This recipe is a bit labour-intensive, but it makes two pans – one to eat tonight and another that freezes beautifully for another time.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2010
MethodIn Dutch oven, heat oil over medium-high heat; sauté onion and garlic until softened and translucent, about 3 minutes. Add veal; cook, breaking up meat with spoon, until no longer pink but still moist. Stir in wine, milk, tomato paste, salt, pepper and bay leaf; bring to boil. Reduce heat to low; simmer, covered, for 40 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if necessary to keep mixture moist.
Add spinach and parsley; cook, covered and stirring occasionally, until wilted, about 10 minutes. Let cool slightly, about 10 minutes. Stir in Mozzarella cheese.
Meanwhile, cut each lasagna sheet into six 3- x 3-1/2-inch (8 x 9 cm) rectangles. In large pot of boiling salted water, cook pasta, in batches, until pliable but not fully cooked, 3 to 4 minutes. Drain, keeping pieces separate to prevent sticking.
Divide about 1/2 cup (125 mL) of the tomato sauce over bottoms of two 13- x 9-inch (3 L) casserole dishes.
Spoon rounded 1 tbsp (15 mL) of the veal mixture along 1 short edge of each pasta rectangle. Roll up; place, seam side down, on sauce, making 2 rows of 9 in each dish. Divide remaining tomato sauce evenly over rolls, making sure pasta is completely covered; sprinkle each with half of the Parmesan cheese.
Bake 1 dish, covered, in 350°F (180°C) oven until bubbly, about 30 minutes, uncovering for last 10 minutes.
To freeze second dish: Double-wrap casserole in foil; freeze for up to 1 month. Bake from frozen, covered, in 350°F (180°C) oven for 1 hour, uncovering for last 10 minutes.
Nutritional facts Per each of 12 servings: about
- Sodium 692 mg
- Protein 20 g
- Calories 449.0
- Total fat 15 g
- Potassium 897 mg
- Cholesterol 78 mg
- Saturated fat 5 g
- Total carbohydrate 34 g
- Iron 32.0
- Folate 45.0
- Calcium 22.0
- Vitamin A 33.0
- Vitamin C 48.0