Recipe

Mushroom Veal Lasagna Recipe

	Chefmeow / All my dishes 1 year, 10 months ago MUSHROOM VEAL LASAGNA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Witherspoon Estate in Denton, Texas in 1988. Prep:15m Cook:45m Servings:8	Chefmeow
	italian lasagna veal beef pasta onion mushrooms tomatoes herby

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Ingredients

1 pound ground veal

1/2 cup chopped white onion

2 cloves garlic minced

2 cups sliced fresh mushrooms

2 cans seasoned diced tomatoes drained

2 teaspoons Italian seasoning

2 tablespoons butter

4 tablespoons flour

1-1/2 cups milk

3 tablespoons dry vermouth

1-1/2 cup grated Gruyere cheese

1-1/2 cups ricotta cheese

2 eggs lightly beaten

2 tablespoons chopped fresh parsley

8 oven ready lasagna noodles

2 tablespoons Parmesan cheese

Directions

In large pan over medium high heat cook veal until thoroughly cooked then drain fat.

Add onion, garlic and mushrooms and cook until vegetables are softened.

Stir in tomatoes and Italian seasoning then remove from heat and set aside.

In medium saucepan over low heat melt butter then stir in flour and cook 1 minute.

Gradually whisk in milk until smooth then bring to boil stirring constantly.

Boil and stir 1 minute or until thickened then remove from heat.

Stir in vermouth and cheese then set aside.

In small bowl mix together ricotta cheese, egg and parsley then set aside.

In bottom of ungreased casserole dish spread 1/2 of cheese sauce then top with noodles.

Spread with half the veal mixture, half the ricotta mixture and half remaining cheese sauce.

Top with remaining noodles, veal mixture, ricotta mixture and cheese sauce.

Sprinkle with parmesan cheese and bake at 350 for 35 minutes.

Let stand 10 minutes before cutting.

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nlt

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Comments

nlt 1 year, 7 months ago said:
Sounds nice.

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