This Lasagna Shouldn’t Be Possible

Lasagna like this should be impossible. I promise you, it’s oh so real. Made with brisket, pork shoulder and loads of vegetables. Yes this is somehow BOTH gluten free AND dairy free. Recipe below!

CHAPTERS
00:00 Hello
01:13 How To Bolognese
02:23 The Cream Of The Crop
03:39 Wait, Will This Work?
04:49 The Dilemma
06:06 The Reward

BOLOGNESE SAUCE
1lb brisket, ground
1lb pork shoulder, ground
3 stalks celery, brunoise
3 carrots, peeled and brunoise
1 fennel bulb, brunoise
3 shallots, sliced
2 garlic cloves, crushed and minced
8oz dry white wine
32 oz water
½ tspn bay leaf powder
1 tspn dried oregano
Olive Oil
Salt

CAULIFLOWER CREMA
1 large cauliflower, chopped
8 oz white wine
32 oz water
2 tbsp nutritional yeast
4 oz olive oil
1 tbspn sea salt

Put everything into a pot and bring to a simmer, cook for 30 min until tender. Purée cauliflower and liquid in blender until smooth. Season to taste. If too thin put emulsified liquid onto stove and simmer until reduced and thickened.

LASAGNA SHEETS
Explore Cuisine Organic Green Lentil Lasagna Sheets

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it’s maybe the king of all pasta dishes but this is no ordinary lasagna bologan what makes this one so unique well let’s start at the beginning hi I’m Jake I’ve worked in New York City restaurants for almost 15 years and I’ve got almost 15 million food restrictions the big ones to start include gluten dairy nuts and sugar whenever I tell people they usually say something like G I’m so sorry or oh my God but here’s the thing it’s not as bad as you think yes I definitely miss a lot of those things but most of the time I feel pretty good so what do I eat instead well necessity really is as doting a mother to invention as they say and to prove it I’m going to do the impossible I’m going to make a lasagna ban that’s as good as you’ve ever had it’ll also be completely gluten-free and dairy free you don’t believe me well let me show you in order to achieve the impossible you definitely can’t skim on the quality I’m fortunate to have a great whole animal butcher in my neighborhood that carries really excellent meat my Bing starts with one pound of grass-fed brisket and one pound of Heritage pork shoulder I use these Cuts instead of ground beef and ground pork because I know they’re both one super delicious and two work best with long cooking time you don’t always get that with pre-round meat something distinctive to a bowling versus any run-of-the-mill Ragu is that it’s usually loaded with vegetables these include three carrots three stocks of celery three shallots two cloves of garlic my favorite addition one bulb of fennel fennel and pork are classic flavor partners and it really add a little something extra to the rest of the mirror block as for the remaining ingredients aay Leaf oregano wine water and salt this all simmers for 1 hour until tender lasagna always calls for cream sauce or cheese or both the classic Basham of wheat flour turned into a rue with butter and then turned into a Basham with milk is a double no no with my restrictions enter my easygoing reliable friend cauliflower AKA white byy broccoli the appeal of cauliflower usually is its malleability tosses fettes in whatever seasoning you want roast them in the oven and they’ll taste like whatever you toss them with in this case though cauliflower has another trick up its sleeve silky creamy deliciousness the kicker this is actually the easiest recipe you’ve never heard of add 32 oz of water 8 oz of white wine about 1/4 cup of olive oil 2 tbsp of nutritional yeast and 1 tbsp of salt all together and bring it up to a simmer then just ugly chop one cauliflower add it into the liquid and cook for 30 minutes then you blend it season to taste and you’ve got your cauliflower crma I’ve made this lasagna dozens of times over the years I love it and stand by it all the same everything can always be improved I’m trying something new on this one I’m talking about fresh pasta figuring out how to make gluten-free fresh pasta is the Holy Grail for me it’s kind of like an Indiana Jones except you actually want your face to melt when you finally find the treasure the elegant Simplicity of Italian cooking immediately goes out the window when you realize that all of these jars need to stand in just for AP flour now I keep a high bar for what I think fresh pasta needs to be like even if gluten-free I’ve tried numerous times in the past and nothing has made the cut as for this time [Music] exactly the same it’s not working luckily for me these dried lasagna sheets were incredibly well they’re made from lentils and they’re actually pretty mild and a bit peppery and their flavor and texture work really great in this application time to build let’s talk about where we are you poured Your Blood Sweat and Tears into making the individual components of this lasagna you’re ready for the easy part the sauces are done you’ve got your pasta you guarded your bowl and ye from lurking Predators you layer in sauce then pasta sauces then pasta until you’ve constructed this architectural wonder you pop it into your preheated oven and bake it for about an hour little do you realize the hardest part is still in front of you as soon as this thing comes out of the oven it’s beautiful it’s aromatic and it’s boiling hot ideally it needs at least another hour to cool maybe even two if you want to try to get meat slices me well I’m faced with three choices do I throw caution to the wind eat it right away and burn off all my taste buds do I stay up late and have dinner around like 11:00 p.m. to reap the reward of A Hard Day’s Work cooking and filming or can I be a monk and channel all my in discipline and eat this the next day I know what I have to do I know it’s difficult to tell but I’m in fact technically not a child that doesn’t make me any less proud that I completely aced the marshmallow test maybe it’s because I grew up in a food abundant Italian ameran home but having already made untouched lasagna in the fridge ready to go for dinner is one of most comforting feelings that I know with the night in the fridge to cool the lasagna has only gotten better the extra time allows the flavors to really Mir together and become more than the sum of its parts last night I would have had to scoop this out of the dish with a spoon but today I can cut myself a nice Big Slice you can reheat this any want of a dozen ways but then you feast and you know they say virtue is its own reward and I think that’s true just so long as that reward is actually [Music] was so are you looking for ways to make eating vegetables more delicious well check out this video where I slather mustard vinegret on [Music] everything there is something you got to know if you expect us to run and play we got to have a banana on