Veal Cannelloni
Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 584 |
| pro | 39 g |
| total fat | 26 g |
| sat. fat | 12 g |
| carb | 48 g |
| fibre | 4 g |
| chol | 191 mg |
| sodium | 1.126 mg |
| % RDI: | - |
| calcium | 49% |
| iron | 26% |
| vit A | 49% |
| vit C | 30% |
| folate | 44% |
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1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1/4 cup (50 mL) tomato paste
1 can (28 oz/796 mL) tomatoes
1/2 cup (125 mL) dry white wine
6 sheets (each 9 x 6 inches/23 x 15 cm) fresh lasagna noodles
1/4 cup (50 mL) grated Parmesan cheese
Veal Filling:
1 tbsp (15 mL) olive oil
2 onions, chopped
5 cloves garlic, minced
3/4 tsp (4 mL) each dried basil and oregano
1-1/2 lb (750 g) lean ground veal or beef
2 eggs, lightly beaten
1 cup (250 mL) grated Parmesan cheese
1/3 cup (75 mL) dry bread crumbs
1/4 cup (50 mL) chopped fresh parsley
1/2 tsp (2 mL) each salt and pepper
Béchamel Sauce:
1/4 cup (50 mL) butter
1/2 cup (125 mL) all-purpose flour
3-3/4 cups (925 mL) milk
1/4 tsp (1 mL) each salt and pepper
Pinch nutmeg
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
Preparation:
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 béchamel 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.
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