This is a twist on the lasagne from Lessons In Chemistry. If you’re a meat eater, go to the webpage and use her recipe directly – I’m told it’s amazing.

Sauce

Sautée:

• 3 Tbsp olive oil
• 3 garlic cloves (I like more)
• 1 Tbsp fresh oregano
• 1 tsp salt
• 2 small cans tomato paste
• 2 cups milk

Add one at a time and then simmer:

• 2 small cans tomato paste
• 2 cups milk

Chop veggies of choice (small) – sauté lightly then add to the sauce. I like zucchini, yellow squash, red onions & broccoli.

Ricotta Bolognese

In sauce pan:

• 5 Tbsp butter – melt then add
• 1/4 cup tapioca flour

When it thickened, add:

• 1 cup whole milk (recipe calls for 3 cups, I think it’s waaaay too much)
• 1 tsp salt
• 1 15oz container ricotta cheese

Grain Free Pasta

• 8 egg yolks
• 2 c almond flour
• 8 tbsp lupin flour (or green banana flour – may need to add a little liquid)
• 2 tsp ground psyllium husk (or 4 tsp xanthan gum – gum sticks to the gut but is an effective binder)

Combine ingredients in a bowl. Dump onto work surface and fold over several times until dough is smooth. Refrigerate 30 minutes.

Place dough on parchment sheet then cover with a second sheet. Roll dough to desired thickness. Cut into strips. (You may need more depending on your preference of pasta to filling ratio).

Other pasta options:

Almond/Tapioca Pasta

Cream cheese/almond flour (1 g carb – true keto!)

Assemble

Add a light layer of sauce on bottom.

Layer with pasta, veggies in sauce, bolognese.

On top layer, add a little sauce and beschemel then mozzarella and Parmesan.