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Source: America's Favorite Food Associations

Veal Lasagne
The walnuts in this veal lasagne give the pasta a unique flavor.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
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1/2 pound ground veal, low-fat content if desired
1/2 cup onion, minced
1 1/2 cups non-fat cottage cheese
1 teaspoon dried thyme, crumbled (or Italian seasoning)
1/2 cup walnuts, finely ground
10 ounces frozen spinach, thawed and squeezed to remove excess water
1/3 cup frozen egg substitute
salt, to taste
fresh ground black pepper, to taste
4 ounces lasagna noodles, about eight pieces
2 cups low sodium tomato sauce
1/2 cup reduced fat Monterey jack cheese, grated

Preheat the oven to 350 degrees. Place the veal and onion in a medium skillet, preferably nonstick. Cook several minutes over medium heat, breaking the veal into tiny pieces, until it is fully cooked. Scrape into a large bowl and let cool a few minutes.

Add the cottage cheese, thyme, walnuts, spinach and egg substitute to the veal and mix well; season with salt and pepper if desired; set aside.

Cook the lasagne noodles in boiling salted water 10 minutes-so they remain slightly firm. Drain and rinse with cold water, then drain again. Spread 1/2 cup of the sauce over the bottom of a glass or enamel baking dish, about 8 or 9 inches square. Cover with a layer of lasagne, cutting the noodles to fit if necessary . Top with half the veal mixture and another 1/2 cup of sauce. Cover with another layer of lasagne.

Top with the remaining veal mixture and cover with a final layer of lasagne. Spoon the remaining cup of sauce on top and sprinkle with the cheese.

Bake the lasagne for about 30 minutes. Let stand 10 minutes before serving.

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