Tested till perfect Veal and Mushroom Lasagna

Veal and Mushroom Lasagna

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2008

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 2oniononions, chopped
  • 3 3cloves garlic, minced
  • 1 1celery stalkcelery stalks, finely chopped
  • 1 1carrotcarrots, finely chopped
  • 8 cups 8cupssliced mixed mushrooms, (about 1-1/2 lb/750 g)
  • 1 tsp 1tspdried basil
  • 1 tsp 1tsporegano
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1-1/2 lb 1-1/2lblean ground veal or lean ground turkey
  • 1 cup 1cupwhite wine or sodium-reduced chicken broth
  • 1/4 cup 1/4cupchopped fresh parsley
  • 12 12lasagna noodles, (8 oz/250 g)
  • 4 cups 4cupsshredded provolone cheese or mozzarella cheese
  • 1/4 cup 1/4cupgrated Parmesan cheese

Béchamel Sauce:

  • 1/3 cup 1/3cupbutter
  • 2/3 cup 2/3cupall-purpose flour
  • 5-1/2 cups 5-1/2cupsmilk
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchground nutmeg
  • 2/3 cup 2/3cupgrated Parmesan cheese
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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.)

Nutritional Information Per serving: about

cal 480 pro 32g total fat 25g sat. fat 14g
carb 31g fibre 3g chol 102mg sodium 924mg

% RDI:

calcium 49 iron 18 vit A 32 vit C 5
folate 35
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