Ingredients
- Béchamel Sauce:
- 1 tbsp (15 mL) extra-virgin olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 8 cups (2 L) sliced mixed mushrooms, (about 1-1/2 lb/750 g)
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) oregano
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 1-1/2 lb (680 g) lean ground veal or lean ground turkey
- 1 cup (250 mL) white wine or sodium-reduced chicken broth
- 1/4 cup (60 mL) chopped fresh parsley
- 12 lasagna noodles, (8 oz/250 g)
- 4 cups (1 L) shredded provolone cheese or mozzarella cheese
- 1/4 cup (60 mL) grated Parmesan cheese
- 1/3 cup (75 mL) butter
- 2/3 cup (150 mL) all-purpose flour
- 5-1/2 cups (1.375 L) milk
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 pinch ground nutmeg
- 2/3 cup (150 mL) grated Parmesan cheese
Preparation
Step 1
In large saucepan or deep skillet, heat oil over medium-high heat; saute onions, garlic, carrot, celery, mushrooms, basil, oregano, salt and pepper for about 10 minutes or until no liquid remains.
Add veal; cook, breaking up with spoon, for about 5 minutes or until no longer pink. Spoon off any fat.
Add wine and bring to boil; reduce heat and simmer for 10 minutes or until no liquid remains. Stir in parsley. Set aside.
Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk, salt, pepper and nutmeg; cook, whisking, for 15 minutes or until boiling and thickened. Whisk in Parmesan.
Meanwhile, in large pot of boiling salted water, cook noodles for 8 minutes or until almost tender. Drain and chill in cold water; drain again and arrange in single layer between damp tea towels.
Spread 1 cup (250 mL) of the bechamel sauce in 13- x 9-inch (3 L) glass baking dish; top with 3 of the noodles. Spread with one-third of the veal mixture, 1 cup (250 mL) of the bechamel sauce, 2/3cup (150 mL) of the provolone cheese and 3 of the noodles. Repeat layers twice. Spread remaining bechamel over top. Sprinkle with remaining provolone and Parmesan. Cover with greased foil.
Bake in 375°F (190°C) oven for 45 minutes. Uncover and bake for about 30 minutes longer or until golden and bubbly. Let stand for about 10 minutes before serving.
(Make-Ahead: Refrigerator: Assemble lasagna and let cool. Cover and refrigerate for up to 24 hours. Unwrap and recover with greased foil; bake as directed, adding 15 minutes. Freezer: Assemble lasagna and let cool. Cover with plastic wrap and overwrap with foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Unwrap and recover with greased foil; bake as directed, adding 15 minutes.)