Veal and Mushroom Lasagna

By The Canadian Living Test Kitchen

75 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	480480 cal
pro	32 g32g pro
total fat	25 g25g total fat
sat. fat	14 g14g sat. fat
carb	31 g31g carb
fibre	3 g3g fibre
chol	102 mg102mg chol
sodium	924 mg924mg sodium
% RDI:	-
calcium	4949 calcium
iron	1818 iron
vit A	3232 vit A
vit C	55 vit C
folate	3535 folate

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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.

Ingredients

1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
2 onions , chopped2 2oniononions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1 celery stalk , finely chopped1 1celery stalkcelery stalks, finely chopped
1 carrot , finely chopped1 1carrotcarrots, finely chopped
8 8cups cupssliced mixed mushrooms, (about 1-1/2 lb/750 g)
1 tsp dried basil 1 1tsp tspdried basil
1 tsp oregano 1 1tsp tsporegano
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1-1/2 lb lean ground veal 1-1/2 1-1/2lb lblean ground veal or lean ground turkey
1 cup white wine 1 1cup cupwhite wine or sodium-reduced chicken broth
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
12 lasagna noodles , (8 oz/250 g)12 12lasagna noodles, (8 oz/250 g)
4 cups shredded provolone cheese 4 4cups cupsshredded provolone cheese or mozzarella cheese
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
Béchamel Sauce:
1/3 cup butter 1/3 1/3cup cupbutter
2/3 cup all-purpose flour 2/3 2/3cup cupall-purpose flour
5-1/2 cups milk 5-1/2 5-1/2cups cupsmilk
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 pinch ground nutmeg 1 1pinch pinchground nutmeg
2/3 cup grated Parmesan cheese 2/3 2/3cup cupgrated Parmesan cheese

Preparation

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.)

Source : Canadian Living Magazine: May 2008