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Veal Lasagne

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12
serves

INGREDIENTS

3 lb. ground veal (IMPS/NAMP 396)
1/4 cup olive oil
2 qt. prepared marinara sauce
1-1/2 lb. chopped onions
1-1/2 oz. chopped fresh garlic
1-1/2 tbsp. dried oregano leaves
2 tsp. ground black pepper
2 lb. 10 oz. (cooked wt) cooked drained lasagne noodles
3 lb. (frozen wt) frozen chopped spinach, thawed, drained
12 oz. shredded fontina cheese
12 oz. shredded mozzarella cheese
6 oz. grated Parmesan cheese

INSTRUCTIONS

  1. 1
    Brown veal in oil, breaking up into small crumbles. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
  2. 2
    Spread 1 cup veal sauce over bottom of greased 18 x 12-inch baking pan. Layer with 14 ounces noodles, 5 cups veal sauce, 8 ounces spinach, 4 ounces fontina cheese and 4 ounces mozzarella cheese. Repeat layers 2 more times. Sprinkle top with Parmesan cheese.
  3. 3
    Bake in 375°F oven, covered, 30 minutes or until hot throughout. Let stand 20 minutes before cutting. To serve: Cut into 6 x 3-inch pieces.

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preparation methods
Meals/Courses
cuisines European, Italian
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