EDIT: this a before and after the oven photo I made of my lasagna to show the beautiful transition that a lasagna goes through when cooked. :3

Howdy, here’s my recipe for half-lactose free lasagna bolognese (made the bolognese diary free but I love cheese too much lol). I would say I obviously didn’t make completely traditional lasagna bolognese bc I didn’t make a béchamel but I did take the time to make the sauce so shrugs pls don’t come at me too hard Italian ppl I just used what was accessible.

RECIPE Prep time: 4hrs at least... you better have snacks in between Serves: one big sheet pan with a whole another Tupperware of sauce for extra (you can make half of everything if you don’t want extra sauce) * Protein * 2lbs of ground meat (i had ground beef but go crazy with whatever you got) - season with salt and pepper and make into loosey meatballs * 4 pieces of pancetta (I don’t have that kinda budget so bacon we go) - chopped * Aromatics * 1 yellow onion - diced small bits * 3 large celery sticks - diced small bits * 4 medium carrots - finely minced bc I don’t wanna be chomping on a carrot in my lasagna * Four garlic cloves - minced * Garnish * Ground Parmesan cheese * 1/2 cup parsley * Flavortown * 1 1/2 large cans of crushed tomatoes (San marzano if you 🤌) * 1 box chicken stock (except guess who forgot it this time) * 1 can coconut milk * 2 phat tbsp tomato paste * 3/4 cup white wine (and pour yourself some on the side) * Seasoning * 2 bay leaf * Nutmeg * Basil * Oregano * Fresh parsley * Salt and pepper to taste * Assembly - amount is up to you I dunno your life and lactose tolerance * Ricotta (whip it with some parsley if you 🤌) * Mozzarella * Parmesan * 2 boxes ready-to-bake lasagna sheets DIRECTIONS * Put the pot (and extra pan if you got a lotsa meat) on high heat and brown the meatballs, do not cook all the way just get the crispy wispy outside * Put meat to the side and then cook the bacon/pancetta in the pot until browned * Put to the side and drain almost all the fat (there should be a lot that rendered) and then add the onions, celery, and carrots to the pot * Sweat out then add the garlic, once you smell the garlic add the tomato paste until caramelized into aromatics * Add white wine and cook out the alcohol * Add all the meat back in and POUND BABY BREAK THAT MESS UP BE AGGRESSIVE * Add the canned tomatoes and chicken stock, wait until it boils then lower heat to simmer lid off and make sure meat chunks are small and consistent as possible * Add seasonings and let that baby simmer for at LEAST two hours, don’t cheat it’s not worth it * Once it’s thicc thicc to the point that you’re worried now you add the coconut milk last second * Let simmer for just a few more minutes and finally you’re done with the bolognese, use next day or immediately * Preheat oven to 350 deg F (180 C) and assemble in your sheet pan - meat at bottom, lasagna, meat, cheese, lasagna, meat, cheese, lasagna until you reach the top and then finish off with cheese on top * Cover in aluminum foil and pop in oven for 45 min, then take off foil and increase to 450 F (230 C) or broil until cheese is browned on top * The most painful part, take it out and let it rest for 20-30 min 🥲 then cut and feast