Lectin Free Lasagna

Lectin Free Gourmet
12 hours ago
2 min read

This homemade lasagna shows how simple and rewarding it is to prepare a nourishing, lectin-free dish from scratch. Fresh lasagna sheets are rolled thin, briefly cooked, and layered with a rich, slow-simmered beef Bolognese and a smooth, gently cooked béchamel. High-quality ingredients like ghee, sheep’s milk, and Pecorino create depth of flavor without unnecessary additives. The layering process is straightforward and allows full control over texture and seasoning. After baking slowly until golden and resting before serving, the result is a wholesome, satisfying lasagna that highlights traditional craftsmanship, clean ingredients, and the comfort of truly homemade food.

Ingredients (4 servings)

Lasagna Sheets

2 pastured eggs
3/4 C Lectin Free PASTA & NOODLES MIX
1 tbsp ghee, tallow or sheep milk
Pinch of salt

Bolognese

1 lb ground beef
2 onions
1 garlic clove
Splash of balsamic vinegar
1 handful fresh basil
Oregano fresh or dried chopped
Parsley, finely chopped
1 slice celery, diced
2 carrots, diced

Béchamel Sauce

2 tbsp ghee/sheep butter/tallow
3 tbsp Lectin Free PASTA & NOODLES MIX
Nutmeg, salt
1 C sheep’s milk
1/2 C Pecorino grated

Topping

2 C Pecorino grated
Oregano

Preparation

Prepare the dough for the lasagna sheets according to the pasta recipe
Roll out the dough on a floured work surface to about 1/16–1/8 inch (2–3 mm) thickness or use a pasta machine. Cut into lasagna sheets.
Prepare the Bolognese according to the recipe
For the béchamel, melt ghee in a saucepan. Stir in the flour and gently sauté for 1–2 minutes without browning.
Remove from heat and gradually whisk in the milk. Return to heat and cook until thick.
Simmer 2–3 minutes, stir in grated Pecorino, season with nutmeg and salt.
Layer lasagna sheets, Pecorino, Bolognese, béchamel, and repeat.
Finish with plenty of Pecorino and oregano.
Bake at 320 °F (160 °C) for 45 minutes, then rest 20 minutes before serving.