Gluten Free Veal and Eggplant Lasagne

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

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.

Lasagne

Prep time

15 Min

Cook time

60 Min

Serves

Catelli Gluten Free Lasagne

Ingredients

12 CATELLI® Gluten Free Lasagne noodles
2 Eggplants (about 2 lb/1 kg)
2 tbsp (30 mL) Olive oil
1/4 tsp (1 mL) Each salt and freshly ground pepper
4 cups (1 L) Shredded mozzarella cheese
1/4 cup (60 mL) Grated Parmesan cheese
1/4 cup (60 mL) Chopped fresh parsley
2 Roasted red peppers, peeled and chopped
3 cups (750 mL) Tomato sauce
1 1/2 lb (750 g) Ground veal
1/4 tsp (1 mL) Each salt and freshly ground pepper
1 tbsp (15 mL) Olive oil
3/4 tsp (4 mL) Smoked paprika

Cooking Steps

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.

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Gluten Free Veal and Eggplant Lasagne

Ingredients

Cooking Steps

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