|
|
RECIPES:
MAIN
DISHES- VEAL AND LAMB:
Veal and Broccoli Lasagna
|
Veal
and Broccoli Lasagne |
|
|
|
An intriguing
departure from the usual lasagne...
|
|
1
lb |
|
ground veal |
|
|
¼
cup |
|
chopped onion |
|
|
2
cloves |
|
garlic, minced |
|
|
2
Tbs |
|
olive oil |
|
|
¼
lb |
|
fresh mushrooms, chopped |
|
|
½
green |
|
bell
pepper, chopped |
|
|
Two
6oz. |
|
cans
tomato paste |
|
|
1
tsp |
|
dried tarragon |
|
|
2
Tbs |
|
minced fresh basil |
|
|
¼
tsp |
|
dried oregano |
|
|
½
tsp |
|
salt |
|
|
¼
tsp |
|
freshly ground black pepper |
|
|
3
cups |
|
water |
|
|
4
sheets |
|
uncooked fresh spinach lasagne, cooked
al dente and drained |
|
|
1
cup |
|
thinly sliced broccoli florets |
|
|
1½
lbs |
|
cottage cheese |
|
|
1½
lbs |
|
mozzarella cheese, shredded |
|
|
½
cup |
|
freshly grated Parmesan cheese |
|
|
|
|
|
|
1 |
Preheat oven
to 375 degrees F. |
|
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. |
|
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. |
|
4 |
Cover with
greased foil and bake for 1 hour. Remove from
oven and let stand for 10 minutes before
serving. |
|
|
|
|
Servings: 10 |
|
|
|
Cooking Tips |
|
*Don't have fresh
lasagna noodles? Substitute 16oz. spinach lasagna
noodles, cooked al dente and drained. |
|
|
|
Recipe Source |
|
Creme de Colorado Cookbook, The Junior
League of Denver, Inc. |
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
