Gluten Free Lasagna Bolognese

Instructions

1. Slowly simmer onion and the whole rosemary sprig in extra virgin olive for 3-4 minutes until onion is translucent.
2. Add the wine and let evaporate for less than 1 minute.
3. Add meat and continue to simmer slowly, stirring occasionally, until all of the meat has changed color. Add salt to taste. Discard rosemary.
4. Add tomatoes, more salt to taste, and  simmer on low uncovered so the tomatoes are just bubbling gently for 45 minutes. Stir occasionally. In Italy, whole peeled tomatoes are first passed through a food mill to remove seeds and we recommend this for best results if you have one, but this is optional. You may use any of jovial’s tomatoes in the step, but we like the results with whole peeled the best.

1. Melt butter in a medium saucepan. Add salt and pepper to taste.
2. Whisk in flour and stir until the butter fully absorbs the flour.
3. Slowly stir in warmed milk 1/4 cup at a time, whisking to keep the sauce smooth. After each addition, let the sauce begin to bubble and thicken briefly, then add more. (If you pour in cold milk, your sauce may become lumpy so be sure to heat the milk before adding to the sauce.)
4. When all of the flour has been added, continue to whisk over low heat for about 3-5 minutes until thickened. Be careful, the bottom will burn if the heat is too high.
5. Set aside while you cook the noodles.

1. Bring 3 quarts of water to boil in a large skillet or pot that is as wide as the noodles. Salt the water to taste.
2. Cook 4 noodles at a time for 4 minutes, using a fork to gently keep them from sticking together.
3. Lift out one noodle at at time with a slotted spoon and place them on a clean, dry kitchen towel.
4. Replenish the water, bring to a boil and repeat this step 4 times. You will need one and half boxes of lasagna to make 4 rows of 4 noodles.
5. Butter a 9″ x 13″ inch lasagna pan.
6. Add 1-2 ladles of meat sauce to lightly cover the entire bottom of the pan.
7. Place 4 noodles parallel to the short width of the pan. If the noodles overlap each other, that’s fine.
8. Spread ¼ cup of béchamel sauce over the noodles, then cover with a few ladles of sauce.
9. Grate 1 oz. of cheese over the sauce.
10. Repeat each step until you have used all of the ingredients. Try to keep in mind that each row should have an equal amount of filling, so divide the béchamel, sauce and grated cheese in four portions.

1. Wipe the rim of the lasagna pan with a paper towel if you have spilled sauce on the pan.
2. Cover the pan with aluminum foil.
3. Bake in a pre-heated oven at 375°F for 4o minutes.
4. Remove the foil and bake for 10 minutes more.
5. Let cool for 10 minutes, then slice and serve.