Veal and Roasted Vegetable Lasagne Anderson Recipe

Posted by
Rate It!
Veal and Roasted Vegetable Lasagne Anderson
Add your photo!
Ingredients
23
Count
Nutrition
260
Calories
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Roast vegetables: Preheat oven to 375°F.
  4. 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.
  5. Make ricotta mixture: In a bowl stir together ricotta mixture ingredients until combined well.
  6. Assemble lasagne: Lightly oil a 13- by 9-inch glass baking dish. Coarsely shred basil leaves.
  7. 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.
  8. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 259.92 Kcal (1088 kJ)
Calories from fat 92.13 Kcal
% Daily Value*
Total Fat 10.24g 16%
Cholesterol 56.56mg 19%
Sodium 395.09mg 16%
Potassium 775.62mg 17%
Total Carbs 20.89g 7%
Sugars 10.03g 40%
Dietary Fiber 6.23g 25%
Protein 22.27g 45%
Vitamin C 141mg 235%
Vitamin A 1mg 35%
Iron 16.1mg 90%
Calcium 432.1mg 43%
Amount Per 100 g
Calories 72.8 Kcal (305 kJ)
Calories from fat 25.81 Kcal
% Daily Value*
Total Fat 2.87g 16%
Cholesterol 15.84mg 19%
Sodium 110.67mg 16%
Potassium 217.26mg 17%
Total Carbs 5.85g 7%
Sugars 2.81g 40%
Dietary Fiber 1.74g 25%
Protein 6.24g 45%
Vitamin C 39.5mg 235%
Vitamin A 0.3mg 35%
Iron 4.5mg 90%
Calcium 121mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top