In this recipe, classic lasagna is updated and simplified with tender Ontario veal ragout spooned loosely over freshly cooked pasta sheets.
1 tbsp vegetable oil
1 tbsp butter
1 lb. grain-fed Ontario veal stewing cubes
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 cups button mushrooms, stemmed and quartered
2 cloves garlic, minced
1 tsp finely chopped fresh rosemary
2 tbsp tomato paste
2 cups red wine
2 cups chicken stock
2 bay leaves
3 sheets fresh lasagna noodles
1/4 cup shaved Parmesan cheese
Step 1: Preheat oven to 350°F.
Step 2: In large Dutch oven or saucepan, heat oil and butter over medium-high heat. Add veal cubes and cook, browning on all sides for approximately 8-10 minutes. Transfer veal to a plate.
Step 3: Add carrot, celery, onion and mushrooms to same pan and cook, stirring, until onions are tender, approximately 5 minutes. Stir in garlic, rosemary and tomato paste and cook, stirring, for 2 minutes.
Step 4: Return veal and any juices to pan and add the wine, stock and bay leaves. Bring to a boil, cover with a tight-fitting lid and bake in preheated oven for 1-1/2 hours, or until meat is tender and pulls apart easily with a fork. Remove bay leaves and using two forks, pull apart (or shred) veal cubes in the sauce.
Step 5: Meanwhile, cut each lasagna noodle into 4 squares. Cook noodles in boiling salted water until al dente, approximately 4 minutes. Drain well.
Step 6: To assemble, lay one sheet of pasta on plate and spoon 1/2 cup veal ragout on top. Follow with two additional layers of pasta and ragout. Top with shaved Parmesan cheese, if desired.