My Best Most Epic Lasagne 

So many recipes have been shared together at LORDE, and here's one of my most requested. This past Thanksgiving, we hosted two Friendsgivings for our kids, and my Epic Lasagne never even got a "finished" picture, as the kids demolished it before I could click! Enjoy this pan of comfort and joy with you and yours. Life is about complete wholeness, partaking in health filled and worth-it indulgences, so enjoy!

Béchamel: 1/2 stick butter melted in a pan salt and pepper. Add the cream and whisk so it is smooth, then start adding in milk until it’s bubbly and creamy. Stir in cheese then seasoning. 

1 cup heavy whipping cream, 3 1/2 cup whole milk, 1 1/2 c Italian cheese blend, 1/2 tsp nutmeg, salt and pepper to taste. 

1 large package 85 fat beef

4 scoops herbs de Provence

5 cloves of minced garlic
1 Tbsp. Brightland Alive Olive Oil

Sprinkle minced garlic in the pan with 1 Tbsp. Brightland Alive Olive Oil for 1 min. then salt and pepper and add in meat. Brown meat and drain.

2 packages hot Italian sausage removed from casing. Brown and drain and set aside, making sure it’s not in huge chunks.

1 package Italian blend cheese

1 1/2 package mozzarella cheese 

2 jars Vodka Pasta Sauce

 1 package oven ready lasagne noodles

Pour some of the sauce in a 9x13 pan and stir in 1/3 cup water and mix with hand. Lay 3 noodles down. Sprinkle with cheese. Add meat. Plop Béchamel over it evenly. Repeat 2x. The top layer should have a layer of the sauce, bechamel, cheese. Meat then a full layer of mozzarella sprinkled over top. Don't be tempted to do another layer of noodles, it just doesn't work, trust me! Tent tinfoil and bake 1 1/2 hours at 350. Remove tinfoil and let it rest for 10-15 min. Serve!