Veal & Mushroom Lasagna
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
12 oz lean ground veal
1 pkg mixed mushrooms (shiitake, oyster and cremini), sliced
4 cloves garlic, minced
1 onion, chopped
1 tsp dried oregano
1 tsp each salt and pepper
4 cups tomato passata (jarred strained tomato sauce)
12 oven-ready lasagna noodles
1 tub light ricotta cheese
½ cup grated Parmesan cheese
½ cup grated mozzarella cheese
1 tbsp olive oil
12 oz lean ground veal
1 pkg mixed mushrooms (shiitake, oyster and cremini), sliced
4 cloves garlic, minced
1 onion, chopped
1 tsp dried oregano
1 tsp each salt and pepper
4 cups tomato passata (jarred strained tomato sauce)
12 oven-ready lasagna noodles
1 tub light ricotta cheese
½ cup grated Parmesan cheese
½ cup grated mozzarella cheese
Directions
1Heat oil in large skillet set over high heat. Saute ground veal, mushrooms, garlic, onion, oregano, salt and pepper 10 to 12 min,. or until meat is browned and mushrooms are tender. Add passata and 1/2 cup (125 mL) water and simmer 7 min.
2Ladle 1/2 cup (125 mL) meat mixture into bottom of greased 9x13-in. (3-L) baking dish. Place 4 lasagna noodles over top. Spread 1 cup (250 mL) meat mixture and 2/3 cup (150 mL) of ricotta on top of noodles. Repeat noodle/meat mixture/ricotta layers two more times. Top with remaining sauce, Parmesan and mozzarella cheese.
3Cover with foil. Bake in preheated 400°F (200°C) oven 40 min. Remove foil and bake an additional 10 min., or until golden brown and bubbling. Rest 10 min. before slicing.
Tips
1
Use mild Italian sausage removed from the casings, ground beef, or ground pork, as a substitute for the ground veal.
Disclaimer
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Personal Note
Personal Note
