Veal, spinach and yogurt lasagna

This creamy gourmet lasagna puts a refreshing spin on a timeless classic. The spices and vegetables can also be varied. Why not substitute the spinach for rapini, asparagus or eggplant. Always delicious when prepared with tender loving care.

Ingredients

THE MEAT SAUCE

• 8 thin slices of pancetta or smoked bacon
• 1 onion, minced
• 1 carrot, diced
• 10 cloves garlic, chopped
• 4 sprigs thyme, leaves only
• 1 sprig rosemary, leaves only, chopped
• 2 sprigs sage, leaves only, chopped
• 4 tbsp (60 ml) olive oil
• 1 lb (454 g) Québec veal, chopped
• 7 oz (200 g) Québec pork, chopped
• 8 cups (2 l) Roma tomatoes, quartered
• ⅔ cup (170 ml) tomato paste
• ¾ cup (190 ml) red wine
• 2 cups (500 ml)vegetable broth
• 1 bay leaf
• 1 tbsp (15 ml)sugar
• Salt and pepper, to taste

THE SPINACH

• 2 bunches spinach
• 2 tbsp (30 ml) olive oil
• 2 cloves garlic, chopped
• 2 cups (485 g) Olympic Organic plain 2% yogourt
• 1 cup (250 ml)parmesan, grated
• Salt and pepper, to taste

ASSEMBLING THE LASAGNA

• 12 large lasagna noodles, fresh
• 1 cup (250 ml) mozzarella, grated
• Salt and pepper, to taste

Preparation

THE MEAT SAUCE

1. In a saucepan, sauté the pancetta until brown. Add the onion, carrot, garlic, fine herbs and olive oil, and mix well. Then add the veal and pork and sauté until lightly browned.
2. Add the tomatoes and tomato paste, and cook for 5 minutes. Add the red wine, vegetable broth, bay leaf and sugar, and simmer on low heat for about 1 hour. Add salt and pepper, to taste.

THE SPINACH

1. Bring a large pot of salted water to a boil. Blanch the spinach for 5 minutes at a steady boil, then drain.
2. In a saucepan, add the olive oil and sauté the spinach for 5 minutes on high heat. Add the salt and pepper, then the garlic at the end of cooking.
3. In a bowl, combine the yogurt, parmesan and spinach, then add salt and pepper.

ASSEMBLING THE LASAGNA

1. Preheat the oven to 200°C (400°F), with the grill in the center.
2. Spread a layer of meat sauce on the bottom of a lasagna platter, followed by a layer of lasagna noodles, another layer of meat sauce and a layer of spinach; repeat until the lasagna is almost level with the top of the platter, finishing with a layer of meat sauce on top.
3. Bake for 30 to 35 minutes until golden on top.
4. At the end of cooking, sprinkle the mozzarella on top.
5. Brown under the oven’s hot broiler for 2 minutes.
6. Just before serving, top with basil.