Veal, Eggplant & Parmesan Lasagna Boats
Veal, eggplant, and parmesan lasagna boats packed with ground veal and tomato sauce—delicious and comforting!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ontariovealappeal.ca.
Cooking tools:
- Cutting board
- Chef's knife
- Paring knife
- Saute pan
- Baking sheet
- Parchment paper
- Baking dish
- Wooden spoon
- Spoon
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 3 medium to large eggplants
- Salt, pepper and olive oil, to taste
- 1 lb (500 g) ground veal
- 1 tsp (5 mL) ground fennel seeds
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup (32 g) fresh parsley, finely chopped
- 6-8 leaves basil, torn
- ½ cup (125 mL) red wine
- 1-28 ounces (796 mL) can San Marzano tomatoes
- 1 cup (128 g) parmigiano reggiano
- ½ cup (64 g) ricotta
- 1 cup (128 g) mozzarella, shredded
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