Veal Lasagna Recipe

Name: Veal Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs tomatoes, undrained; 6 ounces tomato paste; 2 teaspoons dried oregano leaves; 2 teaspoons salt; 1/4 teaspoon pepper; 1 3/4 cups cubed cooked veal; 1/2 lb lasagna noodle (half a package); 3/4 lb ricotta cheese; 1/2 cup grated parmesan cheese; 1 lb sliced mozzarella cheese

Servings: persons

2 lbs tomatoes, undrained
6 ounces tomato paste
2 teaspoons dried oregano leaves
2 teaspoons salt
1/4 teaspoon pepper
1 3/4 cups cubed cooked veal
1/2 lb lasagna noodle (half a package)
3/4 lb ricotta cheese
1/2 cup grated parmesan cheese
1 lb sliced mozzarella cheese

1
In medium saucepan, combine tomatoes, tomato paste, oregano, salt, and pepper.
2
Bring to boiling. Reduce heat, and simmer covered for 30 minutes stirring occasionally to break up tomatoes. Add veal.
3
Cook lasagna as package label directs. Drain well.
4
Meanwhile, preheat oven to 350. Lightly grease a 13x9 inch baking dish.
5
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.
6
Repeat with rest of ingredients. Bake uncovered for 30 minutes or until cheese melts and sauce is bubbly.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs tomatoes, undrained, 6 ounces tomato paste, 2 teaspoons dried oregano leaves, 2 teaspoons salt, and more.

Yes, Veal Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Lasagna

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