Veal and Mushroom Lasagna

Author: Canadian Living

This white lasagna dish, made with bechamel instead of tomato sauce, makes a satisfying gift to a friend in need. Look for packages of mixed mushrooms (shiitake, oyster and cremini) or buy a selection of each.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2008

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 onions chopped
  • 3 cloves garlic minced
  • 1 celery stalk finely chopped
  • 1 carrots finely chopped
  • 8 cups sliced mixed mushrooms (about 1-1/2 lb/750 g)
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 lb lean ground veal
  • 1 1/2 lb lean ground turkey
  • 1 cup white wine
  • 1 cup sodium-reduced chicken broth
  • 1/4 cup chopped fresh parsley
  • 12 lasagna noodles (8 oz/250 g)
  • 4 cups shredded provolone cheese
  • 4 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
Béchamel Sauce:
  • 1/3 cup butter
  • 2/3 cups all-purpose flour
  • 5 1/2 cups milk
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 pinch ground nutmeg
  • 2/3 cups grated Parmesan cheese

Method

In large saucepan or deep skillet, heat oil over medium-high heat; saute onions, garlic, carrot, celery, mushrooms, basil, oregano, salt and pepper for about 10 minutes or until no liquid remains.

Add veal; cook, breaking up with spoon, for about 5 minutes or until no longer pink. Spoon off any fat.

Add wine and bring to boil; reduce heat and simmer for 10 minutes or until no liquid remains. Stir in parsley. Set aside.

Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk, salt, pepper and nutmeg; cook, whisking, for 15 minutes or until boiling and thickened. Whisk in Parmesan.

Meanwhile, in large pot of boiling salted water, cook noodles for 8 minutes or until almost tender. Drain and chill in cold water; drain again and arrange in single layer between damp tea towels.

Spread 1 cup (250 mL) of the bechamel sauce in 13- x 9-inch (3 L) glass baking dish; top with 3 of the noodles. Spread with one-third of the veal mixture, 1 cup (250 mL) of the bechamel sauce, 2/3cup (150 mL) of the provolone cheese and 3 of the noodles. Repeat layers twice. Spread remaining bechamel over top. Sprinkle with remaining provolone and Parmesan. Cover with greased foil.

Bake in 375°F (190°C) oven for 45 minutes. Uncover and bake for about 30 minutes longer or until golden and bubbly. Let stand for about 10 minutes before serving.

(Make-Ahead: Refrigerator: Assemble lasagna and let cool. Cover and refrigerate for up to 24 hours. Unwrap and recover with greased foil; bake as directed, adding 15 minutes. Freezer: Assemble lasagna and let cool. Cover with plastic wrap and overwrap with foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Unwrap and recover with greased foil; bake as directed, adding 15 minutes.)

Nutritional facts Per serving: about

  • Sodium 924 mg
  • Protein 32 g
  • Calories 480.0
  • Total fat 25 g
  • Cholesterol 102 mg
  • Saturated fat 14 g
  • Total carbohydrate 31 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 49.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Veal and Mushroom Lasagna

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