Beef Bolognese Lasagna with Creamy Pistachio Vinaigrette Salad

Wheat, eggs, cow milk, pistachio nuts (packaged separately), soy (dressing only)

Lasagna, dressing, pistachios

Salad - romaine, butter or little gem lettuce, radishes. OR, beets, carrots or cauliflower for roasting.

Thaw lasagna overnight in the fridge or cook from frozen.  Thaw dressing overnight in fridge or in cold water.

Lasagna - Heat oven to 375F. If frozen, cover with foil and bake for 45 minutes before removing cover. Bake for 30 min to 1 hr uncovered until top is browned and cooked through. Let rest for at least 15 min before serving.

Salad - Chop lettuce, thinly slice radishes. Mix 1/2 of pistachios with dressing and toss lettuce and 1/2 of radishes with enough dressing to coat. Top with remaining pistachios and radish.

Lasagna - Pasta (wheat flour, semolina flour, eggs, olive oil), bolognese (beef chuck roast, pork shoulder, beef stock (beef bones, carrot, celery, onion, bay leaf, thyme, pepper, salt), san Marzano tomatoes, red wine, pancetta (pork, salt, pepper), onion, carrot, celery, pork shoulder, whole milk, parmigiano cheese rinds (milk, salt, enzymes), tomato paste, basil), bechamel sauce (milk, wheat flour, butter (milk cream, salt), mozzarelle (whole milk, salt, enzymes), parmigiano (whole milk, enzymes)