Veal Cannelloni

Author: Canadian Living

Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.

  • Portion size 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1 carrots diced
  • 1/4 cup tomato paste
  • 1 can tomato
  • 1/2 cup dry white wine
  • 6 sheets (each 9 x 6 inches/23 x 15 cm) lasagna noodles
  • 1/4 cup grated Parmesan cheese
Béchamel Sauce:
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 3 3/4 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
Veal Filling:
  • 1 tablespoon olive oil
  • 2 onions chopped
  • 5 cloves of garlic minced
  • 3/4 teaspoons dried basil
  • 3/4 teaspoons dried oregano
  • 1 1/2 lb lean ground veal
  • 1 1/2 lb lean ground beef
  • 2 eggs lightly beaten
  • 1 cup grated Parmesan cheese
  • 1/3 cup dry bread crumbs
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

In saucepan, heat oil over medium heat; cook onion, garlic and carrot, stirring, until onion is softened, about 5 minutes. Add tomato paste; cook, stirring often, for 3 minutes. Add tomatoes and wine, breaking up tomatoes with spoon. Bring to boil; reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Set aside.

Veal Filling: Meanwhile, in large skillet, heat oil over medium heat; cook onions, garlic, basil and oregano, stirring, until softened, about 5 minutes.

Add veal; cook over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes. Spoon off any fat. Transfer to large bowl; let cool for 5 minutes. Stir in eggs, Parmesan cheese, bread crumbs, parsley, salt and pepper. Set aside.

In large pot of boiling salted water, cook lasagna until tender but firm, about 3 minutes. Drain and chill under cold water. Cut each sheet in half crosswise. Arrange in single layer between damp tea towels.

Béchamel Sauce: In saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute. Whisk in milk, salt, pepper and nutmeg; cook, whisking constantly, until boiling and thickened, about 15 minutes. Whisk in Parmesan cheese and parsley.

In 13- x 9-inch (3 L) glass baking dish, spread 1 cup (250 mL) of the tomato sauce. Spoon 1/3 cup (75 mL) of the veal filling along 1 short edge of each lasagna sheet. Roll up and place in baking dish, making 2 rows. Cover with remaining tomato sauce. Pour b?amel over top; sprinkle with Parmesan cheese. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Add 15 minutes to baking time.)

Bake in 375°F (190°C) oven until sauce is golden and bubbly, about 45 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1126 mg
  • Protein 39 g
  • Calories 584.0
  • Total fat 26 g
  • Cholesterol 191 mg
  • Saturated fat 12 g
  • Total carbohydrate 48 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 49.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 49.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Veal Cannelloni

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