Veal And Broccoli Lasagne Recipe

• 1 pound grnd veal
• 1/4 c. minced onion
• 2 cloves garlic, chopped
• 2 tbsp. extra virgin olive oil
• 1/4 pound mushrooms, minced
• 1/2 green bell pepper, minced
• 2 (6 ounce.) cans tomato paste
• 1 teaspoon dry tarragon
• 2 tbsp. chopped fresh basil or possibly 1 teaspoon dry basil
• 1/4 teaspoon dry oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grnd black pepper
• 3 c. water
• 4 sheets uncooked fresh spinach lasagne, cooked al dente and liquid removed
• 1 c. thinly sliced broccoli flowerets
• 1 1/2 lbs. cottage cheese
• 1 1/2 lbs. Mozzarella cheese, shredded
• 1/2 c. freshly grated Parmesan cheese

1. (Or possibly 16 ounces spinach lasagne noodles, cooked al dente and liquid removed).
2. In large saucepan, brown veal over medium heat and drain.
3. Set aside.
4. In same pan, saute/fry onion and garlic in oil till transparent.
5. Add in veal, mushrooms and green pepper.
6. Cook for 5 min.
7. Stir in tomato paste, tarragon, basil, oregano, salt, pepper and water.
8. Simmer over low heat for 10-15 min.
9. Spread 1/4 c. of sauce on bottom of 9 x 13 inch pan.
10. Layer the following ingredients at least twice; lasagne noodles, sauce, broccoli, cottage cheese, Mozzarella and Parmesan.
11. Top with remaining sauce.
12. Cover with greased foil.
13. Bake at 375 degrees for 1 hour.
14. Remove from oven and let stand for 10 min before serving.
15. 9-12 servings.

veal, onion, garlic, extra virgin olive oil, mushrooms, green bell pepper, tomato paste, tarragon, fresh basil, oregano, salt, freshly grnd black pepper, water, fresh spinach lasagne, broccoli flowerets, cottage cheese, mozzarella cheese, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/veal-and-broccoli-lasagne-37798 (may not work)