Lasagna

Bolognaise Warm the grapeseed oil in a large pot over medium to high heat. Add in the onions, garlic and sauté without browning. Once the onions are translucent add in the beef and brown, if a large amount of fat releases from the beef, Strain the fat off before continuing. Next add in the cumin and the forest mushrooms. Continue to brown until the mushrooms start to soften. Then add in the smoked chipotle, diced tomatoes and tomato paste. Cook the paste out for one minute. Then add the red wine and using a wooden spoon release anything that might have stuck to the bottom of the pan. Now add in the tomato puree, herbs and simmer for approximately 30 to 40 minutes. Once cooked down set aside until you are ready to assemble your lasagna. Lasagna (assemble) Using a metal ring mold, layer in the ingredients in the following order. A ring of pasta, topped with a spoon of bolognaise sauce, slice of provolone cheese, a mixture of grilled zucchini, mushroom and cream sauce (not too much sauce, just enough to bind them). Followed by a slice of mozzarella, grated parmesan and then repeat. Starting with the ring of pasta again. Continue until your ring mold is filled to the top but make sure to finish with a ring of pasta, slice of mozzarella and grated parmesan. This will give the lasagna and nice presentation on the top. TOP Sliced mozzarella & grated parmesan Ring of pasta Sliced mozzarella & grated parmesan Zucchini, Mushroom, Cream Sauce mix Sliced provolone cheese Bolognaise Sauce Ring of pasta Sliced mozzarella & grated parmesan Zucchini, Mushroom, Cream Sauce mix Sliced provolone cheese Bolognaise Sauce Ring of pasta BOTTOM Once the individual lasagnas are assembled, slowly bake in a 375-degree oven. Remember everything is already cooked so you are melting the cheese and heating everything up. Once it is hot through to the center you can remove from the oven and allow to rest for at least 5 minutes. This will help everything to stick together, place the lasagna in the center of the serving plate before removing the ring. Serve with additional tomato sauce, fresh basil leaves and more grated parmesan cheese.