Pasta without the Pounds
• 4 tbsp. extra virgin olive oil
• 2 garlic cloves, peeled and crushed
• 4 zucchini, cut into ¼ rounds
• 1 pound ground chicken
• 1 large yellow onion, diced
• ½ cup diced pancetta
• 2 cans tomatoes (28 oz. each)
• 1 cup water, sloshed around in one can
• 3 dried bay leaves
• red pepper flakes, to taste
• 4 tbsp. butter, plus extra for greasing
• ½ cup flour
• 2 cups whole milk
• 1 ½ cup freshly grated parmesan
• 2 cups shredded mozzarella
• 1-box lasagna noodles, cooked al dente (12 oz.)
1. Build the Bolognese:
a. In a large pot, heat 3 tbsp. olive oil on medium high. Brown the garlic and zucchini, about 2 minutes; move to a plate. Brown the chicken , 5 to 7 minutes; add to the plate. Sauté the onion, pancetta, and a pinch of salt in 1 tbsp. olive oil until the onion softens and fat renders, about 5 minutes. Add the tomatoes, water, bay leaves, pepper flakes, and salt and pepper. Simmer until thickened, 20 minutes or so. Add the plate ingredients and simmer 15 minutes.
2. Concoct your second sauce:
a. In a medium saucepan over medium heat, melt the butter. Gradually add the flour and whisk over the heat until the mixture takes on a glossy sheen, about 5 minutes. Now slowly add the milk and simmer, whisking the whole time, until the sauce has thickened but is still pourable, about 5 minutes. Season with salt, pour the sauce into a bowl, and put plastic wrap directly on the surface of the sauce so a skin does not form.
3. Play pasta architect:
a. Preheat the oven 375 degrees. Butter an 8 X 8 baking dish. Mix the cheeses in one bowl and sauces in another; take out the bay leaves. Add ½ cup sauce to the dish, then a pasta layer (letting nay excess climb up the sides), then 3 tbsp. cheese, then more pasta, perpendicular to the first layer and cut to fit. Now layer sauce/cheese/pasta four times, being generous with the sauce. Fold any excess pasta over the lasagna and add any remaining sauce and cheese.
4. Bake, serve, chow down:
a. Put aluminum foil over the dish, tenting it and poking a few small holes to vent steam. Set your lasagna on a baking sheet and bake until the top is bubbling, about 45 minutes. Then remove the foil cover and continue baking until the top of the lasagna is browned and crispy, about 30 minutes more. Let it sit 30 minutes before slicing into it.
28 grans protein
38 grams carbs
25 grams fat