The Big Lasagna

cooking.nytimes.com

Cynthia Mason

*edited to taste and for Keto

subheading: FOR THE RICOTTA FILLING:

1 large handful fresh basil, finely chopped (can sub dried -- about 2 TBSP)

1 large handful fresh parsley, finely chopped (can sub dried -- about 2 TBSP)

4 cups ricotta

6 ounces grated mozzarella

1 heaping cup grated Parmesan

freshly ground nutmeg to taste

salt and pepper to taste

2 beaten eggs

subheading: FOR THE BÉCHAMEL:

½ cup butter (1 stick)

½ cup King Arthur keto flour

4 cups milk substitute (I used 3 cups Carbmaster 2% + 1 cup heavy whipping cream)

freshly ground nutmeg to taste

salt and pepper to taste

subheading: FOR THE SAUCE:

(This is my recipe that I made, but you can make up your own or used jarred.)

2 to 3 TBSP olive oil

½ onion, minced

2 TBSP minced garlic

1 lb lean ground beef (85 to 90)

1lb mild or sweet ground italian sausage

12oz can San Marzano peeled tomatoes (can sub diced or stewed tomatoes)

1 jar prepared marinara sauce (I used Aldi Specially Selected)

½ cup red wine (or red cooking wine)

2 TBSP Italian tomato paste

2 cups stock (chicken, beef or vegetable -- whatever you have)

1 tsp fennel seeds

2 bay leaves

2 TBSP Italian seasoning

½ tsp garlic salt

subheading: Other ingredients:

2 packages Egg Life wraps or 3 packages Crepini

1.5 to 2 cups shredded mozarella

½ cup shredded parmesan

9x13 lasagna pan

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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