Veal Cannelloni
Instructions
Directions
1. In saucepan, heat oil over medium heat; cook onion, garlic and carrot, stirring, until onion is softened, about 5 minutes.
2. Add tomato paste; cook, stirring often, for 3 minutes.
3. Add tomatoes and wine, breaking up tomatoes with spoon.
4. Bring to boil; reduce heat and simmer until thick enough to mound on spoon, about 20 minutes. Set aside.
Veal Filling:
1. Meanwhile, in large skillet, heat oil over medium heat; cook onions, garlic, basil and oregano, stirring, until softened, about 5 minutes.
2. Add veal; cook over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes.
3. Spoon off any fat. Transfer to large bowl; let cool for 5 minutes. Stir in eggs, Parmesan cheese, bread crumbs, parsley, salt and pepper. Set aside.
4. In large pot of boiling salted water, cook lasagna until tender but firm, about 3 minutes. Drain and chill under cold water. Cut each sheet in half crosswise. Arrange in single layer between damp tea towels.
Bchamel Sauce:
1. In saucepan, melt butter over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute.
2. Whisk in milk, salt, pepper and nutmeg; cook, whisking constantly, until boiling and thickened, about 15 minutes. Whisk in Parmesan cheese and parsley.
3. In 13- x 9-inch (3 l) glass baking dish, spread 1 cup (250 ml) of the tomato sauce. Spoon 1/3 cup (75 mL) of the veal filling along 1 short edge of each lasagna sheet. Roll up and place in baking dish, making 2 rows. Cover with remaining tomato sauce.
4. Pour bchamel over top; sprinkle with Parmesan cheese. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and over wrap with heavy-duty foil; freeze for up to 2 weeks. Thaw in refrigerator for 48 hours. Add 15 minutes to baking time.)
5. Bake in 375F (190C) oven until sauce is golden and bubbly, about 45 minutes.
