Instead of notoriously hard-to-fill cannelloni tubes, we've filled and rolled fresh lasagna sheets to make preparation easy. | | Ingredients | | �?nbsp; | 1 tbsp (15 mL) Olive oil | | | �?nbsp; | 1 Onion, chopped | | | �?nbsp; | 2 Cloves garlic, minced | | | �?nbsp; | 1 Carrot, diced | | | �?nbsp; | 1/4 cup (50 mL) Tomato paste | | | �?nbsp; | 1 Can (28 oz/796 mL) tomatoes | | | �?nbsp; | 1/2 cup (125 mL) Dry white wine | | | �?nbsp; | 6 Sheets (each 9 x 6 inches/23 x 15 cm) fresh lasagna noodles | | | �?nbsp; | 1/4 cup (50 mL) Grated Parmesan cheese | | | �?nbsp; | VEAL FILLING: | | | �?nbsp; | 1 tbsp (15 mL) Olive oil | | | �?nbsp; | 2 Onions, chopped | | | �?nbsp; | 5 Cloves garlic, minced | | | �?nbsp; | 3/4 tsp (4 mL) Each dried basil and oregano | | | �?nbsp; | 1-1/2 lb (750 g) Lean ground veal or beef | | | �?nbsp; | 2 Eggs, lightly beaten | | | �?nbsp; | 1 cup (250 mL) Grated Parmesan cheese | | | �?nbsp; | 1/3 cup (75 mL) Dry bread crumbs | | | �?nbsp; | 1/4 cup (50 mL) Chopped fresh parsley | | | �?nbsp; | 1/2 tsp (2 mL) Each salt and pepper | | | �?nbsp; | BÉCHAMEL SAUCE: | | | �?nbsp; | 1/4 cup (50 mL) Butter | | | �?nbsp; | 1/2 cup (125 mL) All-purpose flour | | | �?nbsp; | 3-3/4 cups (925 mL) Milk | | | �?nbsp; | 1/4 tsp (1 mL) Each salt and pepper | | | �?nbsp; | Pinch Nutmeg | | | �?nbsp; | 1/2 cup (125 mL) Grated Parmesan cheese | | | �?nbsp; | 2 tbsp (25 mL) Chopped fresh parsley | | | | | | Preparation | | In saucepan, heat oil over medium heat; cook onion, garlic and carrot, stirring, until onion is softened, about 5 minutes. Add tomato paste; cook, stirring often, for 3 minutes. Add tomatoes and wine, breaking up tomatoes with spoon. Bring to boil; reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Set aside.
VEAL FILLING: Meanwhile, in large skillet, heat oil over medium heat; cook onions, garlic, basil and oregano, stirring, until softened, about 5 minutes.
Add veal; cook over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes. Spoon off any fat. Transfer to large bowl; let cool for 5 minutes. Stir in eggs, Parmesan cheese, bread crumbs, parsley, salt and pepper. Set aside.
In large pot of boiling salted water, cook lasagna until tender but firm, about 3 minutes. Drain and chill under cold water. Cut each sheet in half crosswise. Arrange in single layer between damp tea towels.
BÉCHAMEL SAUCE: In saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute. Whisk in milk, salt, pepper and nutmeg; cook, whisking constantly, until boiling and thickened, about 15 minutes. Whisk in Parmesan cheese and parsley.
In 13- x 9-inch (3 L) glass baking dish, spread 1 cup (250 mL) of the tomato sauce. Spoon 1/3 cup (75 mL) of the veal filling along 1 short edge of each lasagna sheet. Roll up and place in baking dish, making 2 rows. Cover with remaining tomato sauce. Pour béchamel over top; sprinkle with Parmesan cheese. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and overwrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Add 15 minutes to baking time.)
Bake in 375°F (190°C) oven until sauce is golden and bubbly, about 45 minutes. | |