Costa D’oro Veal Lasagne Recipe | California Dairy Foodservice

Ingredients

• 2-1/2 cups pasta flour
• 1-1/8 cups semolina flour
• 5 egg yolks
• 1 tablespoon extra virgin olive oil
• Pinch salt
• 1-1/2 ounces dried porcini mushrooms
• 3 tablespoons raisins
• 1 carrot (about 2 ounces), diced
• 1 stick celery (about 1-1/2 ounces), diced
• 1 shallot (about 1-3/4 ounces), diced
• 1-3/4 ounces diced pancetta
• 1 pound ground veal
• 1 cup Chardonnay
• Chicken stock, as needed
• Sage and Thyme, to taste
• 2 tablespoons pine nuts, toasted
• Salt and white pepper, to taste
• 4 cups Real California milk (2% or whole)
• 1/2 cup Real California butter
• 2/3 cup flour
• 2 ounces grated Real California Dry Jack cheese
• Salt and pepper, to taste
• 2 ounces diced or grated Real California Crescenza cheese
• :Lasagna, Veal, Dinner, Italian, Italian Cheese, Mushrooms