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An intriguing
departure from the usual lasagne...
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1
lb |
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ground veal |
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¼
cup |
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chopped onion |
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2
cloves |
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garlic, minced |
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2
Tbs |
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olive oil |
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¼
lb |
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fresh mushrooms, chopped |
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½
green |
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bell
pepper, chopped |
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Two
6oz. |
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cans
tomato paste |
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1
tsp |
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dried tarragon |
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2
Tbs |
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minced fresh basil |
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¼
tsp |
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dried oregano |
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½
tsp |
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salt |
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¼
tsp |
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freshly ground black pepper |
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3
cups |
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water |
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4
sheets |
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uncooked fresh spinach lasagne, cooked
al dente and drained |
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1
cup |
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thinly sliced broccoli florets |
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1½
lbs |
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cottage cheese |
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1½
lbs |
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mozzarella cheese, shredded |
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½
cup |
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freshly grated Parmesan cheese |
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1 |
Preheat oven
to 375 degrees F. |
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2 |
In a large
saucepan, brown veal over medium heat and drain.
Set aside. In same pan, sauté onion and garlic
in oil until transparent. Add veal, mushrooms
and green pepper. Cook for 5 minutes. Stir in
tomato paste, tarragon, basil, oregano, salt,
pepper and water. Simmer over low heat for 10-15
minutes. |
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3 |
Spread ¼ cup
of sauce on bottom of 9x13" pan. Layer the
following ingredients at least twice: noodles,
sauce, broccoli, cottage cheese, mozzarella and
Parmesan. Top with remaining sauce. |
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4 |
Cover with
greased foil and bake for 1 hour. Remove from
oven and let stand for 10 minutes before
serving. |
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Servings: 10 |
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Cooking Tips |
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*Don't have fresh
lasagne noodles? Substitute 16oz. spinach lasagne
noodles, cooked al dente and drained. |
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Recipe Source |
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Creme de Colorado Cookbook, The Junior League of
Denver, Inc. |
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