Veal One Pot Lasagna


  • 450 g (1 lb) ground Quebec Veal
  • 500 ml (2 cups) herb and vegetable tomato sauce
  • 375 ml (1 1/2 cup) chicken broth
  • 10 no boil lasagna noodles broken into pieces
  • 250 ml (1 cup) grated mozzarella
  • Olive oil in sufficient quantity


  1. In a large high-sided saucepan, heat oil on medium. Cook the ground veal for 5 to 8 minutes by crumbling the meat with a wooden spoon.
  2. Add the tomato sauce and the chicken broil and bring to a boil.
  3. Add the pasta and stir. Cover and cook on medium for 10 to 12 minutes stirring occasionally, until pasta is al dente.
  4. Cover the preparation with mozzarella. Bake, on the top rack, at maximum heat setting (broil) for 2 to 3 minutes until the cheese is golden brown.


Photo credit: Pratico-Pratiques