Veal Lasagna

19 ingredients
14 steps

Ingredients

  • 3 lbs veal shoulder, cubed or 3 lbs stew meat
  • olive oil
  • 1 lb mushroom, sliced
  • 12 lasagna noodles
  • 1/3 cup butter
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1/3 cup flour
  • 3 cups milk
  • 1 cup chicken stock
  • 1/2 cup cream
  • 1/2 cup sherry wine
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon fresh nutmeg, grated
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 8 ounces romano cheese

Directions

  1. 1
    In 12-inch skillet brown meat in olive oil in batches; set aside.
  2. 2
    Add mushrooms to skillet and saute until golden.
  3. 3
    Return meat to skillet, reduce heat to low, cover and simmer 30 minutes until tender stirring occasionally.
  4. 4
    In 3qt saucepan saute onions and garlic in butter until tender, about 5 minutes.
  5. 5
    Stir in flour and cook a minute or two.
  6. 6
    Add milk and chicken stock, stirring until thickened.
  7. 7
    Add meat and mushroom mixture, sherry, salt, nutmeg, dried thyme, dried basil, and dried oregano.
  8. 8
    Simmer a few minutes stirring frequently.
  9. 9
    Add cream.
  10. 10
    Spoon a thin layer in bottom of 9x13-inch baking pan.
  11. 11
    Arrange noodles over top lengthwise. Layer in about 1/2 meat mixture.
  12. 12
    Repeat layers ending with noodles.
  13. 13
    Cover dish tightly with foil and bake in 350°F oven for 45 minutes.
  14. 14
    Remove cover, and sprinkle with Romano cheese continue baking about 15 minutes or until lightly browned.

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