Veal And Roasted Vegetable Lasagne Anderson
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 small
Onion8 large
Garlic Cloves2 tbsps
Olive Oil450 g
Ground Veal2 large
Red Bell Pepper3 medium
Onion4 medium
Carrot1 large
EggDirections:
1
Make veal sauce: Separately chop onion and mushrooms and mince garlic
2
Drain and chop canned tomatoes, reserving juice
3
Finely chop dried tomatoes
4
In a heavy saucepan cook onion and garlic in oil over moderately low heat, stirring, until softened
5
Add mushrooms and cook, stirring, until all liquid they give off is evaporated
6
Add tomato paste, canned tomatoes with reserved juice, and salt and pepper to taste and simmer sauce, covered, stirring occasionally, 30 minutes
7
While sauce is simmering, in a non-stick skillet cook veal over moderate heat, stirring, until cooked through
8
Add veal and dried tomatoes to sauce and simmer 10 minutes
9
Stir in basil and remove pan from heat
10
Veal sauce may be made 1 day ahead and chilled, covered
11
Bring sauce to room temperature before using
12
Separately chop onion and mushrooms and mince garlic
13
Drain and chop canned tomatoes, reserving juice
14
Finely chop dried tomatoes
15
In a heavy saucepan cook onion and garlic in oil over moderately low heat, stirring, until softened
16
Add mushrooms and cook, stirring, until all liquid they give off is evaporated
17
Add tomato paste, canned tomatoes with reserved juice, and salt and pepper to taste and simmer sauce, covered, stirring occasionally, 30 minutes
18
While sauce is simmering, in a non-stick skillet cook veal over moderate heat, stirring, until cooked through
19
Add veal and dried tomatoes to sauce and simmer 10 minutes
20
Stir in basil and remove pan from heat
21
Veal sauce may be made 1 day ahead and chilled, covered
22
Bring sauce to room temperature before using
23
Roast vegetables: Preheat oven to 375°F
24
Cut bell peppers and onions into 1-inch pieces and cut carrots into 1- by 1 1/2-inch sticks
25
Coarsely chop garlic
26
In a large shallow baking pan toss vegetables with garlic, oil, and salt and pepper to taste and roast in middle of oven, stirring occasionally, 30 to 35 minutes, or until tender
27
Vegetables may be roasted 1 day ahead and chilled, covered
28
Bring vegetables to room temperature before using
29
Preheat oven to 375°F
30
Cut bell peppers and onions into 1-inch pieces and cut carrots into 1- by 1 1/2-inch sticks
31
Coarsely chop garlic
32
In a large shallow baking pan toss vegetables with garlic, oil, and salt and pepper to taste and roast in middle of oven, stirring occasionally, 30 to 35 minutes, or until tender
33
Vegetables may be roasted 1 day ahead and chilled, covered
34
Bring vegetables to room temperature before using
35
Make ricotta mixture: In a bowl stir together ricotta mixture ingredients until combined well
36
In a bowl stir together ricotta mixture ingredients until combined well
37
Assemble lasagne: Lightly oil a 13- by 9-inch glass baking dish
38
Coarsely shred basil leaves
39
Spread about 1 cup veal sauce over bottom of dish and cover with 3 lasagne sheets, making sure they do not touch each other
40
Drop one third ricotta mixture by spoonfuls over pasta and spread evenly
41
Top with one third vegetables
42
Spread about 1 cup sauce over vegetables and sprinkle one third basil over sauce
43
Make more layers in same manner, beginning and ending with pasta
44
Spread remaining sauce evenly over top, completely covering pasta, and sprinkle with grated cheeses
45
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 40 minutes
46
Remove foil and bake lasagne 10 minutes more
47
Let lasagne stand 5 minutes before serving
48
Lightly oil a 13- by 9-inch glass baking dish
49
Coarsely shred basil leaves
50
Spread about 1 cup veal sauce over bottom of dish and cover with 3 lasagne sheets, making sure they do not touch each other
51
Drop one third ricotta mixture by spoonfuls over pasta and spread evenly
52
Top with one third vegetables
53
Spread about 1 cup sauce over vegetables and sprinkle one third basil over sauce
54
Make more layers in same manner, beginning and ending with pasta
55
Spread remaining sauce evenly over top, completely covering pasta, and sprinkle with grated cheeses
56
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 40 minutes
57
Remove foil and bake lasagne 10 minutes more
58
Let lasagne stand 5 minutes before serving