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Pastene White Lasagna


Serves 4
1 lbPastene Festonate (Lasagna)
4 cupshomemade chicken broth or store-bought
1 lbground veal
1/2 cupPastene Italian Breadcrumbs
1 1/4 cupPastene Grated Parmesan cheese
1 1/4 cupPastene Grated Romano cheese
1 1/3 cupsMozzarella cheese for the lasagna layers
1egg, beaten
2 tspsalt & pepper
1/2 tspgarlic powder
1 Tbspchopped Parsley
Pastene Extra Virgin Olive Oil


Tiny meatballs

  • Mix ground veal with egg.
  • Add chopped parsley, breadcrumbs, salt & pepper, garlic powder, and a mix of grated cheeses (1/4 cup parmesan + 1/4 cup romano).
  • Roll into small meatballs (size of a nickel)
  • Bring meatballs to a boil. Drain and set aside.

Lasagna casserole

  • Boil and drain sheets of lasagna.
  • Place your first layer of lasagna sheets in casserole. Top this layer with grated mozzarella, the remaining Parmesan and Romano cheeses. Sprinkle tiny meatballs. Pour some chicken broth over the layer.
  • Repeat above with each layer.

Bake at 350 F for 45 minutes. Let stand for 1 hour before serving.

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