Lasagna made new with Veal Marsala...

Veal is young beef and is relatively inexpensive. But, finding it can sometimes be a problem. So, even if can't find veal, you can make a brainy 'veal' Marsala using lean boneless pork loin.

To begin, cut the pork loin thin and pound flat with a meat hammer. After you have pounded the meat, marinate the 'veal' or pork for at least 12 minutes in a drizzle of sweet Marsala wine (or sweet non alcoholic cider with a touch of nutty flavored balsamic vinegar), garlic infused olive oil and a few dashes of sea salt.

While the meat marinates in the Marsala, wash and slice whatever mushrooms you can have (preferably Bavarian) to saute in butter along with a few garlic cloves and chopped onion.

Once the mushrooms, onion and garlic have browned, push them aside in the skillet and lay in the 'cutlets' of pounded, marinated veal/pork. Sprinkle on top a gentle coat of dried Italian herb bread crumbs.

Cook on high heat for 3-5 minutes and then reduce the heat bringing back in the mushrooms then dding 1/4 cup of Marsala wine and 1/4 cup of beef stock or more...bringing this skillet mixture to a bubbling richness. Finally, add fresh dried herbs: rosemary, mint, and oregano let simmer on very low heat.

Serve with any leftovers you happen to have... but the lasagna is exceptional!

~ Tutti a Tavola