Ingredients for Veal Lasagna
- Veal Shoulder
- 1 tbsp olive oil
- Mushroom
- Lasagna Noodles
- 2 tbsp butter
- 1 medium onion (chopped)
- Garlic Cloves
- 2 tbsp all-purpose flour
- 3 cups milk
- 1 cup chicken stock
- 1 cup heavy cream
- Sherry Wine
- 1 tsp salt
- White Pepper
- Fresh Nutmeg
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups grated Romano cheese
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How to Make Veal Lasagna
- Brown 1 lb veal in 1 tbsp olive oil in a 12-inch skillet in batches. Set aside.
- Add 8 oz sliced mushrooms to the skillet and sauté until golden brown (about 5-7 minutes).
- Return the veal to the skillet. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until tender.
- In a 3-quart saucepan, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in 2 tbsp butter until tender (about 5 minutes).
- Stir in 2 tbsp all-purpose flour and cook for 1-2 minutes.
- Gradually whisk in 3 cups milk and 1 cup chicken stock until thickened.
- Add the veal and mushroom mixture, 1/4 cup dry sherry, 1 tsp salt, 1/4 tsp nutmeg, 1 tsp dried thyme, 1 tsp dried basil, and 1 tsp dried oregano.
- Simmer for a few minutes, stirring frequently.
- Stir in 1 cup heavy cream.
- Preheat oven to 350°F (175°C).
- Spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking pan.
- Arrange oven-ready lasagna noodles lengthwise over the sauce.
- Layer approximately half of the remaining meat mixture over the noodles.
- Repeat layers, ending with noodles.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil, sprinkle generously with 2 cups grated Romano cheese, and bake for another 15 minutes, or until the cheese is lightly browned and bubbly.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
14g
Fat
75g
Carbs
11g
