Yes, you read this right. Lectin-Free Beef Lasagna, that looks, feels, and tastes like lasagna. Why? Because it is a real lasagna! It has real sauce, real meat, real cheese, and real pasta sheets. It just happens to be gluten-free, lectin-free, and grain-free.
Now, you’re going to need a pressure cooker. I use Fissler pressure cookers because they are simply the best. But any pressure cooker that reaches 13 to 15psi will work. This is the key. Because by pressure cooking the tomato sauce, you are de-lectinizing the tomato sauce. But the rest is your standard kitchen equipment. Regular pots and a regular pan for lasagna.
Now, I am a chef, so I don’t necessarily measure everything. I’ve made like a million lasagnas, so this one came together without much thought. But I will try to approximate measurements in the recipe for those of you who don’t like to color outside the lines.
Ingredients:
- 2 lbs of ground grass-fed beef (I like it fatty)
- 48oz of Rao’s Marinara Sauce (or your fav seed-free tomato sauce)
- 32oz of grass-fed heavy cream
- 2 packages of Capello’s grain-free lasagna sheets
- 1 bag of organic mozzarella made from grass-fed cows
- 1/2 cup of 24 months aged Parmesan cheese
- Salt
- Pepper
- 1/2 tbsp of garlic powder
- Avocado oil
- Millet flour
I will break this up into parts that you can prep. Then after that, you can put this together.
The Tomato Sauce
Empty the two jars of tomato sauce into the pressure cooker. Add 1 cup of water (do not mix). I add the water so that the sauce won’t burn. Sometimes if your tomato sauce is too thick, it can scorch to the bottom of the pressure cooker. Pressure cook on high for 3 minutes, followed by quick pressure release. There. Your sauce is de-lectinized. Keep in the pressure cooker until next part.
The Ground Beef
Swirl a little avocado oil in a skillet. Cook your beef until cooked and crumbly. Done.
The Roux
Your roux is crucial. A roux is a thing that thickens sauces. It’s a thickening agent. You’re going to make a roux by putting about 1/2 cup of millet flour into a bowl, then you’re going to whisk in enough avocado oil to make a paste the consistency of toothpaste. There. Now you have a roux!
The Cream Sauce
In a saucepan, bring a 1/4 cup of water to a boil. This will prevent your cream from scorching to the bottom of the pot. Add the two pints of heavy cream to the boiling water and season with salt, pepper, and garlic salt to your liking. Don’t walk away from this, ’cause if it boils over it’ll be a pain in the ass to clean.
As soon as the cream starts to come to a simmer, whisk in a little bit of the roux paste into the cream and wait for it to bubble again (you can turn the heat down to medium-low at this point). Wait a minute to see how much the sauce has thickened, and keep adding (with a whisk) a dollop of roux to the sauce until you have a nice, thick cream sauce. Once the sauce is as thick as you want it, cook it out on a low simmer for another 5 minutes. Check for salt, and then set it aside. You’re now ready to assemble a lectin-free lasagna.
To Assemble the Lasagna
Pre-heat your oven to 375 convection bake. If you don’t have convection – just 375 bake.
Put the cooked ground beef into the tomato sauce and mix it up. If by some chance your tomato sauce is too watery, you can bring it to a simmer and thicken it with a little bit of roux and whisk, just like you did with the cream sauce. I did this today.
Get your lasagna pan and some scissors. Cut some strips of the Capello’s lasagna sheets and cover the bottom of the pan. Then add a layer of tomato meat sauce, then a layer of lasagna sheets, then a layer of the cream sauce, then a layer of lasagna sheets, then tomato sauce, and so on. When you’ve almost reached the top of your lasagna pan (leave a little room for the cheese) DO NOT ADD THE CHEESE YET. Your last layer on top should be tomato meat sauce.
Cover your lasagna. I used a tin foil pan, so I had a lid to put on it – benefits of having catering supplies on hand. But you can cover yours with some tin foil. Bake it in the oven for 30 minutes.
Remove from oven, remove the lid, and sprinkle a layer of parmesan cheese on top of the lasagna. Then, sprinkle a layer of mozzarella cheese. Put it back into the oven (uncovered) just until the cheese gets all golden and melty (about 10 minutes). Then, remove from the oven and let it rest for 20 minutes or so, otherwise, you’ll burn your mouth and your week will be ruined!
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