Veal Lasagna

• veal shoulder, cubed or 3 lbs stew meat↗3 lbs
• olive oil↗
• mushroom, sliced↗1 lb
• lasagna noodles↗12
• butter↗1⁄3 cup
• large onions, chopped↗2
• garlic cloves, minced↗2
• flour↗1⁄3 cup
• milk↗3 cups
• chicken stock↗1 cup
• cream↗1⁄2 cup
• sherry wine↗1⁄2 cup
• salt↗1 tablespoon
• white pepper1⁄2 teaspoon
• fresh nutmeg, grated↗1⁄2 teaspoon
• teaspoon dried thyme↗1⁄2
• teaspoon dried basil↗1⁄2
• teaspoon dried oregano↗1⁄2
• ounces romano cheese↗8

Step-by-step instructions

1. 1

   In 12-inch skillet brown meat in olive oil in batches; set aside.

2. 2

   Add mushrooms to skillet and saute until golden.

3. 3

   Return meat to skillet, reduce heat to low, cover and simmer 30 minutes until tender stirring occasionally.

4. 4

   In 3qt saucepan saute onions and garlic in butter until tender, about 5 minutes.

5. 5

   Stir in flour and cook a minute or two.

6. 6

   Add milk and chicken stock, stirring until thickened.

7. 7

   Add meat and mushroom mixture, sherry, salt, nutmeg, dried thyme, dried basil, and dried oregano.

8. 8

   Simmer a few minutes stirring frequently.

9. 9

   Add cream.

10. 10

    Spoon a thin layer in bottom of 9x13-inch baking pan.

11. 11

    Arrange noodles over top lengthwise. Layer in about 1/2 meat mixture.

12. 12

    Repeat layers ending with noodles.

13. 13

    Cover dish tightly with foil and bake in 350°F oven for 45 minutes.

14. 14

    Remove cover, and sprinkle with Romano cheese continue baking about 15 minutes or until lightly browned.