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Veal Lasagna

I made this with ground beef and fresh garden tomatoes. I also had some homemade tomato sauce I added garden grown parsley and oregano. I didn't have ricotta cheese, but I prefer cottage cheese anyway. Tasty stuff. Recipe courtesy of McCall's Casserole Cookbook.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • In medium saucepan, combine tomatoes, tomato paste, oregano, salt, and pepper.
  • Bring to boiling. Reduce heat, and simmer covered for 30 minutes stirring occasionally to break up tomatoes. Add veal.
  • Cook lasagna as package label directs. Drain well.
  • Meanwhile, preheat oven to 350. Lightly grease a 13x9 inch baking dish.
  • Pour in just enough sauce to cover bottom of baking dish. Place half of lasagna in sauce and cover with a little more sauce. Layer half of the ricotta, Parmesan, and Mozzarella.
  • Repeat with rest of ingredients. Bake uncovered for 30 minutes or until cheese melts and sauce is bubbly.
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RECIPE MADE WITH LOVE BY

@AmyZoe
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@AmyZoe
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"I made this with ground beef and fresh garden tomatoes. I also had some homemade tomato sauce I added garden grown parsley and oregano. I didn't have ricotta cheese, but I prefer cottage cheese anyway. Tasty stuff. Recipe courtesy of McCall's Casserole Cookbook."
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  1. AmyZoe
    I made this with ground beef and fresh garden tomatoes. I also had some homemade tomato sauce I added garden grown parsley and oregano. I didn't have ricotta cheese, but I prefer cottage cheese anyway. Tasty stuff. Recipe courtesy of McCall's Casserole Cookbook.
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