Yummy veal lasagna
Lasagna is a family favourite and this recipe will get you high marks!
Ingredients
- 1 box (1lb.) of dried lasagna noodles, cooked al dente
- 2 kg (2.2 lbs) ground veal
- 15 ml (1 tbsp) vegetable oil
- 15 ml (1 tbsp) minced garlic
- 30 ml (2 tbsp) ground basil
- 10 ml (2 tsp) salt
- 10 ml (2 tsp) pepper
- 1.5 L (6 cups) prepared tomato sauce
- 454 g (1 lb) mozzarella cheese shredded or more if needed
- Parmesan cheese for sprinkling
For Ricotta Filling
- 500 ml (2 cups) ricotta cheese
- 250 ml (1 cup) sour cream
- 125 ml (½ cup) grated Parmesan cheese
- 125 ml (½ cup) chopped fresh parsley
- 2 eggs
- salt and pepper for seasoning
Preparation
- Preheat oven to 350⁰F
- Cook pasta in a large pot of salted water as directed making sure it stays al dente. Remove from pot, drain and rinse with cold water. Place the pasta in a bowl and drizzle with olive oil to keep the pieces from sticking to one another. Set aside.
- In a pot, saute garlic in vegetable oil on medium heat for 2-3 minutes. Stir in basil, salt, and pepper. Add your veal to the pot and brown until fully cooked. Add your prepared tomato sauce to the meat sauce and continue to simmer for 15 minutes.
- Mix ricotta, sour cream, eggs, Parmesan, and parsley in a bowl until combined. Season lightly with salt and pepper.
- Spray a 9 x 13 baking pan with cooking spray. Spread a thin coating of the meat sauce on the bottom of the baking pan. Layer with lasagna noodles and spread sauce on top of the noodles. Add a layer of shredded mozzarella cheese and then half the ricotta mixture. Then add another layer of noodles, followed by sauce, another layer of shredded mozzarella and the rest of the ricotta mixture.
- Top the final layer with the noodles and sauce and a sprinkle of Parmesan cheese.
- Bake for 25-30 minutes.