Veal lasagna

Yield: 1 Servings

Measure Ingredient
1 medium Onion, cut into thin circular slices
4 Garlic cloves, crushed or minced
2 mediums Zucchini squash, cubed
1 Box fresh mushrooms, sliced (canned are ok as well)
1 small Eggplant, cubed
1 large Green pepper, diced
1 medium Red pepper, diced
1 can (regular-sized) tomato paste (or three small-serving cans)
2 tablespoons Oil
1 teaspoon Black pepper
1 tablespoon Onion soup mix
1½ teaspoon Oregano
1 dash Cinnamon
1 teaspoon Salt
2 tablespoons Ketchup (sweet, not spicy, ie Heinz)
1½ pounds Chopped veal
1 teaspoon Oil
1 tablespoon Ketchup
1 tablespoon Soy sauce
½ teaspoon Black pepper
1 small Onion, chopped finely
2 Garlic cloves, chopped or minced finely
1 tablespoon Dill
1 teaspoon Paprika

VEGETABLE SAUCE

VEAL MIXTURE

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 (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. Saute onion and garlic in oil. Add eggplant and continue cooking for a minute or two. Add zucchini and peppers, continue cooking. Add mushrooms.

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).

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.

Posted to JEWISH-FOOD digest V97 #036 by URI /ADINA ABRAMOV <medident@...> on Jan 30, 1997.

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