- Prep Time
- 10 mins
- Total Time
- 1 h 20 m
- Serves
- 8
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 12 oz
- lean ground veal
- 375 g
- 1 pkg
- mixed mushrooms (shiitake, oyster and cremini), sliced
- 227 g
- 4 cloves
- garlic, minced
- 1
- onion, chopped
- 1 tsp
- dried oregano
- 5 mL
- 1 tsp
- each salt and pepper
- 5 mL
- 4 cups
- tomato passata (jarred strained tomato sauce)
- 1 L
- 12
- oven-ready lasagna noodles
- 1 tub
- light ricotta cheese
- 475 g
- 1/2 cup
- grated Parmesan cheese
- 125 mL
- 1/2 cup
- grated mozzarella cheese
- 125 mL
Directions
Step 1
Heat oil in large skillet set over high heat. Saute ground veal, mushrooms, garlic, onion, oregano, salt and pepper 10 to 12 min,. or until meat is browned and mushrooms are tender. Add passata and 1/2 cup (125 mL) water and simmer 7 min.
Step 2
Ladle 1/2 cup (125 mL) meat mixture into bottom of greased 9x13-in. (3-L) baking dish. Place 4 lasagna noodles over top. Spread 1 cup (250 mL) meat mixture and 2/3 cup (150 mL) of ricotta on top of noodles. Repeat noodle/meat mixture/ricotta layers two more times. Top with remaining sauce, Parmesan and mozzarella cheese.
Step 3
Cover with foil. Bake in preheated 400°F (200°C) oven 40 min. Remove foil and bake an additional 10 min., or until golden brown and bubbling. Rest 10 min. before slicing.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 350
- Fat:
- 11 g
- Saturated Fat:
- 3 g
- Carbs:
- 37 g
- Fibre:
- 4 g
- Sugar:
- 8 g
- Cholesterol:
- 35 mg
- Protein:
- 25 g
- Sodium:
- 820 mg
