Gluten Free Creamy Mushroom Lasagne

Name: Gluten Free Creamy Mushroom Lasagne - CATELLI®
Prep time: 15 min
Cook time: 60 min
Yield: 8
Cuisine: Italian
Ingredients: 12 Catelli Gluten Free Lasagne -; Olive oil - 1 tbsp (15 mL); Shallots, finely chopped - 2; Cloves garlic, minced - 2; Mixed mushrooms, such as cremini, shiitake caps and oyster, sliced - 2 lb (1 kg); Chopped fresh thyme - 1 tbsp (15 mL); Each salt and freshly ground pepper - 1/2 tsp (2 mL); Finely grated lemon zest - 1 tsp (5 mL); Chopped fresh chives - 1/3 cup (75 mL); Grated Parmesan cheese - 1 cup (250 mL); Grated Asiago cheese - 1 cup (250 mL); Ricotta cheese - 1 tub (300 g); Butter - 1/2 cup (125 mL); Rice flour - 1/2 cup (125 mL); 2% milk - 5 cups (1.25 L); Each salt, freshly ground pepper and nutmeg - 1/4 tsp (1 mL)

Exotic mushrooms star in this delicously indulgent meat-free and gluten-free lasagne.

Lasagne

Prep time

15 Min

Cook time

60 Min

Serves

Catelli Gluten Free Lasagne

Ingredients

12 Catelli Gluten Free Lasagne
1 tbsp (15 mL) Olive oil
2 Shallots, finely chopped
2 Cloves garlic, minced
2 lb (1 kg) Mixed mushrooms, such as cremini, shiitake caps and oyster, sliced
1 tbsp (15 mL) Chopped fresh thyme
1/2 tsp (2 mL) Each salt and freshly ground pepper
1 tsp (5 mL) Finely grated lemon zest
1/3 cup (75 mL) Chopped fresh chives
1 cup (250 mL) Grated Parmesan cheese
1 cup (250 mL) Grated Asiago cheese
1 tub (300 g) Ricotta cheese
1/2 cup (125 mL) Butter
1/2 cup (125 mL) Rice flour
5 cups (1.25 L) 2% milk
1/4 tsp (1 mL) Each salt, freshly ground pepper and nutmeg

Cooking Steps

Step 1

Béchamel Sauce: In saucepan, melt butter over medium heat; addrice flour and stir for 1 minute. Whisk in milk, salt, pepper and nutmeg; cook, whisking, for 12 to 15 minutes or until thickened.

Step 2

In large skillet, heat oil over medium heat; cook shallots, garlic, mushrooms, thyme, salt and pepper for about 15 minutes or until mushrooms are softened and most of the liquid is evaporated. Stir in lemon zest and 1/4 cup (60 mL) of the chives.

Step 3

Spread about 1 cup (250 mL) of Béchamel Sauce in bottom of greased 13- x 9-inch (3.5 L) baking dish. Place 4 pieces of uncooked noodles over top. Layerhalf of the mushroom mixture, one-thirdeach of the Parmesan and Asiago cheese, 1 1/2 cups (375 mL) Béchamel Sauce and half of the ricotta cheese over top; repeat layers once. Topwith remaining noodles,Béchamel Sauce, Parmesan and Asiago cheese.

Step 4

Cover with foil; bakein 375°F (190°C) oven for 30 minutes. Remove foil; bake, uncovered, for 15 minutes longer.Sprinkle with remaining chives. Let stand for 10 minutes.

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Gluten Free Creamy Mushroom Lasagne

Ingredients

Cooking Steps

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