2160z organic beef packages (500g or just over a pound)
314oz cans polpa crushed tomatoes (by Mutti)
1stalkcelery, finely chopped
1medcarrot, finely chopped
1 garlic clove, minced
1/2cred wine (optional)
4tbspolive oil
1 1/2-2tspsalt
2rosemary twigs
Besciamella (Italian Béchamel Sauce)
4cunsweetened plain almond milk (1 liter)
1/2ccornstarch (plus 1 1/2 TB)
1/2cghee
1/2 tsp salt
1/4tspnutmeg
Assembly
bolognese sauce
besciamella
2pkggluten-free lasagna sheets
1cvegan 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.