From Juliane's Kitchen: Gluten Free Bolognese Lasagna with Bechamel

It took me a few tries to perfect this recipe, but I finally feel like it's post worthy. The sauce is the key to this lasagna. I suggest letting it simmer all day. The longer the better. I made mine the night before and it rocked the next day in the lasagna. If your sauce is already made, the lasagna is really pretty easy to assemble. The sauce is the most time consuming part. This recipe makes a lot of sauce, so you can freeze the leftover or use it in another pasta dish.

Gluten Free Bolognese Lasagna with Bechamel

Deliciousness happening :)

These are the best tomatoes to use!!!

For Sauce:

5 cans San Marzano Tomatoes

1 large white onion, diced

4 carrots, diced

4 stalks celery, diced

6-8 cloves garlic, diced

2 cups sliced mushrooms

30-35 Fresh Basil leaves (I just tear them and put them in the sauce)

4 Bay Leaves

1 1/2 cups Red Wine

2 tbsp salt

2 lbs ground beef

1 lb ground pork

Bechamel

4 sweet italian sausage links

2 tbsp Olive Oil

For Bechamel:

5 tbsp butter

5-6 tbsp gluten free flour

5 cups warm milk

2 tsps salt

1 tsp pepper

1 tsp nutmeg

Gluten Free Lasagna Noodles

These noodles are the best to use! I don't know why this pic is sideways, sorry.

Shaved or shredded Parmesan/Romano Cheese

In a large saucepan on medium high heat, add olive oil. Add onions, carrots, garlic and celery. Saute about 5 minutes. Add the beef and pork and cook through. Once the meat is cooked, add the mushrooms.

Add the tomatoes. They are whole, so I use my hands to squish them into the pan. It's the best way to do it. If you don't want to do that, you can put them in whole and break them up as they cook. Add the basil leaves, bay leaves, salt and wine.

Bring sauce up just to boiling, then reduce heat to a low simmer. Add the sausage links whole into the sauce. Simmer uncovered for at least two hours. The time really does make a huge difference in the end result.

To make the bechamel, put milk into the microwave for a few minutes until it's warm. Melt butter in a saucepan over medium high heat. Add the flour and whisk to make a roux. Cook for about a minute. Add warm milk and whisk continually. As it warms up, it will thicken. Be patient, the bechamel takes a few minutes to thicken, especially with the gluten free flour. Add salt, pepper and nutmeg.

Cook lasagna noodles as directed and rinse with cold water.

Start with a layer of sauce in a 9x13 baking dish.