Recipes
Veal lasagne with parsley pesto
Lasagne
- corn oil for frying
- 250 g veal escalope
- salt, ground pepper
- onion mustard for the marinade
- 4 mini tomatoes
- 4 pre-cooked lasagne sheets
- 10 g butter
- 200 g spinach
- 2 chopped garlic cloves
- 100 ml whipping cream
- Steirerkraft pumpkin seed pesto with parsley
- salt, nutmeg
Garnish
- leaves of parsley
Preparation
serves 2 | cooks in 35 minutes
1. Slice the veal into very thin, even pieces, add salt and pepper and rub in the mustard. Then heat the oil and fry the meat briefly. Cut a small cross into the tops of the tomatoes and fry along with the meat.
2. Add the washed spinach to some melted butter in a pan, leave to wilt and flavour with garlic, salt, nutmeg and cream.
3. Slice the cooked lasagne sheets into pieces of a similar size to the veal. Serve the spinach onto pre-heated plates then add a lasagne sheet on top followed by some parsley pesto and a piece of meat. Repeat until all of the ingredients have been used. Then top with the pesto. Garnish with tomatoes and parsley.
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Veal lasagne with parsley pesto 
Difficulty level: easy
Lasagne
Garnish
Shop products online
Preparationserves 2 | cooks in 35 minutes1. Slice the veal into very thin, even pieces, add salt and pepper and rub in the mustard. Then heat the oil and fry the meat briefly. Cut a small cross into the tops of the tomatoes and fry along with the meat. 2. Add the washed spinach to some melted butter in a pan, leave to wilt and flavour with garlic, salt, nutmeg and cream. 3. Slice the cooked lasagne sheets into pieces of a similar size to the veal. Serve the spinach onto pre-heated plates then add a lasagne sheet on top followed by some parsley pesto and a piece of meat. Repeat until all of the ingredients have been used. Then top with the pesto. Garnish with tomatoes and parsley.
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