Here’s a modern twist- let veggies stand in for the noodles. Bake this lasagna in individual ramekins or family style in a 9- x13-inch pan.
To get the best results use a great quality extra virgin olive oil, we love Colavita.
Meat Vegetable Noodle Lasagna
Servings
6 Servings
Ingredients
- 1/2 cup diced onion
- 1/3 cup diced carrot
- 1/3 cup diced celery
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 tablespoon dried oregano optional
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves
- 1 pound ground veal
- 6- ounce can tomato paste
- 1 1/4 cups wine
- 28- ounce can crushed tomatoes
- 2 cups ground almonds
- 1 teaspoon kosher salt
- 1 eggplant
- 3 zucchini
- 2 sweet potatoes
Instructions
- Preheat oven to 375°F.
- In a large saute pan, heat evoo on medium heat. Add onions, carrots, and celery; cook for 10 minutes. Add garlic, salt, crushed red pepper, and oregano (if using), and cook for for 5 minutes more.
- Add ground veal and cook for 15 minutes, breaking up veal with a wooden spoon. Stir tomato paste into the veal mixture and cook for 10 minutes, until it fully incorporates and the mixture develops a golden brown color.
- Increase heat to medium-high and add wine. Cook for 5 minutes, until wine reduces. Add crushed tomatoes and cook for an additional 5 minutes.
- With a mandolin or very sharp knife, thinly slice eggplant, zucchini, and sweet potato to form thin, lasagna-like strips. Set aside.
- Pour 1/2 cup sauce in the bottom of a 9-x 13-inch baking dish. Place a single layer of vegetables over the sauce. Add 1 more sauce. Repeat, ending with a layer of sauce on top. Sprinkle ground almonds and salt over sauce, topping the lasagna.
- Alternatively, if you choose to use ramekins, roll vegetable slices and place upright in ramekins, then ladle the sauce over the top and sprinkle with ground almonds.
- Cover with aluminum foil and bake at 375°F for 45 minutes. Increase oven temperature to 450 F, uncover and bake for 10 minutes more. Serve warm.
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