Veal And Roasted Vegetable Lasagne Anderson Food

VEAL RAGU WITH CAMPANELLE

Steps:

• Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.

ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA

Steps:

• Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
• Roast at 180C for around 45 minutes.
• While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
• For the spinach and ricotta mix, defrost the spinach in the microwave.
• Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
• Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
• Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
• If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!

VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE

Steps:

• Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
• VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
• BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
• Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
• ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
• Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.

ROASTED VEGETABLE LASAGNE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

VEAL LASAGNA

Steps:

• In medium saucepan, combine tomatoes, tomato paste, oregano, salt, and pepper.
• Bring to boiling. Reduce heat, and simmer covered for 30 minutes stirring occasionally to break up tomatoes. Add veal.
• Cook lasagna as package label directs. Drain well.
• Meanwhile, preheat oven to 350. Lightly grease a 13x9 inch baking dish.
• Pour in just enough sauce to cover bottom of baking dish. Place half of lasagna in sauce and cover with a little more sauce. Layer half of the ricotta, Parmesan, and Mozzarella.
• Repeat with rest of ingredients. Bake uncovered for 30 minutes or until cheese melts and sauce is bubbly.

VEAL LASAGNA

Steps:

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

ROASTED MEDITERRANEAN VEGETABLE LASAGNE

Steps:

• Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft.
• Meanwhile, heat the rest of the oil in a large frying pan. Fry the courgettes over a high heat for 4 minutes, until browned. Tip onto a plate lined with kitchen paper and set aside.
• Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan 180°C/gas 6.
• Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
• Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
• Add the cheese to the sauce and season. Spoon a thin layer over the base of a buttered 2.4-litre shallow ovenproof dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan.
• Bake for 40 minutes, until golden and bubbling. Serve with salad.

VEAL AND ROASTED VEGETABLE LASAGNE ANDERSON

Steps:

• Make veal sauce:
• Separately chop onion and mushrooms and mince garlic. Drain and chop canned tomatoes, reserving juice. Finely chop dried tomatoes. In a heavy saucepan cook onion and garlic in oil over moderately low heat, stirring, until softened. Add mushrooms and cook, stirring, until all liquid they give off is evaporated. Add tomato paste, canned tomatoes with reserved juice, and salt and pepper to taste and simmer sauce, covered, stirring occasionally, 30 minutes.
• While sauce is simmering, in a non-stick skillet cook veal over moderate heat, stirring, until cooked through. Add veal and dried tomatoes to sauce and simmer 10 minutes. Stir in basil and remove pan from heat. Veal sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before using.
• Roast vegetables:
• Preheat oven to 375°F.
• Cut bell peppers and onions into 1-inch pieces and cut carrots into 1- by 1 1/2-inch sticks. Coarsely chop garlic. In a large shallow baking pan toss vegetables with garlic, oil, and salt and pepper to taste and roast in middle of oven, stirring occasionally, 30 to 35 minutes, or until tender. Vegetables may be roasted 1 day ahead and chilled, covered. Bring vegetables to room temperature before using.
• Make ricotta mixture:
• In a bowl stir together ricotta mixture ingredients until combined well.
• Assemble lasagne:
• Lightly oil a 13- by 9-inch glass baking dish. Coarsely shred basil leaves.
• Spread about 1 cup veal sauce over bottom of dish and cover with 3 lasagne sheets, making sure they do not touch each other. Drop one third ricotta mixture by spoonfuls over pasta and spread evenly. Top with one third vegetables. Spread about 1 cup sauce over vegetables and sprinkle one third basil over sauce. Make more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, completely covering pasta, and sprinkle with grated cheeses.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 40 minutes. Remove foil and bake lasagne 10 minutes more. Let lasagne stand 5 minutes before serving.