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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2008
MethodIn 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 facts Per serving: about
- Sodium 924 mg
- Protein 32 g
- Calories 480.0
- Total fat 25 g
- Cholesterol 102 mg
- Saturated fat 14 g
- Total carbohydrate 31 g
- Iron 18.0
- Folate 35.0
- Calcium 49.0
- Vitamin A 32.0
- Vitamin C 5.0