Veal and Mushroom Lasagna
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This white lasagna dish, made with b?amel 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.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 480 |
| pro | 32 g |
| total fat | 25 g |
| sat. fat | 14 g |
| carb | 31 g |
| fibre | 3 g |
| chol | 102 mg |
| sodium | 924 mg |
| % RDI: | - |
| calcium | 49% |
| iron | 18% |
| vit A | 32% |
| vit C | 5% |
| folate | 35% |
Suggested Recipes
-
1 tbsp (15 mL) extra-virgin olive oil
2 onions, chopped
3 cloves garlic, minced
1 each carrot and stalk celery, finely chopped
8 cups (2 L) sliced mixed mushrooms (about 1-1/2 lb/750 g)
1 tsp (5 mL) each dried basil and oregano
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1-1/2 lb (750 g) lean ground veal or turkey
1 cup (250 mL) white wine or sodium-reduced chicken broth
1/4 cup (50 mL) chopped fresh parsley
12 lasagna noodles (8 oz/250 g)
4 cups (1 L) shredded provolone or mozzarella cheese
1/4 cup (50 mL) grated parmesan cheese
B?amel sauce:
1/3 cup (75 mL) butter
2/3 cup (150 mL) all-purpose flour
5-1/2 cups (1.375 L) milk
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
Pinch ground nutmeg
2/3 cup (150 mL) grated parmesan cheese
Preparation:
In large saucepan or deep skillet, heat oil over medium-high heat; saut?nions, 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.
B?amel 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 b?amel 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 b?amel sauce, 2/3cup (150 mL) of the provolone cheese and 3 of the noodles. Repeat layers twice. Spread remaining b?amel 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.
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.
B?amel 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 b?amel 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 b?amel sauce, 2/3cup (150 mL) of the provolone cheese and 3 of the noodles. Repeat layers twice. Spread remaining b?amel 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.
Additional Information
- 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.
Tags:
Main Course; Meat-Veal; Vegetables; Pasta/Noodles; Cheese/Other Dairy; Grains; Skillet; Boil/Simmer; Bake; Make-Ahead;
Source
Canadian Living Magazine: May 2008
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