Veal & Mushroom Lasagna

Prep time: 10min
Total time: 80 min
Serves: 8
1 tbsp
olive oil
15 mL
12 oz
lean ground veal
375 g
1 pkg
mixed mushrooms (shiitake, oyster and cremini), sliced
227 g
4 cloves
garlic, minced
1
onion, chopped
1 tsp
dried oregano
5 mL
1 tsp
each salt and pepper
5 mL
4 cups
tomato passata (jarred strained tomato sauce)
1 mL
12
oven-ready lasagna noodles
1 tub
light ricotta cheese
475 g
1/2 cup
grated Parmesan cheese
125 mL
1/2 cup
grated mozzarella cheese
125 mL
Per serving (1/8 of the recipe):
calories
350
fat
11 g
saturated fat
3.5 g
carbs
37 g
sugar
8 g
protein
25 g
cholestrol
35 mg
fibre
4 g
sodium
820 mg

Directions

  1. Heat oil in large skillet set over high heat. Saute ground veal, mushrooms, garlic, onion, oregano, salt and pepper 10 to 12 min,. or until meat is browned and mushrooms are tender. Add passata and 1/2 cup (125 mL) water and simmer 7 min.

  2. Ladle 1/2 cup (125 mL) meat mixture into bottom of greased 9x13-in. (3-L) baking dish. Place 3 lasagna noodles over top. Spread 1 cup (250 mL) meat mixture and 2/3 cup (150 mL) of ricotta on top of noodles. Repeat noodle/meat mixture/ricotta layers two more times. Top with remaining sauce, Parmesan and mozzarella cheese.

  3. Cover with foil. Bake in preheated 400°F (200°C) oven 40 min. Remove foil and bake an additional 10 min., or until golden brown and bubbling. Rest 10 min. before slicing.