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Veal Lasagna




Source of Recipe


Internet


List of Ingredients




Filling:
1 pound lean ground veal
3 cups sliced mushrooms
3 cloves garlic, minced
1 large onion, chopped
1 sweet green pepper, chopped
2 teaspoons each dried basil and oregano
1 jar prepared pasta sauce
1 can tomato paste
1/2 cup water
salt and pepper, to taste

Cheese Filling:
1 package frozen chopped spinach, thawed
2 eggs, beaten
2 cups smooth ricotta cheese
1 cup shredded provolone or mozzarella cheese
1/4 teaspoon pepper

12 lasagna noodles, cooked and drained
2 cups shredded provolone or mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Filling: In large pot, brown veal over high heat. Reduce heat to medium high and add mushrooms, garlic, onion, green pepper, basil and oregano. Cook, stirring for about 8 minutes or until mushrooms are beginning to brown. Add pasta sauce, tomato paste and water; reduce heat and simmer for about 5 minutes or until thickened. Season to taste with salt and pepper. Cheese Filling: In colander, squeeze moisture out of thawed spinach; wrap in strong paper towel and squeeze again until dry. In bowl, whisk eggs; blend in spinach, ricotta cheese, Provolone and pepper. To Assemble: Spread a thin layer of veal filling in bottom of greased 9 x 13 inch glass baking dish. Place three noodles lengthwise in dish, trimming to fit as necessary. Spread with 1/3 of the remaining veal filling; top with noodles. Spread with cheese filling and top with three more noodles. Spread with half of the remaining veal filling and top with remaining noodles. Spread with remaining veal filling and sprinkle with Provolone and Parmesan cheeses. Cover with foil; bake in 375F oven for 20 minutes. Uncover and bake for 20 minutes longer or until bubbling and golden on top. Let stand for 10 minutes before serving. 8 servings.



Recipe