Veal Lasagna Recipe: A Delicacy for the Whole Family
Lasagna is more than just a simple dish; it is a story of comfort and warmth, a symbol of family meals that brings together entire generations. This veal lasagna recipe is perfect for an evening when you want to impress, but also to enjoy wonderful moments with your loved ones. With rich layers of meat, delicious sauces, and melted cheeses, this lasagna is sure to receive top marks from those dear to you.
Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 6-8
Ingredients
For the lasagna:
- 1 package of lasagna sheets (approximately 250 g)
- 750 g ground veal
- 250 g ground pork
- 2 medium onions
- 1 large carrot
- 1 parsley root
- 1/2 celery root
- 5 cloves of garlic
- 400 g roasted pepper tomato paste
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 30 ml olive oil
For the Bechamel sauce:
- 50 g butter
- 50 g flour
- 500 ml milk (preferably whole)
- 50 g grated Parmesan
- Nutmeg, to taste
- Salt and pepper, to taste
For gratin:
- 50 g grated cheese
- 50 g mozzarella
- Sweet and hot paprika, to preference
Step-by-Step Instructions
1. Preparing the meat sauce:
- Start by peeling and finely chopping the onions, carrot, parsley root, and celery. Mince the garlic.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
- Add the chopped vegetables (carrot, parsley, celery) and a splash of water. Cover the skillet to help steam the vegetables, stirring occasionally, for about 5-7 minutes.
- Once the vegetables are slightly softened, add the ground veal and pork. Season with salt, pepper, thyme, and basil. Cook until the meat is well browned, stirring frequently.
2. Adding the tomato sauce:
- After the meat is cooked, add the roasted pepper tomato paste. Mix well and let simmer on low heat for 10 minutes to blend the flavors. Taste and adjust the seasoning as needed. Finally, add the finely chopped herbs for an extra touch of freshness.
3. Preparing the Bechamel sauce:
- In a saucepan, melt the butter over low heat. Add the flour and mix well to form a roux. Let it cook for 1-2 minutes, being careful not to brown it.
- Gradually add the hot milk, whisking continuously to avoid lumps. Keep stirring until the sauce thickens and reaches the desired consistency. Season with salt, pepper, and nutmeg, then add the grated Parmesan and mix well.
4. Assembling the lasagna:
- Preheat the oven to 190°C.
- In a heat-resistant dish, add a thin layer of Bechamel sauce. Then, add a layer of the meat mixture, followed by a layer of lasagna sheets. Continue this process: Bechamel sauce, meat mixture, lasagna sheets, until you finish the ingredients, ensuring that the last layer is Bechamel sauce.
- Sprinkle the grated cheese and mozzarella on top, and for an extra flavor boost, add a bit of paprika, nutmeg, and pepper.
5. Baking:
- Cover the dish with aluminum foil (to prevent the cheese from burning) and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese on top is golden and appetizing.
- Check if the lasagna sheets are well cooked by using a fork: if it goes in easily, the lasagna is ready!
Serving
Lasagna is served hot, alongside a fresh salad or pickles, which adds a delicious contrast to the rich flavor of the dish. A bottle of red wine or a herbal tea will perfectly complement the meal.
Practical Tips
- Lasagna sheets: If your sauce is too thick, you can boil the lasagna sheets in salted water for 1 minute before assembling. This will help them hydrate and cook evenly.
- Vegetarian option: You can replace the meat with grilled vegetables or mushrooms, and the Bechamel sauce can also be made with plant-based milk for a vegan option.
- Planning: Lasagna is a dish that can be prepared in advance. You can assemble it a day ahead and leave it in the fridge, and the words "fresh lasagna" will echo in your ears when you take it out of the oven the next day.
Nutritional Information
This veal lasagna provides a good source of protein, calcium, and vitamins from the vegetables. Each serving contains approximately 450-600 calories, depending on the specific ingredients and serving sizes. It is a nourishing and comforting meal, perfect for a family dinner.
Frequently Asked Questions
- Can I use whole wheat lasagna sheets? Yes, whole wheat lasagna sheets offer a richer taste and more fiber.
- How can I store lasagna? Lasagna keeps well in the fridge for 3-4 days or can be frozen for later use.
- Is it necessary to boil lasagna sheets? It is not always necessary, but if the sauce is too thick, it is good to boil them to ensure a good texture.
This veal lasagna recipe is not just a dish, but a culinary experience that brings the family together. I encourage you to try it and enjoy every moment spent in the kitchen. Bon appétit!
Lasagna is more than just a simple dish; it is a story of comfort and warmth, a symbol of family meals that brings together entire generations. This veal lasagna recipe is perfect for an evening when you want to impress, but also to enjoy wonderful moments with your loved ones. With rich layers of meat, delicious sauces, and melted cheeses, this lasagna is sure to receive top marks from those dear to you.
Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 6-8
Ingredients
For the lasagna:
- 1 package of lasagna sheets (approximately 250 g)
- 750 g ground veal
- 250 g ground pork
- 2 medium onions
- 1 large carrot
- 1 parsley root
- 1/2 celery root
- 5 cloves of garlic
- 400 g roasted pepper tomato paste
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 30 ml olive oil
For the Bechamel sauce:
- 50 g butter
- 50 g flour
- 500 ml milk (preferably whole)
- 50 g grated Parmesan
- Nutmeg, to taste
- Salt and pepper, to taste
For gratin:
- 50 g grated cheese
- 50 g mozzarella
- Sweet and hot paprika, to preference
Step-by-Step Instructions
1. Preparing the meat sauce:
- Start by peeling and finely chopping the onions, carrot, parsley root, and celery. Mince the garlic.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent.
- Add the chopped vegetables (carrot, parsley, celery) and a splash of water. Cover the skillet to help steam the vegetables, stirring occasionally, for about 5-7 minutes.
- Once the vegetables are slightly softened, add the ground veal and pork. Season with salt, pepper, thyme, and basil. Cook until the meat is well browned, stirring frequently.
2. Adding the tomato sauce:
- After the meat is cooked, add the roasted pepper tomato paste. Mix well and let simmer on low heat for 10 minutes to blend the flavors. Taste and adjust the seasoning as needed. Finally, add the finely chopped herbs for an extra touch of freshness.
3. Preparing the Bechamel sauce:
- In a saucepan, melt the butter over low heat. Add the flour and mix well to form a roux. Let it cook for 1-2 minutes, being careful not to brown it.
- Gradually add the hot milk, whisking continuously to avoid lumps. Keep stirring until the sauce thickens and reaches the desired consistency. Season with salt, pepper, and nutmeg, then add the grated Parmesan and mix well.
4. Assembling the lasagna:
- Preheat the oven to 190°C.
- In a heat-resistant dish, add a thin layer of Bechamel sauce. Then, add a layer of the meat mixture, followed by a layer of lasagna sheets. Continue this process: Bechamel sauce, meat mixture, lasagna sheets, until you finish the ingredients, ensuring that the last layer is Bechamel sauce.
- Sprinkle the grated cheese and mozzarella on top, and for an extra flavor boost, add a bit of paprika, nutmeg, and pepper.
5. Baking:
- Cover the dish with aluminum foil (to prevent the cheese from burning) and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese on top is golden and appetizing.
- Check if the lasagna sheets are well cooked by using a fork: if it goes in easily, the lasagna is ready!
Serving
Lasagna is served hot, alongside a fresh salad or pickles, which adds a delicious contrast to the rich flavor of the dish. A bottle of red wine or a herbal tea will perfectly complement the meal.
Practical Tips
- Lasagna sheets: If your sauce is too thick, you can boil the lasagna sheets in salted water for 1 minute before assembling. This will help them hydrate and cook evenly.
- Vegetarian option: You can replace the meat with grilled vegetables or mushrooms, and the Bechamel sauce can also be made with plant-based milk for a vegan option.
- Planning: Lasagna is a dish that can be prepared in advance. You can assemble it a day ahead and leave it in the fridge, and the words "fresh lasagna" will echo in your ears when you take it out of the oven the next day.
Nutritional Information
This veal lasagna provides a good source of protein, calcium, and vitamins from the vegetables. Each serving contains approximately 450-600 calories, depending on the specific ingredients and serving sizes. It is a nourishing and comforting meal, perfect for a family dinner.
Frequently Asked Questions
- Can I use whole wheat lasagna sheets? Yes, whole wheat lasagna sheets offer a richer taste and more fiber.
- How can I store lasagna? Lasagna keeps well in the fridge for 3-4 days or can be frozen for later use.
- Is it necessary to boil lasagna sheets? It is not always necessary, but if the sauce is too thick, it is good to boil them to ensure a good texture.
This veal lasagna recipe is not just a dish, but a culinary experience that brings the family together. I encourage you to try it and enjoy every moment spent in the kitchen. Bon appétit!