Veal Lasagna Recipe

Name: Veal Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion medium, cut into thin circular slices; 4 garlic cloves crushed or minced; 2 zucchini squash mediums, cubed; 1 box fresh mushrooms sliced, canned are ok as well; 1 eggplant small, cubed; 1 green pepper diced; 1 red pepper medium, diced; 1 can tomato paste regular-sized, or three small-serving cans; 2 tablespoons oil; 1 teaspoon black pepper; 1 tablespoon onion soup mix; 1 teaspoon oregano; 1 cinnamon; 1 teaspoon salt; 2 tablespoons ketchup sweet, not spicy, ie Heinz; veal pound Chopped; 1 teaspoon oil; 1 tablespoon ketchup; 1 tablespoon soy sauce; 1 teaspoon black pepper; 1 onion small, chopped finely; 2 garlic cloves chopped or minced finely; 1 tablespoon dill; 1 teaspoon paprika

Servings: persons

1 onion medium, cut into thin circular slices
4 garlic cloves crushed or minced
2 zucchini squash mediums, cubed
1 box fresh mushrooms sliced, canned are ok as well
1 eggplant small, cubed
1 green pepper diced
1 red pepper medium, diced
1 can tomato paste regular-sized, or three small-serving cans
2 tablespoons oil
1 teaspoon black pepper
1 tablespoon onion soup mix
1 teaspoon oregano
1 cinnamon
1 teaspoon salt
2 tablespoons ketchup sweet, not spicy, ie Heinz
veal pound Chopped
1 teaspoon oil
1 tablespoon ketchup
1 tablespoon soy sauce
1 teaspoon black pepper
1 onion small, chopped finely
2 garlic cloves chopped or minced finely
1 tablespoon dill
1 teaspoon paprika

1
Line the bottom of a pre-greased lasagna or casserole dish with lasagna noodles (don't have to be cooked) and cover generously with vegetable sauce
2
(see below). Add another layer of noodles and cover with veal mixture (see below). Add one last layer of noodles and cover with remaining vegetable sauce. Sprinkle with parsley, cover and bake at 350 for 45 minutes. Uncover and bake for 5-10 more minutes.
3
Saute onion and garlic in oil. Add eggplant and continue cooking for a minute or two. Add zucchini and peppers, continue cooking. Add mushrooms.
4
Add salt and pepper. Tomato paste, ketchup, onion soup mix, oregano and cinnamon. Continue cooking for a few minutes until mixture is heated through. Make sure vegetables are cooked, but still firm in texture. Add spices according to taste (ie garlic powder).
5
Veal Mixture: Saute onion and garlic in oil. When slighly browed, add chopped veal. Add soy sauce, black pepper, dill, paprika and lastly, ketchup. Cook through until meat is browned evenly.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 1 onion medium, cut into thin circular slices, 4 garlic cloves crushed or minced, 2 zucchini squash mediums, cubed, 1 box fresh mushrooms sliced, canned are ok as well, 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.

That's it — enjoy your meal!

Veal Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions