Riccota-less Lasagna

Uses a bechemel of pecorino romano and parmesan instead of riccota cheese.

Ingredients

Meat sauce

• Salt
• Pepper
• Oregano
• Basil
• Fresh Thyme
• 2 lb ground beef
• Onion, Carrot, and Celery
  • 2 cups of each (the rule is 1 cup of eachveggie per pound of beef)
• Tomato paste
• 16 oz crushed tomatoes
• Garlic to taste
• Red wine
• Beef stock

Bechemel

• 1/2 cup unsalted butter
• 1/2 cup flour
• 1 teaspoon Paprika
• 2 cups milk
• 1/2 teaspoon nutmeg
• 1 egg yolk

Instructions

Bolognese

• Cook down the ground beef in a pan
  • Season with salt and pepper
  • After cooking, remove from pan but leave all the juices
• Add onion, celery, and carrot
  • Cook till translucent
• Add beef back to pan
• Add tomato paste and garlic
• Deglaze the pan with red wine and beef stock
• Cook down a couple minutes, then add the crushed tomatoes
• Season with salt, pep

Bechemel

• Create a rue by first melting your butter in a pan, then adding the floud while mixing
• Add 2 cups milk
  • Raise to a low simmer
• Add Pecorino Romano and Parmesan cheese (more romano than parmesan) and get to desired thickness
• Add 1 teaspoon paprika and 1/2 teaspoon nutmeg
• Salt and pepper
• 1 beaten egg yolk

Assembly

• Boil lasagna sheets for 1 minute before assembling
• First layer is just bolognese + sheets
  • After that, it's just bolognese -> bechemel -> sheets
• The final layer will be be bechemel topped by cheese