Rich and Hearty Veal Lasagna with Creamy Bechamel
This classic Italian lasagna combines layers of tender veal simmered in a rich tomato sauce, perfectly complemented by a luscious and creamy bechamel sauce. Each bite bursts with flavor from fresh herbs and cheeses, while the addition of sun-dried tomatoes adds a delightful hint of sweetness. Whether it's a family gathering or a cozy dinner for two, this lasagna will steal the show and bring the warmth of Italy to your table.
N/A
Servings
400
Calories
29
Ingredients
Ingredients
Olive oil
1/3 cup (For cooking)
Ground veal
1.5 lbs (Browned in pot)
Salt
To taste (For seasoning)
White onion
1 large (Chopped finely)
Garlic cloves
6 (Chopped)
Celery ribs
2 (Coarsely chopped)
Green pepper
1 (Diced)
Carrot
1 (Diced)
Canned whole Italian plum tomatoes
2 (796 ml cans) (Diced)
Tomato paste
1 tablespoon (Added to meat sauce)
Sun-dried tomatoes
4 (Diced)
Bay leaves
3 (For flavor)
Dried oregano
2 tablespoons (For flavor)
Fresh basil leaves
12 (For flavor and garnish)
Dried thyme
1 tablespoon (For flavor)
Chili pepper flakes
1/2 teaspoon (For heat)
Fennel seeds
1 teaspoon (For flavor)
Orange zest
1 (Grated, for flavor)
Italian sausages
2 (Cooked and sliced)
Dried lasagna noodles
12 (Cooked until al dente)
Ricotta cheese
1 lb (For layering)
Mozzarella cheese
1 lb (Sliced for layering)
Romano cheese
2 tablespoons (Grated for flavor)
Butter
1/3 cup (For bechamel sauce)
Flour
1/3 cup (For bechamel sauce)
Milk
2 cups (For bechamel sauce)
Salt and pepper
To taste (For seasoning)
Nutmeg
To taste (Grated, for seasoning)
Old cheddar cheese
125 g (Grated for bechamel)
Instructions
1
1. For the Meat Sauce: Heat olive oil in a heavy-bottomed pot over high heat. Add ground veal and salt and brown for 5 minutes until fully cooked.
2
2. Lower the heat and add the finely chopped onion, minced garlic, coarsely chopped celery, diced green pepper, and diced carrot to the pot. Stir in the diced canned tomatoes, tomato paste, and sun-dried tomatoes.
3
3. Add bay leaves, dried oregano, fresh basil, dried thyme, chili pepper flakes, fennel seeds, and grated orange zest to season the sauce. Cook for an additional 15 minutes, breaking up the tomatoes with the back of a spoon and stirring occasionally.
4
4. In a separate frying pan, cook the Italian sausages until browned, then remove, slice, and set aside.
5
5. For the Bechamel Sauce: In a saucepan, melt butter over low heat, then gradually whisk in flour, cooking for 2 minutes while stirring constantly to create a roux.
6
6. Slowly pour in the milk, whisking continuously to avoid lumps. Season with salt, pepper, and a pinch of grated nutmeg to taste. Stir in grated cheddar cheese until fully melted and combined. Set aside to cool.
7
7. Preheat your oven to 400°F (200°C).
8
8. Cook the dried lasagna noodles in a large pot of boiling, salted water until al dente. Drain and rinse under cold water. Lightly oil the noodles and lay them on a clean towel to prevent sticking.
9
9. Begin assembling the lasagna by spreading a thin layer of meat sauce at the bottom of a large lasagna pan, followed by a layer of noodles, half of the combined ricotta, mozzarella, and romano cheeses, and half of the bechamel sauce.
10
10. Repeat the layering process with another layer of noodles, the remaining meat sauce, and another layer of noodles. Top with the remaining bechamel sauce and the sliced sausages. Finish with the rest of the cheese mixture on top.
11
11. Garnish with fresh basil leaves and cover with aluminum foil.
12
12. Bake in the center of the preheated oven for 40 minutes. Uncover the lasagna for the last 10-15 minutes to allow the top to golden and bubbly.
Nutrition Information
27g
Fat
25g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main meat used in this lasagna recipe?
The main meat used is 1.5 lbs of ground veal, supplemented with two sliced Italian sausages.
What are the two types of sauces featured in this dish?
This recipe features a rich meat sauce with veal and vegetables, and a creamy bechamel sauce made with a cheddar cheese roux.
How long should the ground veal be browned?
The ground veal should be browned in olive oil over high heat for approximately 5 minutes until fully cooked.
What vegetables are included in the meat sauce?
The meat sauce includes finely chopped white onion, minced garlic, coarsely chopped celery, diced green pepper, and diced carrot.
What types of tomatoes are used?
The recipe calls for two 796 ml cans of whole Italian plum tomatoes and four diced sun-dried tomatoes.
What herbs and spices season the meat sauce?
The sauce is seasoned with bay leaves, dried oregano, fresh basil, dried thyme, chili pepper flakes, fennel seeds, and grated orange zest.
How do you prepare the Italian sausages?
The Italian sausages are browned in a separate frying pan, then removed and sliced before being added to the assembly.
How is the bechamel sauce made?
It is made by melting butter, whisking in flour to create a roux, and then gradually adding milk while whisking until smooth.
What cheese is added to the bechamel sauce?
125 grams of grated old cheddar cheese is stirred into the bechamel sauce until fully melted.
What temperature should the oven be preheated to?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How should the lasagna noodles be cooked?
The dried lasagna noodles should be cooked in boiling salted water until al dente, then drained, rinsed under cold water, and lightly oiled.
What is the first step in assembling the lasagna?
The assembly begins by spreading a thin layer of meat sauce at the bottom of a large lasagna pan.
What cheeses are used in the middle layers?
The recipe uses a combination of 1 lb of ricotta cheese, 1 lb of sliced mozzarella cheese, and 2 tablespoons of grated romano cheese.
Where do the Italian sausages go in the assembly?
The sliced sausages are placed on top of the final layer of bechamel sauce before the final cheese topping.
How long does the lasagna bake?
The lasagna bakes for 40 minutes covered with foil, and an additional 10 to 15 minutes uncovered.
What is the calorie count per serving?
Each serving contains 400 calories.
How much fat is in one serving?
There are 27 grams of fat per serving.
What is the protein content of this lasagna?
This lasagna provides 25 grams of protein per serving.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
What is used as a garnish?
The dish is garnished with fresh basil leaves before baking.
How many garlic cloves are used in the recipe?
The recipe requires 6 chopped garlic cloves.
What is the total number of ingredients?
There are 29 ingredients listed in the recipe.
How much milk is needed for the bechamel?
The bechamel sauce requires 2 cups of milk.
What unique zest is added to the meat sauce?
Grated orange zest from one orange is added to the meat sauce for flavor.
How much olive oil is used?
The recipe uses 1/3 cup of olive oil for cooking the meat and vegetables.
What is the ratio of butter to flour in the bechamel?
The roux uses an equal ratio of 1/3 cup of butter and 1/3 cup of flour.
How many lasagna noodles are used?
The recipe calls for 12 dried lasagna noodles.
What spice is added specifically to the bechamel?
A pinch of grated nutmeg is used to season the bechamel sauce.
Why are the noodles oiled after cooking?
The noodles are lightly oiled and laid on a clean towel to prevent them from sticking together.
Does the recipe use tomato paste?
Yes, 1 tablespoon of tomato paste is added to the meat sauce to deepen the flavor.