Title: Veal Lasagna
Categories: None
Yield: 1 Servings

------------------------------VEGETABLE SAUCE------------------------------
1 md Onion, cut into thin
-circular slices
4 Garlic cloves, crushed or
-minced
2 md Zucchini squash, cubed
1 Box fresh mushrooms, sliced
-(canned are ok as well)
1 sm Eggplant, cubed
1 lg Green pepper, diced
1 md Red pepper, diced
1 cn (regular-sized) tomato paste
-(or three small-serving
-cans)
2 tb Oil
1 ts Black pepper
1 tb Onion soup mix
1 1/2 ts Oregano
1 ds Cinnamon
1 ts Salt
2 tb Ketchup (sweet, not spicy,
-ie Heinz)

--------------------------------VEAL MIXTURE--------------------------------
1 1/2 lb Chopped veal
1 ts Oil
1 tb Ketchup
1 tb Soy sauce
1/2 ts Black pepper
1 sm Onion, chopped finely
2 Garlic cloves, chopped or
-minced finely
1 tb Dill
1 ts Paprika

Line the bottom of a pre-greased lasagna or casserole dish with lasagna
noodles (don't have to be cooked) and cover generously with vegetable sauce
(see below). Add another layer of noodles and cover with veal mixture (see
below). Add one last layer of noodles and cover with remaining vegetable
sauce. Sprinkle with parsley, cover and bake at 350 for 45 minutes. Uncover
and bake for 5-10 more minutes.

Saute onion and garlic in oil. Add eggplant and continue cooking for a
minute or two. Add zucchini and peppers, continue cooking. Add mushrooms.
Add salt and pepper. Tomato paste, ketchup, onion soup mix, oregano and
cinnamon. Continue cooking for a few minutes until mixture is heated
through. Make sure vegetables are cooked, but still firm in texture. Add
spices according to taste (ie garlic powder).
Veal Mixture: Saute onion and garlic in oil. When slighly browed, add
chopped veal. Add soy sauce, black pepper, dill, paprika and lastly,
ketchup. Cook through until meat is browned evenly.
Posted to JEWISH-FOOD digest V97 #036 by URI /ADINA ABRAMOV
on Jan 30, 1997.