Veal Lasagna Recipes

VEAL LASAGNA

Steps:

• In 12-inch skillet brown meat in olive oil in batches; set aside.
• Add mushrooms to skillet and saute until golden.
• Return meat to skillet, reduce heat to low, cover and simmer 30 minutes until tender stirring occasionally.
• In 3qt saucepan saute onions and garlic in butter until tender, about 5 minutes.
• Stir in flour and cook a minute or two.
• Add milk and chicken stock, stirring until thickened.
• Add meat and mushroom mixture, sherry, salt, nutmeg, dried thyme, dried basil, and dried oregano.
• Simmer a few minutes stirring frequently.
• Add cream.
• Spoon a thin layer in bottom of 9x13-inch baking pan.
• Arrange noodles over top lengthwise. Layer in about 1/2 meat mixture.
• Repeat layers ending with noodles.
• Cover dish tightly with foil and bake in 350°F oven for 45 minutes.
• Remove cover, and sprinkle with Romano cheese continue baking about 15 minutes or until lightly browned.

VEAL LASAGNA

Steps:

• In medium saucepan, combine tomatoes, tomato paste, oregano, salt, and pepper.
• Bring to boiling. Reduce heat, and simmer covered for 30 minutes stirring occasionally to break up tomatoes. Add veal.
• Cook lasagna as package label directs. Drain well.
• Meanwhile, preheat oven to 350. Lightly grease a 13x9 inch baking dish.
• Pour in just enough sauce to cover bottom of baking dish. Place half of lasagna in sauce and cover with a little more sauce. Layer half of the ricotta, Parmesan, and Mozzarella.
• Repeat with rest of ingredients. Bake uncovered for 30 minutes or until cheese melts and sauce is bubbly.

VEAL AND ROASTED VEGETABLE LASAGNE ANDERSON

Steps:

• Make veal sauce:
• Separately chop onion and mushrooms and mince garlic. Drain and chop canned tomatoes, reserving juice. Finely chop dried tomatoes. In a heavy saucepan cook onion and garlic in oil over moderately low heat, stirring, until softened. Add mushrooms and cook, stirring, until all liquid they give off is evaporated. Add tomato paste, canned tomatoes with reserved juice, and salt and pepper to taste and simmer sauce, covered, stirring occasionally, 30 minutes.
• While sauce is simmering, in a non-stick skillet cook veal over moderate heat, stirring, until cooked through. Add veal and dried tomatoes to sauce and simmer 10 minutes. Stir in basil and remove pan from heat. Veal sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before using.
• Roast vegetables:
• Preheat oven to 375°F.
• Cut bell peppers and onions into 1-inch pieces and cut carrots into 1- by 1 1/2-inch sticks. Coarsely chop garlic. In a large shallow baking pan toss vegetables with garlic, oil, and salt and pepper to taste and roast in middle of oven, stirring occasionally, 30 to 35 minutes, or until tender. Vegetables may be roasted 1 day ahead and chilled, covered. Bring vegetables to room temperature before using.
• Make ricotta mixture:
• In a bowl stir together ricotta mixture ingredients until combined well.
• Assemble lasagne:
• Lightly oil a 13- by 9-inch glass baking dish. Coarsely shred basil leaves.
• Spread about 1 cup veal sauce over bottom of dish and cover with 3 lasagne sheets, making sure they do not touch each other. Drop one third ricotta mixture by spoonfuls over pasta and spread evenly. Top with one third vegetables. Spread about 1 cup sauce over vegetables and sprinkle one third basil over sauce. Make more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, completely covering pasta, and sprinkle with grated cheeses.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 40 minutes. Remove foil and bake lasagne 10 minutes more. Let lasagne stand 5 minutes before serving.