Directions
- 1Cook the Ground Beef in a 10" skillet over medium high heat with 1 tbsp grass fed butter or beef tallow until well browned.
- 2Add in all spices (paprika, salt, granulated garlic, granulated onion, dried oregano) and cook for 1 minute.
- 3Pour in Beef Bone Broth and simmer for 10 minutes on medium low heat.
- 4Pull pan off the heat.
- 5Mix 3 Egg Yolks and ¼ cup Fine Grated Parmesan together.
- 6Add 2 tbsp of the hot broth from the pan to the egg and parmesan mixture and stir together to temper.
- 7Add the tempered egg mixture to the meat sauce and stir until well combined.
- 8Add ½ cup shredded parmesan and stir.
- 9Set the perfectly thickened meat sauce aside.
- 10Whisk 15 ounces Ricotta Cheese, 2 Whole Eggs, and 1 tsp Salt together until smooth for the ricotta cheese mixture.
- 11Butter a 9" x 9" baking dish.
- 12Start layering your ingredients in this order: a small amount of Meat Sauce on the bottom, then "Noodles" (thick sliced oven roasted chicken), Ricotta Mixture, Meat Sauce, and Shredded Parmesan. Build three layers high.
- 13Cook this in a 350°F oven for 45 minutes.
- 14Allow the lasagna to rest for 20 minutes before slicing into it.
Ingredients
- Oven Roasted Chicken from the deli, sliced on #3
- 1 tbsp Grass Fed Butter or Beef Tallow
- 2 pounds Ground Beef
- 1.5 tbsp Paprika
- 2 tsp Salt
- 2 tsp Granulated Garlic
- 1 tsp Granulated Onion
- 1 tsp Dried Oregano
- 3 Egg Yolks
- 0.25 cup Fine Grated Parmesan
- 0.5 cup Shredded Parmesan
- 1.5 cups Beef Bone Broth
- 15 ounces Ricotta Cheese
- 2 Whole Eggs
- 1 tsp Salt
- 1 cup Mozzarella
- 0.5 cup Shredded Parmesan
Equipment
10" skilletPyrex Baking DishStainless Pan with 3 Ply Heavy BottomTeak UtensilsDisposable Pastry BagsMason Jars4 Sided Grater
Tips
- Use thick-sliced oven roasted chicken (or turkey, roast beef, egg wraps) without a bunch of preservatives for the noodle layer.
- Cook the beef until well browned to intensify the flavor.
- Temper the egg yolks and fine grated parmesan mixture with hot broth to prevent scrambling.
- Let the lasagna rest for 20 minutes before slicing.
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