Serves 8

Ingredients:

 

1 pound beef/veal sausage

1 pound lean ground beef

1 large white onion, chopped fine

8/10 garlic cloves, grated

5/6 tbsp rapeseed oil

1 can Italian tomatoes

15 oz passata

3 tbsp tomato paste

½ cup chicken broth

2 tbsp fruit syrup

1 tsp fennel seeds

3 tsp dried oregano

2 tbsp rich balsamic

1 cup chopped fresh basil

salt and pepper to taste

½ cup fresh parsley

1 box of gluten free lasagne noodles

30 ounces of ricotta cheese

1 egg

1/8 tsp ground nutmeg

½ pound mozzarella, sliced

½ pound burrata, sliced

1 cup parmesan or pecorino cheese, grated

 

Heat a large pot with the rapeseed oil and add the onion. Saute until soft and then add the garlic. Saute until golden. Add the tomato paste and cook through. Then add the beef and sausage. Mix well and saute until all the meat is colored. Add the tomato passata, chicken broth, can of tomatoes, oregano, balsamic, fruit syrup, fresh parsley (leaving a couple tbsp. aside), and fennel seeds. Lightly salt as it will concentrate down as it cooks, so finish seasoning at the end. Then bring to a simmer and cook until concentrated and a thick sauce, about 1½ to 2 hours.

 

In the meantime, soak your lasagne noodles in hot water for about thirty minutes.

 

In a bowl, add the ricotta, egg, reserved parsley, 2 tbsp basil, salt, and nutmeg. Place in fridge until sauce is ready.

 

Heat the oven to 200 celcius. Lightly grease with rapeseed oil a deep baking dish.

 

Layer the ingredients in this manner: first the meat sauce, spread evenly. Then a layer of the noodles. Then a layer of the ricotta and then the mozzarella and burrata slices. Add a sprinkling of parmesan. And repeat the layers until meat sauce is finished. Cover top well with parmesan. Cover loosely with a baking sheet and bake for 25 minutes. Remove the baking sheet and cook another 20 minutes until the top is brown.

 

This can also be premade and frozen, defrosted, and then baked.