Veal Lasagna
Indulge in the rich and hearty flavors of Veal Lasagna, a savory twist on the classic Italian comfort food. This elevated dish features tender layers of perfectly al dente lasagna noodles, a velvety béchamel sauce infused with a hint of nutmeg, and a robust veal ragu simmered with aromatic garlic, onion, crushed tomatoes, and fresh basil. A creamy ricotta-Parmesan blend and gooey mozzarella cheese tie it all together in a decadent, layered masterpiece. Baked to perfection with a golden, bubbly top, this lasagna is ideal for family dinners or special occasions. Ready in just two hours, it serves 8 and pairs beautifully with a crisp green salad and warm garlic bread for a truly satisfying meal. Perfect for fans of Italian cuisine, this recipe is a must-try for its unique combination of flavors and textures!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Ground veal
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.25 cup, chopped Fresh basil
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 cups Ricotta cheese
- 1 large Egg
- 0.5 cup, grated Parmesan cheese
- 2 cups, shredded Mozzarella cheese
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente. Drain and set aside on a baking sheet, separating the sheets to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the ground veal and cook, breaking it apart with a wooden spoon, until browned, about 7-8 minutes.
Stir in the minced garlic, crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Reduce heat and simmer for 20 minutes. Remove from heat and set aside.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk while whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Stir in the nutmeg and a pinch of salt, then set aside.
In a medium bowl, mix the ricotta cheese, egg, and grated Parmesan cheese until well combined.
To assemble the lasagna, spread a thin layer of the veal sauce over the bottom of a 9x13-inch baking dish. Place a single layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the béchamel sauce, 1/3 of the shredded mozzarella, and 1/3 of the veal sauce. Repeat this layering process two more times, finishing with a layer of béchamel and mozzarella on top.
Cover the baking dish with foil, ensuring the foil does not touch the cheese layer. Bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
Allow the lasagna to rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 11.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 458 mg | 35% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
