heavy cream, ¼ teaspoon ground nutmeg, ½ teaspoon salt and ¼ teaspoon coarsely ground pepper. Stir over medium heat until thickened and bubbly. Remove from heat, then stir in 1 ¼ cups grated Parmesan cheese until smooth. Set aside. (If the sauce is too thick to spread smoothly, add 1/3 cup almond milk to thin it down.)

-Everything else is already keto-friendly! Assemble this Keto Champion the same way you would the regular version. Bake until bubbly and golden, let rest 10 minutes, then serve.

**In Italy, the traditional type of dish in which to bake Lasagna is a rectangular or oval ceramic, terracotta, or enamelled cast-iron baking dish. However, in the U.S., it is routinely baked in a 9 X 13 “ baking dish. However, you can make it any shaped baking dish you prefer. If you are making half a recipe, a square or small round, or oval baking dish (as in this recipe) will work just fine.

**Lasagna freezes beautifully, either unbaked or after baking. (Cover well with foil before freezing.) However, I prefer to freeze it unbaked as it seems fresher when served and more moist - just let it thaw overnight in the refrigerator or sitting at room temperature for about 4 hours. Then bake as described in the recipe above.