Anti Inflammatory Beef Lasagna
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Learn more →Ingredients
6 servings
For the meat sauce
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 ½ lb lean ground beef
Chef's tipRegular ground beef may be fattier - drain the extra fat after browning if needed. - 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
For the béchamel
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp gluten free flour
- 2 cups milk
- ¼ tsp ground nutmeg
- ¼ tsp salt
For assembly
- 12 gluten free lasagna noodles (oven-ready or boiled per package directions)
- 1 ½ cups parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 1 ½ cups mozzarella cheese, shredded
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). If using boil-required gluten-free lasagna noodles, cook them in a large pot of salted boiling water according to package directions until just tender, then drain and lay flat on a lightly oiled sheet of parchment to prevent sticking. Skip this step if using oven-ready noodles.
- 2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.
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