Lasagna for Easter. Family tradition. But have veal scaloppine instead of ground meat. So thought I’d make a different twist on our Pasquan dish.
Sauté veal cutlets in a little olive oil, large skillet, until both sides are brown. Set aside on a plate and drizzle juice of 1 lemon on them. Into the skillet, add whole de-stemmed shiitake mushrooms and diced shallots and brown in a little butter. Deglaze pan with 1/2 cup dry white wine.
Crush San Marzano canned whole tomatoes into a strainer and drain. Reserve liquid for another day. Rough chop. Add to skillet and stir in. Season with pepper, red pepper flakes, oregano, garlic paste to taste. Turn off. Cut the veal cutlets into small pieces. Stir into skillet with lemon and all juices.
Make lasagna noodles as directed, drain and set aside. Mix 1 quart fresh Ricotta with 3 eggs. Whisk until fluffy.
In a 9″x13″ baking dish, drizzle olive oil on the bottom, then lasagna noodles, one layer, then veal/mushroom/tomato mix, dollops of Ricotta, fresh basil leaves, a few capers and shaved asiago. Repeat mixture, noodles, Ricotta, capers, basil leaves, shaved asiago and finish with noodles and mixture on top. Bake at 400 degrees until bubbly and firm. Buona Pasqua Piccata!