Veal Vegetable Lasagna
This hearty and nutritious dish, packed with veggies like spinach and yellow bell peppers, perfectly seasoned ground veal delicately layered between lasagna noodles and covered in red sauce and smoked mozzarella, is a dish that dreams are made of.
1-1/2 pound ground veal
2 teaspoons olive oil
2 large yellow bell peppers, cut into sixths
1 package (10 ounces) fresh spinach, torn
1/2 teaspoon salt
1 jar (26 to 28 ounces) prepared garlic and mushroom pasta sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
10 uncooked lasagna noodles (not oven-ready)
4 cups shredded smoked Mozzarella cheese
Heat oven to 375°F. Heat oil in large nonstick skillet over medium heat. Add peppers; cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Remove from skillet; set aside. Add spinach to same skillet; cook and stir 1 minute or until slightly wilted. Drain excess liquid. Remove from skillet; set aside.
Brown ground veal in same skillet over medium heat 7 to 8 minutes or until veal is no longer pink, breaking up into 1/2 inch crumbles. Pour off drippings. Season with salt. Stir in pasta sauce and tomatoes..
Spread 2 cups sauce mixture in 13 x 9 inch baking dish. Place 4 noodles lengthwise and 1 noodle crosswise (break noodle to fit) in a single layer; press lightly into sauce. Layer spinach over noodles. Arrange peppers in single layer over spinach. Sprinkle with half of cheese. Spread 2-1/2 cups sauce over cheese. Cover with remaining noodles; press lightly into sauce. Spread remaining sauce over noodles.
Cover with aluminum foil; bake in 375°F oven 1 hour. Remove from oven. Sprinkle with remaining cheese. Tent with aluminum foil; let stand 15 minutes before cutting.
Chef’s Tip: *One (10-ounce) package frozen leaf spinach, defrosted and drained well, may be substituted for fresh spinach. Regular Mozzarella cheese may be substituted for smoked Mozzarella.
Nutritional Information Per Serving
88 mg cholesterol; 3.8 mg iron.