Best Veal Lasagna With Mushrooms: Layers of Flavor

Veal Lasagna! With mushrooms.  It’s the best and most delicate tasting lasagna you will ever taste.

Yes! Here is a quick and easy way to make a delicious lasagna using the ground veal I often find in my (and your) neighborhood markets.

At close to seven dollars a pound, ground veal is more expensive than the leanest ground beef, but there is a huge difference in the flavor.

How I Prepared Veal and Mushroom Lasagna

It is sad to often see it “reduced for quick sale” or tagged with a “manager’s special” price because of its cost.

When veal is available at a reduced price, comparable to lean ground beef, it is the perfect time to try it in a recipe.  Grab a pack while it is being discounted by the butcher!

You know the market will eventually throw out the meat so why not buy it at a reasonable price?  Obviously, I am not advocating buying spoiled food by any stretch of the imagination. 

Buy it only if you happen to be there when the Manager Special labels are being applied.  It is easy enough to spot any ground meat past its prime.

Most supermarkets will move the packs to a totally different section of the meat case when “reduced for quick sale” versus those that are considered Manager specials.   The specials remain in the regular meat case – but with a more attractive price per pound.

The Semi Homemade Recipe

My veal and mushroom lasagna recipe is a take on a recipe for Veal Lasagna found in a French cooking magazine. While they created a béchamel sauce from scratch to prepare the recipe, I opted for the semi-homemade approach and a few tweaks.

I always do that anyway but, in this case, it was more to prove that the recipe can be prepared quickly. I am all for cutting corners when it improves or does not radically change the overall flavor quotient!

Why use plain tomato sauce when you can buy it seasoned?

Why make the béchamel when you can speed up the cooking process by selecting a flavorful Alfredo sauce already seasoned with Parmesan…and then add freshly grated parmesan to add another layer of flavor?

Fresh Or Dried Mushrooms?

If you plan on using the dried mushrooms, place them in a small bowl and pour about 2/4 cup of hot water over them. Stir to get all the pieces wet and allow to stand for about half an hour.

If you are lucky enough to find fresh Chanterelles mushrooms, by all means, use the fresh ones.

You can also opt to buy a third pack of sliced baby bellas to replace the expensive shrooms.

Serve your veal and mushroom lasagna with a crisp Meditarrenan style green salad tossed with a garlicky vinaigrette and a fresh baguette. A glass of red wine will be nice to sip on. Pick a fruity dessert to top it all off.

Bon Appétit!

More Veal Recipes

• Veal Sauté à la Carma
• Italian Veal Meatloaf
• Mushroom Veal Marsala
• Slow Cooker Veal Stew
• Normandy Style Pan Seared Veal Chops