Veal Breast Lasagna

by on April 16, 2012
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  • 1/2 – 3/4 LB  Veal Breast
  • 1/2 C Madera wine
  • 1 C veal or beef stock
  • 3 Shallots
  • 4-6Mushrooms
  • 1/2 Onion
  • 1/4 C Heavy cream
  • 1/2 C Parmesan cheese
  • Pasta sheets or lasagna noodles as needed
  • 1/2 C Panko Breadcrumbs
  • 2 Chives


  1. Marinate breast in red wine overnight
  2. Put veal and wine into a sauce pan
  3. Add shallots and 1 C veal stock
  4. Simmer for two hours
  5. Remove veal to cool, then cut into 1/4 inch pieces
  6. Discard all but about 2 TBL of your stock
  7. In the remaining stock, saute mushrooms and onion
  8. In 5-8 minutes, combine with veal breast
  9. Add heavy cream and half your Parmesan cheese and mix, then set aside
  10. Lay down a layer of the cream mixture in the bottom of the pan
  11. Add a layer of pasta, and then half the veal mixture
  12. Lay down another layer of pasta, and then the rest of the veal mixture
  13. Scrape any remaining sauce over top of the veal mixture
  14. Top with a your Panko bread crumbs
  15. Sprinkle w/ the remaining Parmesan
  16. Bake at 350º for 20-30 minutes
  17. Top with chopped chives

Find more like this: Casseroles and Pan Dishes, Meat to Eat RED

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