Gluten Free Veal and Eggplant Lasagne

Name: Gluten Free Veal and Eggplant Lasagne
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 12 CATELLI® Gluten Free Lasagne noodles; 2 Eggplants (about 2 lb/1 kg); 2 (30 mL) tbsp Olive oil; 1/4 (1 mL) tsp each salt and freshly ground pepper; 4 (1 L) cups Shredded mozzarella cheese; 1/4 (60 mL) cup grated Parmesan cheese; 1/4 (60 mL) cup Chopped fresh parsley; 2 Roasted red peppers, peeled and chopped; 3 (750 mL) cups tomato sauce; 1 1/2 (750 g) lb Gluten Free Veal and Eggplant Lasagne - Ground veal 1 1/2 (750 g) lb; 1/4 (1 mL) tsp each salt and freshly ground pepper; 1 (15 mL) tbsp Olive oil; 3/4 (4 mL) tsp Smoked paprika

Classic lasagne gets a flavourful new twist with roasted red peppers, along with smoked paprika complimenting the eggplant. Pair with a Spanish or Italian red wine for fuss-free entertaining.

Baking

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

15 minutes

Cook time

1 hours

Servings

8 servings

Catelli Gluten Free Lasagne

Ingredients

8 servings

12 CATELLI^® Gluten Free Lasagne noodles

2Eggplants (about 2 lb/1 kg)

2 (30 mL)Olive oil

1/4 (1 mL)each salt and freshly ground pepper

4 (1 L)Shredded mozzarella cheese

1/4 (60 mL)grated Parmesan cheese

1/4 (60 mL)Chopped fresh parsley

2Roasted red peppers, peeled and chopped

3 (750 mL)tomato sauce

1/4 (1 mL)each salt and freshly ground pepper

1 (15 mL)Olive oil

3/4 (4 mL)Smoked paprika

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Red Pepper Tomato Sauce: In food processor, purée red peppers with 1/2 cup (125 mL) warm water; add tomato sauce and purée until smooth.

Step 2

Season veal with salt and pepper. In large skillet, heat oil over medium heat; sauté veal for 6 to 8 minutes or until browned. Strain to remove fat; return veal to skillet. Add smoked paprika and tomato mixture; cook for 3 to 5 minutes.

Step 3

Lasagne: Cut eggplants into 1/4-inch (5 mm) thick rounds. Brush both sides with olive oil; sprinkle with salt and pepper. Place on baking sheet; broil for 3 or 4 minutes per side or until browned.

Step 4

Spread 1 cup (250 mL) of Red Pepper Tomato Sauce in bottom of greased 13 x 9 inch (3.5 L) baking dish. Place 4 pieces of uncooked noodles over top. Spread with 1 1/2 cups (375 mL) of sauce; place half of the eggplant slices over top. Sprinkle with one-third of the cheese; repeat layers once. Top with remaining noodles, sauce and cheese.

Step 5

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