Prepare the vegetables, and fry them:

1) Pour the oil in a skillet and heat it up over medium heat. Add onion, peppers, celery and zucchini. Salt and pepper. Fry for 8 to 10 minutes over medium-low heat.

Add the meat and white sauce to vegetables:

2) Melt the butter in a frying pan. Add veal and sauté a few minutes to brown the meat. Drain the cooked veal and add it to the vegetables we did in step 1; pour the parmesan cheese in as well.

3) Add the spices, then 1 cup of the white sauce. Add salt and pepper and simmer for 3-4 minutes over low heat.

Boil the noodles then assemble the lasagna

4) Preheat oven to 375 °F; boil the lasagna noodles for 8 minutes, do not cook them completely.

5) Grease the lasagna pan you will be using; line the bottom of the pan with a layer of lasagne. Cover with a layer of meat mixture. Sprinkle evenly some mozzarella cheese, then arrange another of lasagna noodles. Ladle some of the white sauce over the noodles. Continue arranging this lasagna by alternating layers of lasagna, meat, cheese and sauce. Finish with a layer of lasagna noodles. Spread the remaining white sauce over the last noodle layer; sprinkle with remaining cheese on top. Season with pepper.

Bake the lasagna

6) Bake in oven from about 30 minutes, or until a nice crispy cheese crust has formed on top.

Serve this healthy veal lasagna to your hungry guests...