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Ayurvedic style lasagna.

Ayurvedic-Italian Lasagna

Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4

Ingredients
  

Bolognese Sauce

  • 2 160z organic beef packages (500g or just over a pound)
  • 3 14oz cans polpa crushed tomatoes (by Mutti)
  • 1 stalk celery, finely chopped
  • 1 med carrot, finely chopped
  • 1 garlic clove, minced
  • 1/2 c red wine (optional)
  • 4 tbsp olive oil
  • 1 1/2-2 tsp salt
  • 2 rosemary twigs

Besciamella (Italian Béchamel Sauce)

  • 4 c unsweetened plain almond milk (1 liter)
  • 1/2 c cornstarch (plus 1 1/2 TB)
  • 1/2 c ghee
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Assembly

  • bolognese sauce
  • besciamella
  • 2 pkg gluten-free lasagna sheets
  • 1 c vegan parmesan

Instructions
 

Bolognese Sauce

  • Heat olive oil in a large heavy pot over medium-high heat. Add onion, garlic, celery, and carrots. Sauté until soft. 
  • Add beef and start breaking it up with a spatula or wooden spoon until browned about  10 minutes. Add wine and rosemary. Bring it to a boil and simmer for 1 minute, stirring often until the wine is fully evaporated.  
  • Add 3 cans of polpa (plain)  and stir to blend. Reduce heat to very low and gently simmer, occasionally stirring, until flavors meld, and cook for about 1  1/2 hours. Season with salt and pepper. If it starts to be too dry, then add some water. 

Besciamella

  • In a medium pan, melt ghee at low heat, add salt, and nutmeg and when melted, add the cornstarch and stir quickly.   
  • Now add a little bit of (alternative) milk and make sure you stir so there are no flour clumps and then add the rest of the milk.  
  • Keep stirring the milk at low-medium heat until it thickens at the desired consistency. Set aside. 

Assembly

  • Preheat the oven to 375 F. 
  • To assemble, spread 1/2 cup (enough so lasagna sheets don’t stick) of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over bolognese sauce.   
  • Spread with bolognese sauce. Top with besciamella sauce. Sprinkle 1/4 cup vegan Parmesan cheese. Repeat layers one more time.  
  • Bake in a preheated oven for 25-30 minutes. Check it with a  fork to make sure the noodles are cooked. Cool for 10 minutes before serving.