Veal Lasagna Recipe
Ricotta, Parmesan, Pecorino Romano, San Marzano Pomodoro
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.
- 2
Add Tomatoes
Add San Marzano tomatoes to the skillet, season with salt and black pepper, and let simmer for about 20 minutes.
- 3
Cook the Veal
In a separate pan, brown the veal over medium-high heat until cooked through. Drain any excess fat.
- 4
Mix Cheese Filling
In a bowl, combine ricotta cheese, half of the grated Parmesan, and half of the Pecorino Romano. Add fresh basil, salt, and pepper to taste.
- 5
Layer the Lasagna
Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of the tomato sauce, place lasagna sheets, layer with the veal, cheese mixture, and more sauce. Repeat layers until ingredients are used up, finishing with a layer of sauce.
- 6
Add Toppings
Sprinkle the remaining Parmesan and Pecorino Romano cheese on top.
- 7
- 8
Serve
Allow the lasagna to cool for a few minutes before slicing. Serve warm with additional fresh basil if desired.