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Lasagne with Vegetables and Veal (Lasagne di Verdura con Vitello)

Ease of preparation:  

Prep Time: 20 mintues

Cook time: 45 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

1 jarBARILLA Roasted Garlic Sauce
12 sheetsBARILLA Lasagne, Oven-Ready
1/2 teaspoonsalt
4 cupsshredded smoked mozzarella cheese (may substitute with mozzarella cheese)
2 largeyellow peppers, chopped
2 teaspoonextra virgin olive oil
1-1/2 cupsfinely chopped onion
2 cupsfinely chopped tomatoes
2 packages (6 ounces eachfresh baby spinach
1/2 teaspoonground black pepper
1 poundground veal
1/2 teaspoonfreshly ground black pepper


PREHEAT oven to 375 degrees.
HEAT oil in large skillet over medium-high heat. Add peppers; sauté 2 to 3 minutes or until crisp-tender. Remove peppers from skillet.
ADD spinach to skillet; stir 1 to 2 minutes or until spinach is wilted. Remove spinach from skillet; drain liquid, if necessary and set aside.
COOK veal and onion in same skillet over medium-high heat 7 to 8 minutes or until veal is no longer pink, breaking up chunks with wooden spoon; drain.
ADD Roasted Garlic Sauce, tomatoes, salt and pepper; continue cooking until thoroughly heated.
TO ASSEMBLE: Spread 1 cup Roasted Garlic Sauce in 13x9-inch baking dish; top with 4 lasagne sheets. Layer spinach, 2 cups sauce and 1-1/4 cups cheese. Add 4 more sheets, 2 cups sauce, peppers and 1 1/4 cups cheese. Top with remaining lasagne sheets and sauce.
COVER with foil; bake 45 minutes. Remove from oven; sprinkle with remaining cheese. Tent loosely with foil and let stand 15 minutes before cutting




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